Why does The Green Door Stand the Test of Time?
Since 1988, our mission has been to create delicious and wholesome food that is as close to its natural state as possible. We prepare everything on our own premises, using only ingredients of superb quality. Our menus reflect a seasonal emphasis and local supply with as many organic products as we can source and grow.
We make our food fresh daily from scratch. The workday starts at 6:00 a.m.: baking, blanching, blending, boiling, brewing, chopping, cutting, dicing, dishing, frying, grating, heating, juicing, kneading, reducing, roasting, sprouting, stewing, steeping, steaming, simmering, scrubbing, serving, washing, wiping and zesting.
Put water on to boil, the menu is decided, and the ovens’ flames jump to life. Amid blending and blanching, more workers come through the back door, prep peppers, cut carrots, rinse off organic apples, halve, quarter and core. Soon the soup pot is on the stove;
vegetables are in the oven to roast, wash the rice,
there is celery to dice; deliveries of fresh produce,
cleaning the dining room, telephone ringing, and
The Green Door team of more than forty people participate in this creative process six days a week.
OUR EVERYDAY KEY INGREDIENTS
Unlike the vast majority of restaurants, we do not use any processed commercial food-service mixes that contain preservatives or fillers. All our foods are made with whole and natural ingredients, and we know exactly what goes into every single dish and recipe. Every day we happily answer detailed questions from our customers about ingredients and how the food is made. Almost 92% of our ingredients used daily are organic.
OILS and FATS
· Organic extra virgin cold pressed olive oil in all our cooking, salads and baked goods. The oil is shipped from the island of Crete in Greece directly to the Green Door. This same oil is available for sale at the restaurant.
· Organic cold pressed high-oleic sunflower oil in our baked goods
· Pure sesame oil from Japan in some salads.
· Natural butter and organic coconut milk in our kitchen and bakery.
Our major seasonings are:
· Le Paludier Sea Salt (from the salt marshes of Guérande in France).
· SAN-J Gluten free Tamari is naturally brewed, with a slow aging process, from whole soybeans, salt and the microorganism Aspergillus oryzae. Traditional shoyu is commonly 50% wheat, and therefore slightly sharper in flavour. Modern inexpensive 'chemical soy sauce' is not brewed, but made from hydrolized soy protein and caramel colouring; it is completely unlike brewed tamari or shoyu.
We do not have a set menu. Every morning we assess the supply of fresh produce, and create the menu based on what ingredients are in season and plentiful.
Many dishes are still based on the principle of macrobiotic diet. Our repertoire includes well over 1000 dishes, and we vary the menu daily. However, you can always find popular dishes such as the broccoli tofu stir-fry, quiche, lasagna, spanakopita, and mashed potato-kale.
Our labeling conventions are to specifically mention when an item is organic, vegan, gluten-free, or contains dairy, egg, gluten, wheat, nuts, soy, sesame. No sweetener is used in soups, breads, hot dishes or salads.
Please note, if you are very sensitive to these or any other ingredients, we do use these items in our restaurant. In spite of our careful efforts, cross contamination can occur.
- Umesu: the liquid by-product of the Japanese umeboshi plum. The 'ume' are packed in barrels with salt; the juice which is then drawn off is 'umesu'. It is salty and sour. 'Umesu' is often translated as 'ume vinegar' or 'umeboshi vinegar', although it is not a true vinegar, but a brine.
- La Maison Orphée organic yellow mustard: made in Québec City from Canadian mustard seed. It contains apple cider vinegar. We use it in a few dishes, including Caesar salad dressing, our baked marinated tofu salad and some hot dishes.
- Organic balsamic vinegar in some salad recipes.
- Brown rice vinegar: made from organic whole brown rice and spring water, naturally fermented and aged through the changing seasons.
- Mirin: an exquisite and authentic Japanese seasoning. Ours is tradionally made from sweet rice and rice koji (natural rice culture), naturally aged over nine months. We use Brown Rice Vinegar and Mirin in a selection of our salads: Japanese noodle, spicy Thai noodle, lemon-ginger noodle, roasted yam, and squash salads.
