GALLERY: Catching up with Top Chef Canada’s Carl Heinrich at Kolapore Springs
GALLERY: Catching up with Top Chef Canada’s Carl Heinrich at Kolapore Springs
By Renée Suen | May 11, 2012
By Renée Suen | 05/11/2012
Carl Heinrich at the wood-burning stove
Although we’ve been watching his progress as a contender on season two of Top Chef Canada, we haven’t heard much from Carl Heinrich since his February announcement that he was leaving his gig as head chef at Marben along with his culinary partner in crime Ryan Donovan. And while Donovan has teased followers with cryptic messages about the location of their new project, we recently got confirmation that something is indeed in the pipeline. Heinrich told us that he and Donovan will be opening up a restaurant in late July, where they’ll serve farm-to-table cuisine full of quality local ingredients and prepared with the classic technique the pair is known for. In the meantime, both Heinrich and Donovan have been busy working with West Side Beef and on various side projects. To get a taste of what diners will be in for, Heinrich invited us up to the Kolapore Springs fish hatchery near Collingwood, where he prepared a preview meal.
Kolapore Springs is a well-known supplier of sustainable trout for places like Hooked, and its products are used by many of Toronto’s top restaurants. After a hiking tour of the Kolapore Uplands with hatchery owner Sean Brady, Heinrich, sans electricity, prepared a feast using locally produced foods over a wood-burning stove. Guests were treated to an elaborate spread featuring Kolapore Springs trout, The New Farm vegetables, meats from West Side Beef and Dingo Farms and cheese from Monforte Dairy. Norman Hardie Winery supplied the tipple that washed everything down. Check out our gallery of the excursion and the feast that Heinrich and Donovan prepared »
137107 (Image: Renée Suen) The last course: Heinrich’s lemon tart using The New Farm eggs and Monforte Dairy crème fraîche Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich38-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich38.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich38.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich38/ may12heinrich38 0 0
The last course: Heinrich’s lemon tart using The New Farm eggs and Monforte Dairy crème fraîche
137108 (Image: Renée Suen) The last course: Heinrich’s lemon tart using The New Farm eggs and Monforte Dairy crème fraîche Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich39-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich39.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich39.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich39/ may12heinrich39 0 0
The last course: Heinrich’s lemon tart using The New Farm eggs and Monforte Dairy crème fraîche
137106 (Image: Renée Suen) A warm aperitif made from Quebec apple cider and bourbon that was enjoyed by a fire outside Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36b-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36b.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36b.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich36b/ may12heinrich36b 0 0
A warm aperitif made from Quebec apple cider and bourbon that was enjoyed by a fire outside
137105 (Image: Renée Suen) A warm aperitif made from Quebec apple cider and bourbon that was enjoyed by a fire outside Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich36.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich36/ may12heinrich36 0 0
A warm aperitif made from Quebec apple cider and bourbon that was enjoyed by a fire outside
137104 (Image: Renée Suen) Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich34-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich34.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich34.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich34/ may12heinrich34 0 0
137103 (Image: Renée Suen) Guests included Spotlight Toronto’s Suresh Doss and Nina Popovic, seen here taking a short break outside by the fire with a warm aperitif of bourbon and apple cider Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich33-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich33.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich33.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich33/ may12heinrich33 0 0
Guests included Spotlight Toronto’s Suresh Doss and Nina Popovic, seen here taking a short break outside by the fire with a warm aperitif of bourbon and apple cider
137102 (Image: Renée Suen) West Side Beef/Dingo Farms beef three ways: roasted marrow; braised shank over polenta from Pristine Gourmet, with watercress; roasted rib-eye. The course was served with a brown butter hollandaise, not unlike the preparation in <a href="http://www.torontolife.com/daily/daily-dish/tv-diner/2012/04/17/top-chef-canada-recap-episode-6/">episode six</a> of <em>Top Chef Canada</em> Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich30-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich30.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich30.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich30/ may12heinrich30 0 0
West Side Beef/Dingo Farms beef three ways: roasted marrow; braised shank over polenta from Pristine Gourmet, with watercress; roasted rib-eye. The course was served with a brown butter hollandaise, not unlike the preparation in episode six of Top Chef Canada
137101 (Image: Renée Suen) A side dish of German butterball potatoes and an assortment of sautéed Northern Woods Mushrooms including oyster, beech, cinnamon cap, shiitake and lion’s mane Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich29-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich29.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich29.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich29/ may12heinrich29 0 0
A side dish of German butterball potatoes and an assortment of sautéed Northern Woods Mushrooms including oyster, beech, cinnamon cap, shiitake and lion’s mane
137100 (Image: Renée Suen) A drizzle of ramp vinaigrette was added tableside Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich28-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich28.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich28.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich28/ may12heinrich28 0 0
