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.
A neighbourhood restaurant in downtown Toronto, Richmond Station focuses on sourcing the best ingredients which is fundamental to making the best composed dishes.
Chef Carl Heinrich is the co-owner of Richmond Station and is the recipient of the 2015 Pinnacle Award for Chef of the Year and winner of the Food Network's Top Chef Canada, Season 2. An avid gardener and food lover, he creates food he knows his mom would like to eat, and gets his inspiration from local, seasonal ingredients.
Richmond Station created an exceptional Milk & Honey menu item available for take-out or delivery for a limited time only:
Ontario Apple Posset: A delectable apple posset with walnut streusel with Honeycrisp apple compote.
"This dessert is just perfect. It has the perfect texture with the just set cream and the crunchy, nutty streusel. It's sweet and it's sour," says Chef Heinrich.
As well, Chef Heinrich created the Wild Leek Vichyssoise with whipped creme fraiche, hazelnuts and chevil to try at home!
This limited time only take out menu is supported by a complete Milk & Honey digital recipe collection, with 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 Richmond Station for take-out and delivery options of their limited time Milk & Honey menu items.