Where culinary power couple Katherine and Randy Feltis eat in Barrie

Barrie-based Katherine and Randy Feltis are the couple behind Katherine Wants, Randy Cooks, a YouTube series in which—as the title suggests—Katherine makes requests and Randy, a chef, gets cooking.

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Some of his recipes appear in their cookbook, Katherine Wants, Randy Cooks: The Ultimate Date Night Cookbook, which features dishes centred around cravings and comfort food.

Together, they own two kitchens in their hometown of Barrie: Salty Blonde Bagel Bar, a cocktail-and-sandwich spot, and the family-friendly Farmhouse Restaurant. They also spearhead culinary programs and events in the area, including Top Chef Barrie and Locallicious (like Winterlicious but in Barrie).

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When Randy can free himself from the confines of his own kitchen, the couple likes to hit up their go-to restaurants in the city. “Barrie is becoming an increasingly culturally diverse city,” says Randy. “Many of the establishments have been here for decades, but there are so many new ones too. We’re excited to share a few of our favourite spots.”

The Crazy Fox Bistro

135 Bayfield St., Barrie, thecrazyfoxbistro.com

“This place opened in 1986, and it’s the oldest restaurant in town. Fun fact: the original location is now Farmhouse Restaurant. My mom also worked at Crazy Fox back in the ’80s,” says Katherine.

“The decor is slightly dated, but I think the whole vibe is intentional. If it ain’t broke, don’t fix it, right? Besides, it’s the best lunch gem and special occasion spot in the city,” says Randy.

Go-to dish #1: Boston salad with caramelized pear and pistachio in a poppy seed–walnut dressing

Katherine: “It’s so crunchy, fresh and sweet. I almost want to pick this up with my hands and eat it.”

Randy: “It’s clean and fresh, and it’s perfect as an appetizer because it’s not too filling. It’s the kind of salad you wish your grandma would serve, in the sense that here it’s properly executed and iconic—Grandma would overdress the greens, but they show restraint here.”

Go-to dish #2: Escargots with vol-au-vent and forest mushrooms

Randy: “The puff is perfect. It acts as the vessel to house all the butter, garlicky cream and cheese. The escargots don’t have much of their own flavour, but they’re so soft and tender—they’re all about texture. If anything, they’re more of the blank canvas to pick up the flavours.”

Katherine: “It’s mushroom-y, umami-packed, creamy, earthy and delicious.”

Go-to dish #3: Pecan-crusted chicken with goat cheese, maple beurre blanc, pommes purée and seasonal vegetables

Randy: “We don’t order chicken anywhere else because it’s boring.”

Katherine: “The chicken breast is so juicy, and it goes well with the pecans because they add this nuttiness and crunch. The sauce is creamy, and you get a tiny bit of sweetness from the maple syrup. And the veggies are cooked to perfection with this al dente bite to them.”

Go-to dish #4: Calf’s liver and onion with double-smoked bacon, caramelized onion, pommes purée and seasonal vegetables

Randy: “This is the only place in town that offers this kind of dish—a lot of people can be intimidated by organs. But it’s got big, beefy flavours, with some saltiness from the bacon and sweet caramelization from the onion. I get a bit of each component and enjoy this perfect marriage in one bite, then I go back again and get it with a swipe of the deep red-wine reduction.”

Johnny’s Fresh Fish and Seafood Market

516 Bryne Dr., Barrie, @johnnysfreshfishbish

“The former owner, Johnny Ward, and I went to high school together,” says Randy. “He had this market in the family from 1999 until recently. The new owner, David McGill, is continuing to honour what the Ward family built. We need more places like this: fishmongers separate from supermarkets. The quality of the product is superior, and everything is picked with such care.”

Randy and Katherine like to buy up all their favourites and—while everything is at its freshest—make a picnic spread on the bed of their pickup truck.

Go-to dish #1: Crab dip surimi

Katherine: “This house dip is so smoky, spicy and creamy. And it’s a deal-breaker if you don’t eat it with rice crackers—it’s an incredibly addictive combination.”

Go-to dish #2: Smoked salmon

Katherine: “This is dry-smoked, so you get the perfect amount of woody earthiness, and the fish is firm yet tender. It goes so well with the surimi or on its own.”

Go-to dish #3: Steamed shrimp cocktail

Katherine: “The shrimp are sweet, plump and juicy. You get this pop, bite, snappy kind of texture. I really love to dip it in their house cocktail sauce. It’s the perfect cocktail shrimp.”

Go-to dish #4: Oysters, freshly shucked by Randy

Randy: “They always recommend whatever is the freshest. This time it was Hanky Panky and Lucky Limes. And yes, I came prepared with my oyster knife. These oysters are easy to down in one go. They’re cold, salty, fresh and briny. Just what you want.”

Pie Wood Fired Pizza Joint

11 Victoria St., Barrie, piewoodpizza.com

“I used to own this local chain with a good friend, but now he has full ownership. The pizza is still fantastic, so Katherine and I come here frequently. The specialty is wood-fired pizza using maple. The pizzas are cooked in 800-degree-Fahrenheit ovens for 90 seconds. What you get is this light and airy crust—I would say it’s a hybrid between a Roman and a Neapolitan-style pizza. Chef Steve Drown runs the show and does a fantastic job of it,” says Randy.

Go-to dish #1: The Hind Leg

Randy: “It’s so visually appealing. You can see all the ingredients—the prosciutto, the arugula—it’s just so fucking good! The crust is the perfect dough: sturdy but not overly chewy. It’s possible to eat the whole thing—which I’ve done before—and not feel like you’re going to roll over and die afterward. It’s full of vibrant colours and bursting with flavours—salty prosciutto, garlicky and zesty tomatoes, and fresh mozzarella. Most importantly: no ingredient is competing with any other; they’re all in harmony.”

Go-to dish #2: The Fun Guy

Katherine: “This is definitely my jam. It’s topped with cremini, portobello and oyster mushrooms layered with spinach and bacon, all on a bed of béchamel sauce. Flavour-wise, it’s creamy from the sauce and cheese—mozzarella and parmesan—with tons of umami and earthiness from the mushrooms. The spinach tempers everything, and I really love the bursts of salty bacon.”

Go-to dish #3: Wood-fired chicken wings

Randy: “These are roasted twice in a wood-fire oven—they’re not deep-fried, so they’re healthier than the ones you would get at a sports bar. You get notes of curry, paprika, garlic and onion from the seasoning they use, and the wood fire imparts a smokiness and gives them a crispy exterior. The honey glaze ties everything together with that perfect amount of sweetness—it also makes the wings glisten.”

Katherine: “They’re sticky, sweet, smoky and messy. I love them. The meat comes off the bone so effortlessly. I like to enjoy the first couple of wings on their own, but then I’ve got to dip some in their house blue cheese aïoli.”