After spending 2 years in Australia cooking at Michelin star restaurants, he then completed his Masters in Gastronomy in Italy. He is now back with a passion to serve “Farm to Table” style dishes while adding a bit of colour and humour to your world.
UPCOMING EVENTS
Return of the Pun: November 18th
My upcoming event is Food Humour Too: Return of the Pun on November 18th. I’ll be taking “Farm to Table” styled dishes and adding humour and entertainment to your evening.
Tickets are $65 for dinner and $95 for dinner with drinks pairings. Seating is limited. For more information, or to purchase tickets click or tap the button below.
What’s on the menu
Return of the Pun Menu
Return of the Pun $65/guest
“Bone Apple Tea ”
Bone marrow butter, red fife crostini & apple consommé.
“Sea My Wild Eyes”
Smoked Manitoba goldeye, walleye cheeks on a wild rice cracker.
“24 Carrot Magic”
Tri-coloured carrot soup topped with a gold leaf.
“You Butternut Squash the Pumpkins”
Butternut squash gnocchi, covered in browned butter sage sauce, topped with spiced pumpkin seeds.
“Lime Thyme Rhyme”
Salabat iced tea shot with roasted ginger.
“This Little Piggy Went to the Market”
Prosciutto wrapped pork loin, braised pork belly, pulled pork spring roll crackling, on a bed of market vegetables & garlic mash.
“Square Root of Pie”
Topped with maple whisky sauce, Melt Chocolate bonbon.
A little about me
Matty Neufeld
At a young age of 15, Matty Neufeld entered the restaurant biz by washing dishes. 3 weeks in, he hated it. The dishes never stopped coming and his hands always looked like prunes, but suddenly a pizza dough making position came about, he decided to try it on for size and never looked back. Cooking became his passion.
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As time went on, and many cookbooks had been read, Matty decided to turn his passion into a career. He applied to Red River College’s apprenticeship program, with one goal, to gain as much experience from the best Chefs in the city. Soon after completing his apprenticeship and gaining his Red Seal, Chef Matty decided to travel to see what other cooking techniques he could learn from other countries and world-renowned Chefs. These travels found him all over the map, including cooking on a beach in Thailand, learning from a Thai master to cooking by the Opera house in Sydney and then spending over 2 years in Perth cooking in a 2 Michelin star restaurant overlooking every sunset. Although these were long 16 hour days it did not detour Matty from continuing to learn outside of the restaurant. He had always used his free time to read more cookbooks and experience new cuisine. This is where he learnt about farm to table cooking and the slow food movement. The importance of knowing where your food comes from and appreciating the ingredients you use.
