Centre for Food, 2nd floor, Durham College
Whitby campus, 1604 Champlain Blvd.
I had the opportunity to dine at Bistro ’67 this week. Turned out to be a bit of nostalgia for me as well, being a Durham College Alumni! It’s a really cool place, what I imagine to be an absolutely wicked culinary educational experience. They pride themselves on being a Field to Fork establishment. What does that mean? Well, the agricultural students literally grow the fresh produce right on campus — creating the Field to Fork Experience. While dining, I was able to watch them take care of the fields and do their thing. It totally adds an extra element of fascination when it comes to dining out. Being able to physically see someone harvesting right before your eyes, and then look at your plate to realize these ingredients are from right there - I’m not sure if it gets any better than that!
The atmosphere is very Rustic, Clean, and Bright. The design of the building is fantastic, and really gives an “organic” feel to it. As you walk in, you will see a small field of Algoma Orchards apples growing, upon entering the building you see some amazing wood pieces designed by local artists, all adding to the Field to Fork experience. The property is beautiful and seriously kept at tip top shape for your viewing pleasure. They really create a wonderful experience being able to see everything right there. It connects you to your food that much more.
So I actually graduated from Durham College in 2009, I took Public Relations, and had a really great experience at DC. I love the campus, and I loved my college experience so much I actually had a short stint working for the Student Association after graduating! I was the VP Of Campus Clubs which was a really great job. Again, even though Bistro ’67 is its own separate campus, you still feel very connected to the DC campus feeling.
So I was seated at the very corner of the restaurant, with a beautiful view overlooking the campus, growing produce, and overall gorgeous day outside. The space was very bright, and super clean. As I mention in all my reviews, Please always call beforehand. Make a reservation, tell them of your requirements. Because this is a culinary school, they seriously understand the difference between Celiac & Gluten Intolerance. They are extremely well informed. They do not have a safe deep fryer, so unfortunately anything deep fried would be out (if you are celiac). I did suggest they consider alternatives, such as baking the French Fries/ Appetizers.
I got started with a beautiful summery drink. Ordinarily I’d go for a nice alcoholic beverage (and they have lots!!) but due to me being in Methotrexate for my Rheumatoid Arthritis I have to avoid alcohol 100% for the time being due to my liver function while taking it. Instead I was able to enjoy a delicious “Pink Fizz” which is a tasty Strawberry-Rhubarb Reduction, along with Vivreau Sparkling Water, topped with a lime. Not too sweet, but absolutely refreshing for a hot day, it definitely hit the spot.
They have a few Gluten Free appetizers, always check their Soup of the Day as it changes, and there are two Starter Salads that are Gluten Free. Ontario Pea & Asparagus Salad, and the Fig and Prosciutto Salad. I decided not to get a starter, as my entree came with a Salad already. Moving along to the actual meal! I ordered the Bistro Beef Burger. Notice a trend? I’m certainly plagued with #BurgerBrain - I don’t even care I just love burgers! I like to try them all, no matter where I go! The Bistro Burger came with in house Smoked Bacon (OMG!! Was the highlight for sure- best tasting bacon I have ever had!), delicious tangy pickles, lettuce and red onions. Now a few things- They did come with Crispy Shallots- however I was not 100% on them being gluten free. When something like that comes up I just put it to the side. The waitress did tell me that the shallots were done in a counter top small fryer, but to me, that just opens up the door to alot of other questions, and things that I did not see the need to ask. In my opinion I don’t try and make a “big deal” about something. I simply leave it to the side if i’m unsure. I’m not a huge fan of shallots anyways so it was not a loss on my end. BUT OH MY GOSH. They made homemade Carrot Ketchup — which was beyond anything I could have imagined in my mind! It was smooth, earthy, and had a great zip to it at the end! It was thick (which was great on Gluten Free bread as we all know it can be quite dense). The bread was a great alternative to a bun, I actually enjoyed it. I forgot to ask which brand of Gluten Free bread they use, but it held together perfectly, and didn’t crumble, or dry out even.
Overall the meal was a really great experience. In a way I almost feel safer eating here because these are culinary students, who are learning about everything required in a kitchen. They have more people watching over them, ensuring that no mixups happen. They are eager to learn, and have a lot of information and ideas on how to create amazing Field to Fork meals. I will absolutely be back.
In fact, Bistro ’67 and the staff and students of the W. Galen Weston Centre for Food are excited to announce their first ever Feast of the Fields – an evening in the gardens showcasing the food grown there! Guests will sample from food and beverage stations, and take part in guided tours of the gardens. There will be live music, and Pantry products and produce available for purchase. A cash bar will also be on site for full portion beverages.
Where: W. Galen Weston Centre for Food gardens and covered patio
When: Saturday Aug. 18th, 4:00 pm – 8:00 pm
Who: Centre for Food students, staff and local beverage vendors
Guests: residents of Durham Region, Clarington, Scugog and the GTA who love local food and beverage!
Tickets can be purchased at: https://www.eventbrite.ca/e/feast-of-the-fields-eat-drink-and-explore-what-our-fields-have-to-offer-tickets-45697479391