Building a Seasonal Summer Menu at 1886 Lake House Bistro

Tucked away in the scenic town of Callander Bay, Ontario, the 1886 Lake House Bistro is a culinary gem that thrives on local, seasonal ingredients. This small, casual cottage-style bistro comes to life each summer, drawing in tourists and locals alike with its fresh, farm-driven dishes.

At the heart of its kitchen is Executive Chef Greg Luckey, who brings a strong philosophy to the table: source local, cook seasonal.

“We try to source all of our ingredients as much as possible from specifically within Ontario,” says Chef Luckey.

Surrounded by regional farms—including a First Nations-run greenhouse—Chef Luckey highlights not just Ontario produce, but also locally sourced pork and wild-caught perch. Signature dishes include:

• Perch & Prawns, served with creole sauce and wild rice from a nearby farm
• Braised Pork Cheek, simmered in a coffee-tomato stew and paired with mushroom risotto

When planning summer menus, Chef Luckey begins with what’s available.

“I’ll reach out to a lot of my farmers to find out what they have and… base a lot of our menu on the items that we can bring in from them.”

During the busy summer season, the bistro ramps up its prep team to manage high volumes, and batch-preparing key items to streamline execution. While operating in Northern Ontario presents sourcing challenges and sometimes lags behind urban food trends, Chef Luckey embraces the local-first mindset his customers crave.

“People want us to use products from the local farms. Not so much specific food items. The trend that they want to see is the local farms being supported.”

He’s a familiar face at the local farmers’ market, hand-selecting mushrooms and produce every weekend. Fresh summer fruits, house-made salsas, and other no-cook elements help speed service while maximizing freshness. To extend the harvest, Chef Luckey preserves summer ingredients—making his own ketchup, mustard, relishes, and even sauerkraut to last through the winter months.

Dining at the Lake House Bistro is a true farm-to-fork experience. Herbs, vegetables, and edible flowers grown on-site enhance the menu and add visual appeal to the grounds, drawing guests in for more than just a meal.

Complementing the food is a robust wine program led by owner and Sommelier Shawn Carr, featuring over 200 labels, with a focus on Ontario wines. Staff are trained to offer thoughtful pairings, enriching the guest experience. To maintain year-round engagement, the bistro hosts winter events such as wine tastings and tea parties.

In 2024, Chef Luckey earned his Red Seal Certification from the College of Trades. His kitchen is also an accredited apprenticeship training facility, nurturing the next generation of culinary talent.

At Foodbuy Canada, we’re proud to support chefs like Greg Luckey through our network of Direct Store Delivery (DSD) suppliers—including Bamford’s and Hector Larivee—and rebate programs that help kitchens like 1886 Lake House Bistro keep food costs in check while focusing on quality, local ingredients. Our regional DSD produce program is available nationally to ensure our members have access to fresh quality ingredients when they need them. Please contact your Foodbuy account manager to learn more.