Evolution
In 2014, Actinolite owner Justin Cournoyer decided to make a huge change at his Ossington restaurant. The restaurant was popular and packed with customers, with a Mediterranean menu. Justin, admittedly bored, decided to take a leap of faith and changed the menu to what he describes as seasonal, regional Canadian cuisine.
Born and raised in Actinolite, a rural town located in central-eastern Ontario, Justin spent his formative years outside, getting dirty surrounded by nature. While reflecting on where he came from, the way forward became clear. The place that is infused with childhood memories, senses and a deep connection to the land was leading him to forge his own path. Following his passion and beliefs is what made Actinolite survive its evolution.
Justin’s passion and sense of responsibility to sustainable living is contagious. “This restaurant gives me meaning, it allows me to express myself through food,” says Justin. “I take time for people, I utilize the people around me, learn from the farmers."
Seasonal, Regional Canadian Cuisine
Justin doesn’t claim to have defined Canadian cuisine, but he takes great pride in living the local food movement. For each tasting menu, every item included in a dish at Actinolitecomes from local farms or by foraging. There are three tasting menus to choose from in various course sizes and prices.
For Justin, the food is so much more than the price point – he asks not “what is going to be in the dish,” but “why is it in the dish.” He feels that chefs have a responsibility to provide the answers to this question. The connection between farmers and diners is a responsibility he does not take lightly. "With a set menu, it allows me to honour the food more.”
Honouring the foraged ingredients includes in-house pickling and preserving food to ensure Actinolite can serve the regional ingredients all year round. Justin’s understanding and knowledge of Canada’s growth season, and his respect for the land and farmers that harvest the food, allows him to evolve Actinolite’s menu to reflect his sustainable lifestyle.
Ever Evolving Flavours
At Actinolite things are always changing. The creative environment that Justin cultivates in the kitchen allows staff to constantly create new ideas, keeping the menu fresh and interesting. Justin’s version of “Canadian cuisine” includes celebrating Canada’s diverse population with the food he creates, while using locally sourced ingredients. With the help of his kitchen staff, Justin incorporates the flavours of other cultures to season his regional cuisine.
“We utilize the diversity of Canada, yet we only use regional products,” says Justin. “We start by connecting with farmers, foraging like crazy, then we bring culture in. At Actinolite we make soy sauce, we make mole, and we apply these cultural things to local food. That is Canadian cuisine to me.”
Originally published on Yellow Pages