- La Soyarie Organic Tofu (ingredients: organic soybeans, water, and magnesium chloride) (Québec) Noble Bean Tempeh (ingredients: soybeans, deep well water and rhizopus culture) (Ontario)
- San J Gluten free Tamari (see SEASONINGS)
- NATURA Soymilk in a few desserts (e.g. rice pudding).
· Arrowroot flour: an easily digested starch from the root of the arrowroot plant. We use it to thicken the broccoli tofu stir-fry sauce, stews and some desserts. This is an alternative to corn starch or tapioca flour.
· Agar agar: a gelatinous substance derived from seaweed also used in our bakery.
ORGANIC FLOUR, PASTA AND GRAIN PRODUCTS
· Flours are locally milled. See section on BREADS.
· Quinoa, millet, cornmeal, brown rice, sweet brown rice,
arborio rice (for risotto), jasmine rice, wehani rice,
wild rice, buckwheat kasha, oats, oat groats, rye berries,
barley, and spelt. Some of the grains are
kosher and Canadian.
· Spelt and buckwheat noodles.
· Rice and wild rice noodles.
For those who have sensitivities to wheat, there are only a few items in our entire menu that contain wheat. They are:
· Phyllo laden dishes like Spanakopita
· Orzo Salad
· Pesto Noodle Salad (rotini)
· Every evening we soak organic dried beans and legumes for the next day's menu.
· Vegetables are a central building block. Our priority is fresh, local, organic and seasonal. We receive deliveries every day.
FRESH AND DRIED FRUITS
· We choose organic for our fruits – both fresh and dried. No sulphur added in any of the dried fruits
· Rennet-free organic cheddar cheese from Québec, and goat's milk feta cheese (Québec)
· Organic 35% Whipping cream, 2% milk, 10% cream, and 4.9% natural yogurt (Ontario)
· Natural cream cheese and butter (Quebec and Ontario).
• Local free-range eggs, delivered weekly.
LIQUID FOR BAKING DESSERTS
· Sweeteners are used only in our desserts. No sweeteners are used in soups, breads, hot dishes or salads.
· We use over 500 gallons of pure, certified organic, local maple syrup in the bakery every year. The syrup comes from Lanark County just west of Ottawa
· Organic cane sugar, sucanat, brown rice syrup, barley malt, apple butter, and black strap molasses are used in much smaller quantities.
NUTS AND SEEDS
· Whole almonds, pecans, walnuts, natural cashew butter, almond butter, and organic tahini in some of our baked goods, hot food and salads.
· Organic pine nuts are used mainly in our pesto.
· Organic peanut butter is used in the spicy Thai peanut noodle salad, spicy Indonesian peanut tempeh in the hot buffet, and in 2 desserts: Peanut butter cookies and chocolate peanut butter pie.
· We use Cocoa Camino organic fairly traded pure dark cocoa powder and semi-sweet chocolate chips in our baking.
· Organic Kalamata and Festina olives from Crete, Greece.
· Organic Eden sauerkraut (cabbage, water, sea salt).
· Cucumber dill pickles made by us. The ingredients are: local cucumbers, fresh dill, sea salt and garlic.
· Toasted organic sunflower seeds.
· Toasted organic sesame seeds with a bit of sea salt.
· Our soups are always vegan, and made from scratch every morning.
· The soup is nearly always gluten free. Our creamy soups are thickened with brown rice, millet or red lentil. The only time that our soup is not gluten free is when barley is an ingredient, which is then indicated on the label.
The sushi is always vegan and gluten free. It is made with organic sushi rice, nori seaweed, umesu, and raw vegetables. Our wasabi is pure hot radish from Japan which we mix with wheat-free San-J tamari.
We make our pesto sauce in house and we are proud of it! We use organic garlic and basil which we grow ourselves in Lanark County. Other ingredients are: organic pine nuts, olive oil, fresh spinach, parsley, and French sea salt. Each summer during the basil season, over 200 litres are made and frozen to use throughout the year. Our pesto is vegan.
