Come Explore Northern Food With Us!

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Curious About Northern Food?
So Are We!

Here at Radical Gardens we do a lot more then just make tacos for lunch. In fact we do so much stuff we’ve decided to make it a blog series to tell you what we do starting with our Chef’s Table.

We spend a great deal of time traveling around Northern Ontario and speaking to people that create beautiful wonderful things. They inspire us to continually create interesting dishes that really allow us to explore Northern Ontario cuisine.

Recently Chef Nicolas created a really beautiful interesting 5 course meal for our new Chef’s Table.


This is something we’ve always wanted to offer so we’re very excited to start booking people in so that they can taste the beautiful interesting creations that Nic makes.

For $85 a person you can book in a minimum of 4 people to a private dinner at our restaurant. It’s the ultimate date night. For a wine pairing with dinner it’s a starting fee of $145.

Chef Nic

Our first Chef’s table was i have to say a great success and our guests were by far the most hilarious we have ever had. It was a great night for all of us. What a pleasure.


Started evening off right with an Amuse Bouche made of local sausage.

Started evening off right with an Amuse Bouche made of local sausage.

The First Course was a Salad of Golden Beet with had a medley of fresh vegetables and a goat cheese mousse.

The First Course was a Salad of Golden Beet with had a medley of fresh vegetables and a goat cheese mousse.

Fresh ocean wise mussels in a creme sauce made of white wine, butter, and our house made cayenne pepper. Served with a slice of our house baked bread

Fresh ocean wise mussels in a creme sauce made of white wine, butter, and our house made cayenne pepper. Served with a slice of our house baked bread

Mushroom and Leek tart with a poached egg.

Mushroom and Leek tart with a poached egg.

A sous vide local flank steak with chimichurri, potato parsnip and roasted garlic puree with parsnip chips.

A sous vide local flank steak with chimichurri, potato parsnip and roasted garlic puree with parsnip chips.

Pomegranate mousse tart with a hard sugar candy and chocolate ganache.

Pomegranate mousse tart with a hard sugar candy and chocolate ganache.

Come Join us for a Chef’s table! We are always bringing in new and interesting things from all over Northern Ontario. Come sample the North with us and eat some interesting local food.

Book Today!

705 465 3651


The Holiday’s Are Here!!!

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Our line of work sees very little down time. From farming to cooking we spend a lot of time working. We wouldn’t know what to do with ourselves any other way, however the crew here at RG take 3 weeks at the beginning of the year to recharge for the year ahead. For those of you looking for small caterings between Jan 1 – 24 there are still some crew in town to help you. Please feel free to e-mail us or give us a call and we’ll be happy to create you something for your meeting or special occasion.

We have two weeks left of delicious eats for you! Friday December 30th at 6 pm we will be closing until Wednesday January 24th.

2016 was by far one of the hardest years we have ever had to deal with. We saw successes and failures and everything in between.


This past year we accomplished a lot; we hosted a 3 day food and music festival, we catered our first wedding, we sold food at festivals, we brought in harvest, we did supper clubs, dinner in whites, and all manner of crazy caterings. We’ve survived a few break ins, vandals, and an insane 3 month long renovation.

While we spend the first three weeks of January with our families and loved ones to reconnect us with the world and help us continue to be creative and driven; we want to hear from you.

We have created a survey which is super quick to fill out and would really help us a lot.

Customer Satisfaction Survey

From everyone here at RG we wish you all a wonderful holiday.

Our last day of service is Dec 30th and we will return on January 25th at 9 am with fresh bagels, donuts, and who knows what we’ll find while we’re out in the world.


Much Love

-RG  front-radicalgardens-2


P.s. Don’t worry we are not renovating a thing. We will actually be back in 3 weeks this time.


From Our Table To Yours!

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Salty and Sweet
A Tale of Salt Baked Carrots!

It’s interesting to sit and ponder on where our lives began and where we are right now, some curious decisions have been made in our lives for this specific group of people to end up together. To cram this much creativity and eccentricity into one space is amusing, frustrating, and fascinating. For those of you that don’t know, the crew here at RG are like a small family that live together and work together. We are most definitely probably best thought of as a reformed group of criminals and general shit disturbers, but we inspire each other to do better and to be better. It’s great to be surrounded by artists, musicians, cooks, writer’s, and all the rest of the lot that help drive our spirit.

Our house hosts couch surfers from all over the world that either come to Timmins for vacations and work or they’re passing through. This creates some wonderful moments filled with new friends and new eats if they’re here for our usual Sunday family dinner.

This week we have the pleasure of having one of our repeat surfers Shawn, who is a fabulous cook and has become a wonderful friend and a great member of our little band of misfits.
So, we’re always on the hunt to do something new or work on something we’ve made before. Our fabulous butcher Tom at Quality Meats in New Liskeard had some delicious looking goose available so we thought goose would be a great thing to prepare for our dinner.

goose-dinner-6 We try to each take a dish and work on it. There were a few of us that got away free from cooking this dinner, which I am personally rather jacked about as I was one of them.

