With spring around the corner first experiences are always foremost in my mind. The eagerly awaited thaw which hints at promises of the first harvest from local growers. Maple syrup, spring peas, tender micro lettuce, and milk fed lamb are all calling for attention.

Four years ago when Jacqui and I moved to Prince Edward County to open our first restaurant, the Bloomfield Carriage House, we were quickly initiated into the ways of life in the country, a huge difference compared to the outlook of city living. Having worked in city restaurants for over 20 years we were immediately impressed with the dedication of the farmers and their desire to supply us with the best product available. Having said as much, their methods of delivery presented a twist to what were accustomed to.

Our first lamb was ordered and like kids on Christmas morning we were awaiting delivery. A ten minute drive from the local abattoir, our lamb arrived in first-class style strapped into the front seat of the farmer’s pickup truck - seat belt and all; “it’s okay” the farmer tells us, “I had the A/C cranked!”

Air-chilled, that was the best lamb we ever tasted.