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™️

06/02/2026

🍕 Saturday Pizza Special 🍕

Culatello, Burrata & Pesto Pizza

Please note: We do not offer sandwiches on Saturdays. Our sandwiches are available Wednesday, Thursday, Friday, and Sunday.

But don't worry—we won't leave you hungry! 😄

Take home our fresh bread, homemade mustards, artisan charcuterie, and handcrafted cheeses, and become a Barn Chefs sandwich artist in your own kitchen. We provide the ingredients; you take all the credit!

See you Saturday for pizza and all the fixings for an epic homemade sandwich.

— The Barn Chefs

06/01/2026

This week, when you purchase our Signature Fish Soup, we'll include a complimentary bag of premium risotto rice so you can transform the soup into a beautiful seafood risotto at home.

A simple Italian tradition—nothing goes to waste, and every meal becomes something new.

— Chef Luca Molteni
The Barn Chefs

05/30/2026

Every Recipe Has a Story.
Sarah's tiramisù begins in Venice, with a recipe passed down through family.
Chef Luca's bruschette begin with a simple belief: that simple ingredients, treated with respect, can create extraordinary experiences.
Most of what you see here is made by our hands.
We make the mascarpone. We bake the bread. We age the cheese. We ferment. We preserve. We cure.
And when we don't make it ourselves, we search for producers who care as much as we do.
This is not just food.
This is our story.
The Barn Chefs
Beyond the Ingredients — The Experience of Taste.

05/29/2026

Herb 🌿 and Garlic 🧄 Ricotta is ready

05/28/2026

menu for Saturday

Special of the Week is Sausage and Buffalo Mozzarella

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 8pm

05/27/2026

Bread schedule