Having a true focus on using local ingredients is at the heart of Rose’s approach to food. The restaurant doesn’t serve any saltwater fish, instead they use local freshwater fish from Ontario. Similarly all of their proteins and the vast majority of their fruits and vegetables come from the local area. Rose explains, “A lot of what influences me right now is really focusing on trying to do seasonal, local cuisine honestly. A lot of people say they do it but don’t really go full bore into it.”
That “full bore” approach means that Rose has to be creative with the ingredients he’s got. In the winter, he can get down to using the ten vegetables that are available locally. He also does a great deal of pickling and preserving when he gets vegetables and fruit in the spring and summer so he’ll have them in the winter months.
Using every part of an ingredient is another part of Rose’s approach to food. He uses the example of the confit sweet potatoes that he serves with his duck dish. He says, “All the scraps from that perfectly round sweet potato that’s being confited goes into the sweet potato puree that we make.”
The restaurant also does charcuterie in house, so they bring in whole pigs and use every part of the animal from nose to tail. Rose tries to do this because whole, less processed ingredients are also more cost effective.