The Barn Chefs

06/18/2026

🌿 A Quick Note from The Barn Chefs

Tomorrow, The Barn Chefs will be closed while our family attends an important appointment.

Behind every loaf, every jar, and every meal we create is a family, and tomorrow we need to take a little time for ours.

We apologize for any inconvenience. We will be back on Saturday as usual, and to help make up for the closure, we'll be extending our hours on Sunday.

If you need anything or would like more information, please give us a call.

Thank you for supporting what we do and allowing us to keep sharing our passion for food, craftsmanship, and hospitality.

— Sarah & Luca
The Barn Chefs

Beyond the Ingredients — The Experience of Taste

06/18/2026

menu for Saturday

Special of the Wild Argentina Shrimp 🍤 with our spicy 🌶️ Arragiatu sauce

Mushroom - tomato 🍅 sauce, mozzarella with mushroom sauce cooked in olive oil and herbs

Margherita -tomato sauce and mozzarella cheese

Pancetta and 🧅 onion , crispy Barn Chefs pancetta with braised onions

Vegetarian -tomato 🍅 sauce , mozzarella and seasonal vegetables -

Spicy 🌶️ Salame -tomato sauce , mozzarella with The Barn Chefs Spicy Salame

Meat lovers - tomato sauce, mozzarella and a mix of our cured and cooked meats

Beef Carpaccio tomato 🍅 sauce, buffalo mozzarella, thin slices of Beef Carpaccio and Parmigiano

Call ☎️ to book your pick up time 613-337-9299 , Outdoor dining available 12 noon 🕛 till 7pm

06/13/2026

40 days ago, this steak was just beef.
Today it's Black Diamond Australian Wagyu.
Time removed the water. Time concentrated the flavor. Time did what no seasoning can do.
Some ingredients don't need more technique.
They need more patience.

06/12/2026

Before there was a dessert, there was a question.

How do you connect a strawberry field in Quebec with a sourdough culture born in the forests of Ontario?

QC Fragola began with strawberries grown in Quebec at the peak of their season. Rather than overpowering them, we preserved them simply, using only sugar, lemon, and Marsala. The result is not just a jam, but a preserve that captures a moment in time.

For the crumble, we turned to one of the oldest ingredients we make.

Our sourdough begins with a wild culture created from spring bark infusions gathered from local poplar trees. Every year, as the trees awaken from winter dormancy, they release wild yeasts and microorganisms that become part of our baking program. Those cultures produce flavours that commercial yeast simply cannot create: gentle herbal notes, natural sweetness, and layers of complexity developed through long fermentation.

When transformed into a toasted crumble, that sourdough brings texture, depth, and character to the dessert.

The mousse is built from our water buffalo dairy program. Rich yet delicate, it provides the perfect canvas for the brightness of QC Fragola while adding a silky texture that carries the flavour across the palate.

Quebec strawberries.

Ontario wild sourdough culture.

Water buffalo dairy.

Simple ingredients connected through time, place, and tradition.

That philosophy is at the heart of everything we do at The Barn Chefs.

Because great food is never just about ingredients.

It is about where they come from, how they are made, and the stories they carry with them.

Beyond the Ingredients,
The Experience of Taste.

— Sarah Woods
Pastry Chef
The Barn Chefs

06/10/2026

Saturday pizza special The Barn Chefs spicy 🌶️ sausage with buffalo mozzarella

06/07/2026

Every dish begins somewhere.

For this one, it begins in the cold Atlantic waters off Cape Breton Island, Nova Scotia.

Wild Canadian Red Snapper is harvested from these rugged coastal waters, where cold currents and rocky seabeds produce fish with exceptional texture, sweetness, and depth of flavour.

From there, the journey crosses an ocean.

The lemons come from Sorrento, Italy, grown on the cliffs overlooking the Bay of Naples, where sea air and volcanic soils have shaped their unmistakable fragrance for generations.

The leeks are roasted directly over charcoal. Fire softens their sweetness, creating smoky notes that connect the Atlantic fish to the Mediterranean flavours that follow.

Our water buffalo butter is crafted in-house at The Barn Chefs. Rich, silky, and naturally sweet, it forms the base of a warm lemon emulsion finished with Sorrento lemon juice and zest.

Then comes Arragiatu.

A preserve inspired by Sicily. Diavolicchio peppers, roasted vegetables, olive oil, and time. Not added simply for heat, but for character. A reminder that the most memorable flavours are rarely the loudest.

Cape Breton.
Sorrento.
Sicily.

Three places.
One plate.

