Rooted in Prince Edward County, Ontario, Scappato is a small, vegetarian catering company guided by the produce each season brings. Ingredients are sourced locally whenever possible - especially in the abundant summer and fall months.

I chose the name Scappato - Italian for ‘escaped’ - as a wink to spaghetti con pollo scappato. This is a light tomato pasta dish infused with garlic, olive oil, a touch of chili and parsley - but with no chicken (pollo) in sight, having mysteriously ‘escaped’ at the last moment. The chicken might be absent, but the other flavours hold their ground.

At Scappato, meat has stepped away from the menu and plants take the lead. With flavour in mind, I turn to ingredients such as legumes, nuts, roasted vegetables, fresh herbs and spices - whole foods that are every bit as rich and satisfying.

I grew up in England with culinary adventurous parents, where flavour came first and nothing was off limits. Having also lived in Italy and France, I learned early that food is love on a plate, and so much more. That is the spirit I try to bring to every dish at Scappato.