By CRAIG MOY
Toronto-trained chef Crymble manages the culinary operations of two restaurants, a bar, a poolside café and room service at The Rosseau, crafting continental and Italian-influenced menus for the resort’s discerning guests.
A rooftop herb garden supplies some subtle flavours and aromas for summer offerings—basil is particularly favoured for pizzas and fresh breads, while The Rosseau’s bartenders clip mint for mojitos. Tasty, too,
are the Ontario cheeses that Crymble plans to use this season. Cranberries from Johnston’s Cranberry Marsh in Bala are also a staple.