DRESSINGS and SAUCES
The following are gluten free and vegan:
· Tahini dressing
· Basil-garlic dressing
· Caesar salad dressing (contain soy and mustard)
· Most curries
· The broccoli stir-fry sauce
· Root stew sauce (unless it contains seitan)
· Pesto (made in-house)
The following are gluten free and contains dairy
· Béchamel sauce is made with gluten free flour
ORGANIC SOURDOUGH BREADS
· Our sourdough breads are made by hand, fresh daily.
· Our sourdough starter is replenished each day and has been kept going for over 30 years when it was given to the Green Door.
· Our bread is wheat free, yeast free, sugar free,
but not gluten free.
· Rye bread contains rye berries, sweet brown rice and rye flour.
· Spelt bread, raisin bread, cheese bread, seed bread and herb & onion bread contain spelt flour, sweet brown rice, oat groats, and flax seeds.
· Seed bread contains organic sunflower, flax and sesame seeds.
· Cheese bread is made with organic rennet free cheddar cheese.
· Olive oil is used to oil the loaf pans.
· French sea salt is used in the bread
· Sourdough vegan cinnamon buns (with pecans and organic apple butter). They are made with spelt flour.
• The pastry for quiche and dessert pies are made with spelt flour, olive oil and sea salt. Vegan pastry is flaky like a soft cracker. It has a nice texture in when you bite into it.
CAKES, SQUARES, COOKIES AND MORE
· Almost all the cakes and cookies are sweetened with maple syrup.
· We use spelt flour and gluten free flour in the bakery.
· Every day we have gluten-free choices on our dessert buffet: gluten-free cookies, tofu cheesecakes, three berry pies and squares.
· A separate dessert brochure is available for items which can be ordered.
· For Christmas, we make gluten-free, wheat-free and vegan fruit cakes, mincemeat pies and tourtiere.
· The icing for our vegan chocolate cakes contains tahini, cashew butter, soy, and maple syrup.
· For our white cakes, we make our own icing using organic pure vanilla extract, whipping cream, cream cheese and maple syrup.
COFFEE, TEA AND HOT CHOCOLATE
· Organic fair trade coffee. Our coffee is available for sale by the pound, either as whole beans or freshly ground by us to order.
· Teabags are organic.
· We brew our own Chai Tea using organic Black tea and a blend of organic spices.
· Kukicha is roasted organic twig tea, imported from Japan.
· Hot chocolate is organic and fairly traded. It does contain dairy.
· We provide our customers with filtered water for free.
· We wash and cook everything with filtered water.
· Our filter is a combination charcoal / ceramic system.
· We serve both organic and conventional wine and beer.
FRESH VEGETABLE JUICE and SMOOTHIES
· We serve fresh vegetable juice using organic vegetables and made -to-order smoothies using 100% organic frozen fruits. No sugar or water is added. And it is dairy, soy and nut free.
This method allows the customer to choose the specific dishes and quantity one wants. It helps to reduce waste. The price per kilogram is $22.00 for hot food and salads, $24.75 per kilogram for desserts. Some desserts are sold by unit, as are soups, spanakopitas, samosas, bread, and sliced bread (please refer to signs).
BRINGING YOUR OWN CONTAINERS
We encourage our customers to bring their own containers for take-out food. If you do bring your own containers, simply take them to one of the cashiers before filling them, so that your containers' weight can be subtracted. We also provide take out containers.
We separate our kitchen vegetable waste from other re-cycling and garbage. When making deliveries of fresh vegetables, local farmers pick it up for composting.
It is important for us to minimize waste. Our vegetables are cut and washed with care and efficiency, keeping in mind the efforts of the farmer and the rain. We buy in bulk. Containers are reused. We cook and bake from scratch, not utilizing processed food. For example, we do not use canned pumpkin, but fresh organic pumpkins from a local farmer, which we bake, purée, then make into pies. The Green Door is a way life which is healthy on our body, mind and the environment.
AFTER 29 years...... we are committed to continue providing true quality to our current customers and new ones in the future as they discover us.
The Green Door Team.