He directs the day-to-day operations of five kitchens and three restaurants. He also supervises the banquet functions, room service and seasonal outlets at Ontario’s largest resort. Yet he still has time to shape ice into beautiful sculptures. Sounds like a plug for the latest TV-reality-show chef, but we’re not talking about Gordon Ramsay or Rocco DiSpirito.
The man behind the apron is Rory Golden, executive chef at Deerhurst Resort in Huntsville, Ontario, just two hours north of Toronto. On top of everything else, Golden serves on a variety of college culinary committees and apprenticeship programs, such as those at Ontario’s Georgian College, and even finds the time to oversee the resort’s maple sugar bush operation.
If it sounds as though Golden has a lot on his plate, consider this: just 20 years ago, the aspiring chef knocked on the door of Winston’s, one of Ontario’s most prestigious dining venues, and volunteered his services just to gather experience working alongside renowned chef Georges Chaignet. Through the years, Golden has held several positions at Winston’s Group–owned restaurants while also catering dinner parties for Canada’s social elite. In 1987, he joined the Deerhurst Resort culinary team, where for the past 18 years he has worked to keep the menus at all three restaurants fresh and innovative.
Roast Ontario pheasant with wildflower honey and dried cherries Serves 2
2 each 6-to-8-ounce pheasant breasts, skin on
1.2 small onion, diced fine
1 ounce sun-dried cherries
1 slice bacon, cut in half
2 ounces red wine
1 teaspoon wildflower honey
6 fluid ounces demi-glace (Knorr powder can be used)
1 teaspoon garlic, chopped
2 ounces canola oil
Salt and white pepper, to taste
Season each pheasant breast with salt and pepper. Pour the oil into a hot frying pan and sear the pheasant breast, skin side down, turning to the other side after two or three minutes. Remove from stovetop when both sides are seared. To finish cooking the pheasant, place the breast, skin side up with a slice of raw bacon on top, in a 350° F oven for approximately 20 minutes or until the internal temperature reaches 155 to 160 °F. (The pheasant will continue cooking a few more degrees once it is removed from the oven.) Remove from oven. Pour off excess oil. Add the diced onion and garlic to the pan and cook until the onions are transparent. Add the honey, red wine and sun-dried cherries, and let wine reduce. Add hot demi-glace and bring to a simmer. Adjust consistency with wine, if necessary. If desired, the bacon from the top of the pheasant may be diced and placed into the sauce. Season with salt and pepper.
1235 Deerhurst Drive
Canada P1H 2E8
tel 800 461 4393, fax 705 789 2431
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
Lufthansa is starting an innovative new carbon offset program, Compensaid, which will allow customers to purchase CO2 neutral aviation fuels. The platform allows customers to replace the fossil fuel of their flights with sustainable aviation fuel.
The Luxury Collection again teamed with artist Sofía Sanchez de Beta to unveil an exclusive capsule collection, this time with 54 pieces inspired by the Arabian Desert and Emirati culture. The ready-to-wear line includes an array of separates created with Dubai’s climate in mind, such as lightweight blouses and tunics, flowing jumpsuits, long skirts and dresses.
United Airlines announces a number of new routes.
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Singapore Airlines launched its non-stop service between Singapore (SIN) and Seattle (SEA), Sept. 3. Seattle is Singapore Airlines’ fourth U.S. destination following Los Angeles (LAX), New York (EWR) and San Francisco (SFO) to receive non-stop service to and from Singapore.
For those without accessibility issues, going to the beach can be simple. There’s nothing to do but pack up your gear, head to the shore and walk out onto the sand. For those who may be inhibited, however, the beach poses more of a challenge.