Stephanie Don Griot
124 on Queen Hotel and Spa
SPONSORED

With roots stretching from the U.K. to Port Dalhousie, Treadwell Cuisine now calls the heart of Niagara-on-the-Lake home, proudly located at 124 on Queen Hotel and Spa.

More than just a celebrated restaurant, Treadwell also offers exceptional catering services. Grounded in modern European cuisine and driven by seasonal inspiration, Treadwell is committed to thoughtfully showcasing locally grown ingredients, upholding a deep respect for the farmer-to-table connection.

At the helm is Stephen Treadwell, the visionary behind the name, concept and culinary philosophy — a true craftsman dedicated to excellence.

As the founder and chef, Stephen Treadwell has trained in some of England, Switzerland and Sweden’s finest kitchens.

From 1988 to 1994, he was chef de cuisine at Auberge du Pommier in Toronto, considered one of the finest French restaurants in Canada.

After the restaurant was named “Patron’s Pick” as “Best Restaurant in Toronto 1994,” Stephen left Auberge du Pommier for Niagara-on-the-Lake, becoming executive chef at Queen’s Landing.

Over the next 11 years, Stephen would not only establish the Tiara Dining Room as one of the top hotel restaurants in Canada (named “Best Restaurant in Southern Ontario” by Stir magazine) but would also pioneer the concept of “Niagara cuisine” with fellow chefs Michael Olsen, Mark Picone and Tony de Luca.

Since opening Treadwell, Stephen has been inducted as “Chef of the Year” and a fellow into the Ontario Hostelry Institute, as well as being named 2009 “Niagara Entrepreneur of the Year” by the Niagara Entrepreneur of the Year Awards.

What remains constant in the roles and restaurants of Stephen’s past is his loyal commitment to local partners, wineries and local business owners.

Inspiring the constantly evolving menu at Treadwell is the sincere farm-to-table philosophy, locally sourcing farm-produced ingredients.

Stephen explains, “Our executive chef Jason Williams has been known to stop along his route into town as he drives past farm fields to pick up whatever catches his eye, like a fresh bunch of spring asparagus, or a freshly foraged truffle.”

By personally knowing the area’s farmers and crop producers, the Treadwell team are well aware of the seasonal availabilities in advance.

Stephen states, “We cannot always predict what weather, sunshine or rainfall will be for the future summer, so we ensure to work closely with our local producers leading up to events to ensure that the quality is fresh and ripe in anticipation for upcoming events.”

“The same concept is offered in our catering menus,” says Stephen.

Treadwell Cuisine is well known for offering exquisite off-site catering experiences at events such as weddings and corporate events at wineries, social parties at estate homes, or on-site in the historic Gate House for corporate functions, weddings and social events.

Stephen explains that “ensuring that the Treadwell name and experience not only reflects the entire hardworking team on-site at the Queen Street restaurant location, but also reflects it to any event where our trained chefs are committed to offering that excellence.”

The seasonal menu selections offer consistency, availability of fresh produce, fair pricing and lasting relationships.

Setting off-site catering apart from other businesses, Treadwell goes well above and beyond to ensure that no matter where their dishes are served, the team is prepared to create the magic with portable kitchen equipment such as ovens set up in sometimes the most hard-to-reach locations — in a field, on a hilltop or in a vineyard.

Stephen says, “The majority of the locations we host don’t always offer a kitchen to cook the food. We want to ensure that every plate that is sent to a guest is hot and fresh.”

Logistics and execution are key when it comes to executing a successful catering event, and the experienced Treadwell team is the crucial piece in transferring the equipment from the kitchen to the off-site location.

“Our staff have been with us for years, decades even. We do not have a high turnover rate, and that creates a successful team and ensures the consistency in quality,” says Stephen.

One of the most memorable off-site catering events that Stephen recalls was in 2012 at a wedding hosted at Southbrook Vineyards, which hosted many European and local guests.

“The event was based and sourced local. The incredible team of chefs went above and beyond creating a spectacular menu featuring locally sourced short ribs, salmon and the freshest assortment of charcuterie and vegetables.”

Stephen adds, “The menu creation for our catering events are never the same. We offer such a wonderful variety of dishes that are suitable to the entire guest list. Our goal is to create a memorable experience so those guests will come back to Niagara-on-the-Lake and experience Treadwell Cuisine, either in the restaurant, or at their own hosted event.”

Niagara-on-the-Lake has quite a few catering options and competition for the Treadwell team.

However, the restaurant’s reputation for excellence and ability to generate the same quality and consistency of food for the right price — inside the restaurant as well as any off-site location — sets the business apart from any other, while offering guests and event hosts an experience they are going to walk away from talking about.

Treadwell’s large production kitchen is located on the main street of Niagara-on-the-Lake, perfect for corporate events, weddings and social events at the historic Gate House.

To book your next catering event with Treadwell, contact the 124Q sales team to create and customize your menu ideas into an incredible event experience.

Visit online at: www.treadwellcuisine.com/catering-events.