Both comments and pings are currently closed.
A LITTLE ABOUT US
When asked to make lunch for Peter and Greg Elmhirst as part of a working interview, Chef Michael Sterpin looked at the ingredients on hand and prepared a few simple foods, well put together, that just made sense: grilled strip loin and grilled T-bone steaks with cauliflower puree and wilted greens.
Four years later, Michael is still working at Elmhirst’s Resort, making simple yet exquisite meals from the top quality heirloom vegetables, fresh brown eggs, free-range chicken and Black Angus beef all raised on the property.
Along with the most locally produced food imaginable, the resort offers an all Canadian wine list– 95% Ontarian with a few gems from B.C., covering all the wine regions in Canada. In fact, the resort recently won a VQA award for the best licensee wine list.
Guests to the resort can take advantage of spectacular opportunities including sight-seeing flights, trail rides, and culinary possibilities limited only by your imagination.
Quick Contact: 1.800.461.1940 | www.elmhirst.com |
RED FIFE WHEAT PASTA
Mix eggs and yolks with olive oil and salt until well incorporated. Put flour into food processor then put egg mixture on top and pulse until it comes together. If it looks like coarse sand or it’s too wet, don’t worry. Dump out onto clean table and knead until dough is smooth and elastic. If the dough is wet, simply dust with flour and proceed as above. Wrap in plastic wrap and rest in the refrigerator for thirty minutes. Dough can be rolled out thin and roughly cut as pappardelle or use a pasta machine to cut into spaghetti or fettucine. Recipe serves 2-3 main course portions. Cook your pasta in salted, rapidly boiling water for approximately 2 minutes depending on size.
- 275 grams Red Fife Wheat flour
- 1/2 tbsp extra virgin olive oil
- 2 whole free range or organic eggs
- 3 yolks from free range or organic eggs
- Pinch of salt
Contact & Location
- Elmhirst's Resort
- 1000 Settlers line, on, canada
- 1.800.461.1940 | www.elmhirst.com