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CHEF OF THE MONTH – LINX KITCHEN and SOCIAL

INTERVIEW WITH CHEF KATHLEEN

Kathleen Forsythe, Executive Red Seal Chef at Linx, Kitchen & Social took time from her very busy day to talk food with me. Let me tell you, the conversation caused serious hunger pains!

When Kathleen starts to talk about food, her passion for fine dining becomes VERY apparent. Her vision for Linx, Kitchen & Social is a classic fine dining menu. Going over some of her Fall menu offerings is when the hunger pangs began! In discussing the 10 oz. Prime Rib that’s now on the menu for Friday and Saturday evenings, I learned that the roasts are cooked very low and slow to an internal temperature of 140 degrees. This gives a wonderfully rare serving. At that point, it can be finished to individual taste. The prime is served to you with seasonal fresh vegetables, mashed Yorkshire pudding and that “Oh So Delicious!” Au Jus!

Now, just so you know, the menu at Linx has been created to suit the service of your choice. You can enjoy very fine dining in the Kitchen Dining room or a more relaxed yet still refined setting in the Lounge. If you’ve chosen the Kitchen, you may be tempted by appetizers so distinctly different, like hand-cut Calamari with garlic comfit and caper aioli, or Beef Carpaccio, a bit of heaven with pepper encrusted AAA beef tenderloin on a bed of arugula, and shaved parmesan…even before you choose an entree!

The choice of entree is also very distinct!  Imagine a Seared Breast of Duck drizzled in a sour cherry reduction, or Lobster Ravioli served in a white wine shallot cream sauce to describe just two of the offerings.

If you’re looking for the same great flavours in a more relaxed, yet still refined setting, choose to reserve at the Social. The offerings are still exquisite, but a slightly lighter flare.

Kathleen’s History and Training

Kathleen has trained extensively in a wide array of cuisines;  Italian, French…even 3 years of Sushi fun. She belongs to the Canadian Federation of Chefs and Cooks, having completed her Red Seal at Sir Sanford Fleming.

Before coming to Linx, Kitchen & Social Kathleen started in the kitchen of Millcroft Inn and Spa then served as an Executive Chef at the Caledon Inn as well as being an Event Chef at Friday Harbor.

Kathleen’s use of local products is wonderful. She’s even hoping to reach out to one of Barrie’s newest butcher shops, Delzotto’s, opening on Big Bay Point Road, having dealt with their Alliston location in the past. She’s already using our own Fox’s Bakery for bread as well as a number of other local suppliers.

Kathleen was also chosen from 53 candidates to provide very nutritional meals from scratch for the Elizabeth Fry Society Women’s Shelter. She has served up over 47,400 meals for them since the beginning of the Pandemic!  As busy as Kathleen is, as the Owner/Operator of Dish It Out, located in Innisfil, she still does some executive catering as well.

To be sure of a tasting from this very talented Chef, book your reservation at Linx, Kitchen & Social soon. Either visit their website or call 705-503-5469. Then dress up and dine out! You’ll be so happy you did!

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