Who is the inspiration behind SoLo On Main? By Martin Withenshaw SoLo on Main is the culmination of Port Stanley’s own chef Lauren “Lo” Vandixhoorn’s dedication to hard work and passion for the art of cooking.
On a cold and snowy winter day, Chef Lo and I spent a couple of hours via Zoom chatting while she prepared Mussel Chowder. Chef Lo believes chowders are a good start for someone just learning to cook. They are not complicated and fairly easy to make. While she steamed the mussels, diced and sweated the vegetables and put the chowder together to simmer, we chatted. She believes cooking is all about the feel and instinct of food. Chef Lo was born and raised in the “782”, which is Port Stanley. She learned the basics of restaurant cooking at Mickey’s Boathouse, which inspired her to go Niagara College’s Canadian Food and Wine College. Equipped with a 2-year working visa on graduation she was off to Barbados. Nine months in, she got a phone call advising that Mickey’s Boathouse was for sale. Did she want it? It was an immediate yes. Cutting her time short in Barbados, she was back to Port Stanley where SoLo Restaurant was born in the former Mickey’s Boathouse.
LightMussel Chowder 1lb large mussels 1 cup white wine 2 cups clam juice 1 cup heavy cream
During her off time during the summer months, Chef Lo will be found in the woods picking mushrooms during the mushroom growing season. She knows a fair amount about mushrooms but still has a lot to learn. The one thing she does know, the ones not to pick.
2 carrots peeled/medium dice 3 celery stocks/medium dice 1 onion/medium dice 1 fennel/medium dice (or Pernod and fresh tarragon) 2 large yellow potatoes peeled/medium dice
2 bay leaves 1 tbsp butter Salt/pepper/sugar to taste.
Hours (subject to change) Th-Fr 5-9 • Sat 11:30-3 and 5-9 Sun 11:30-3 and 5-8 PATIO OPEN SEASONALLY! COLLECTIVE BACKDROP FOR ANY OCCASION TO SHARE GREAT FOOD IN GOOD COMPANY. A MENU WITH ALL HOUSE- MADE INGREDIENTS. IN A WARM AND INVITING SPACE, SOLO ON MAIN IS A NOD TO PORT STANLEY’S BEACH COMMUNITY. AN INTIMATE AND
Page 10 Issue 6 • Spring 2021 PRIDE Villager What an inspiration to her community. Not only did she come back to where she was raised and open a restaurant, she believes in giving back. During the winter months she can be found volunteering at “In Out of the Cold” in St. Thomas. Port Stanley is very lucky to have Chef Lo and SoLo on Main. It is definitely on my list of places to eat, especially on the patio. • In a large pot, steam themussels in white wine until they open. When buying mussels make sure they don’t smell bad and that the shells are not cracked or open. Remove the beard (the clump of hair-like fibers that sprouts from the shell). If the mussels do not open when steamed, throw them out - they’re bad. • Remove from the pot, pluck the mussels from the shell and set the meat aside. • Save the liquid for your broth. • Using the same pot, sweat the vegetables in the butter until the onions are translucent. • Add the liquid left from left steaming the mussels, the clam juice, and bay leaves. • Simmer gently until all the vegetables are tender. (about 15 to 20 minutes) • Add the cooked mussels and heavy cream. Season with salt and pepper. • I add a pinch of sugar or honey if necessary, for balance. • Serve with crusty bread! Delicious, sure to impress and does not take all day!
O N M A I N
187 Main St., Port Stanley 226-658-0999 • www.soloportstanley.com
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