by Sideroads of Muskoka

Spectacular view, spectacular food

There’s something about living in Muskoka that makes you want to eat well and enjoy life.And for executive chef Scott Cribb of Hidden Valley Resort, that’s the inspiration behind his cuisine.

“I love the cottage life,” he says. “I’ve always liked being outdoors and living by the lake.”

And thankfully for patrons of the Hidden Valley’s Birches Restaurant, he chose Muskoka to be his home. Having lived and worked in southwestern Ontario for some time, Cribb decided to make the move to Huntsville and hasn’t looked back.

Using plenty of local food in his creations, Cribb works with people in the community to source ingredients whenever he can. Items like berries, maple syrup, mushrooms and micro greens are all produced or grown within minutes of the restaurant.

The menu at Birches is one that caters to the whole family and Cribb takes special care to include a range of items that everyone is bound to enjoy. From burgers and pizza to more gourmet fare, Cribb keeps every customer’s tastes in mind.

“We have quite a few vegetarian options,” he says. “We’re also looking into gluten-free meals. All of our sauces are reductions, so none of them contain fl our and neither do our soups.”

With an attention to detail and the highest concern for customers, it’s no wonder the restaurant is such a popular destination. This past year, Birches won the Huntsville Forester’s Readers’ Choice Award for Best Brunch.

“It was an honour to be selected for best brunch,” says general manager Scott Hammond.
“We really do have excellent food, and the view is spectacular, too. It’s something you can’t get anywhere else.”

Now that the warm weather is here, that spectacular view can be enjoyed from Hidden Valley’s famous patio. With some of Muskoka’s most breathtaking views, a meal on the patio is more than just great food.

Now that Hidden Valley is under new management, Birches has seen some wonderful renovations and improvements. And while Chef Scott has enjoyed the transformation, his commitment to excellent food remains the same.

One of the most popular items at Birches is Birches Shrimp Provençal, the recipe for which Chef Scott is happy to share.

Bon appetite!

 

 

 

Ingredients

12 large peeled and de-veined shrimp with the tail on
½ a Spanish onion diced

1 diced tomato
2-3 minced garlic cloves

1 baguette
1 bunch of fresh parsley
2oz white wine
1oz Pernod
salt and pepper to taste

Directions - recipe for two

Slice off four pieces of baguette on a bias about ½ inch thick. Cut them so they are at least 6 inches in length. Drizzle or lightly brush the bread with extra virgin olive oil and place on a preheated grill. A toaster oven or convection oven will work as well. Toast until golden and remove from grill.

Preheat a non-stick sauté pan with 1 Tbspof olive oil on high heat. Once the oil is near its smoking point, add shrimp to the pan followed by the onions. This recipe only takes minutes to prepare, so everything happens in a hurry to prevent your shrimp from over-cooking. Once you can see that the shrimp are about half cooked, add the minced garlic and move everything around in the pan. Now add the white wine and 30 seconds later, the chopped tomatoes.

When liquid has reduced by half, add 1oz of Pernod (a liquorice liquor). Be careful: this should flambé if the pan is still hot enough. To finish the dish, add 11/2 Tbsp of cold butter and stir around.

Finally, add the finely chopped parsley and adjust the seasoning with salt and pepper.

To plate the dish simply place one piece of baguette on a plate, pile 6 shrimp on top, spoon some of the sauce over and finish with the other piece of baguette propped on top.

Dress is casual.

Reservations are recommended, especially for large groups. Call 705-789-2301

Entrees range in price from $10 - $28, with items to please every member of the family.

The dining room and bistro are open for breakfast and dinner every day.

Breakfast 7:30 a.m. – 11 a.m.

Dinner starts at 5 p.m.