In July, chef Theo Adley opened Marigold, a forty-seat restaurant, serving dishes that highlight the freshest local ingredients. As a child, Adley began to understand the deep connection between farm and kitchen, often spending time at his family’s farm in northern Ontario. He recalls the idyllic summers of his youth, savoring fresh homegrown produce in the kitchen with his mother.
Adley’s adoration for good food eventually led him to jobs in cafes and restaurants. Early teenage…
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