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Top Chefs: Richard and Julie Lalonde, Crossroads Pub & Grill

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!

Crossroads Pub & Grill
, Rosseau

The Muskoka region is gaining popularity as a dining destination. Why do you think this is?
Chefs are using more local products and produce. People and families from Ontario are choosing to remain in the province when travelling, which naturally brings more visitors who want to discover this all-around beautiful area.

What are your thoughts on the local food movement?
Finally! We have so much to offer and to be proud of here. It’s time that we all get back to cooking and supporting what we have grown.

Can you tell us a bit about your menu?
We create all of our dishes using local ingredients—beef and pork from Winding Fences farm, honey from Papa Jim’s, and produce from Brookland and Grenville farms. It’s a combination of great products and a passion for food.

What inspires you to cook?
Everything! Changes in the seasons; local products that are fresh and flavourful; cooking for our family and friends and introducing new foods to them. We love to give diners real value for their dollar and to show them what food should taste like.

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