Mealtime & Culinary Connections
Proudly serving a taste of our region. Cooking at the Edge focuses on balancing globally far-flung tastes with provincially produced foods. While seasonal menus are inspired by flavors from afar, we seek to prepare our meals with ingredients raised closer to home.
Our award winning mealtime steward, Greg Waters and our Culinary Adventures have been recognized by the tourism industry as some of the best in Canada. Some food ingredients come from our garden, but most come from local gardens and Ontario farms, including a local organic meat provider. We even serve local craft ales from Highlander Brewery in South River and wines made by co-founder Martha Lucier’s family at Viewpointe Estates Winery.
Read Gregor’s PDF on how he grows and plans meals at the Edge or his blog post that explains why Greg doesn’t have any recipes at this time.
Our promise: Your mealtime experiences at our Algonquin Park home will be remembered and treasured by everyone. Our meals take into account specialty food restrictions for health and personal reasons ensuring each individual’s needs are looked after when we deliver a colourful, tasteful buffet style meal. Learn more about Chef Gregor.
Some words from our guests :
- "A beautiful space to escape from the city, technology and enjoy nature surrounded by a gorgeous family style lake house. Chef Greg was my favourite addition, his food was wonderfully prepared, locally & organically sourced, and SO delicious! You could really tell he loved what he does. Yoga studio has a fantastic view of the lake, and every part of the space was thoughtfully and beautifully designed - would highly recommend and will definitely be back."
-Ashleigh Martin, September 2018
Read Original Post - "The accommodations were great. We had a little cabin with a canvas roof. Despite the rain that weekend, we were cozy and dry. The bed was warm with a comfy duvet. The food was amazing. I require a gluten-free diet, and Chef Gregor created delicious food that included gluten-free alternatives. Gregor is very keen to follow a 100 mile diet, and the meals were excellent and plentiful . . ."
-Shannon Ferguson, August 2014
Read Original Post - "Chef Gregor was a magician at creating fabulous meals from his tiny kitchen overlooking the snow covered lake. He had his guests drooling with anticipation as he recited before each meal the local ingredients (from herbs to meats, fresh pressed basil oil to Scotch ale) that composed his menu of organic delights. His passion for the environment and partnering with local growers make each meal an adventure in its own right. And he met each dietary request with ease, including glutin-free and vegan. Everyone raved over each meal. And so we were all content to contribute to the technology free environment by hand washing our dishes in hot sudsy well water, laughing with our new friends over drying and putting away techniques. Ending the day with a cup of their incredible blend of organic coffee or hot chocolate, especially after a late afternoon skate on the pond or a game of cards with other visitors, was an added bonus."
-Brenda Morgan, January 2016
Read Original Post - "Each learning experience was crafted with knowledge, skill and just a touch of whimsy to make it exceptional. They were made sweeter knowing you were coming back to a cozy nook to eat food that the best food writers would have a hard time describing . . ."
-Nicole Robinson, November 2014
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