Cuisine: Veggie Friendly, Healthy Eating, Celiac Friendly
Neighborhood: Willow Park
Price: $$ Affordable
Atmosphere: Specialty Grocer
Payment Types: Cash, Interac, Visa, MC
Gourmet Comfort Food to-go, natural, preservative free made from scratch goodness designed by Global TV's Saturday Morning Chef, Judy Wood.
Celiacs: Great selection of gluten free meals and very knowledgable staff to assist customers with any allergy concerns.
MEET THE CHEF
Judy Wood, Executive Chef, Meez
When did you first develop your love of cooking?
When I was about 15 years old I knew I wanted to be a Chef
Was there a particular event that convinced you to become a chef?
Cooking for my mothers dinner parties.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Julia Child was my mentor. She taught me to love butter and cream. I was honoured to have met Juila Child twice while I was living in France. I have a great deal of admiration for Jamie Oliver. We have the same view on food in that fresh and simple ingredients result in amazing flavourful food.
From where do you source your ingredients?
We use locally sourced free range meat, fresh locally grown herbs and when available locally grown produce.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
60% of our menu is gluten free and we also offer vegetarian options as well. We are especially cautious in our kitchen and each station is completely broken down and santized before moving on to making another dish.
What was the concept behind the menu?
Providing food without additives or preservatives and using fresh local ingredients is our concept.
What’s the most memorable meal you’ve ever had?
Fresh seafood cooked on the beach on the east coast.
Aside from your own, what are some of your favourite restaurants and why?
Capo - Amazing Elegant Italian Cuisine
Sugo & Without Paper Pizza - Casual Italian Dinning with flair and amazing pizza.
Una - A wide variety of great pizza, tapas and desserts with a european taste and feel.
Crazyweed Canmore - eclectic dining at it's best.
Do you have a favorite dish for friends/family?
Burgers on the grill.
What's your favourite ingredient?
Butter
What other food trends have you noticed recently?
Food trends come and go and we are noticing a return to favourites from the 60's and the guru, Julia Child. Beef Wellington, Vichysoice, Iceberg lettuce, Swedish Meatballs, Chicken a la King. People are finding the time to create and enjoy amazing food and are finding time to sit down to dinner with the family once again.
What's your favourite beverage?
Gin and Tonic
Coffee or tea, and from where?
Coffee from Italy.
Where else in the world have you practiced?
I trained and worked in Paris and I also teach in the south of France and in Italy twice a year. The availability of fresh produce and the rich quality of dairy products in Europe make if very easy to prepare a wide array of amazing cuisine.
What sorts of dishes do you prepare for yourself when you're home alone?
Salad and homemade burgers.
Celiacs: Great selection of gluten free meals and very knowledgable staff to assist customers with any allergy concerns.
MEET THE CHEF
Judy Wood, Executive Chef, Meez
When did you first develop your love of cooking?
When I was about 15 years old I knew I wanted to be a Chef
Was there a particular event that convinced you to become a chef?
Cooking for my mothers dinner parties.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Julia Child was my mentor. She taught me to love butter and cream. I was honoured to have met Juila Child twice while I was living in France. I have a great deal of admiration for Jamie Oliver. We have the same view on food in that fresh and simple ingredients result in amazing flavourful food.
From where do you source your ingredients?
We use locally sourced free range meat, fresh locally grown herbs and when available locally grown produce.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
60% of our menu is gluten free and we also offer vegetarian options as well. We are especially cautious in our kitchen and each station is completely broken down and santized before moving on to making another dish.
What was the concept behind the menu?
Providing food without additives or preservatives and using fresh local ingredients is our concept.
What’s the most memorable meal you’ve ever had?
Fresh seafood cooked on the beach on the east coast.
Aside from your own, what are some of your favourite restaurants and why?
Capo - Amazing Elegant Italian Cuisine
Sugo & Without Paper Pizza - Casual Italian Dinning with flair and amazing pizza.
Una - A wide variety of great pizza, tapas and desserts with a european taste and feel.
Crazyweed Canmore - eclectic dining at it's best.
Do you have a favorite dish for friends/family?
Burgers on the grill.
What's your favourite ingredient?
Butter
What other food trends have you noticed recently?
Food trends come and go and we are noticing a return to favourites from the 60's and the guru, Julia Child. Beef Wellington, Vichysoice, Iceberg lettuce, Swedish Meatballs, Chicken a la King. People are finding the time to create and enjoy amazing food and are finding time to sit down to dinner with the family once again.
What's your favourite beverage?
Gin and Tonic
Coffee or tea, and from where?
Coffee from Italy.
Where else in the world have you practiced?
I trained and worked in Paris and I also teach in the south of France and in Italy twice a year. The availability of fresh produce and the rich quality of dairy products in Europe make if very easy to prepare a wide array of amazing cuisine.
What sorts of dishes do you prepare for yourself when you're home alone?
Salad and homemade burgers.
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Made in Canada.