21
SUMMER
2015
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ESCARPMENT
®
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We aspire to have a close relationship
with our community and our consumers,
to provide transparency and understanding of
where food comes from and how it is grown.
Nowentering their fourthgrowing season, Roy’l Acres has15 indi-
vidual restaurantgardenplotswithanother7 restaurants takingany
extraproduce. There is a largeamount of risk taken on thepart of
theLovesand theirgrowingpartners, since thechefsonlypay forde-
liveredproduce. But as Roy andGinny state repeatedly, “We are
passionateabout growing vegetables that taste theway nature in-
tended.” Theyaregrowing their dreamand sticking to their goal —
toprovideourcommunitywithnaturallygrown, tasty foodof thehigh-
est quality.
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Roy’l Acres supplies: The Tremont Cafe, Cabin Bistro, Collingwood Co-op, Azzurra Trattoria,The Huron Club,
The Cheese Gallery, Simplicity Bistro, The Georgian Bay Club, BruceWine Bar, Sisi Trattoria, Culinary Design
Catering, Black Angus, The Lily Pad, Northwinds, The Market, Code Red, The Mill, Creemore Kitchen, Flying
Chestnut, Flying Spatula, Flesherton Bakery, Pease Marsh Farms, Village Greens, Leslieville Cheese Market,
Dags andWillow, 100mile Store. Findmore information a
