Although we dawned our bike gear this morning with plans of carrying on, the surreal atmosphere on the farm and a few welcoming words from Katie (the apprentice) convinced us that one more day off couldn't hurt. We happily spent the day exploring the quirks of the property.
Gateway to the farm.
The bike rack was in use.
A dining room we found nestled in the woods.
Chimes made of flattened silverware hung in a pine forest.
Benches fashioned from old pallets.
Known as "The Nest," this tree-fort holds up to 40 diners at a time.The sounding of the lunch/dinner gong cued the arrival of the chef and his crew (Nobuyo was in Toronto for the day) to a beautiful picnic lunch
The relationship between Michael and his apprentices is anything but formal. He reviewed Jay-choke's preparation of the Georgian Bay lake trout with the phrase "ees-a nice." There's something unusual about a German-Canadian impersonation of Borat, and English comic's interpretation of a Kazikstani reporter. A few moments later the whole table was echoing the phrase.
The eccentricities aren't reserved to the outside, but are found within the house as well. How do a chef and his wife who have reservations booked solid no less than two months in advance, who are planning/designing a new restaurant and who are active environmentalists keep their lives organized? Why, they use their kitchen cupboards and walls as an address book of course.
They konw it well too. They will call up when away from home sometimes and ask one of the apprentices to "open up the 4th cupboard and look halfway down for a phone number written with pink ink." 
One of the world's highest rated restaurants, and probably one of the only ones that allow dogs to lounge in the kitchen during dinner service.
Dinner preparations.We had a very enjoyable day of exploring, and ended up hanging out with the apprentices late ijnto the night before retiring to our cozy, candlelit playhouse.
B&K
No comments:
Post a Comment