Bistro ’67 has been acknowledged as one of the top dining spots in Whitby.
This summer, Durham College’s (DC) restaurant, which focuses on teaching, won two Reader’s Choice Awards for Whitby; earning a Diamond in the ‘Best Bang for Your Buck’ category and a Platinum in the ‘Best Vegetarian Restaurant.’
The achievement of Bistro ’67 is truly a team effort and reflects DC’s dedication to hands-on learning and creativity, according to Lori Saint, General Manager of the W. Galen Weston Centre for Food.
Students from Horticulture Food and Farming and Horticulture Technician programs grow and harvest ingredients right on campus. Meanwhile, Culinary Skills and Culinary Management students transform those fresh ingredients into delicious meals. Hospitality Skills and Hospitality – Hotel and Restaurant Operations Management students round out the experience by greeting and serving guests.
“Our students are at the heart of everything we do, and it’s rewarding to know that our guests value both the dining experience and the opportunity to support student learning,” she said. “The restaurant is a collaborative learning environment where education and industry come together.”
When talking about the Platinum award, she highlights the students and staff who work on fields at the Whitby campus as well as those at Barrett Centre for Innovation in Sustainable Urban Agriculture’s Ajax farm for making Bistro ’67 an excellent choice for vegetarian diners.
“It speaks to one of the things that makes Bistro ’67 unique,” she said. “We love collaborating with the Barrett Centre team and are continually inspired by the incredible produce they grow. Having access to such fresh, seasonal ingredients allows our chefs and students to be creative, and it’s incredibly rewarding to see our guests embrace those dishes.”
By focusing on sustainable food systems, practical training, and local partnerships, DC has created a truly unique dining experience that has been embraced by the community.
“Bistro ’67 allows students to develop valuable real-world skills while providing guests with fresh, seasonal cuisine,” said Saint. “This award is a recognition of that shared commitment to excellence across the college.”
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