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A LITTLE ABOUT US
At Elements, we do our own foraging. Nothing is delivered to the restaurant. Chef Aron Levesque and his team procure all of our ingredients directly from local growers or from farmers within Ontario. With a new menu every few weeks, we feature exciting foods as they come into season; from fresh lovage to heirloom rainbow carrots, and colourful radishes, golden beets or local lamb. We devote ourselves totally to real food. Kawartha seasonal food, with a Spanish-inspired flair. For example, maple glazed duck with pumpkin bruschetta and parsnip-potato mash with rainbow chard in fall. Our idea of a successful meal: all local, all organic, and truly delicious. Five years ago I couldn’t imagine being able to do what we do, but now we are excited to work with local growers on reviving interesting or old varieties. It’s exciting to imagine what the coming years – and the coming season – will bring!
SALAD OF PEAR & GRIS-BLUE CHEESE
This salad showcases Gris-bleu, a fine Canadian made with layers of goat and bleu cheese. For vinaigrette, in a food processor, emulsify the ingredients on the right. Add a layer of thinly sliced pear. Drizzle or streak vinaigrette and place a thin slice of cheese over top. Garnish with fresh plums & pistachio.
For vinaigrette, in a food processor, emulsify:
- 1⁄4 cup rice wine vinegar
- 1 tbsp wasabi paste
- 5 drops sesame oil
- 1⁄4 cup safflower (or other oil)
Contact & Location
- Elements Restaurant
- 140 King Street, Peterborough, ON K9J 7Z8, Canada