Natural Ingredients are the Natural Decision at Shangri-La Hotel, Toronto

March 23, 2015

From how we do business to the ingredients we serve in our dishes, Shangri-La Hotels and Resorts looks for positive and progressive ways to serve our guests and benefit the environment and local community. Shangri-La Hotel, Toronto is proud to support and work with many organizations that use sustainable practices to raise, catch and grow fresh and delicious ingredients.

          

All of our food purveyors and vendors go through a lengthy approval process so we can assure the best and most nutritious ingredients in our dishes. After visiting Cumbrae’s farms three times, Damon Campbell, Shangri-La Hotel, Toronto's previous executive chef, decided to partner with the farm because of its hand-selected, farm-to-table, naturally-raised, quality meats. Cumbrae’s works closely with farmers at approximately 70 local Ontario farms to ensure every animal is raised on the best feeds and in excellent living conditions. Cumbrae’s top-notch meat can be enjoyed at dinner in Bosk’s Cumbrae Farms Dry Aged Beef Rib Eye and the Duo of Cumbrae Farms Lamb.

 

From turf to surf, Chef Campbell’s signature creation, the savory Caviar Donut, is made with white sturgeon caviar raised by Northern Divine Caviar. Raised on the Sunshine Coast of British Columbia, Canada, the caviar is recognized as the first certified organic caviar produced in Canada, certified as sustainable caviar by the Ocean Wise Program, and rated among the top five sustainable caviars in the world. It is the only caviar in the world that is certified to not contain added hormones, antibiotics, pesticides or genetically-modified organisms (GMOs).

 

The hotel buys much of its seafood through Organic Ocean, an independent west coast fishery. Organic Ocean’s fishermen believe a balance must be maintained between a traditional way of life and the impact on the fisheries. By adopting ocean-friendly, sustainable and responsible harvesting practices, Organic Ocean provides the finest seafood to those who care about what they eat and those who want to ensure the long-term health of the resources to benefit future generations. Fish provided by Organic Oceans can be found on Bosk’s dinner menu in the Albacore Tuna Sashimi, Pacific Sablefish and Wild B.C. Salmon dishes.

 

Shangri-La Hotel, Toronto partners with many farms and organizations to create delicious vegetable dishes and sides. Cookstown Greens, located in Thornton, Ontario, has grown organic produce since 1988 and is known for growing some of the best vegetables and seedlings in the area. Cookstown Greens supplies certified organic produce, which uses no synthetic pesticides, synthetic preservatives, chemical fertilizers, hormones nor antibiotics.

 

Chef Campbell and his culinary team use vegetables purchased from 100KM Foods Inc. in 80 percent of the entire Bosk and Lobby Lounge menus. 100KM Foods Inc. specializes in the sale and distribution of local and sustainable foods with a comprehensive offering, including: fresh, harvested-to-order, in-season fruits and vegetables, farm-fresh dairy, free-run eggs, and artisanal-milled grains and flours.

 

The hotel also uses produce from Vicki’s Veggies in some of its dishes at Bosk. Located in Prince Edward County, Ontario, Vicki’s Veggies is a family-run business that grows certified organic products for chefs, food shops and farmers markets in and around the Toronto area. The business does not use synthetic pesticides, synthetic preservatives, chemical fertilizers, hormones, antibiotics, nor GMOs. The culinary team uses Vicki’s Veggies in the Heirloom Tomato Salad featured in the Bosk lunch menu.

 

You can spot all of these delicious dishes on Shangri-La Hotel, Toronto’s Bosk and Lobby Lounge menus, noted with the Rooted in Nature logo.

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