GRACE & GUSTO
TASTE & IMAGINATION
THIS IS CHEZ PIGGY
GRACE & GUSTO
TASTE & IMAGINATION
Monday April 23
Soup: Coconut Carrot w/ Ginger
Oysters: Salty Bay, NS
Fish of the Evening:
Atlantic Salmon w/ Lemon Butter Sauce, Potato Salad & Yellow Beans
app: Stuffed Endive w/ Herbed Chèvre & Honey Walnuts
main: Seared Ostrich w/ Red Wine Cream Sauce, Roasted Garlic Mashed Potatoes & Mixed Mushrooms
In 1979 Rose Richardson and Zal Yanovsky renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination – and has been a destination for food lovers everywhere. Tucked away in the heart of downtown Kingston, “the Pig” as it is affectionately known, is the perfect choice for afternoon cocktails on the courtyard patio, your family celebration, a night out with friends or a romantic dinner. Our menu is inspired by the flavours of world travels and we are dedicated to bringing the freshest, locally sourced produce to your table. Rich with history and a vibrant atmosphere, a healthy appetite for simple abundance, a family run local favourite ~ this is Chez Piggy.
Our story continues ~ please visit our celebrated Bakery & Cafe
Chef Ian Arthur
Running the kitchen at Chez Piggy has always felt sort of like coming home. This little restaurant, tucked in a beautiful courtyard in Kingston, has been a part of my life since I was a toddler. My mom served here when I could barely walk, and as my parents started their organic market garden, ‘the Pig’ became a steady customer. I’d ‘help’ with deliveries up the back stairs to the kitchen that I am now in almost every day. Most importantly, Mom brought home Chez Piggy’s original ring-bound cookbook, a recipe set that quickly became a cornerstone of my childhood culinary experience.
It is these flavours that have informed the style of my food ever since. Simple combinations, a love of all things Spanish, a melding of flavours from far and away. These in turn led to a growing understanding of all things culinary; the importance of searching for superior ingredients, the surprises and quality that comes from building relationships with local farmers, and the fun (and frustration) of trying to teach all this to the steady stream of cooks that pass through the kitchen on their own culinary journey. I picked up other skills along the way: how to properly clean and cook fish in Iceland, the flavour profile of West Africa in Ghana, the beauty of quality pub fare in Wales, but I have never moved too far from those original lessons.
For a restaurant that I have known my entire life, Chez Piggy never fails to excite and inspire. Working with the demonstrable talent of sous chef Richard Nicholas is a daily pleasure. I am constantly impressed by his creativity, diligence, and team building abilities in the kitchen. The crew has a depth of talent with Reyna Belsham (a veteran of 25 years!), Matt Allen and Mitch Wheeler, chefs who bring serious skill and amazing ideas to the kitchen every day. It is this team of creative cooks that provides the foundation for the ingenuity and quality I hope we produce at Chez Piggy. I can’t wait for all the new flavours the next season is going to bring.
I look forward to seeing you all at Chez Piggy soon.