A Walk Through History

Stepping onto Langdon Hall property feels very special. Not because Drake visited for his album photoshoot, but more so for its rich history.  In the late 1800s, Matthew Wilks, a successful American businessman, sought to create a summer retreat for his family and friends. He purchased land in Cambridge, Ontario, and expanded the estate over the years. His youngest son, Eugene Langdon Wilks, later acquired an adjoining property, and together with his wife, hired an architect to bring Langdon Hall to life.

Multiple generations of the family enjoyed the residence until 1980. At that point, architect William Bennett and Mary Beaton purchased the beautiful estate, envisioning a dream country house hotel. After extensive renovations, Langdon Hall reopened in 1989 and has since seen two expansions. Today, the Relais & Châteaux property boasts 60 guest rooms and is celebrated as the epitome of quiet luxury—a “home away from home” for its guests.

Gardens Also Tell a Story

A tour of Langdon Hall’s gardens is special whether it’s your first visit or your hundredth. The English-style gardens are spotted with sunlit florals swaying gently in the breeze, a breathtaking backdrop for the stately house. Originally, the gardens also served as a food source for the Wilks family and their guests, with vegetables and herbs growing alongside the flowers. That tradition continues today, with the gardens and greenhouses supplying the hotel’s award-winning kitchen.

The gardens’ origins can be traced back to 1902. Designed by John Charles Olmsted—son of Frederick Law Olmsted, and famed for such projects as New York’s Central Park, Boston Gardens, and Montreal’s Mount Royal. Inspired by Eugene’s love of English estate gardens, the property reflects his appreciation for beauty and cultivated landscapes.

Visitors can find original plantings thriving today. The striking Camperdown Elm, standing proudly outside the main dining room, remains a centrepiece. Walnut trees also dot the property—the largest, planted first, was envisioned as a golden autumn highlight. Even now, the sap from these trees is tapped to produce a syrup used in Langdon Hall’s kitchens.

In the 1980s, Bennett and Beaton enlisted their friend Dr. Leslie Laken, Director of the Royal Botanical Gardens, to help rejuvenate the gardens and hired a team of expert gardeners to nurture the property to it’s fullest. Today, the team remains closely tied to Chef Bangerter’s kitchen and all-seasons menu planning. His culinary philosophy, “taste of place,” ensures that everything grown on the property—whether edible or used in plating—finds a place in Langdon Hall’s menus.

And with multiple menus spanning breakfast, lunch, dinner, weddings, poolside dining, and special events, this harmony between garden and kitchen requires careful planning.  During this most recent visit, I also learned about tropical ginger and a variety of kiwi fruit that are grown here. Kiwi! Then, there were the cute and tiny cucamelons, which we sampled fresh off the vine — a pretty little burst of summer flavour I’m now inspired to add to my own garden in the city.

The Culinary Vision of Chef Jason Bangerter

Chef Jason Bangerter is one of Canada’s most respected culinary leaders, known for his global experience and numerous accolades. Langdon Hall’s restaurant is on the Michelin-recommended list and has also been named on Canada’s 100 Best Restaurants 2024 as Fifth Best and Canada’s Best Destination Restaurant. Warm, gracious, and deeply passionate, Chef Bangerter brings excitement and authenticity to every dish. If you’ve ever tried his Royal Truffle Soup, you know how exceptional his dishes are. I’m still craving it now!

Since joining Langdon Hall in 2013, he has elevated its reputation by embracing local and seasonal ingredients grown on the property and weaving them into menus that tell a story. Dining here is not just a meal—it’s an experience that invites guests to slow down, savour, and connect with the land.

A Reunion in the Kitchen: Chef Vicky Cheng

Many acclaimed chefs have collaborated with Bangerter at Langdon Hall, but a recent partnership with Chef Vicky Cheng was particularly meaningful—it was a reunion 20 years in the making.

