Summer 2021

LUXLIFE MAGAZINE | 13 Summer 2021 all vegetables grown on the premises, the maple syrup produced from the restaurant’s maple trees and many kinds of livestock who are lovingly cared for and treated with the highest possible attention. This incredible degree of control is a key factor in the team’s success. The approach that the team at Risposta Bistro have always championed is one where they do as much of the work in-house as they possibly can. Only through keeping stringent standards can they know that they are serving ingredients of the highest quality. As an example, the team of chefs have been known to go foraging for fiddleheads and wild leeks when in season, and where possible, the team will cure their own meats using their own special process. The team does not just focus on one signature dish, instead gaining a reputation for its impressive range of pasta and pizza. With everything made from scratch as far as possible, the sheer range of what is on offer is one of the major appealing factors. The team is always thinking of how they can best serve the needs of their guests, with regular meetings and stringent processes put into place so that everyone can share in good food safely. There is a separate boiler for gluten-free pasta and a separate gluten-free pizza oven to ensure no cross- contamination. It’s an incredible attention to detail, one which does not go unnoticed by restaurant visitors. While the team’s food is exceptional, using the skills of chefs trained to the highest level at establishments such as La Fondation Le Cordon Bleu or under such luminaries as Chef Francesco Lagi at the Villa Mangiacane in Florence, Italy, it’s in combination with such a startlingly high quality of ingredients that the team has achieved the remarkable. Beyond the incredible food and stunning preparation is the expertise of the team’s in-house award winning Wine Sommelier Patrick Beatty, with over five hundred different savory wine selections to choose from, there’s truly something for everyone at this incredible establishment. Those who taste its delicacies get an experience that is to be celebrated. To those who don’t know, the rural village of Campbellville might not seem like the place to find such delectable dishes as succulent veal chops, steak, seafood and grilled eggplant with mushrooms, nor would it seem like the home of Italian dining for the region with homemade sausage, meatballs, pasta dishes, pizza and panzerotto, but the team at Risposta Bistro have truly made it their own. They add their own lavish flavours to these traditional meals in order to embrace the contemporary touch As a result, Risposta Bistro is a restaurant that goes above and beyond simply serving food. The team have created a system of pleasure, through careful combinations of taste, presentation, textures and flavours. Like all good restaurants, however, the experience starts, not with the food, but from the first step inside. The team have worked tirelessly to create a space that embraces a comfortable atmosphere alongside a friendly ambiance. Risposta Bistro has become a hub for the local community, with the team hosting couples and families as well as groups of women who might be playing a quiet game of bridge or church groups who want a good meal. The team’s ability to tailor themselves to the local community as well as the obsessed foodie does them a great deal of credit. It’s love that drives the team at Risposta Bistro forward. It’s a love of the industry, of good food and of fine wines. They care an awful lot about making the experience of visiting their restaurant something truly amazing. The success of the team over the years has come from this shared commitment to creating a breath taking experience for customers – long may it continue! Company: Risposta Bistro Name: Tony Cortese Nestled in the heart of Campbellville, Risposta Bistro stands apart. In the middle of this beautiful rural community, the team behind this artisan bistro have been able to bring a taste of something that exudes sophistication. From every fiber of its being. With a menu that reflects the best of Italy while embracing what this traditional Canadian village has to offer, their guests love what the team has to offer. Perhaps the aspect that most easily sets Risposta Bistro apart is the fact that it is a farm-to-table operation. Every morning, while many chefs are exploring local markets or having conversations with suppliers about where they can find fresh ingredients, the Executive Chef at Risposta Bistro is busy by 6am, picking up fresh eggs and herbs that can form a key part of the day’s menu. At the heart of this impressive operation is 14,000 sq. ft. of garden, with two greenhouses and plenty of different animals to explore the premises. The team grow all sorts on their grounds, with