Fresh off the success of our debut episode of In the Kitchen with Foodism, we're back with another deep dive into the dish and career of one of our favourite Toronto chefs.
Carl Heinrich, a former Top Chef Canada winner and the chef-owner at Richmond Station, joined us in the studio for the second episode of In the Kitchen with Foodism. A champion of seasonal cooking, Heinrich chatted about regenerative farming, the importance of supporting local farmers and makers, and how we can combat climate change from inside the kitchen.
Give your cooking a cutting edge
Tosho Knife Arts
You'll need a quality knife for this wild leek fettuccine recipe, so we've partnered with Tosho Knife Arts for episode two. Sharpen your culinary skills with a great knife that takes the hassle out of cooking. For the past 11 years, Tosho Knife Arts has been building close relationships with skilled craftspeople in Japan and bringing top-quality blades and accessories to the kitchens of Toronto.
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After taking the crown in Top Chef Canada season 2, the Calgary-born chef knew he wanted to open Richmond Station. However, it would take a few years for the Canadian restaurant to reflect the cuisine and farming practices that it's famous for today. Heinrich walks us through his agricultural awakening and how he sources restaurant produce from places like The New Farm in Creemore and even foraging trips with his staff and two kids.
This seasonal supper of wild leek fettuccine screams spring, using one of Heinrich's favourite vegetables. Locally foraged wild leeks (or ramps) are one of the first signs that Canadian winter has abated, bringing with it a versatile, chef-approved veggie that can be pickled (its bulbs) or pressed into fresh pasta, as Heinrich shows us in this delectable dish.
While others might add a protein to this pasta recipe, Heinrich shows us how treating beautiful maitake mushrooms with reverence and using a rich stock can eliminate the need for meat — and in turn, help the planet.
Check out the video above for the full scoop from Heinrich and tips on how to make this local-sourced dish tonight.