Born and raised in Toronto, Chef Cheng trained in classic French cuisine and once worked alongside Bangerter, sharpening the skills that shaped his career. In 2011, he returned to Hong Kong after working in New York and opened VEA, a 25-counter seats fine dining restaurant fusing Chinese culture with French techniques. He had mentioned that he found himself cooking French food but always craved Asian flavours. Back then, there was nothing like what Cheng was doing. “Usually it’s Japanese with French, but French Chinese, not so much. And we were so happy that we did it because it opened up a lot of doors and opportunities for many young chefs to realize that actually Chinese cuisine can be elevated internationally,” said Cheng. In 2016, VEA earned a coveted Michelin star, propelling Cheng onto the global stage as one of Hong Kong’s top 10 chefs.

Then, in 2021, he launched Wing, a restaurant dedicated to refining Chinese cuisine that is built on tradition, and exceptional ingredients—presented with a modern lens. It’s where each main ingredient is highlighted, fine tuned, and celebrated. And for us, raised in Chinese homes, it’s unlocked memories of family dinners and a deep respect for our heritage.

The collaboration with Bangerter at Langdon Hall was more than a showcase of East-meets-West culinary mastery—it was a celebration of friendship, history, and artistry.

It all began when Cheng was Bangerter’s apprentice chef. He recalled that about 25 years ago, while still in high school, he discovered his passion for cooking. “I didn’t know how to start or where to start, and my high school had placed me at Frankie Tomato’s. My young and naïve self asked the teacher, ‘Can you put me somewhere a little bit more fancy?’” said Cheng.

Cheng went on to spend six and a half years learning under Bangerter. “It was a lot of hours, a lot of work, and plenty of time scrubbing oysters. I still remember those days, but Jason was my mentor, and even 25 years later, I still credit him the most.”

Although Cheng went on to work with many chefs, he still considers Bangerter the one who nurtured him from the very beginning. “When I didn’t know how to cut anything, or even which brand of knife to buy, he would go with me, teach me, and guide me. He not only taught me how to cook, but also how to be humble, how to be a person, and how not to waste food,” Cheng explained. He added that he continues to use many of the lessons he learned from his time as Bangerter’s apprentice—both in his cooking and in how he now teaches his own apprentices.

“I think some things you never forget in life. Chef Jason had the highest standards for everything, and I’m grateful he was my first mentor when I knew nothing,” said Cheng.

At this reunion event, the two chefs presented a culinary collaboration that wove the flavours of Canadian terroir with the refined traditions of Chinese cuisine—a harmonious expression of past and present, rooted in respect, creativity, and evolution.

Cheng cooked with signature Hong Kong ingredients such as dried abalone, prized fish maw, and delicate bird’s nest, while Bangerter highlighted our cherished Canadian and Ontario produce. Though Langdon Hall carries more of a French ambience, the menus flowed seamlessly. Interestingly, Bangerter had recently cooked in Cheng’s Hong Kong kitchen—where space was much tighter. Cheng joked about how his team was in awe of the vast Langdon Hall kitchens and grounds, calling it a luxury that felt like a dream.

Hong Kong, as many know, is a vibrant culinary destination attracting both locals and global travellers eager to experience everything from humble street food to exceptional fine dining. The city boasts over 17,000 restaurants and eateries, from bustling street fare to dim sum houses and contemporary tasting menu establishments, and is currently home to 76 Michelin-starred restaurants.

Traditional Chinese cuisine covets ingredients such as centuries-aged dried seafood and abalone that can cost thousands of dollars. Even though I was born and raised here in Canada, I am often reminded that in Chinese culture, all of our traditional dishes we eat have medicinal properties and health benefits—there’s always a reason behind the dish and to never take what we eat for granted.

One highlight of the event was a Cantonese-style dish: steamed egg white custard with a soup made from Canadian crab shells in a master stock, topped with luxurious bird’s nest—a traditional ingredient renowned for its nourishing qualities. A Google search can help you understand more. I had heard through my grandparents about the benefits of this golden bird’s nest for healthy skin, vitality and longevity. But only recently learned about Japanese scientists who’ve found the nests to also contain antiviral properties that may help protect against influenza.

