by Malcolm Jolley and Jamie Drummond
For six years Chef Patrick Engel has manned the kitchens as The Good Earth Food and Wine Company has transformed from Nicolette Novak’s Niagara cooking school and catering business to a fully working farm, vineyard, winery and restaurant. Engel not only serves forth on one of the region’s most beautiful patios, framed by views of Good Earth’s peach orchards, vines and the Niagara Escarpment, he does it in a purposefully locavore way. If what’s on the plate isn’t from the property itself, it’s likely from their neighbours’ or just down the road. I caught up with Chef Engel recently to discuss this transformation and his philosophy regarding winery restaurants for the video interview below, shot by my colleague Jamie Drummond. (Full disclosure: Good Earth Food and Wine Co. is a Certified Good Food Fighter.)
Can’t see the video? Click here.
Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at twitter.com/malcolmjolley. Photo: John Gundy. This video is made possible through the kind support of Fortessa Canada/Schott Zwiesel: casual elegance for everyday living.
