New chef at the Grist Mill

The Keremeos Grist Mill has a new chef as the season gets underway and the mill play host to an increasing number of activities and events.

  • May. 26, 2014 7:00 p.m.

The Keremeos Grist Mill has a new chef as the summer season gets underway and the mill grounds play host to an increasing number of activities and events.

Natasha Schooten arrives in the Tea Room kitchen from Hester Creek Winery’s Terra Fina Restaurant.

The Alberta native, who has been a chef for 15 years, has plans to keep things fresh at the mill this summer.

“I’m planning a number of menu changes,” she said, “I’ll be using fresh vegetables grown right here on the mill property  to create a daily menu that’s fresh and new every day.”

 

Schooten is planning three to four distinctly different meals each day in addition to the Tea Room’s regular menu.

 

 

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