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Food Day Canada

Food Day Canada (to be held on Saturday, August 5th, 2017) is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers… and, above all, our home cooks.  

To celebrate Food Day Canada, Cambridge Mill is featuring a special entrée: Planet Shrimp’s White Shrimp & Murray’s Farm Pork Belly with tomatillo & charred sweet corn succotash.


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About the ingredients...

Planet Shrimp farms Pacific White Shrimp that is responsibly raised in Aylmer, Ontario. They are OceanWise endorsed and a proud Canadian innovation.

Murray’s Farm has been a staple on our menu since the beginning. They are located in Cambridge, Ontario and raise the most delicious breeds of hogs.


Planet Shrimp’s White Shrimp & Murray’s Farm Pork Belly Recipe

In true #FoodDayCanada style, Chef Brad has shared the recipe so that all you home cooks can make this dish at home. 

For the succotash: 

  • 4 cobs of Ontario corn
  • 1 shallot, finely diced
  • 1 pickled jalapeño, diced
  • juice and zest of one lime
  • 1/2 bunch cilantro, chopped
  • 2 tomatillos, diced 

Husk the corn and grill for approximately 10 minutes, turning regularly. Once cooked, slice the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper to taste.

For the shrimp: 

  • 12 Pacific White Shrimp
  • 2 cloves garlic, chopped
  • 2 tbsp butter

In a sauté pan, heat chopped garlic and butter over medium heat. Add shrimp and gently cook for about 1 minute per side, or until shrimp is cooked through. Season with salt.

For the pork: 

  • 4 cups of water
  • 1 cup soy
  • 1/4 cup sugar
  • 6 cloves of garlic
  • 6 bay leaves
  • 1 bunch of thyme
  • 2 tbsp mustard seeds
  • pork belly (5 lbs) 

Combine all ingredients in a pot and bring to a boil. Remove from heat and refrigerate until cold. Completely submerge the pork belly in the mixture for 24 hours. After 24 hours, remove the pork belly and pat dry. Hot smoke the pork belly for 6-8 hours or until tender. Chill the pork belly, then slice and grill. 

Serves 4

Enjoy! #CanadaIsFood