Spring in Northern Ontario arrives later than the calendar suggests. By the time the snow has fully retreated and the farmers' markets shake off their winter sleep, we're already designing menus around what's just emerging from the soil — and those first flavours of the season are worth the wait.
Wild leeks, the cook's first harvest
The first green shoots to appear in our forests are wild leeks — ramps, if you're from farther south. We forage them responsibly from a handful of spots we've kept for years, and they find their way into almost every spring menu we design. A wild leek and goat cheese tart, ramp pesto on grilled sourdough, or a simple omelette with fresh ramps and local chèvre — they carry a quiet intensity that defines Northern Ontario spring.
The maple run
The sugar bush is already humming when the first greens show up. We work with a handful of small producers within a half-hour of North Bay who are tapping maples the old-fashioned way. Their syrup finds its way into our menus in small but essential ways — a maple-glazed salmon, a rhubarb-maple compote on duck breast, or a birch-syrup caramel on a wedding cake.
First asparagus, first rhubarb
By late May, Ontario asparagus starts to trickle in from farms in the south. We pair it with poached eggs and hollandaise for brunch weddings, or blanch it simply and serve it with brown butter and toasted almonds. Rhubarb shows up at the same time, and we love it beyond dessert — reduced into a compote that cuts through rich duck or pork, or folded into a yogurt parfait.
Fresh herbs and flowers
We grow some of our own herbs in the summer, but in early spring we lean on local greenhouses that push the season. Nasturtiums, chive blossoms, tiny sorrel leaves — they bring brightness to the plate when everything else outside is still brown.
Planning a spring event?
If you're hosting a May or June wedding, bridal shower, or corporate event in North Bay or anywhere across Northern Ontario, let's talk about what's in season when your guests sit down.
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