Jawny Bakers Blog: July 2013

As anyone who has experienced the Jawny Bakers atmosphere knows, the feeling that you’re spending time in a family-run restaurant with a close connection to the local community is unmistakable. From the staff’s neighbourhood knowledge to the graphics depicting nearby landmarks, there’s a sense of both tradition and loyalty to the surrounding area. But locality exists beyond ambiance and camaraderie alone. In fact, wherever possible, Jawny Baker’s embraces a local eating approach to the food ingredients as well. But what does it mean to eat locally and why is it important in today’s ever broadening global borders?

Currently there is something of a local food revolution of sorts in Canada. In reaction to the influx of imported foods people from all walks of life are embracing the post-industrial food system known as locavore eating. Originally, being a locavore meant you only ate food that had been cultivated within a 100-mile radius from where you were eating it. Yet the movement has expanded to include those who grow their own food under their own specific standards, and certified organic farmers who don’t want to risk their products’ contamination due to long journeys.

The reasons are plentiful. Essentially it stems from people wishing to take more control over the food they eat. Many countries from whom supermarkets buy their produce do not have our same stringent regulations around food cultivation which makes understanding the quality and – in some cases – safety, of the food we ingest unclear. Locavores are fueled by a desire to support local agriculture and preserve the farmland for future generations at risk due to widespread land sales. It also allows consumers to buy food at its peak freshness and with maximum flavour - which often gets exchanged for aesthetics and uniform sizes. In addition, buying directly from the farmer means you can get information as to how the food was grown, how best to prepare it and develop a closer connection to the food you’re putting in your body.

Much like organic farming and eating, organizations have been set up to help people make the best decisions regarding purchasing locally grown food. These ensure the food’s authenticity and vet the farmers within their network to ensure they are practicing safe and reliable growing reassuring the buyer that their purchase meets the highest standards. A quick search online will help any would-be locavore determine which industry organization represents their area and which markets to shop. For example, the Ontario website http://www.ontariofresh.ca allows users to browse marketplaces and recipes, register for news updates and learn what fruits and vegetables are currently in season creating a network for ongoing communications and information sharing.

The great part about being a locavore is how easy it is to embrace. Because growing your own herbs, fruits and vegetables requires time and space, many restaurants are choosing to purchase food from local farmers allowing their chefs to prepare dishes using only the healthiest of ingredients. Jawny Bakers has always had a deep commitment to offer our customers only the freshest and cleanest food available. This means that many of our menu items change dependant on what’s in season and many of our dishes are prepared with locally grown contents. Next time you visit, ask your server about the markets we source from, our daily specials and the menu items which align closely to locavore principles.

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Tom Zoras

originally posted 7/31/2013 at blog.jawnybakers.com

With the July/August Feature menu we will be adding two new wines to our portfolio and using the Feature menu as the perfect medium to introduce them to our guests.

From the heart of the Napa Valley in California comes a new and exciting portfolio of wines that uses a blend of three grapes in each of their products. We will be carrying two of them;

Ménage Red – Blend of Zinfandel, Cabernet Sauvignon and Merlot.

The saucy hints of blackberry and raspberry that the Zinfandel brings complement the generous mouth and fruits of the Merlot while exhibiting the tannins and rich flavours of the Cabernet Sauvignon.

Ménage White – Blend of Chardonnay, Chenin Blanc and Moscato.

This wine's crisp acidity with its citrus and tropical fruit flavours is achieved by the richness of the Chardonnay while the Moscato adds the wild and exotic fruit flavours supported by the soft complexity of the Chenin.