It’s that time again — the leaves are changing colour; the air is cooler and the season for craving cozy plates has arrived. Enter The Drake new fall menu. Filled with deep layered flavours, rich texture and aromatics guaranteed to warm you up from the inside out. We caught up with some of our culinary experts and Drake team members to share their favourite fall dishes. Dig in now by reservation The City or The County.
Executive Chef, Laura Maxwell
Dish: “Beer Can” Chicken
“An approachable backyard classic; with a Drake twist featuring Hendersons lager and a cavatelli “Mac and Cheese” with a rich aged white cheddar and Gruyere Mornay.”
Chef de Cuisine, David Smith, The Drake Hotel
Dish: Reuben Sammy
“A mainstay of hotels across North America, the Reuben never disappoints. There’s something about fatty brisket and tangy sauerkraut (both made in-house) piled on rye that keeps me coming back for more!”
Chef de Cuisine, James Rogers, Drake Devonshire
Dish: Fermes Gaspor Porcelet
“I love it because we are using an amazing pork supplier from Quebec called Fermes Gaspor, it’s milk-fed suckling pig and paired with beautiful fall flavours plus wheat berries from a local farm (Edwin County Farms).”
Executive Sous Chef, Hendrianto Ariowibowo, Drake Devonshire
Dish: Icelandic Cod Caponata
“This is a very memorable dish for me, inspired by my time as a cook at Nobu. I’ve always loved western cuisine with Japanese touches. We perfected this dish by adding some acidity and used caponata and pickled onion to cut the sweetness and the fat from the dish balancing the whole plate.”
Sous Chef, Scott Walling, Drake Devonshire
Dish: Chickpea & Tomato Shakshuka
“The perfect fall menu item. The crunch from the chickpeas, plus the beautifully poached eggs, in a nice little spice. Nothing beats that warm, tomatoey, eggy, silky, soft feel in your mouth, complemented by our delicious bread that brings the feeling of fall together.”