Sea cucumber was another featured ingredient. Cheng emphasized the importance of mastering dried seafood in Chinese cuisine. Valued in Chinese culture as highly as truffles or caviar are in the West, sea cucumber is rare and labour-intensive to prepare, requiring careful rehydration. At the event, it was transformed into a soufflé-like spring roll with a crisp bite that was otherworldly.

Bangerter, in turn, celebrated his Canadian heritage with dishes inspired by his childhood summers, including memories from the Eastern shores, where he spent time with his grandparents. “We would always go to the lobster docks and eat whatever the fishermen brought back. We’d even have lobster races and dig for clams,” he recalled.

But it wasn’t all just about the ingredients. We learned also about the process of cooking and the importance of preparation. Freshness in cooking from raw, particularly shellfish, is key to texture and umami — important in both east and west cuisines but crucial to the authenticity of Chinese cuisine, even though often it’s more convenient to prepare some dishes in advance. Same could be said for the Langdon Hall gardens, where the most perfect and freshest herbs and vegetables are plucked daily for optimum flavour.

Perhaps the most exquisite finale to the multi-course dining event was a heritage rose dessert made with petals from a 1898 planted rose bush on the property. “This rose was planted here when the house was built in 1898, and it’s actually been added to the Slow Food International Archive. When you taste these roses, it’s the true essence and flavour of rose,” said Bangerter. He went on to also tell us they’ve also made a jam with the petals, which was used as the base of the dessert with just sugar, a bit of lemon juice and the rose petals along with fruit from the garden, including goji berries, golden raspberries and red raspberries. It was finished with gem marigold and just as beautiful visually as it was delicious.

This experience made me even more excited to bump Hong Kong to the top of my own culinary journey to explore further. Until then, I’ll savour the memories I have of this beautiful experience.

Thank you to Chef Jason Bangerter, Chef Vicky Cheng, Langdon Hall, and The Hong Kong Tourism Board for the unforgettable day!

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Journey Through Asian Afternoon Tea: Shangri-La Toronto, 188 University Avenue, until August 31

Transport yourself to the elegance and refined tastes of Asia in this very special Afternoon Tea service at the luxurious Shangri-La Toronto’s Lobby Bar. Throughout the month of August, celebrate the rich flavours and traditions inspired by each of the Shangri-La hotel properties across Asia without having to leave the city. The menu draws inspiration from some of the most beloved destinations, including Singapore, the Philippines, Hong Kong, India, Indonesia, Cambodia, Thailand, and China. Special nods to Beijing and the newly opened Silk Lakehouse at Shangri-La Hangzhou. Guests will be invited to participate in an exclusive sweepstake competition in collaboration with Shangri-La Singapore and Kowloon Shangri-La, Hong Kong. One lucky winner will receive a luxurious Shangri-La three-city getaway.

A Taste of Sicily at Eataly: All Toronto locations until August 31

Transport yourselves through your taste buds to the land of lemon trees and incredible pastas as Eataly brings Sicily to our city. This latest regional spotlight brings the bold and sun-kissed flavours of Sicily to La Pizza & La Pasta and Eataly Ristorante restaurants across North America. Expect a limited-time menu filled with island staples like Busiate alla Trapanese and Casarecce al Pesto di Pistacchio e Gamberi, plus immersive events including Sicilian-themed communal dinners, tastings, and hands-on workshops.

Scarborough Rib Fest: Thomson Memorial Park, August 1 to 4

Enjoy delicious ribs alongside hot dogs, french fries, corn on the cob and more!  Midway rides, Creative designs by crafters and vendors, and an all day beer garden and more!

The Art of Butcher and Chef: 26 Sousa Mendes Avenue, August 1

This immersive experience by Cameron Taylor (Head Butcher at Harbour Sixty) celebrates the art of butchery and the importance of understanding every step that brings food to our plates. Hosted at Rily Kitchen, this event features a beef-focused gourmet menu inspired by the various cuts demonstrated by their expert butcher. Observe and interact with the butcher to better understand preparation techniques and the craftsmanship that transforms quality cuts into extraordinary dishes. Don’t miss the opportunity to witness how butchers and chefs collaborate to elevate your dining experience. Details here.

