Montecristo Magazine Article, February 2018.

As we commence our fifth season since launch, I am really excited to share this newly published article in Montecristo Magazine. The last month has allowed for some much needed rest and family time as we anticipate our newest little arrival to the farm, in addition to some inspiring opportunities to reflect on the development of Backyard Farm thus far. We have been so fortunate to have a wealth of support, from our family and friends, industry alliances,  winery clients and partners, to our high percentage of return guests and corporate clients.  Furthermore, we are so grateful for the media guests who have helped us to broaden our reach, by eloquently sharing their experience with their readers and social media followers. As I read this article, I was prompted to express my gratitude for all of those whom have helped us turn a simple dream into a reality.  Truthfully, our success can be attributed to many variables, but likely  “word of mouth” has been the most effective means , whether by prior guests speaking of their experience, or writers such as James Dolan, for Montecristo Magazine, writing of his authentic experience with us. Humbling to say the least, but most importantly it is yet another reason to be inspired to continue evolving, growing and sharing what it means to raise a family, live, work, and play in this beautiful place I call home.  What an amazing way to start the 2018 season!...

2018 Season Employment Opportunities

Priority Service and Hospitality Supervisor We are so fortunate to have the opportunity to work with and represent many high profile wineries, and appreciative clients  in our region,  with our quality driven food and service philosophies. Our intimate team is searching for a priority service and hospitality team member for this season, and the future at Backyard Farm Chef’s Table as well as Artisan Culinary Concepts private chef services and catering. This position is available for an experienced candidate, with an interest in high end, quality driven culinary services and celebrating food and wine culture in our beautiful region. The successful candidate will be scheduled with priority for the majority of our bookings and events, and can expect to work 3-5 days per week, evenings and weekends during peak season, with occasional afternoon events. This position is suitable for applicants with serving experience, and all applicants must possess “Serving it Right” Certification. We are happy to train to our standards, as attitude and demeanor are much more important than high end service experience. “Foodsafe” level 1 is an asset, as well as wine education training , and tasting room experience, however genuine interest in what our beautiful wine region has to offer is a must. Contrary to many seasonal hospitality positions, you will be working in a minimal stress environment, within a very respectful, supportive,educational, and professional workplace culture, with direct supervision.  We understand and appreciate the importance of every role within our business, and base our incentives accordingly. Hourly wage compensation is based on experience, and includes gratuities, as well as on-shift menu pairings. This seasonal position is...

Hello 2018! A recap of 2017 at the farm…

What an amazing season it has been at the farm! We wanted to take the opportunity to recap some of the developments and news of the 2017 season, as we look forward to a strong finish and start planning for 2018. Of course this will happen during a much needed hibernation until mid -February. Family. Truly we are all a bit perplexed at where this year has gone, and in talking with many of our winery and return clients, it seems that we share in the feeling that 2017 went by faster than any year past. Truly, having a little one around speeds things up a bit, and as Ainsley is now 3 years old, I have been so fortunate to share in all the little milestones much closer than many in the culinary industry. Indeed this is the career I chose at a very young age, but as we strategize for next year, I recognize how unbelievable it is that I get to work, farm and live at “home”. Mikkel and I really don’t want for anything, other than a couple extra hours in the day(don’t we all..), but we are thrilled to share that we will be growing our family by 1 more in March, such a wonderful way to kick spring off for sure. We figured we should increase our future farm labour pool before time gets the best of us, and we still have the energy to chase our little ones around..Truly, having Ainsley has brought a whole new insight into what “success” means, and perhaps a bit more incentive to seek balance in life...

Ambrosia Apple Recipe Contest!

The Ambrosia apple is no ordinary apple. Aptly named after the mythical “food of the gods”, this stunning apple, born from a chance seedling, is a delight for all the senses. When you first set eyes on the Ambrosia apple, you will be drawn to its glossy, bi-coloured good looks. It has an attractive conical shape and smooth, flawless skin with a bright, almost fluorescent pink blush over a creamy-yellow background. As you draw closer, you will become aware of its distinct perfumed aroma. Then, as you bite into the Ambrosia apple’s tender, juicy flesh with its fine crisp texture, the apple’s honeyed flavour will saturate your taste buds, leaving you refreshed and satisfied. Little wonder that this sweet, low-acid apple consistently rates at the top in taste-tests and sensory panels, and is a hit with both children and adults alike. The new variety of apple was named Ambrosia, which in Greek mythology means food of the gods. The Ambrosia apple was registered in 1993 and over the past 20 years, it has grown in popularity and is now available for purchase worldwide. Ambrosia is a low-acid apple, which makes it easier for kids and older people to digest, it is slow to brown and is great in salads, baking and main dishes. We had the pleasure of contributing a recipe video representing beautiful, locally grown Ambrosia apples. What may be better than that? Well what is better is the opportunity for you to vote on our recipe to possibly be the Ambrosia Apple Chef of the year! In addition to this, you will be entered into the contest,...

Happy New Year From Backyard Farm!

Well, we are getting ready for our last private chef’s table booking of 2016, and wanted to wish everyone a fantastic end to 2016! Our passion project has certainly exceeded our expectations yet again for the 3rd season of operation. An overwhelming amount of our clients this past season were return guests, and we certainly feel incredibly grateful for the support! We also had many opportunities to share our story with media tours and publications, leading to some amazing article inclusions representing much of the talent and visionaries in the regional wine and culinary industries. You can find a few of these articles posted earlier this year in our News Forum….. 2016 has seen Kyle “the chosen one” finish his apprenticeship and obtain his Red Seal Certification in the Cook trade. No question his dedication, dependability and love of the craft is a huge component of our continued success, and I certainly look forward to watching him grow as a young up and coming talent in our industry. We are very proud of him, and all of our clients unquestionably see how happy he is to be in the kitchen! As the very first Apprentice at Backyard Farm, it will be challenging to mentor another apprentice as invested in our dream as Kyle is…This said, looking toward 2017, I am on the hunt for our next apprentice to carry on the mentorship piece at the farm, and hoping to find the right candidate to fit within our modest team. Any interested candidates can contact me to discuss this opportunity further, and please pass along this opportunity to anyone you may feel would...