CORN ACRES FARM-LYNDHURST
LEMOINE’S POINT FARM
CONTINENTAL MUSHROOM FARM·MANOTICK
FORMAN FARMS-SEELEY’S BAY
BOB’S BUTCHER SHOP·A STONE’S THROW
WALLACE BEEF INC.·GLENBURNIE
WILTON CHEESE FACTORY-WILTON
ST·ALBERT CHEESE COMPANY GLENGARRY
COOKE’S FINE FOODS • CHA CHA TEA • PASTA GENOVA
SWEET DAYS BAKE SHOP-KINGSTON
SUE’S GLUTEN FREE
WENDY’S MOBILE MARKET-LYNDHURST
CREATIVE DESIGN SERVICES - SKW CREATIVE
Spend an afternoon in the Day family household and a person can be inspired to love food; grow up in the family, and it’s a given. Matt’s passion for the business was instilled at the tender age of 12, when he could be found bussing tables at Clark’s by the Bay. Matt worked in his father’s restaurants for years, before traveling and working out West (Kananaskis) and internationally (Amsterdam). The middle of Clark and Laurie Day’s three children, Matt honed his skills through the Hotel and Restaurant Management program at St. Lawrence College before managing several local establishments, most recently AquaTerra by Clark, always leaving an indelible mark.
Matt has always wanted to open his own restaurant, and after returning to Kingston he noticed a void in the city’s west end. Furthermore, he wanted to contribute to the local food community by supporting local farms and businesses. His passion is for local food, but his vision, in terms of menu items, décor and atmosphere, is inspired by his international travels. Matt’s goal is to “take a high quality product and apply it in an approachable atmosphere”; Days on Front is the result.
You may not know him by name, but if you’re a Kingston “foodie”, chances are you’ve eaten his cooking – and loved it. Jay Legére has been cooking in Kingston’s best restaurants, including Le Caveau, Le Chien Noir, and AquaTerra, for years. Born in Toronto, he moved to Kingston as a child where he was inspired to be a chef while working his first job as a dishwasher at the young age of 15. Jay trained under local chef Jack Francis (chef of Clark’s by the Bay and Clark’s on King); having his Red Seal further adds to his credentials, but what he’s best known for are his uncomplicated yet intense flavours, and his consistency.
Jay describes his style of cooking as “global-local”. He wanted the menu to be approachable and fun, providing diners with the option of having a full meal or a few small plates. Jay has a love of food (and eating!) and enjoys working with local farms to source the freshest products. His passion and talent are evident on each plate he puts out.