JerkFest: Centennial Park Etobicoke, August 8 to 10

Get ready for the ultimate celebration of Caribbean flavour and rhythm! This is North America’s longest-running jerk food and music festival—and the biggest one outside of Jamaica. Expect sizzling jerk eats, vibrant vibes, and non-stop entertainment with live performances from both local and international artists. Plus, don’t miss the live cooking demos that’ll have your mouth watering and your taste buds dancing!

Waterfront Asian Night Market: Exhibition Place, Hotel X, August 8 to 10

Get a taste of pan-Asian cuisine, watch a cultural showcase and send away floating lanterns. The event is limited to adults aged 19+ on Friday and Saturday, and open to all ages on Sunday. The festival is symbolically in celebration of the QiXi Double Seven Festival, which is Asia’s version of Valentine’s Day!

TacoFest: 250 Fort York Blvd., August 8 to 11

Discover over 250 different varieties of tacos at the ninth annual instalment of this epic taco festival, and in the end, the best taco in Toronto will ultimately be crowned and walk away with big-time bragging rights.

Rosé Disco Toronto: Fort York, August 16, 2 pm to 8 pm

Don your chicest pink-and-white fits for an afternoon of world-class wine, crave-worthy food, and a soundtrack built to keep you moving!  With over 30 local and international rosé wines to explore—from crisp Provençal favourites to bold Ontario blends—the tasting lineup invites guests to sip their way through summer’s favourite varietal. Paired with elevated eats from Toronto culinary pop-ups like Taco Minino, Fat Rabbit, Tasty Moments, Prince St. Pizza, and artisanal charcuterie and dessert vendors, every glass finds its perfect bite.

As the sun sets, the energy builds: headliners Felix Cartal and Phantoms lead an all-day DJ lineup that includes Never Dull, Nikolina, Levi, and Flavor Dave, creating the ultimate sunset soundtrack for dancing under the open sky. Immersive photo ops, garden games, and playful festival touches round out the experience—perfect for celebrating summer in style.

Kalamansi Fest: Stackt Market, August 24

Get ready to party—it’s the first-ever celebration of all things kalamansi! This zesty little Filipino citrus (aka the Philippine lime) is taking centre stage in a flavour-packed event full of culture, creativity, and community spirit. Come get a taste of home! You’ll spot your favourite vendors, discover fresh new makers, and leave with a belly full of deliciousness. Bring your appetite and good vibes

Flavours by Fire: Harbourfront Centre. August 30 to September 1

This is the fiery feast you’ve been waiting for! Sink your teeth into juicy BBQ, wood-fired pizzas, and flame-kissed seafood served up by top chefs and pitmasters. Craving global flavour? Dig into Korean BBQ, Jamaican jerk, Brazilian churrasco, and Texas-style smoked brisket. Wash it all down with ice-cold craft brews, smoky cocktails, and whiskey tastings while live bands turn up the heat with feel-good festival vibes. Feeling bold? Bring the fire to your taste buds in hot wing challenges and BBQ throwdowns.

BONUS TRACKS…OUTTA THE CITY

Global Street Eats at Base 31: Picton, August 3

Base31 continues to grow its food and drink offerings with Global Street Eats, an outdoor celebration of international street food flavours happening Sunday, August 3, from 11 AM to 3 PM at The Commissary.
The event features a specially curated Flavour Passport ($), granting guests access to eight globally inspired dishes served in hearty, appetizer-sized portions. Base31 is thrilled to welcome two award-winning guest chefs—Chef Roger Moore and Chef Sang Kim—who will be serving up delicious creations alongside Base31’s beloved kitchens. Chef Sang Kim will also host a live kimchi-making demonstration on The Commissary Stage during the event.

