Canoe Oysters

Another great day down on the bench with our friends and

U-15 scallops with local corn succotash

Back at it again tomorrow with these gorgeous cheese boards down

We are doing our best Bubba Gump by serving shrimp on shrimp on shrimp.

It’s always such a pleasure taking in the scenery and vibes of the bench. Truly a special place with such kind friends. Come share a laugh and a drink or ten.

Excited for another weekend on the bench

We are closed for a private event Saturday, but will be bringing our charms and something a little special for Sunday’s festivities.

We have a gorgeous pork belly from that we are frying golden, glazing with honey, mango, slaw and Dave’s famous scotch bonnet hot sauce.

Come by, have a laugh and some damn good wine/mead.

Looking forward to another beautiful weekend on the bench with We’re serving up oysters, charcuterie, perch sandwiches and P.E.I. mussels. Come down and have a laugh, a flight of wine and soak up the beauty of the bench.

To my Sasky friends, you truly have one of Canada’s top breweries in . They never paid me to say this. Ha. Don’t take it for granted, life is too short to drink sh*tty beer!
I’ve had damn good beer across the country but none have the catalogue and affordability of this great brewing team. No pretensions, no gimmicks, no bu****it sugars and adjuncts, just the Midas touch.
They are launching their Nordic Farmhouse Magnu soon. Make it fly off the shelves so Jeff & CO. expand out of province and I can drink it in Ontario!!!! (Hint hint)
❤️

Carbonara: pancetta, parm, egg yolk and black pepper.

Only thing missing was slow egg!

Yes, I know this portion of pasta was very North American, ie too much. I don’t care. I love pasta. I hadn’t had pasta in a while and my shirts barely fit me already. It’s a lifestyle.

We are excited to announce that we will be teaming up with serving up oysters, sustainable seafood and good vibes this summer at our friend’s patio.

These lockdown measures are wearing on us all. Come on down to Rosewood this weekend and grab a bottle or ten for the launch of their Flora rose. It’s juicy, fruity, complex and very crushable.

Dave and I will be serving up some oysters and seaboards available pre-order on Maisy’s website for you to enjoy safe at home.

Happy to be back in Ontario. This summer will be a banger working with this affable crew.

Wild blueberry Victorian Sandwich Cake: salted maple whipped cream, lavender blueberry compote and bacon.

Judging by the way my gut hangs out of my pantaloons and the way I play most sports (I’m an activity kinda person) I’m not polished.

This rings true with my baking skills. Rough and dirty is fun. Rough and dirty is what I got.

Here at Canoe Oysters we revere real food. Grandma’s food. Family suppers. No tweezers. No food waste. We don’t care much for extravagant artful desserts but when birthday bells call, we answer with something we want to enjoy or start a food fight with.

Tonnato with ham, crispy capers and mustard sprouts.

thanks for the dope ham that keeps on giving.

I fell victim to the Rio Mare commercials that have infiltrated my hockey intermissions. Though I didn’t use their product, sorry Rio, I whipped up some damn tasty food for the family I love.

Not familiar with tonnato?
It’s basically tuna mayo. You whip canned light tuna packed in oil with lemon, garlic, egg yolk, caper juice and anchovy.

I miss my cute little breakfasts with at Park Cafe in toontown. When are they going to get on board with shredded hashbrowns?

Lake Erie pickerel: potato rosti, eggs and gypsy sausage.

T-bone: tea gravy, smashed olive oil potatoes, rapini and a tannic red

Grandpa O’Mara would make his infamous tea gravy steak by searing his steak in a cast iron. As the steak was resting he would deglaze the pan with strong black tea and onions.

He would have his steak on a side plate with some veggies where his main plate was always full of buttered potatoes and gravy. I love and miss this man.

The best food is alive. It tells a story. It connects you to nostalgia, the land or love. Food is passion. Make it with love for those you love. My most cherished dishes are living memories. I hope to share them with you.

🍷: 16’ Lock, Stock & Barrel

Venison sirloin sando: rapini, shaved parm, walla walla onions and horsey sauce
What is horsey sauce you say? Well it’s horseradish aioli that I ripped off from my good friends .restaurant.

I continue to be inspired by food everywhere I go. It’s a gift that is not lost on me. I love carrying a torch of past loves and experiences in tandem. Making something so simple as a spin on aioli makes me think of them. They had a means of taking the most decadent dishes and making it approachable by shotgunning a beer after they described it or giving silly names like horsey sauce which I think is an ode to Arby’s . Love what you do and it will always shine.

Lac Brome duck breast, hasselback yukon gold, anchovy green beans & burnt orange caramel.
My Catherine loves her some duck and what my baby wants, my baby gets. Being surrounded by strong beautiful women is a good life.

Bacon pancakes with salted maple syrup cream

We are getting into heavy syrup season. Sun is shining, birds are chirping. Hopefully we have some good cold nights to keep these taps a drippin’.

Using the whole animal gives us not only a challenge but great joy.
Rabbits are a healthy lean meat chalk full of protein. They make complex pan gravies, stocks and sauces. Stew is the classic choice for this very reason. I hope to one day make you one of my favourite delicacies, cedar braised rabbit. Invite us into your home, we will drink your whiskey and wine but cook a damn good meal thoughtfully prepared for you and your family.