A drizzle of ramp vinaigrette was added tableside
137099 (Image: Renée Suen) Heinrich explaining to the guests—a mix of friends, food producers and food writers—what was on each platter Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich27-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich27.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich27.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich27/ may12heinrich27 0 0
Heinrich explaining to the guests—a mix of friends, food producers and food writers—what was on each platter
137098 (Image: Renée Suen) The impressive Kolapore Springs rainbow trout course prepared three ways. From left: hot-smoked trout over white bean hummus; grilled trout with poached New Farm eggs and ramp vinaigrette; Monforte crème fraîche and watercress; Gravlox-style trout with red onions, capers and dill. The butter was made from Harmony Organics cream and served with phenomenal Parker rolls made with the buttermilk left from the butter making Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich26-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich26.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich26.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich26/ may12heinrich26 0 0
The impressive Kolapore Springs rainbow trout course prepared three ways. From left: hot-smoked trout over white bean hummus; grilled trout with poached New Farm eggs and ramp vinaigrette; Monforte crème fraîche and watercress; Gravlox-style trout with red onions, capers and dill. The butter was made from Harmony Organics cream and served with phenomenal Parker rolls made with the buttermilk left from the butter making
137097 (Image: Renée Suen) The impressive Kolapore Springs rainbow trout course prepared three ways. From left: hot-smoked trout over white bean hummus; grilled trout with poached New Farm eggs and ramp vinaigrette; Monforte crème fraîche and watercress; Gravlox-style trout with red onions, capers and dill. The butter was made from Harmony Organics cream and served with phenomenal Parker rolls made with the buttermilk left from the butter making Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich25-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich25.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich25.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich25/ may12heinrich25 0 0
The impressive Kolapore Springs rainbow trout course prepared three ways. From left: hot-smoked trout over white bean hummus; grilled trout with poached New Farm eggs and ramp vinaigrette; Monforte crème fraîche and watercress; Gravlox-style trout with red onions, capers and dill. The butter was made from Harmony Organics cream and served with phenomenal Parker rolls made with the buttermilk left from the butter making
137096 (Image: Renée Suen)
The trout platter being plated in front of guests Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich24-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich24.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich24.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich24/ may12heinrich24 0 0
The trout platter being plated in front of guests
137094 (Image: Renée Suen)
The trout platter being plated in front of guests Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich22-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich22.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich22.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich22/ may12heinrich22 0 0
The trout platter being plated in front of guests
137093 (Image: Renée Suen) Chef and butcher Ryan Donovan Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich21-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich21.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich21.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich21/ may12heinrich21 0 0
Chef and butcher Ryan Donovan
137092 (Image: Renée Suen) The fresh rainbow trout finished briefly on a grill Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich20-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich20.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich20.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich20/ may12heinrich20 0 0
The fresh rainbow trout finished briefly on a grill
137091 (Image: Renée Suen) Sean Brady (Kolapore Springs) speaking with Norman Hardie (Norman Hardie Winery). Norman Hardie Winery supplied a bevy of wines, including the Pinot Gris 2010, County Chardonnay 2009 and County Pinot Noir 2009 Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich19.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich19.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich19/ may12heinrich19 0 0
Sean Brady (Kolapore Springs) speaking with Norman Hardie (Norman Hardie Winery). Norman Hardie Winery supplied a bevy of wines, including the Pinot Gris 2010, County Chardonnay 2009 and County Pinot Noir 2009
137090 (Image: Renée Suen) Some open kitchen action Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich18-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich18.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich18.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich18/ may12heinrich18 0 0
Some open kitchen action
137089 (Image: Renée Suen) Some open kitchen action Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich17-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich17.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich17.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich17/ may12heinrich17 0 0
Some open kitchen action
137074 (Image: Renée Suen) Chef Carl Heinrich Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich_intro.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich_intro.jpg 656 415 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich_intro/ may12heinrich_intro 0 0
Chef Carl Heinrich
137088 (Image: Renée Suen) Donovan made a scrumptious hand-cut beef tartare using meat from West Side Beef/Dingo Farms Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich14-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich14.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich14.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich14/ may12heinrich14 0 0
Donovan made a scrumptious hand-cut beef tartare using meat from West Side Beef/Dingo Farms