You may also want to save the date for Base31’s Feel-Good Food Celebration invites guests to nourish their bodies and minds through immersive wellness experiences and delicious, nourishing food September 6. This experience will also feature Toronto’s Soul Expansion.

“Smash and Sear” at Hale Muskoka: August 10 (ticketed event), 12 pm to 6 pm

Officially opening to the public on this day with the first annual Smash & Sear: Best in Burger Competition with Broil King, Rowe Beef and Secret Lands Farms.

Celebrity chefs including Chef Paul Boehmer, Chef Joe Friday, Chef Bradley Yip, Chef Melanie Robinson and Chef Roger Moore will take to the grill to make tasty smash burgers using Rowe Beef and compete for the coveted title of “Best in Burger”.

Attendees will also get to sample beverages from local brewers and distillers, as well as sweets from Good Behaviour Ice Cream and DRAY’Z CAKYZ. There will be an artisan market filled with unique offerings from local growers, makers and retailers, shop curated vintage finds from Hippie Market, listen to live music from Alexis Taylor and The Patti & Mick Trio, play vintage lawn games and create custom indigo dye t-shirts.

TRIUS Winery’s Party in the Vineyard: Niagara on the Lake, August 9, 6 pm to 10 pm

The highly anticipated summer soirée features live performances from some of Canada’s top country music talent, including JUNO Award-nominated artist Tyler Joe Miller, Top 10 Canadian Radio Artist Ryan Langdon, and #1 Indie Country Countdown Artist, Jessica Sevier. In addition to the star-studded entertainment, the celebration marks the official launch of the new Trius Méthod Cuvé Close Sparkling, giving guests of the event the opportunity to be the first in the country to enjoy the effervescent release. Event guests will enjoy a variety of gourmet food trucks, interactive tasting stations and sparkling activations within the picturesque backdrop of Niagara-on-the-Lake’s stunning landscape.

Each ticket includes event entry, a keepsake Trius wine glass, and a sample of the winery’s newest Trius Sparkling release: Trius Méthod Cuvé Close Sparkling — a fresh and lively expression crafted in the Charmat method that’s perfect for toasting warm summer nights. Guests will have the opportunity to purchase and savour bites from gourmet food trucks, participate in interactive VQA tasting stations and more while enjoying lively country music performances from Canada’s top country music talent.

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Hues of Spring Afternoon Tea at Shangri-la Toronto: Lobby Bar daily, Wednesday to Sunday

Bring mom to this delightful Afternoon Tea experience to celebrate her and the blossoms of the spring. Taste fresh berries and delicate hints of rose petals in the sweets. Indulge in morsels both savoury and sweet that are not just delicious but also beautiful in presentation. Set in this luxurious hotel.

Yan Dining Room and Good Behaviour Mother’s Day Celebration: Hong Shing, Sunday, May 11

Experience a unique Mother’s Day dinner created by chef Eva Chin (Yan Dining Room), chef Michael Lam and Eric Chow (Good Behaviour) at Yan Dining Room on May 11. This collaboration celebrates the joy of creating comforting tastes of home through an eight-course meal that includes a special ice cream dessert developed by the trio. This one-night only dinner honours culinary traditions, inventive flavours and feelings of nostalgia from home into a beautiful and touching meal shared between loved ones.

Un Beso Para Mama: Beso by Patria

Celebrate mom with a special Brunch that’s as bold and beautiful as she is. Savour the full Beso menu, plus exclusive Spanish-inspired Brunch features. Beso by Patria brings a bold new space and a menu that’s just as hot as its name. Flirtatious, fiery, and full of flavour, Beso delivers a modern Spanish experience in the heart of Toronto’s King West neighbourhood.

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Patricia McDermott, owner of Agrarian Market in Prince Edward County and the executive director of the festival, emphasises the importance of buying Canadian cheese. “When you buy Canadian cheese, you invest in our communities,” she says. “This support means everything. I know what it’s like to be on the receiving end of community support as a small business owner in Canada. Buying Canadian cheese encourages innovation, supports farm families, and keeps our dairy sector strong.”

