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Deerhurst's stellar culinary team shines with the opening of "Eclipse"
As the 21st century transcended the 20th, and historic Deerhurst Resort launched a new era with a multi-million dollar expansion, it is fitting that the resort's newest dining venue was named for the awe-inspiring natural phenomenon when two elements converge -- "Eclipse." Here, among the commanding views of the lake and the grand rockery pillars and rich drapery, fresh regional ingredients are transformed into artful creations through an open window into the chefs' world. This is the newest venue among Deerhurst's many dining experiences where Executive Chef, Rory Golden showcases the talents of an extraordinary culinary team.
As Executive Chef of Deerhurst Resort, Golden directs the operations of five kitchens and a staff of 50 who serve the resort's extensive banquets, room service, seasonal outlets and three main restaurants -- Eclipse, Steamers and The Pub. Chef Golden believes that culinary arts should be interactive and he encourages the entire kitchen brigade to take part in menu development and presentation, stressing a co-operative team approach. The fact that he has several former executive chefs working with him is a testament to the scope of both the resort operations as well as the respect and reputation that Golden has earned among his peers.
"What makes Deerhurst fascinating for the chefs is the opportunity to be creative all the time,"
says Golden. "We're constantly developing theme menus and special buffets for a variety of occasions, from a Muskoka cook-out at the beach to a gala dinner function."
Despite the demands of a large and complex culinary operation, Golden keeps a keen focus on keeping food fresh and innovative, marrying regional ingredients with international influences. He will often forage beyond his herb garden by the Lodge in search of new culinary touches, like handpicked cattail hearts for garnish or wild rosehips with which to make a delicately flavoured jelly. He also oversees the resort's maple sugar bush operation, which yields approximately 1,000 litres of fresh maple syrup, a portion of which is kept for use in the resort kitchens.
Purchasing locally wherever possible allows the Deerhurst chefs to create seasonal touches and garnishes that add a special Muskokan signature to their dishes. Chef Golden is also renowned for his innovative use of oils and vinegars infused with flavourful fresh fruit and herbs, as well as for his expertise in creating smoked game meats using a variety of fragrant woods. As quoted in a recent article, Rory explains simply that "everything we do is inspired from where we are."
About Executive Chef, Rory Golden
It was almost 20 years ago when a young Rory Golden walked into one of Toronto's toniest, most prestigious restaurants and offered to work for free for one month just to have the opportunity to
prove himself. That demonstration of enthusiasm and commitment won Golden a position at Winston's and the opportunity to be mentored by French Master Chef, George Chaignet. For the next five years he held several positions within restaurants operated by the Winston's Group, catering home dinner parties for leading Canadian political and business figures, including Conrad Black, John Bassett and John Turner. He then served as Executive Chef of the Elmwood Club spa for two years prior to joining the Deerhurst Resort culinary team in 1987.
As a Certified Chef du Cuisine, Chef Golden instructs "a la carte" cooking classes at Georgian College and has taught the C.C.C. program at Humber College. He was recently recommended by the Ontario minister of education to sit on the apprenticeship advisory committee for the trade of cooks to assist and develop skilled Canadian chefs over the next five years. Chef Golden also enjoys sharing his love of the culinary arts with guests as well, frequently participating in cooking demonstrations during special theme weekends like the Muskoka Harvest Festival, and Maple Syrup Festival. Chef Golden's range of artistic skills includes ice sculpting and his creations have graced many special occasions, most notably for a banquet attended by Queen Elizabeth II.
The regional significance and beauty of wilderness art is in perfect harmony with the Muskoka-inspired design themes throughout the entire new wing of the resort.
For more information contact:
Ms. Anne White
Director of Public Relations
Deerhurst Resort
(416) 450-4452
awhite@deerhurstresort.com
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