We were doubly lucky in Toronto to attend the beautiful wedding celebration of our dear friends Jed and Jess, and then feast upon exceptional food at the reception from local purveyors prepared by top Canadian chef Jamie Kennedy.
During the cocktail hour, Jamie manned an open blini bar while chatting with wedding guests. He served up cured local salmon and whitefish on fresh-off-the-griddle blinis with a bed of pickled radishes and topped off with roe.
Jamie is known for being a fervent supporter of cooking with locally produced ingredients and the Slow Food movement in Canada. This is how he approached the wedding menu: everything including the wines (a Syrah and a Riesling) came from the Ontario region.
The dinner featured seasonal standouts including pickled heirloom beets with blue cheese and watercress, a Pistou soup studded with green garlic and fiddlehead ferns, a just-caught Georgian Bay Day Boat whitefish in a Spring herb migonette with leeks, green garlic, and new potatoes, and a roast galantine of capon with spring carrots, braised greens and chive mashed potatoes.
Similar to his wildly successful American celebrity chef counterparts there was evidence of the cottage industry of all things Jamie, from signature bottled water to crystal wine glasses etched with his logo.
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