The festival will host over 100 Canadian dairy producers and artisans from across the nation, providing attendees with numerous opportunities to enjoy and learn about Canadian-made cheeses. Festival-goers can partake in tutored cheese tastings with beverage pairings, children’s cheese-making activities, professional development seminars, and enjoy live entertainment. Visitors will also have the chance to tour Fort Henry and explore its rich history.

Shep Ysselstein, cheesemaker and co-owner of Gunn’s Hill Artisan Cheese in Woodstock, Ontario, is enthusiastic about the event. “You are supporting something from here, rather than far away,” he states. “Right now, people need to be supporting Canadians because we might end up going through more difficult times in the future, and everyone’s individual choices to choose Canadian can really boost the market as a whole.”

The Canadian dairy industry is a major contributor to the national economy, adding $19.9 billion to the GDP and supporting around 221,000 full-time positions as of 2015. However, the industry faces increasing pressures from international trade agreements, which have opened the Canadian cheese and dairy markets to more competition. Agreements like the Comprehensive and Progressive Agreement for Trans-Pacific Partnership, the Canada-European Union Comprehensive Economic and Trade Agreement, and the Canada-United States-Mexico Agreement pose significant challenges to the industry, potentially leading to a combined annual loss of $300 million and projecting losses of up to $2 billion.

“Canadian dairy farmers are facing more challenges now than ever,” McDermott notes. “It brings issues to the surface. It makes you care about the future of our children and how our actions today will shape their tomorrow. The Great Canadian Cheese Festival is more than delicious cheese; it’s a conversation about consumer choice shaping the strength of the Canadian dairy industry.”

In 2024, McDermott became the owner of the Great Canadian Cheese Festival and successfully hosted the Ontario Cheese Fest in Prince Edward County. She anticipates thousands of attendees for the festival’s grand return this year.

The Great Canadian Cheese Festival highlights the dedication of Canadian dairy producers to innovation and high-quality products. It addresses pressing questions for consumers, including how to support Canadian businesses and the impact of their choices on the national economy.

“We make great cheeses here in Canada,” Ysselstein adds. “There might be a perception that great cheeses come from Europe, but I think that can be quickly shown to not necessarily be true when people try the stuff we make here.”

For more information about the Great Canadian Cheese Festival, visit https://cheesefest.ca/.

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We caught up with Lee – who’s now just as known for his viral food-focused social media antics with his son, Jet, as he is for his longtime celebrated restaurant, Lee – at the Toronto premiere of Milk Masters last week. Lee makes a colourful appearance as a guest judge in the second season of the high-stakes cooking show.

The three-part Bell Media and Dairy Farmers of Ontario series sees top Ontario chefs go head-to-head as they battle it out for a chance to secure a $10,000 donation for their favourite local food charity. While their backgrounds are diverse, the common denominator is that the dishes are all inspired by and created with that creamy Ontario dairy we all know and love. This means the province’s fresh, locally produced milk and cheese that finds its way into everything from our breakfast cereals and morning coffees, to comforting dinnertime pastas.  

Using high-quality, local Ontario dairy, five chefs elevate everyday meals and reimagine nostalgic favourites —showcasing just how integral milk and dairy products are in delicious dishes (and offering inspiration for the rest of us). This season’s chefs include Matt Basile, Vanessa Gianfrancesco, Christine Flynn, Dwight Smith, and Tawnya Brant. Their comforting creations are judged on taste, presentation, and integration of Ontario dairy.  

Host Jess Allen (The Social) and judges Claudio Aprile (celebrity chef, author, and personality) and Erica Karbelnik (winner of Top Chef Season 9), with the help of guest judges – who, in addition to Susur Lee include Mary Berg (MasterChef Canada) and Nadège Nourian (fourth generation pastry chef and owner of Nadège Patisserie) – decide whose dairy-filled delights cream the competition. Each of the three episodes features a different challenge: holiday apps or sides (episode one), virality (episode two), and sweet childhood desserts (episode three). 

