INTEGRATED COOL CLIMATE CUISINE Voted as one of the best new restaurants in the country by where and Air Canada enRoute magazines, Backhouse has a holistic ash and ember approach to great Canadian cuisine. The aroma of peach wood as it burns in the brick oven and wood-fired grill gives off an organic mystique and creates a cozy, welcoming atmosphere. Avoiding restaurant conventions such as a "signature dish,” backhouse has a continuously evolving menu with a commitment to enlightened hospitality and integrated cool climate cuisine. We are a renaissance restaurant. The staff tends to our garden daily and deliver vegetables daily still warm from the sun. We cook fresh every day and preserve that which we can’t, for those long winter nights. We source ethically raised meat, do all our own butchery in-house, and cook over an open fire. Our sourdough bread is hand crafted and baked fresh in our wood fired oven every day. We produce our own cheese and culture our own butter. Local fruits and nuts are sourced and make appearances in our house-made desserts. Along side the food, we have a team of dedicated sommeliers and service professionals who work along side local wine, beer, and spirit producers to showcase the best our community has to offer. Each day our team works together in writing menus that tell the story of backhouse and our community through food and drink, offering multi course tasting menus with optional beverage pairings. These pages from our continually evolving story are a taste of time and place.
Looking for a young farmer our farming couple to manage our 3 acre restaurant garden. Commitment to a continued sustainable, ethical, natural practices with a movement towards organic, biodynamic permaculture. Our goal is to become year-round a self sufficient restaurant in a cool climate growing region.
Our inspiration: https://thefarmerandthechefmovie.com/trailer/
We Look forward to Growing with you!