Down Home - A Farm, Forest to Table Culinary Experience
WORDS: Stef Richardson | PHOTOS: Alyssa Fleming
Passionate, kind, curious and oh-so-talented are a few words to describe my friends Hannah Harradine + Joel Gray, Owners of Down Home in Markdale. For those of you that don’t know, Sumac and Salt is a farm, forest to table culinary experience that showcases all things delicious + local in South Georgian Bay.
The pair hosts intentionally curated dinners, offering guests a chance to savor wild and local ingredients prepared with care. Beyond delivering an unforgettable evening, Sumac + Salt sources their ingredients as close to home as possible, fostering meaningful connections with the farmers and producers they work with. When something isn’t readily available, you’ll find H+J out foraging for fresh inspiration and delicious finds, which often evolve into exciting new recipes showcased at their dinners. Their deep love for people and the earth shines through in every dish. Trust me - it’s an experience you won’t forget.
PS. They were recently recognized in the 2024 Toronto + region Michelin Guide. Very cool.
HANNAH + JOEL // co-owners of Sumac and Salt.
Hannah and Joel are the epitome of a dynamic duo, bringing a blend of skills, creativity, and passion to the table. Behind the perfectly cooked pork belly and the vintage 70’s-inspired table spreads are two truly exceptional humans. Their business wouldn’t be the same without their teamwork. While Hannah takes the lead on social media, table design, the ever-evolving wine list, and recipe development, Joel is busy sourcing ingredients, building relationships with farmers, and crafting unique dishes in the kitchen. Together, they’re unstoppable.
On more than one occasion, Alyssa and I have had the absolute pleasure of dining with Down Home. Of course, we couldn’t go without doing what we do – snapping photos, drooling and diggin’ in to the delicious food and reminding each other why we adore this place. Every visit is emotional, no doubt about it. I’ve said it before, and I’ll say it again: good food brings people together. Sitting at a beautifully curated table in a cozy space, enjoying an incredible meal, meeting new friends and neighbors, and hearing the heartfelt stories behind the evening—that’s pure magic. Down Home offers more than just good food; they create meaningful connections, and that’s what makes this dining experience so uniquely special.
PICKLED DAYLILY BUDS
Most of the images you’ll see in this feature are from our recent dining experience at Sideroad Farm - an organic farm in Walter’s Falls that is simply wonderful. Amy and Pat are warriors and deserve many high five’s for creating this sustainable, healthy, stunning and bountiful operation.
SIDEROAD FARM // the most beautiful floral arrangement by Amy of Sideroad + Ashley Elaine Florals
Down Home also deserves mad props for being a FeastON member and recognized (read on in q+a) while using 98% locally foraged, grown and sourced ingredients in everything they create. Wrapping your head around that is a doozy. How local can ya go, can you bring it down slow!? You’ll taste everything from pickled daylily buds, charred onion puree, foraged fiddleheads, homemade ricotta, ramp dust to a vanilla bourbon semifreddo. And you know what? All of the above are handmade by these two wicked people and made using items found mere kilometers from where you and I call home. It tastes a wee bit better knowing all the small details that went into your bite and that Hannah and Joel probably picked most of your salad. Okay, maybe not totally but they are forage experts.
All produce/veggies are from Sideroad Farm - Carrot Top Pesto, Whipped Goat Cheese, Radish, Charred Turnip, Yes Crickets, Donald’s Honey Bee Pollen, Spicy Mix, Soft Greens, Pickled Milk Weed Pods, Edible Flowers, Local Honey, Pristine Gourmet Canola Oil, + Pickled Carrots.
SIDEROAD FARM // LIT UP FARM STORE
Q+A w/ Sumac + Salt
1. Supporting local is a big part, if not THE PART of your business that makes you so special. Do you have a criteria for products you source out or farmers that you work with? For the most part, the people we chose to work with are the ones willing to have the conversations about the ingredients we are seeking out. We have a certain idea or vision in mind about a dish and usually request some pretty specific and special ingredients. If they are able to supply it or have us walk through and harvest what we are looking for, it’s a huge advantage of working closely with our suppliers. Most of our suppliers are all working towards building the economy and availability of unique and great quality products within Grey/Bruce/Simcoe and that’s huge for us.
2. You have a night off, what is your go-to meal that you're whipping up at home? Doing up a big cheese and charcuterie is probably what we enjoy the most. Firstly, it really involves no cooking but also gives us a chance to explore new cheese/meat/wine and have a chance to unwind.
3. Any go-to playlists or music genres that get you feeling inspired? Soul music hands down! New soul (Leon bridges, Charles Bradley) or the old classics always inspiring with a great beat - usually our choice to play during dinner as well.
4. What's the coolest thing you've pickled so far this season? Honestly, we pickle everything haha. It was hard to come to an agreement but as Joel said “he likes everything pickled”. Hannah’s for this season would be daylily buds as they look amazing in the jar and hold up super well. They are also delicious, sweet and floral!
5. You've been certified as a FeastON participant. What does this mean to those who aren't aware? FeastON is a certification program designed to recognize businesses that support Ontario grown food and drink. It’s important to us to not only use as local as we can but also to be apart of generating our local economy through purchasing ingredients grown here. We are able to talk about every producer we use in depth during our dinners and that’s an aspect that is very important to us in order to help grow our community. We use about 98% local and Ontario products, pepper and lemons are the exception.
All photos taken by the lovely Alyssa Fleming. Check out more of her work here.