Given his TikTok fame, it’s not a surprise that Lee served as the guest judge for episode two, where chefs were asked to create a dish that had the potential to go viral and “take the internet by storm,” as Allen says. In order for a dish to go viral, Lee says a dish must be creative, original, fun, and entertaining. The episode saw him judge a flakey and buttery dill pickle and cheese galette with hot honey; a chicken alfredo mac and cheese stuffed in a prosciutto-wrapped brie wheel; and a creamy white corn “mac” and cheese with pulled pork in a blueberry sweetgrass barbecue sauce. 

“I’ve been doing this for many years, and I can be a little hard because I look at our category of chefs, their training, their culture, and their beliefs,” says Lee, on what goes into judging a cooking competition. “Sometimes, I like that kind of judging, as opposed to just judging a beautiful plate. I often learn things when they explain their dishes and share their knowledge.” With over 40 years in the business, Lee says that he’s always learning, whether from fellow chefs or his travels. 

“Other times, you have home cooks, who are also very knowledgeable, but technically – because they don’t practice all the time and don’t have the experience of repetition that you get in a professional environment – their cutting or understanding of things like serving hot food on hot plates, for example, isn’t yet there,” Lee continues. “Sometimes, when you share your knowledge with them, they appreciate it. I like the wholesome part of it because it gives me a light spirit, but sometimes I give a bit of criticism and professionalism, so they understand and can learn.”

Of course, everyone’s taste buds are different. “To share that deep love of taste with everyone is very hard, when you think about it,” says Lee. “I could make a dish for 10 people that I think everyone will love, and just one could love it. Yet, I think it’s the most beautiful dish. Making a dish comes from the heart, and I think that’s the most important. I always look for that kind of spirit when the chef is cooking.”

Lee is no stranger to popular cooking shows, having appeared on series like Iron Chef Canada and MasterChef Asia. But he cites how Milk Masters is unique because it puts Ontario dairy in the spotlight like never before, reminding us of the goodness produced in our own backyard. 

“The focus is on Ontario dairy products and I just learned more about different cheeses – I love our parmesan and ricotta,” says Lee. “When I first came to Canada, I don’t remember tasting a lot of the local cheese. Now, I’m very proud of what the Ontario farmers are producing. It’s gourmet-tasting and, throughout the decades, immigrants have also brought techniques and knowledge to using it. The show is really educational.”

When asked how he last incorporated Ontario dairy into his own cooking, Lee cites a (completely delicious-sounding) sandwich he recently made at home forJet. “It was a toasted sesame seed bagel with Ontario butter, beets, homemade pickles, grilled chicken, and Ontario havarti cheese,” says Lee. When using Ontario dairy into his homelife, Lee likes to keep things simple. “I don’t use heavy cream sauces when I cook at home; sometimes, I just rely on a little cheese and butter,” he says. As for his power smoothie, he uses Ontario milk and yogurt, in addition to wild blueberry preserve, spirulina, sesame seed, walnut, honey, and peanut butter – all blended.

Pre-screening, Lee admitted he hadn’t tested the dairy-focused dish he created for the event. “But I imagine it’s going to be perfect,” he says, confidently. He made a chicken supreme with a crust and cheese, with homemade gnocchi and fresh Ontario parmesan and sauteed mushrooms (and we can confirm, it was indeed perfect). 

Of course, you can taste Lee’s cooking for yourself at his restaurant, Lee, which moved from its longtime King Street location in July 2023, opening up shop in a sleek new spot in the Waterworks building and bringing most of its existing staff along. “We brought all the good elements from the King Street location,” says Lee. “Now, after a year –  after a little trial and error – we’re building exactly what we wanted.”

We can expect new fall menu items at Lee in the coming weeks, as well as a few aesthetic upgrades, with materials currently en route from other countries to help this cause. Lee says he’s also discovering more Canadian products and producers – whether BC oysters or Alberta beef. Of course, local Ontario dairy is now a given. 

You can catch Milk Masters at CTV.ca now until November 3rd on CTV.ca. 

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