I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
In fact, he seemed to be vibrating with excitement, enthusing like an excited schoolboy about the chef’s garden (which comes with a dedicated gardener), the outdoor smoker and the gregarious local farmers and producers who’d pop in with various edible things from time to time (or all the time).
With those local connections and access to just about anything that can possibly be grown in and around the Niagara Escarpment, Bangerter has set about creating a refreshing and even more devoutly seasonal cuisine at Langdon Hall. In summer, when all is verdant and lush, he produces a vegetarian tasting menu that is wildly inventive. It’s almost too perfect an evolution for a young chef who early in his career studied and cooked with the distinguished cuisine naturelle architect Anton Mosimann. “Back to the land” seems to be a bit of a mantra for Bangerter, and that’s why we’ve chosen him as Best Farm to Table Chef 2017.