“The concept for Cabin marks an exciting and significant stage in the resort’s evolution,” said John Paul Adamo, president and owner at the Orangeville, Ont.-based resort. “Cabin will allow guests to connect with chefs, enjoy a diverse sampling of local fare and experience the region’s beauty.”
Named in honour of the first structure built on the property in 1865, Cabin decor is inspired by the Hills of Headwaters region in which the resort and restaurant are located. The 2,600-square-foot space will combine rustic and modern decor, including reclaimed hardwood floors, wooden beams from an old barn and a 16-foot steel and glass chandelier.
The culinary experience will be defined by a farm-to-table philosophy on food. The à la carte menu will celebrate the best of local cuisine, using only the freshest ingredients from the resort’s two-acre fruit and vegetable garden, seasonal preserves and fare from local farmers and suppliers.
“Cabin’s menu will highlight our passion for regional cuisine and showcase what we see as the emerging Canadiana Cuisine trend,” said Potters. “Preserving the bounty of the growing season year-round and a commitment to supporting local farmers and food purveyors will also be a focus of our menu offering.”
Cabin will offer seating for up to 70 guests, including an interactive chef’s table in front of Chef Potters’ cooking area, semi-private dining and an intimate dining room.