Jon worked on the Goose and created a fabulous tasty bird stuffed with celery, oranges, apples, onion, thyme, oregano, and rosemary. The basting juice created is comprised of interesting items like grape jelly, yellow mustard, and red wine. This created an absolutely succulent and amazing goose.
Steve created some roasted butternut squash and honey with fresh feta, which is an amazing side dish. He also made some salt baked carrots which are an absolutely great accompaniment to any meal. It’s honestly a labour-less, intensely flavorful, amazing way to cook sweet delicious carrots.
Shawn our couch surfing guest created some absolutely delicious crème brulee with Madagascar bourbon. He also made a confit of onion to drizzle over the duck.
They all did a fabulous job and it was a great meal.

You’re going to need a load of salt, so my suggestion is to go to bulk barn and purchase about 2 large bags worth. You can get about 3 salt bakes out of this so keep the salt afterwards!!

Salt Baked Carrots:

Serves 4

Prep time: 30-40min Cook Time: 45-55 minutes

• 8 Carrots of somewhat equal girth and length
• kosher salt or regular salt
• 2 tablespoons olive oil (good quality just for finishing)

Preheat the oven to 350 degrees F.

Add salt to the bottom of a roasting pan, so that the bottom of the pan is fully covered in salt. Nestle the carrots into the salt. Roast for 45-55 minutes possibly longer depending on your oven. Basically, you’re going until the carrots are soft so make sure you have an implement for poking.

Remove the carrots from the salt, now this can be a giant pain in the ass and sometimes will create a giant mess. Lay down a garbage first, crack open the salt and attempt to brush any excess salt off. Drizzle the carrots with olive oil and slice into bite size pieces. Serve with any main, it’s a great accompaniment to almost anything.

This recipe also works with a large selection of dense root vegetables. So let your imagination make up your version of this.

This week’s dinner was a great moment to get caught up with one another and wallow in the sadness of our compressor catching fire together. We always do out best to look in the bright side of things but lately it has been rough. One thing after another has hit us and we’re doing our best to work through them together. Also, the booze helps.

Be sure to check for next weeks’ blog post we’re making and serving our own gravlaks (salt cured salmon) and creating a delicious Charcutiere with meat from all over. We’re pretty excited about it.


A Radical Revolution

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With a name like Radical Gardens, you have to bet that we’re into rabble-rousing and shaking things up!

We challenge the status quo. We create change in our community by leading the way and proving that even Northern Ontario can change.

So, what is Radical about us? Well, for starters our restaurant is FEAST Ontario certified, which means that we use mostly local ingredients!

We’re also LEAF certified which means that our restaurant doesn’t produce a ton of waste and that we promote farm to table fare. We’re pretty pumped to be the first certified restaurant in our region! Let me tell you; it was no easy feat. But, our certification game is on point!

You may be wondering HOW are we so environmentally friendly? Here are a few things that we’ve done:

  • Eliminated use of Styrofoam (all our packaging is recyclable or compostable)
  • We monitor our water use
  • The majority of our ingredients are purchased within a 200km radius of the restaurant
  • We have a box and container re-use program
  • All our meat is picked up or delivered in re-useable coolers
  • We compost all of our waste and have a bin outside the restaurant
  • We donate unused food to different organizations

We care about the environment and community health. That’s why we are over compliant with these regulations. Being part of the “fresh food revolution” takes a lot of hard work and dedication. But, then again, rabble rousing isn’t for the faint of heart.

Interested in learning more about our certifications? Come on over to our store and we’ll chat with you!

Stay Radical,


The Radical Gardens Team


The Extra B is for Bacon!

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Bacon Fest. What can we say? It was a crazy ride. Did you have fun? I know that we did! Well, once the stress calmed down and we had a drink to steady our nerves, we did.

Now that the dust has settled and we’ve had some time to decompress, we wanted to share a few thoughts.

First of all, thanks goes out to the amazing team that helped put this event together. Without your dedication, this thing wouldn’t have gone down. So, thanks are due to:

  • PBL
  • Urban Windows and Doors
  • Nascoe Propane
  • Roztek
  • Advanced Security
  • Tapit
  • Steamwhistle
  • The Dante Club
  • LaRonde
  • The Timmins BIA
  • N.E.S Environmental Services
  • The Timmins Fire Department
  • The Working Class
  • The Radical Gardens staff

Also, can we just take a moment to recognize the immense talent that graced our stage?! So many awesome artists both local and from afar. Attica Riots killed it on Friday night! If you haven’t had the chance to listen to them you should head over to Youtube right now! I mean it, DO IT!

We like to challenge the idea that Timmins is boring or has no culture. This is our home and we’re proud of it! That’s why we host so many crazy events! Because we want YOU to get out, have some fun, cut loose, and experience new things.

We’ve got more half cooked ideas waiting in the wings and you’ll just have to tag along on our crazy ride to find out what they are.


Stay Radical,




The Radical Gardens Team