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December 2013 Vol. 28 No. 11

N A T I O N A L

C O V E R A G E

R E G I O N A L

A touch of

Latitude

ONTARIO GOES FOR THE GOLD MEDAL PLATES

CHOWING DOWN ON CHOWDER CONTEST

Owen and Amanda Vulpe.

Canada Post Publications Mail Agreement No. 40010152

By Kristen Smith, editorial assistant, digital content GEORGETOWN, ON—Sanja Vago, co-owner of Latitude Food and Drink, which opened in late October on the main street of Georgetown, ON, says the bistro-style restaurant doesn’t fit neatly into any one category. Vago—a self-described foodie— and her husband, Ed, saw an opportunity for a casual, everyday independent restaurant with sophisticated, fine-dining fare in their hometown. The couple didn’t have any prior industry experience, but with the help of friend and restaurateur Matt Sutherland of Toronto’s Fat Cat, who

acted as a consultant throughout the process, they opened the 50-seat eatery at 99 Main St. S. They brought on Owen and Amanda Vulpe to run the day-to-day operations. The pair most recently worked together at What’s Cooking in Erin, ON and both bring a long list of industry experience to Latitude. Amanda has serving and management experience from the Royal York Hotel and Owen has worked for Oliver & Bonacini Restaurants as well independent Toronto eateries, such as The Rushton. “We’re making traditional dishes with contemporary, modern touches,” said Vago, who noted sourcing locally makes sense given Georgetown’s

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METRO CONVENTION CENTRE REVAMP

O&B CELEBRATES 20 YEAR PARTNERSHIP

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location, which has access to some year-round produce. Executive chef Owen Vulpe plans to create seasonal menus. “We’re right in the middle of where all the food comes from,” said Vulpe, who is aiming to reduce Latitude’s carbon footprint “through smart purchasing” and local sourcing. Latitude’s roasted chicken dish is Vulpe’s attempt at a chef joke; instead of stuffing the breast, the polenta is stuffed with goat’s cheese and served with sautéed rapini and smoked paprika tomato ragout. The carbonara style parpadelle pasta includes varieties of pork: pancetta, guanciale and double-smoked bacon.

From sourcing decor options to equipment, ORN’s buyers’ guide helps operators with all their shopping needs.

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HAOMI M NG S ILT OO ONN restaurant

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Fionn MacCool’s established 1996

franchising@primerestaurants.com 1-877-694-8186 ext. 404 primepubs.com

FRANCHISE OPPORTUNITIES NOW AVAILABLE IN: LONDON | WATERLOO | NIAGARA REGION | TORONTO | NEWMARKET | BARRIE | OSHAWA | OTTAWA Client: Prime Restaurants

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Docket: Development

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Project: Restaurant News Ad ONT EDITION

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Date: Nov. 21, 2013

| Trim: 10” x 3” |

Build: 100%

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Colors: CMYK

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Revision: 1

Ontario Restaurant News - December 2013  
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