Chef Olivia Simpson of Ricky + Olivia Events is a Feast On Chef Ambassador and brave lover of cooking with local ingredients over fire, in all weather conditions. Her cuisine is as creative as her method, and her signature twists on the foods we love will leave you craving more.
“Frittata is my go-to brunch dish—it’s lighter than quiche, but when topped with Ontario Brie it still delivers that indulgent decadence. This wood fire frittata is a quick and easy favourite—I love that it only uses one pan, making for a simple clean up. The frittata picks up a beautiful smoky aroma, cooking over the bbq grill or campfire, for a perfect summer dish.” - Olivia Simpson
Step 1
In a bowl, whisk eggs, pesto, garlic and sour cream until fully combined.
Step 2
Place the cast iron skillet over the fire to get hot.
Step 3
Add oil and evenly coat the bottom of the pan.
Step 4
Pour in the egg mixture, cover with aluminum foil and cook over the fire for 10-12 minutes.
Step 5
Remove the aluminum foil and top with sliced Brie. Return to the fire for an additional 5 minutes, or until the Brie is melted and the frittata is cooked in the centre.
Step 6
Top with chopped fresh herbs.
Step 7
Serve with roasted potatoes, grilled bread and a green salad for a full brunch spread.
Written By
Ricky + Olivia
Ricky gravitated towards athletics and sports instead of academics in school. Through athletics, he developed leadership skills that he now uses in the kitchen. “Being a good captain and teammate translates to being a good leader and chef, It’s like being part of a team again. But most importantly, I was always told girls love a guy that can cook, so that pretty much made my decision for me…” After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.
Similar to most chefs, Olivia cooked at home quite often with her family. Her mom’s side of the family is Eastern European and food was always the main event at their gatherings. She developed a true appreciation of how to connect with people through food and different cultures. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver & Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.
Ricky + Olivia
Ricky gravitated towards athletics and sports instead of academics in school. Through athletics, he developed leadership skills that he now uses in the kitchen. “Being a good captain and teammate translates to being a good leader and chef, It’s like being part of a team again. But most importantly, I was always told girls love a guy that can cook, so that pretty much made my decision for me…” After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.
Similar to most chefs, Olivia cooked at home quite often with her family. Her mom’s side of the family is Eastern European and food was always the main event at their gatherings. She developed a true appreciation of how to connect with people through food and different cultures. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver & Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.
Ricky + Olivia