Chris Byrne is a plant-based chef in the County who brings a modern twist to old traditions.

Hailing from Belleville, he turned to cooking after a foray into marketing in British Columbia. He tried “woofing”— Willing Workers on Organic Farms — in California, and that introduced him to macrobiotics. 

“I found a mentor, Cornelia Aihara, and followed her around for a year. She ran this retreat. We made the misos and the soy sauces, and the pickles and all that stuff. It was amazing. And you know what’s interesting about that? It’s the oldest model, learning a trade by working on a farm.”

Not unlike the apprenticeship model that sustained generations of County farmers.

After a few years as sous chef at Toronto’s first vegan gourmet restaurant, Fressen, and other gigs, including his own catering company, Mr. Byrne thought he’d “retire” to a farm the County in 2010 — only to find himself swept up in “a renaissance of plant-based food.” Add to this the arts community here, and soon Mr. Byrne was creating “art food” to fit in with exhibitions such as County Contemporary and events with BigLake Arts.

His materials are local. In the peak of the summer, he will take a group of visitors around New Moon Farm, the home he shares with his partner, herbologist Tamara Segalto. They harvest what they will eat for dinner. These are traditions as old as civilization itself, updated for the twenty-first century.

Countylicious is another County tradition, and, characteristically, Mr. Byrne is offering a  variation, this time involving the County Food Hub, a commercial-grade community kitchen in the Sophiasburgh Elementary School that has made cooking space and educational programs available to the community since 2019.

Mr. Byrne has three cooking events planned for April 4 and  5: two dinners and a brunch on the Saturday. Guests will learn alongside the chef, preparing the meal, and sit down to have Mr. Byrne serve it. Enrolment is limited to six or eight, making it very hands on.

“For dinner, we will make a three-course meal. Guests will learn how to use various textures and the five flavours to create delicious and satisfying plant-based meals, including, of course, tips on creating delectable show stopping desserts — there will be chocolate!” he exclaims. 

I love that Countylicious is adding this type of experience.

—County Food Hub’s Executive Director Melissa Tran

“This makes for a fun and educational night out. … It’s a great date night,” he smiles. Each dinner will be completely different; guests are welcome to attend both.

The Brunch session will include gluten-free waffles, and idli shakshuka, “the best and easiest granola,” among other dishes.  

As is the County Food Hub’s practice, this is an independent project of the chef, who is renting the state-of-the-art kitchen. “We are happy to support chefs and this kind of endeavour, and we help promote it,” says the Hub’s Executive Director Melissa Tran. 

“Offering a cooking class is a great way for seasonal chefs to make some additional income in the off-season. I love that Countylicious, which is usually restaurant-focused, is adding this type of experience.”

“Not only does the Food Hub offer a cutting edge kitchen to work with, their real and increasing community outreach regarding food education for kids and adults is so important,” says Mr. Byrne. 

For tickets to dinner or brunch visit www.chefchrisbyrne.com.