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Top Chefs: David Friesen, Riverwalk

There are many reasons to visit Muskoka: the small town ambience; the pristine lakes; its world-renowned golf courses. These days, the region offers another excellent incentive thanks to the tremendous growth of its dining scene. We asked some of Muskoka’s most prominent kitchen captains about their restaurants, their cuisine and the area’s emergence as a foodie-friendly destination. Watch this space for a new chef every week of the summer!

CHEF DAVID FRIESEN
Riverwalk, Bracebridge

Why do you think Muskoka has gained such popularity as a dining destination?
More great chefs are making the move outside of the city and opening more great restaurants. Over the last few years the Savour Muskoka program has helped brand the region as a place to enjoy local food products.

Your thoughts on the local food movement?
I love it. Using seasonal product has always been forefront throughout my 20+ year career. It’s great to be able to go straight to farms and speak directly with farmers. They’re responding with open arms and asking chefs what we want them to produce. This is a win-win situation.

Can you tell us about one of your signature dishes?
Crackling skinned organic chicken with handmade corn noodles—local chicken, farm-fresh eggs for the noodles and seasonal Brooklands Farm corn. Mmm!

What inspires you to cook?
Tastes, textures, smells. bringing those elements together in harmony and creating memories through the senses.

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