FEATURED CHEFS - MATHEW MCINTYRE
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“I didn’t see the connection to food anymore, so I came home. Now, I’m always looking at the elements of the ingredients, how the fruits and vegetables are grown, what season they are in and how I can use them minimally, so that they are truly nourishing.”
DECEMBER 31, 2021
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HOST: CHEF MATHEW MCINTYRE
How do you bid farewell? In honour of what was, and all that we can look forward to, we decided that New Year's Eve 2021 would be a celebration of intimacy and love, while also evoking feelings of groundedness and hope. Of course, these being the times we are living in, our small group had to become smaller, and in turn, this gathering became one of our most intimate Piena’s to date. Fortunately, with our very, very small group fully vaccinated and tested prior, we were able to ring in the new year with our closest loved ones.
At Lune, it feels like we can always mark the passing of time by the changing water fountain that intersects the long avenue that leads to our house. So for New Year’s Eve we brought the ethos of the fountain indoors, with a cascading sculpture of amaranths that softly changed in colour from dark green (symbolising the shedding of the past year) to ivory (welcoming the new year).
As water flows upwards towards new possibilities, a dark green velvet tablecloth grounded us into the earth—inspired by Huron County’s very own, Chef Mathew McIntyre, who believes to be truly nourished, you must return to the land that feeds you.
Mathew took us on a culinary journey of the seasons, celebrating the past year with a symphony of ingredients that paid homage to the tastes and colours of the changing year. Grapefruit and the first greens of spring, the summer freshness of basil and mozzarella, the mushrooms and duck of autumn and the decadence of winter and the holiday season encapsulated in a perfect tartufo.
Mathew McIntyre is the Founder and Head Chef of Truly Local Catering. Growing up in Perth County, Mathew spent his childhood amongst farmers and growers before embarking on his own journey as a chef.
He didn’t have to travel far to learn formal European cooking in Stratford and London, Ontario, but from there he travelled extensively throughout North America, eventually becoming the Executive Sous Chef on one of the largest cruise ships in the world. But then he returned to his roots and the earth: “I didn’t see the connection to food anymore, so I came home. Now, I’m always looking at the elements of the ingredients, how the fruits and vegetables are grown, what season they are in and how I can use them minimally, so that they are truly nourishing.” Mathew even grows his own vegetables now to create dishes wholly inspired by the land and region he’s always called home.
May we always know where home is, and travel far so we can return. Looking forward to a new year with everyone, new adventures and welcoming you all to Lune again!
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Photography: Marissa Joan Ho
Editing: Aliyah Craig
Florals: Jordana Masi
Art Direction / Styling / Design: Lune
