When chef Melanie Carter bought McMaster’s Muskoka Fine Foods from the original owner in 2019, she inherited a solid foundation on which to build her own vision of a year-round, quality fine foods shop in the heart of Muskoka.
Building on her steady success each year, she settled into a new, modernized location last May. The larger space allows her to continue to age her own beef on site and provide customers with an even wider selection of scrumptious prepared foods and gourmet items, from their own line of sauces and salad dressings to fine cheeses and tasty appetizers. “I source things I love that I would eat, products I’d feed my own family,” says Melanie.
A Red Seal chef, formerly of Toronto, Melanie has put together a professional culinary team that knows food and can assist curious customers who want to branch out and explore new recipes and cuts of meat. They’re quick to offer cooking tips and tricks when asked, whether you’re trying a new technique or preparing to feed a crowd. In addition to standard house-aged cuts, such as mouth-watering prime grade ribeye and striploin, McMaster’s offers custom cuts, house-made ground meats, and incredible steak burgers.
All poultry and meats are free-range and antibiotic- and hormone-free, and she describes aging beef with the passion of an artist. It’s an intuitive process that takes time and yields astoundingly delicious results. Having complete control over this process means Melanie can ensure a superior product that is mouth wateringly tender with unparalleled flavour.
Taking the time to make things well in a busy world makes a difference. The pot pies are a case in point: in a classic comfort dish where it’s tempting to cut corners, the chicken version at McMasters features roasted chicken, home-made cream sauce, and fresh chopped vegetables, making this a long-time customer favourite.
For the fish-lovers in the crowd, wild and sustainable fish and seafood round out the offerings, adhering to the seasons. Melanie describes herself as a cross-cultural chef, and that’s reflected on well-stocked shelves filled with oils, spices, and condiments reflecting a global flavour profile.
“It’s important to me that the quality of what we offer is extremely high,” she explains. “I take that approach with the free-range chickens I order, with the pork and the beef we discerningly select, the fresh produce we order. Everything. And I enjoy offering things that people can’t find everywhere else.”
Trained by a Master Butcher and deeply invested in the culinary world for over twenty years as a professional chef and Kitchen Manager, Melanie is very much at home creating both classic and innovative menu items for her diverse clientele. “I’m very excited about what we’re building with our team,” she says.
TEXT MARNIE WOODROM
PHOTOS SCOTT TURNBULL
