Suzanne Barr has become one of Canada’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of colour & LGBTQ communities. She was the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel. Her most recent residency was at Sand and Pearl Oyster Bar in Prince Edward County, which was just awarded #9 on the list of Best New Restaurants in Canada by EnRoute Magazine. Suzanne has always combined her love of cooking with her desire for social change, and in June 2018, she was chosen to participate in the James Beard Foundation Chef’s Bootcamp at the New Farm in Collingwood, ON where she worked directly with Community Food Centres Canada. Then in August 2018, she was asked to speak at the Mad Symposium in Copenhagen, Denmark where she was on a panel for working parents discussing the current state of the culinary industry. In 2018, she was chosen as one of six finalists to present a project at the Women In Hospitality United symposium in New York City, where she presented The Dinette’s Program, a cooperative training program providing an opportunity to learn, co-create, effective solutions for workplaces, and enhancing business productivity while promoting the next generation of women as industry leaders. Suzanne was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution. In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto. She lives in Toronto with her husband and young son, and still spends time in Florida with her family.
Shitake puffed fried rice: shitake mushrooms, puffed rice, puffed grains, onions, garlic, labneh-yogurt based sauce, curry leaves (gluten-free, vegetarian)