Newmarket is ready for the unique dishes that the team at the Postmark Hotel are creating, said its executive chef, Jon Turner.
“The feedback we have received has been great and I think it's a breath of fresh air for the area,” said Turner, the day after the Main Street Newmarket hotel hosted its grand opening celebrations on Oct. 3.
The hotel offers two dining experiences. The Lobby is “a little bit casual with shared plates, sandwiches and a couple of entries. During the day it’s a little lunch spot. At night, it’s cocktail driven,” Turner said.
The Overlea, a rooftop restaurant with panoramic views of Main Street and the town beyond, is “casual fine dining, new Canadian.”
Unlike fusion food, which blends two distinct ethnic cuisine into something new, new Canadian celebrates the diversity of Canada’s population and offers dishes that use different spices and cooking techniques from around the world, Turner said.
The Overlea’s menu will change seasonally, he added.
“I like (the fall menu) even more than everything we already did,” said Turner, whose entire team — from the cooks to his sous chef, Giovanni Taylor — had a hand in creating the menu.
“The menu is very balanced with something for everyone to enjoy.”
One of Turner’s favourite items on the fall menu is a sunchoke caramelle, which is a pasta dish.
“The name relates to a caramel candy or bonbon as the (pasta) shape looks like a wrapped candy. (The dish) comes with sunchoke-filled caramelle, caramelized apple and onion puree, sunchoke chips, hazelnuts and finished with aged balsamic.”
Turner said he is “most excited…for our guests to enjoy new fall flavours and new dishes.”
Turner said he and his team will continue to offer local, seasonal and sustainable food.
“We source as much as we can from Ontario, then Canada. We try to have local ingredients. I focus on having a few components of the dish being 100 per cent local.”
Turner said that being able to share with guests that the beef comes from a farm in Elora, the cheese from farms in Ontario and Quebec, and the salad greens from a hydroponic farm in Oshawa helps people connect with what they are eating, something that is important to Turner.
Turner was born and raised in Toronto but said he comes from a family of hunters and gatherers. On his downtime, he is often at his family’s cottage fishing or hunting.
“A lot of my inspiration comes from hunting and foraging for veggies, and gardening. I think people have really lost touch of what food really is. It’s important for people to know that not all food comes in a Styrofoam package.”
Turner said he uses a foraging company to provide in-season foods like fiddleheads and ramps, a wild onion. He said he also hopes to start introducing game such as elk or moose into his dishes.
“Understanding where your food comes from creates a new connection,” Turner said.
Connection and memory are important in food.
“Food is one thing that is a memory maker,” said Turner. “What I love about being a chef is making people happy. Food makes people happy.”
Turner has worked in restaurants since he was 15 years old, his first job working part time a local pub. He soon realized that he loved “the rush” of a restaurant. He went to Liaison College and has worked with famous Toronto chefs in a variety of restaurants since.
In 2016, Turner switched to hotels, working at the Fairmont Royal York in downtown Toronto.
“It was the best thing I ever did with my career,” said Turner, who said there are many moving parts so “you have to have all your ducks in a row.”
Working at the Fairmont Royal York “really moulded me to who I am today.”
He stayed at the Fairmont Royal York for seven years, until he was offered the job at the Postmark Hotel.
“I saw this as a really cool opportunity and (something) to be able to make my own.”
Turner said he has two goals: “Professionally, being different and not doing the same thing as everyone else.” And “we would like to (offer) the best dining experience in York Region.”
