Proudly serving a taste of Ontario north, Chef Gregor Waters serves as a steward at Northern Edge Algonquin, where he has been inspiring guests since 1997. Truly a modern Renaissance man, Gregor’s passion spills over from lovingly crafted public spaces including stonework, building design and construction and restoring and rebuilding our century old log cabin, and into the kitchen where his passion for the local food scene has turned him into an advocate for regional terroir and taste of place.
“In the past, when facing the day-to-day trials and tribulations of food service, I have often looked to the dedication of local producers to bolster my resolve. So, it comes as no surprise to me that, several times a day, I catch myself seeking strength and inspiration in the resiliency of the farmer folk with whom we partner.”
Bring a small frying pan to high heat and add oil. In a roasting pan, coat peeled garlic cloves with a thin film of olive oil and dust with sea salt. Put the pan into a hot (450°F) oven. Once the garlic has turned light brown and is soft (15-20min), deglaze the roasting pan with half the lemon juice and set aside.
In another pan, coat chopped onions with a thin film of olive oil and dust with sea salt. Cook the onions over mid-to-high heat until they soften, render their sugars and turn brown (about 30 minutes). Turn down the heat, deglaze the pan with the remaining lemon juice, add the cooked beans and the roasted garlic.
Braise the ingredients until the juice almost evaporates (about 5 minutes), then turn off the heat. Add the arugula and Asiago and put a lid on the pan for a couple of minutes to wilt the greens and soften the cheese.
Transfer the contents of the pan to a food processor and blend until the mixture is smooth.
Serve the warm bean dip atop a toasted flatbread which has been drizzled with balsamic vinegar.