Serving drinks and small bites in mason jars is a trend we’re seeing more of as Canadiana, in its many forms, garners more attention and appreciation. As cold-comforted dwellers of the North, we’re well acquainted with handling the seasonal shift. Back in the day, preserving was the logical way to keep our garden-fresh fruits and veggies edible all winter long. Nowadays, plenty of local eateries are adding mason jars to their repertoire, as seen in recent articles in The Grid and The Toronto Star.
At Mildred’s Temple Kitchen, we’ve served several dishes in mason jars over the years. Our very own Chef Donna Dooher calls this “a part of our heritage” and enjoys the homage it pays to the foraging of our ancestors and the homemade cooking of our grandmothers. Currently, you can sip on our Bungalow Island Caesar out of a mason jar or nosh on Mildred’s Famous Crunchy Granola during Brunch.