Wonderful dining experiences in lush, prepared gardens really do go hand in hand. However, ensuring that the dining experience is of the same terroir as that garden? Now that’s a true experience.
Speaking from professional experience in my day job, as cultural institutions seek to find new ways to engage new audiences and tell deeper stories about their brand, destination, or heritage, the provision of unique culinary experiences tends to be at the top of most must-do lists.
The popularity of Culinary tourism isn’t new whatsoever, but its growth in the past decade alone is not to be ignored. Food and drink, as an exploratory experience satisfies us as much psychologically as it does physically. And the ability to build stories around culinary experiences truly helps to define a place, hence the phrase “taste of place.”
And when that place is close to the majority of your visitor’s homes, sometimes that taste, the preparation and the stories behind it from growing and producing to the socio-economic effects, can be even more impactful.
Feast On certification mandates that a minimum of 25% of the food and drink ingredients served in-house at an Ontario restaurant must be locally-sourced. In the case of the RBG, they’re actually hitting above that.
Food so good, it makes you look ...evil?
Again, speaking from my own professional experience, and working for a sister-cultural-organization- of theirs, pursuing the Feast On certification not only allows you to tell deeper stories about the food, enhancing your enjoyment, but also gives visitors a more fulsome experience of our regional terroir, one that hits all five senses, and gives you a richer understanding of “taste of place.”
To enjoy this culinary experience for yourself, especially as the perfection of September weather rolls in, check out their three restaurants: