After more than 30 years in the industry, Durham Region-based chef Daniel Bresca knows all too well that creating amazing dishes relies on both quality people and quality product. He reiterates what we know to be true for both: Local is best.

It wasn’t an initial love for cooking that led Daniel Bresca to his role as a chef, but it’s clear he ended up where he was meant to be. What began as a job washing dishes transitioned into helping out in the kitchen before becoming a cook, and eventually training to become a chef. Now, with decades of experience under his belt, Bresca has worked in a wide variety of venues, from banquet halls and golf courses to some of the finest kitchens in the GTA and beyond. His journey culminated in 2014 when he started his own catering company, Farm & Wild. Of his journey, Bresca says, “I truly love this. It started as a job, but it was really my path. I love cooking and I love the adrenaline rush and the pressure; I thrive on it.”

His catering kitchen is based in Oshawa and services the Durham and York Regions for anything from small, intimate events to weddings with hundreds of guests. “At Farm & Wild, we always use fresh ingredients and everything we do is made from scratch,” says Bresca. “That’s our philosophy. If you use good ingredients and good technique, you’re going to have wonderful food. That’s our motto.”

Having gotten to know many people in the area over the years, Bresca appreciates Durham’s strong sense of community and aims to support local talent where he can, saying, “You’re only as good as your staff, and I’m proud to say I have amazing people that work for me. I build relationships with them, I take care of them, and I invest in them. And I treat them like they are my family, because they are my family. […] We have a lot of people coming and going in this industry unfortunately, but I’m proud to say I’ve been able to keep a lot of good people working for me.”

Bresca and his team at Farm & Wild are looking forward to a busy summer of long overdue weddings and events. In fact, event days are his favourite part of it all. As a creative individual, Bresca loves that each event is a new challenge, with a different venue and the chance to start from scratch on new dishes that have been customized to his clients’ wishes.

When asked of his plans for the future, Bresca laughs and says, “I’ve been really wanting to start a homestead. People laugh at me, but it’s really a dream of mine. Having a cow, some sheep, some chickens, my own homestead just for myself. There’s nothing better than local and doing it yourself.” He jokes that his son is too young to be a farmer just yet, so for the time being he’s happy to focus on Farm & Wild because as he says, “It’s a wonderful thing when you love what you do for a living.”


This dish is incredibly versatile, depending on the preparation.

  1. The stew on its own can be used as a dip.
    It’s Moroccan and called matbucha.
  2. If you cook eggs in it, it is a Tunisian dish called shakshuka.
  3. If you poach fish in the stew, it becomes a
    Moroccan-style fish dish.
Chef Daniel Bresca likes to make this in the summer when he can get fresh ingredients from local farmers’ markets.


  • 1/2 cup
    extra virgin olive oil
  • 1
    onion, dice
  • 8
    garlic cloves, minced
  • 2 tsp
  • 1 tsp
  • to taste
    chilli powder (or chilli flakes)
  • 1/2 cup
    coriander, chopped
  • 6 cups
    ripe tomatoes
  • 1
    bell pepper, cut into large pieces
  • SAUTÉ onions and garlic in oil until translucent.
  • ADD dry spices and toast in the pan for 30 sec
  • ADD coriander and vegetables, and salt and pepper to taste, and cook on low heat for 45 min to an hour.
  • As stew thickens, ADD vegetable stock slowly so it doesn’t burn.
  • Once all vegetables are soft, COOK until the liquid is evaporated.
  • Use a hand masher and MASH any vegetable chunks.
  • LET COOL before dishing out cold stew. Serve with pita wedges.


    571 Raglan Rd. E., Oshawa
    Daily, 8 AM TO 8 PM
    1805 Taunton Rd. E., Hampton
    Daily, 9 AM TO 6 PM
    975 Regional Rd. 21, Port Perry
    Daily, 9 AM TO 6 PM




Cover the bottom of an oven-safe pan with warm stew. Crack eggs in stew and cook in 375 F oven for 10-15 min.



Poach salmon or any other fatty fish in the tomato stew. Plate together.


Whether you’re choosing a white or red wine to pair with the recipe on page 53, Bresca recommends opting for something with acidity to complement the spicy sauce (especially if you’re making the fish variation!).

McManis Zinfandel

This smooth and delicious Zinfandel is loaded with notes of ripe plum, wild strawberry, dark cherry and toasty oak.

California, $21.95, 14% ABV

Trius Cabernet Sauvignon VQA

This medium-bodied red is acidic with flavours of black cherry, blackberries and spice.

Ontario, $16.95, 13% ABV

Pierre Sparr Gewürztraminer

A spicy and intense wine with energetic flavours and aromas, this wine showcases hints of rose, lychee, yellow pear, honeydew melon and nutmeg.

France, $18.95, 13% ABV

Beau’s Country Vibes Amber Lagered All

This refreshing lager and amber ale mash-up gets its sweetness from roasted caramel malts, and is balanced by a clean, crisp hop bitterness.

Ontario, $3.45, 4.7% ABV

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