Once in a while a sampling of people, skills, and resources combine to create something exceptional. Such is the case with Come to Our Table: South Georgian Bay Community Cookbook. At 50-plus, the portion of recipes is more than generous, but this particular table is heavy with extras you wouldn’t normally find in a cookbook, such as reproductions of the work of artists and photographers and well as stories that examine the subtler meanings of sustenance.
All told, the book delves deep into the culinary culture of the region with rare insights and visual acumen. The book’s creators—chef and writer Rheanna Kish, photographer Heather Goldsworthy and designer Scott Gloster—worked with restaurateurs, farmers, chefs, B&B owners, producers, wineries, breweries and cideries to formulate the recipes. Each with a regional twist, recipes range from international-made-local (Mediterranean pickerel) to traditional-made-new (creamed corn) to backyard staples (maple whiskey BBQ sauce). The book’s benefit to the food economy will be big; the benefit to the reader even bigger. Belly up to this table.