Imagine my surprise when Vince McCarthy told me he named his restaurant after the wild chanterelles that grow around the place, right by the Gros Morne National Park in western NFLD!
His philosophy: "making everything by hand, on site with the best ingredients".
If he started small doing everything himself, Vince has now a team to help him manage, the 4.5 star Sugar Hill Inn, Chanterelles the restaurant, the garden, so he can still manage to pick wild chanterelles, enough to pickle, dry or use fresh in season!
Hands on in the kitchen, Vince relies on a chef like Jay Stuckless and more recently, renowned Italian born chef, Tony de Luca whose experience in North America and Europe brings a new flavour and "savoir-faire" to Vince s restaurant.
Comfortable leathery black chairs and spotless white tablecloth cover the 2 to 4 seat tables spread in the room. This warm dining room can serve up to 40-50 people on the not so rare busy nights.