"We pick as close to service as possible. When we do tomatoes, tomatoes get picked, they never see the fucking fridge. Ever, ever, ever."
—Shane Harper, Farmer, Restaurant Pearl Morissette
If you're a regular reader of this blog, you may remember me writing about Restaurant Pearl Morissette in the Niagara Benchlands.
In 2024, they were awarded the first Michelin star in the region, as well as a Green Star for sustainability. Then earlier this year, Canada's 100 Best named them the best restaurant in Canada. This is in addition to a myriad of other accolades that I'm surely missing.
What is clear is that this place is not only the best in Canada, it's one of the best dining experiences anywhere in the world. It's that good. And I think the above video by Vice does a great job outlining what co-chefs Daniel Hadida and Eric Robertson have created with their restaurant and farm in the Bench.
Everything they serve is immediately local and/or Canadian, and they're constantly experimenting. Equally admirable is their commitment to reshaping Canadian cuisine and putting it on the world stage.
You hear that throughout the video. At one point Hadida says, "I'm interested in slightly better. So I'm willing to go significantly harder to achieve slightly better." That's what it takes to be exceptional at anything, and I think Canada could use more of this kind of attitude.
What is also clear from the video is that farmer Shane Harper needs his own YouTube channel. As a general rule, I have deep respect for anyone who approaches their work with passion and enthusiasm. He has that in spades.