Bringing a wealth of knowledge and high standards with over 15 years of experience in the industry, Chef Dymond takes great passion in cooking with local ingredients and prides himself on seasonal creations inspired by various regions from around the globe. Prior to Taboo Resort, Chef Dymond held the title of Executive Chef at three other hotels in the Niagara region. Together with Taboo Resort’s culinary team, Chef Dymond is taking unique dining experiences to another level. Learn more about Chef here.

Executive Chef, Andrew Dymond

Quinoa, Kale & Pear Salad

Ingredients:
1 Cup Cooked Red Quinoa
4 Cups Raw Kale Chopped
100g Dried Cherries
200g Roasted Almonds
1 Pear Sliced Thinly
2 Tbsp Dijon Mustard
4 Tbsp Organic Olive Oil
2 Tbsp Lemon Juice
Salt & Pepper To Taste

Cook quinoa in lightly salted boiling water until just tender, approx 8 mins.
Drain and allow to cool overnight, covered in the refrigerator.
Combine Mustard, Olive Oil & lemon juice, whisk until emulsified.
Combine quinoa, kale, cherries and almonds, dress and allow to sit for 10 mins before serving.

Taboo Granola Bars

Ingredients:

505g Rolled Oats
2 Cans Condensed Milk
155g Shredded Coconut
125g Dried Cranberries
200g Dried Apricots (Diced)
60g Melted Butter
200g Toasted Pumpkin Seeds

Method:
Combine all dry ingredients in a large bowl. Pour in condensed milk and oil. Mix until all dry ingredients are incorporated. Do not over mix. Spread out on a baking sheet, bake in a 350F oven for 20-25 mins, or until brown around the edges. Allow to cool at room temperature. Cut and refrigerate.