 Chef Bangerter's Truffle Soup with Parmesan Shortbread Last week I had the pleasure to be invited to a wonderful dinner party at Langdon Hall. Now, if you don’t know about Langdon Hall, I will tell you that it’s truly a culinary gem in Ontario and perhaps in all of Canada. The property itself is hidden amongst the trees; you have to follow the winding path before you reach the property that resembles a Chateau—you know like the ones in the French countryside. Many things make Langdon Hall a focus of the culinary scene. First of all, their chef is Chef Jason Bangerter, the 2017 Pinnacle Award for Chef of the Year. Secondly, they source their ingredients from their own gardens and work with local farms and Ontario producers to source products like meat, eggs, and seafood. “The cuisine at Langdon Hall starts with looking out our kitchen windows. It is inspired by the seasons, wild produce growing in abundance on the property and the bounty of our kitchen gardens. Relationships have been built with local farmers, foragers and artisans who hold similar beliefs of providing wholesome natural products that have been prepared with care and respect. “ (Langdon Hall, website, Chef Jason Bangerter) Their menu and dishes change according to each season, which not only brings a sense to newness to the menu but you are always guaranteed the freshest and most real of ingredients. You'll never taste anything like the meals at Langdon Hall as their plates are inspired by history and past events, create interesting and unique combinations. Langdon Hall creates an elevated environment for their guests, from the surrounding gardens to the creativity and ingenuity of its chefs, it is truly an extraordinary dining experience. Now that you know a little more about Langdon Hall and Chef Bangerter, let me take you through the best local gastronomic experience I’ve had yet!
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