137087 (Image: Renée Suen) Seared Monforte Dairy summer sausage, which Heinrich served with homemade pitas and hummus made with Pristine Gourmet white beans Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich13-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich13.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich13.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich13/ may12heinrich13 0 0
Seared Monforte Dairy summer sausage, which Heinrich served with homemade pitas and hummus made with Pristine Gourmet white beans
137086 (Image: Renée Suen) The feast’s opening volley: Monforte Dairy summer sausage and Little Prince goat cheese, Kozliks’ triple-crunch mustard, homemade hummus using Pristine Gourmet white beans and pita breads by Heinrich Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich12-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich12.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich12.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich12/ may12heinrich12 0 0
The feast’s opening volley: Monforte Dairy summer sausage and Little Prince goat cheese, Kozliks’ triple-crunch mustard, homemade hummus using Pristine Gourmet white beans and pita breads by Heinrich
137085 (Image: Renée Suen) Guests warmed up with a mushroom consommé featuring lion’s mane mushrooms from Northern Woods Mushrooms, chased with a glass of sherry Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich11.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich11.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich11/ may12heinrich11 0 0
Guests warmed up with a mushroom consommé featuring lion’s mane mushrooms from Northern Woods Mushrooms, chased with a glass of sherry
137084 (Image: Renée Suen) Chefs Ryan Donovan and Carl Heinrich. Heinrich prepared the meal over a wood-burning stove, which he told us reminded him of the cabin in which he spent his summers as a child Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich10.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich10.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich10/ may12heinrich10 0 0
Chefs Ryan Donovan and Carl Heinrich. Heinrich prepared the meal over a wood-burning stove, which he told us reminded him of the cabin in which he spent his summers as a child
137081 (Image: Renée Suen) Tiny freshwater shrimp collected from the forest streams running to Kolapore Springs become food for trout in the hatchery, giving the fish flesh its vibrant colour Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich7.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich7.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich7/ may12heinrich7 0 0
Tiny freshwater shrimp collected from the forest streams running to Kolapore Springs become food for trout in the hatchery, giving the fish flesh its vibrant colour
137080 (Image: Renée Suen) Eggs are fertilized and allowed to develop into tadpoles before they’re transferred to larger water tanks Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich6.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich6.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich6/ may12heinrich6 0 0
Eggs are fertilized and allowed to develop into tadpoles before they’re transferred to larger water tanks
137079 (Image: Renée Suen) At Kolapore Springs, Sean Brady (pictured) and his business partner Bruce Green have created a natural and sustainable fish farm for local market consumption Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich5-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich5.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich5.jpg 429 624 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich5/ may12heinrich5 0 0
At Kolapore Springs, Sean Brady (pictured) and his business partner Bruce Green have created a natural and sustainable fish farm for local market consumption
137078 (Image: Renée Suen) The water from the two streams is colder than at most commercial fish farms, which results in healthier, firmer-fleshed fish Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich4-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich4.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich4.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich4/ may12heinrich4 0 0
The water from the two streams is colder than at most commercial fish farms, which results in healthier, firmer-fleshed fish
137077 (Image: Renée Suen) The concrete raceway, with highly oxygenated water Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich3.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich3.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich3/ may12heinrich3 0 0
The concrete raceway, with highly oxygenated water
137076 (Image: Renée Suen) The water source for the hatchery is unique because it’s downstream from two forest streams that run under the Kolapore Uplands forest floor. The result is a collection of enzyme-rich microorganisms and tiny freshwater shrimp that give the trout flesh its vibrant colour Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich2.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich2.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich2/ may12heinrich2 0 0
The water source for the hatchery is unique because it’s downstream from two forest streams that run under the Kolapore Uplands forest floor. The result is a collection of enzyme-rich microorganisms and tiny freshwater shrimp that give the trout flesh its vibrant colour
137075 (Image: Renée Suen) The Kolapore Springs fish hatchery in the Kolapore Uplands near Collingwood. The fishery is only in its third year of operation but has gained a reputation for very high-quality product Catching up with Carl Heinrich and Ryan Donovan at Kolapore Springs https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich1.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Heinrich1.jpg 624 416 [] https://torontolife.com/food/carl-heinrich-kolapore-springs/slide/may12heinrich1/ may12heinrich1 0 0
The Kolapore Springs fish hatchery in the Kolapore Uplands near Collingwood. The fishery is only in its third year of operation but has gained a reputation for very high-quality product
Nice aprons.
Great day spent by all, too bad that most of it is a sham.
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