eat, drink and be thankful How Chef John Horne is approaching Thanksgiving a little differently this year By John Horne, Oliver & Bonacini Restaurants
When the pandemic first hit Toronto in mid-March, I never could have imagined the devastating impact it was going to have on the restaurant industry. Acting quickly, our executive team at Oliver & Bonacini made the tough but necessary decision to temporarily close all of our restaurants across the country. In my role as District Executive Chef, I oversee the culinary visions at Canoe, Auberge du Pommier, Jump, Biff’s Bistro, Liberty Commons and Maison Selby. Each of those restaurants’ teams are like family to me, so it was heartbreaking to have to shut down — even though it was undoubtedly the right thing to do. Now, roughly six months later, I’m so proud of the challenges our community have overcome in order to flatten the curve and find a new path forward. As we begin to hunker down for the fall and plan our family’s first Thanksgiving amid COVID-19, I’m approaching everything with a newfound sense of perspective and gratitude. Here are the top three things I’m thankful for — and the roles they play in nourishing our emotional, mental and physical well-being in the kitchen. 48 | the COLLECTION
