Chef Campbells recent creatations

with spiced basmati rice 

St. Remy Signature French Brandy and sweet fresh pressed apple cider. Garnished with red peppercorn and fresh rosemary

stuffed with peppers, cauliflower, shallots and mushrooms and are topped with a mushroom cream sauce and fried hickory potato sticks 

with Pork Belly, Stone Town Fontina cheese, and in house marinara 

 topped with in house vegetable sauce (local pure maple syrup, Sriracha and garlic) 

Pork Me Tender

 In this episode we take a trip to Lakeside Ontario to visit @Taylor Farms Heritage Hogs and Natural Beef. I show you how to make my signature Bob Sossage and we smoke some pulled pork, sausage, brown beans and corn on the cob. #chef #cheflife #canadian #cateringservice  

Table to Farm with Bob Soss. Chris Taylor from @darkhollowwoodshop gives me wood and we whip together a Roasted Butternut squash and curried Bosc Pear Vegan soup. #chef #cheflife #canadian #foodnetwork #foodnetworkcanada #gotwood #bobsoss #tabletofarm #HuronPerthCounty #stmarysontario #campbellscatering be sure to join us next month for another exciting episode.