A dish built around the idea that ingredients carry stories, and when those stories meet, something larger than a recipe emerges.

Beyond the Ingredients,
The Experience of Taste.

— Chef Luca Alvarez Molteni
The Barn Chefs

06/06/2026

06/05/2026

Some recipes begin with ingredients.

This one began with a chapter of our lives.

Many years ago, Sarah and I lived and worked in Piemonte, Italy. During that time, we opened a restaurant in Asti that was later awarded one Michelin Star.

Those years shaped much of how we think about food today.

They taught us that great cooking is rarely about complexity. It is about respect for ingredients, respect for tradition, and understanding the stories behind what we eat.

One of the ingredients that left a lasting impression on us was the famous Piemonte hazelnut.

Throughout the region, hazelnuts are part of everyday life. They appear in pastries, pralines, chocolates, gelato, and family recipes passed down through generations. The aroma of freshly roasted hazelnuts is something neither of us has ever forgotten.

Our Piemonte Hazelnut Praline was inspired by those memories.

For this recipe, Chef Sarah Woods combines our signature Piemonte Praline with a light Chantilly Diplomate Cream and layers of crisp caramelized millefeuille pastry.

The result is elegant, delicate, and deeply comforting.

A dessert inspired by Piemonte.

A dessert inspired by memories.

A dessert inspired by a chapter of our lives that continues to influence everything we create today.

Beyond the Ingredients,
The Experience of Taste.

— Chef Sarah Woods & Chef Luca Molteni

The Barn Chefs
Coe Hill, Ontario

thebarnchefs.kitchen

06/04/2026

Some recipes are protected by tradition.

Others are shaped by it.

I was born in Italy into a family that has spent four generations in the restaurant business. Growing up, food was never simply something to eat. It was a way of preserving culture, telling stories, and bringing people together around a table.

Carbonara is one of those iconic Italian dishes that deserves respect. It belongs to Rome, and its history is part of the fabric of Italian cuisine.

But when I moved to Canada, something changed.

I began to understand that if I truly believed in local food, sustainability, and supporting artisans, then I could not simply recreate Italy ingredient for ingredient. I needed to learn how to tell a new story using the ingredients that surrounded me.

That philosophy eventually became the foundation of The Barn Chefs.

Rather than importing everything, we began asking a different question:

What can we create here?

Today, our sourdough Macaroncini is made in-house using traditional fermentation methods. Our Mangalitsa guanciale is cured and smoked by hand. Our Wind Cheese is crafted from water buffalo milk and aged by our team. Even the duck eggs come from producers who share our commitment to quality and stewardship.

The result is not Carbonara.

And it was never meant to be.

It is a dish inspired by the same principles that made Carbonara great: simplicity, craftsmanship, and respect for ingredients.

But its identity belongs to this place.

It belongs to our farm, our dairy program, our curing room, and the community of producers who help make these ingredients possible.

Italian by heritage.

Canadian by landscape.

The Barn Chefs by philosophy.

This is Macaroncini al Vento.

Beyond the Ingredients, The Experience of Taste.

— Chef Luca Alvarez Molteni
The Barn Chefs
Coe Hill, Ontario
thebarnchefs.kitchen

06/03/2026

Blueberry 🫐 Beer 🍺 mustard is back

THE BARN CHEFS
Fermented Blueberry Beer Mustard
Every culture leaves behind traces of its story.
More than 2,000 years ago, Roman cooks discovered that crushing mustard seeds and blending them with grape must created a bold, vibrant condiment unlike anything that existed before. That simple idea would travel through centuries, evolving into one of the world's most enduring condiments.
At The Barn Chefs, we believe traditions are not meant to be preserved behind glass. They are meant to evolve.
Our Fermented Blueberry Beer Mustard is inspired by that same spirit of transformation. Whole mustard seeds are slowly fermented with blueberries and beer, allowing time, microbes, fruit, grain, and spice to work together naturally. The result is a mustard that balances sharpness, sweetness, acidity, and depth in a way that cannot be rushed.
The blueberries bring the character of the northern landscape. The beer contributes malt, complexity, and richness. Fermentation ties everything together, creating flavours that are greater than the sum of their parts.
This is not simply a condiment.
It is a meeting of ancient wisdom and modern craftsmanship, where an ingredient first celebrated by the Romans finds a new expression in Northern Ontario.
Enjoy with charcuterie, aged cheeses, smoked meats, sausages, burgers, roasted pork, or anything touched by fire.
Made in Coe Hill, Ontario, Canada by The Barn Chefs
Beyond the Ingredients — The Experience of Taste™️