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Jaclyn Dubar and chef Peter Keegan of The Summerhill in Nobleton, offer some great, unique dishes at the restaurant.
By Mark Pavilons
The creative culinary team at The Summerhill likes to play with your food.
And that's a good thing, too. The result is an unbelievable variety of unique signature dishes, unlike anything you'll find in the area.
Not only are the menu items appealing and well presented, the staff at The Summerhill Resto Pub Patio are very conscious about sustainability. In fact, it drives them to seek out the healthiest and most sustainable meat and seafood products. They want their customers to eat the very best and invite them to taste the difference.
According to co-owner John Green, a King City native, we all have to take a serious look at what we're eating and where it comes from. Most consumers are simply unaware that the bulk of processed seafood (for example) is poor quality and comes from countries with lower standards and regulations.
“Sustainability is not just a buzz word around here,” Green said. “It's our mantra.”
Their commitment is printed on their ever-changing menu:
“At The Summerhill, our proteins and produce are sourced from farmers and fisher folk that share the same values and respect for the land and the environment that we do, and encourage environmentally responsible practices.
“Sustainability, animal welfare and integrity are the cornerstones of what our core beliefs are at The Summerhill.”
In fact, chef Peter Keegan can trace their Carolina stone bass to the very boat and crew that caught it and hauled it in.
And that's important to the Summerhill team, led by Jaclyn Dubar. They genuinely care and are quite passionate about it.
Patrons can rest assured they're getting some very high quality products.
“It's important to know where it's from,” Keegan said.
Keegan's passion goes much deeper than the kitchen. He spent time with the David Suzuki Foundation and the WWF Choose Wisely programs that spread awareness about sustainable fishing and conservation practices.
At The Summerhill, you're getting a terrific meal and an education about sustainability, all brought to your table. Keegan is more than happy to emerge from the kitchen and talk with guests, giving them insights and details about their meals.
The meats they source tend to be animal welfare approved, free of hormones and steroids. Some of their suppliers go as far as keeping the families of animals together to create a stress-free environment.
Variety is vital at The Summerhill, and the menu changes like clockwork, almost every two weeks.
Keegan said his dishes are a “marriage of different ingredients” and he likes to keep things simple.
“Simple ingredients make sense,” he said, adding he likes to play with the food.
The response to the food has been “amazing.”
And it seems word has gotten out. Guests feel more comfortable since Dubar, a Schomberg native, has taken the reins of the landmark restaurant just north of Nobleton. Couples, families and groups now flock to the restaurant and stay for hours, soaking in the ambiance.
They're constantly improving the aesthetics to both the pub and dining room, with Jaclyn adding her personal touch.
The pub remains a popular spot, but it's far from typical pub fare. Yes, they still have chicken wings, but try the tempura green beans – they're delicious and addictive. Their nine-ounce burger contains four different meats and their French onion soup is to die for. Skip the fries and order the Indonesian prawn fritters or Bombay curry.
Staff at The Summerhill are more than happy to accommodate all tastes, allergies and dietary needs.
They're all very excited to present the new-look Summerhill. All of them are thrilled to see the looks on customers' faces. It's a testament that all of their hard work is paying off.
Jaclyn has created a wine list with familiar brand names and the list of craft beers is long, indeed.
The Summerhill encourages diners to venture out of their culinary comfort zones and try some new dishes.
They've created an amazing vibe in the place, something they take great pride in.
“I'm proud to put that plate of food in front of our guests,” Green said.
The popular pub, along with the patio in the summer months, is licenced for more than 200 people. The upstairs restaurant, for more fine dining, can comfortably accommodate 60.
Dubar took over the restaurant last October and opened in early December. She saw a lot of potential in the place. Jaclyn worked at The Arbour for seven years, getting to know the business and her loyal customers. She is planning to get further involved in the community she loves and has a long list of activities and features planned for the summer. Special events, cabanas and an herb garden are on the to-do list.
When you enter the dining room or pub, the tall harvest tables grab your attention. The idea behind the high-top tables, Green said, is to bring everyone to the same level, sitting comfortably at the table, sharing a great meal and some tall tales. It's a unique way of “forcing” people to get along and interact. It has a way of bringing neighbours and even strangers together.
Currently, The Summerhill is closed Mondays. They're open noon to midnight and the dining room opens at 6 p.m. Thursday through Sunday. For more, call them at 905-859-4445. They're located at 13775 Highway 27, just north of 15th Sideroad.
Excerpt: The creative culinary team at The Summerhill likes to play with your food. And that’s a good thing, too. The result is an unbelievable variety of unique signature dishes, unlike anything you’ll find in the area.
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