Local chefs across the province created exceptional take-out menu items to enjoy with paired VQA Ontario wines, showcasing the abundance of locally grown, raised and produced foods from Ontario – from exquisite cheeses and fresh milk to brilliant wines.
Nestled within the Carolinian Forest, Langdon Hall is one of 14 properties in Canada recognized by Relais & Châteaux for a standard of excellence and is known for incredible Five-Diamond dining experiences, exquisite accommodations and storybook architecture.
Chef Jason Bangerter's career spans both national and internationally renowned restaurants, hotels and venues. A graduate of George Brown's Chef School, he completed his apprenticeship at Le Royal Meridian King Edward Hotel, after which he was an assitant to John Higging, the captain of Culinary Team Canada. Under Chef Bangerter's leadership, Langdon Hall continues to be honoured as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating. Surrounded by a “sense of place” at Langdon Hall, he instills a philosophy inspired by the gardens, bees, and forest just outside his kitchen.
Chef Bangerter created two exceptional Milk & Honey menu items available for take-out for a limited time only:
- Ontario Summer Fruits - just picked local tomatoes and berries with torn Ontario Mozzarella and raspberry vinegar hellies
- Chilled Ontario Shrimp with seasoned local buttermilk and citrus flavours
This limited time only take out menu is supported by a complete Milk & Honey digital recipe collection, featuring all of the recipes on the Milk & Honey menus across Ontario. This recipe collection will be sent via email on May 28 to all Savour Ontario newsletter subscribers.
Support local by contacting Langdon Hall for take-out options of their limited time Milk & Honey menu items.