Jason Sawision, Stofa
Chef Jason says that when he was growing up, his Chinese mom did most of the cooking, so it is her dishes he usually associates with comfort. Her meals were robust, drawing from a mix of cuisines, including shepherd’s pie, chili and scented roast chicken, which remains a favourite to this day.
Meanwhile, his dad is Ukrainian/Russian so at his grandmother’s house he enjoyed lots of meat dishes, pierogis and Borscht. “I think comfort food is something that brings back fond memories of people or places and hits multiple levels of your soul. We gravitate to comfort food, especially in the winter, because it warms us up, it’s satisfying and feels like you are enjoying something that was prepared with care.”
Stofa’s winter menu is packed with hearty elements. “Our goal is to ensure people leave here both comforted and well-nourished. Jason feels that sweet spices especially evoke fond food memories while star anise, fennel, and garam masala add a deep flavour intensity to dishes.
Currently on offer is a whole-roasted quail stuffed with chicken farce, served with walnut cocoa nib crumble, vanilla parsnip puree, pomegranate and more. With its rich flavours and contrasting textures, it’s as delicious as it is comforting.