Don’t miss the fun due to construction delays!
 

Come to Stratford early and stay late! Construction delays may be significant in summer 2019 so be sure not to miss out on any fun!

Hwy 7: Adding a round-about at Line 26 between Stratford and St. Marys/London/401 W

Exits from this roundabout to Line 26 are now closed. This first phase of construction should not significantly affect through traffic on Hwy 7; however, from July 2nd until October, the roundabout will be closed to all traffic. Detours will be signposted, and drivers should allow extra time to follow them.

Hwy 6 to Embro/401: Replacement of large culvert Aug-Nov

Expect delays but road will not be closed. Hwy 7 detour is suggested as above, if there is an overlap.

Hwy 8 between Stratford and Shakespeare: In progress

Beginning in early June, stretches of this road between the west end of Shakespeare and the east end of Stratford will be reduced on weekdays to a single lane, with flag people controlling traffic in both directions. Delays may be lengthy, so please allow additional time for your trip. (Both lanes are expected to be open on evenings and weekends.)

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Ryan O'Donnell - Executive Chef Windsor Hospitality, Mercer Kitchen

Posted under STRATFORD'S #NEXTGEN CHEFS on Apr 30, 2019
 

STA_CG19_157_cover_Ryan_ODonnell

Mercer Kitchen + Beer Hall + Hotel | The Prune | York Street Kitchen | Bar 151

Meet Ryan O’Donnell, Executive Chef at Windsor Hospitality – Mercer Kitchen + Beer Hall + Hotel, The Prune, York Street Kitchen and Bar 151. Ryan grew up in St. Thomas, Ontario where he was inspired by both of his Grandmothers to pursue his culinary career. Ryan explains how the culinary landscape of Stratford and area has influenced his cooking.  I came to Stratford to attend the Stratford Chefs School thinking it would be a brief 2 year stopover in my life. That was 12 years ago!“ The dish that Ryan is most proud of creating is the Smoked Mcintosh Farms Summer Sausage & Vegetable Pancake on Mercer’s menu, as it is “a perfect blend of great local products, our regions culinary heritage and the Japanese influences.” 

Age: 40

Question Where did you grow up?
Answer

St. Thomas, Ontario.

   
Question What or whom inspired you to pursue a culinary career?
Answer

My Grandmothers! Both were fantastic cooks in their own way; one savoury and one sweet!

   
Question How has the culinary landscape of Stratford and area influenced your cooking?
Answer

I came to Stratford to attend the Stratford Chefs School thinking it would be a brief two-year stopover in my life. That was twelve years ago! Stratford’s wealth of great restaurants, producers and culinary talent to learn from and work with has kept me here what looks like for good. The farm to table ideals espoused by SCS and the world class products grown in and around the city have become the central influence in my cooking style. Taking great products and making them into something interesting, accessible and exciting to the local market is what I focus on daily.

   
Question What dish are you most proud of creating?
Answer

That is a tough question. Not only is creating a dish a collaboration with the other members of my teams and the producers who provided us with the great ingredients but once you have it in front of you there is always the drive to improve it. If pressed, I would say the Smoked Mcintosh Farms Summer Sausage & Vegetable Pancake on Mercer’s menu is a perfect blend of great local products, our regions culinary heritage and the Japanese influences that I love to play with in my menus. It’s a hidden gem on Mercer’s extensive menu.

   
Question What celebrity would you like to dine with and why?
Answer

I am a lover of movies and cinema so perhaps some of the great directors who have created the movies I love like Stanley Kubrick, Stephen Spielberg, Quentin Tarantino, John Huston or Orson Wells.  That would be an intense dinner party!  

 

TOPICS: #STRATFORD'S #NEXTGEN CHEFS