The Flying Chestnut

The Flying Chestnut

Jessica’s view.

Last week I wrote about the families adventure to Munshaw’s Bistro in Flesherton. In the preamble I mentioned we had first attempted to go to a restaurant that Jessica and I were considering to cater our wedding. Well this weekend we successfully accomplished that at the Flying Chestnut! Located in Eugenia (look it up), this general store-turned-bistro offered food bursting with flavour for reasonable prices in an amazing setting.

The Flying Chestnut

The building is a converted general store.

Jessica called ahead to make a reservation, just to be safe. It was a good thing we did however, as the place was bustling. A group of 18 in the dining room and every other table taken up. We were seated in the sunroom at the front of the restaurant. The door was open, sunlight streaming in, and the smell of some really good food wafted toward us.

The Flying Chestnut

We were there at dusk so we had a few guest mosquitos. I killed at least five. Didn’t take anything away from the meal.

The menu was written in chalk on a big board that was brought over to the table, featuring only 7 total items, 8 if you count dessert. The drink list was a single page, 10 choices, seven of which were wine. It seemed the name of the game here was less is more.

The Flying Chestnut

The full menu. Changing every week if not every day, the board is brought to your table.

The Flying Chestnut

The drink menu. Everything here is minimalist but high quality.

I ordered the bruschetta with local goats cheese, Jessica asked for the pot stickers and had a glass of wine. An unexpected arrival at the table was the amuse bouche. An amuse bouche is something small to eat, designed to be no more than two bites. It is free of charge, and something that is common in upper to high end establishments. Ours was smoked salmon, cream cheese and dill on puff pastry. Classic, but exceptional in the chefs ability to get flavour out of his ingredients. We were also brought buns, baked in house, with two compound butters: curry, and smoked paprikah and sundried tomatoes.

The Flying Chestnut

Our amuse bouche. Smoked salmon, puff pastry and cream cheese garnished with dill. Simple, clean, light, fresh.

The Flying Chestnut

Bread made in house with a curry compound butter and a paprika compound butter.

The potsticker was not what I was expecting. I thought it would be 3-5 small dumplings smothered in a sauce. Instead it was a single dumpling with a sweet and sour type sauce on the side with coleslaw. Jessica thought it was great, and she is not typically one for pork. My bruschetta was fantastic. The goat cheese was just golden, the bruschetta mix a nice blend of sour, sweet, and umami served on thick slices of house-baguettes.

The Flying Chestnut

The close up.

The Flying Chestnut

Ginger pork pot-sticker with slaw and a sweet and sour sauce.

For our mains I had the flank steak with roasted garlic duchesse potatoes. Jessica had the broiled lake trout with wild rice and mushroom risotto topped with fiddleheads. Both the plates came with the same vegetables: creamed corn, ratatouille and asparagus. The steak had been marinated and was a pleasure to eat. The duchesse potatoes, a method where you pipe mashed potatoes and then bake them to serve, were crisp on the outside and soft on the inside.

The Flying Chestnut

Flat-iron steak, roasted garlic duchesse potatoes, corn mash, ratatouille, and asparagus.

The Flying Chestnut

Lake trout, fiddle heads, creamed corn, ratatouille, and wild rice mushroom risotto.

Dessert was chocolate mousse on puff pastry with macerated strawberries and bananas.

The Flying Chestnut

One desert option that night, chocolate mousse on puff pastry with banana and macerated strawberries.

I didn’t speak a lot about the details of the evening because I wanted to save space to discuss some of the things that I was really inspired by. First of all, this is a dream that I have had for a long time, opening a country restaurant. But the question was always how do I do that? There are so many obstacles. How do you get enough customers in to stay open? How far can you go with your food, does it all have to be simple fare? So it was very refreshing to see that it was a possibility. He runs the Flying Chestnut, as well as a diner called the Flying Spatula, runs the Flying Cafeteria at the Chapmans ice cream plant and is set to open a burger shack this summer. Each of these businesses plays off the other. The diner does breakfast and lunch Mon-Wed, then is open for dinner as well. The Chestnut is only open Thurs-Sun.

I am in love with the fact that the menus is super small. Seven items means it is all fresh. It is also smart for him. He is not trying to please everyone, and when a chef is willing to put out only the food he wants, people will come from all around to have it. Some of the items get used in more than one dish, also smart. Prices are reasonable, but not cheap. He caters to offset his costs as well (he’ll be doing our wedding, stay tuned).

He has it all, all the things I want. Land for composting and growing crops. The country life. Making the food he wants. Power to him. Go and check it out.

The Flying Chestnut

Our final bill. Quite reasonable.

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5 Responses to “The Flying Chestnut”
  1. seriousbacon says:

    Pretty awesome post dude! keep up the good work!

  2. Mouse says:

    The bruschetta looks so tasty that I have serious food envy. Initially I was shocked that the menu is so small but it’s obviously the cleverest way to go about things. Everything looks so fresh and vibrant. How long till you’re married and having your reception there?

    • thecheflife says:

      Another reason I think that keeping such a small menu is smart for him is because of his location. He is two hours North of Toronto. The instinct would be to have a huge menu and try to please everyone. He did the opposite and what you get as a diner is a strong impression of his tastes as a chef. This brings people from all around to him.

      We are getting married August 9, 2014! We’re doing it at our cottage and he is catering for us 🙂 How is school going?

      • Mouse says:

        That’s super soon. You must be super excited. 🙂
        School has been great so far (thanks for asking by the way) We’ve all been learning lots of new things and getting to experiment at the same time. It’s lots of fun. 🙂

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