Chez Piggy Brings Homegrown to the Table | Grapevine Magazine

Chez Piggy Brings Homegrown to the Table

by Ian Arthur (Head Chef of Chez Piggy)

In 1979, Rose Richardson and Zal Yanovsky renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination—and helped make Kingston a destination for food lovers. For 36 years, "the Pig" as it is known locally, has supported the homegrown farming community to bring the best seasonal produce to its table and is continually recognized in Where To Eat In Canada

The Pig is open daily for lunch and dinner from 11:30 a.m. and Sunday Brunch from 10:00 a.m.

They are also Ocean-wise Certified, and a vegetarian menu, a children’s menu and gluten-free options are available.

Heirloom Tomato and Black Rice Salad

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: Easy

I made this salad for a Kingston Chef in the market cooking demonstration a couple of years ago. It is one of those happy accident dishes. The Kitchen Garden, a local farm, had just given me the first heirloom tomatoes of the season and they were fantastic. I was also really into Forbidden Rice and I put them together with basil and red wine vinegar and the outcome was awesome. Try it out, but wait until the tomatoes are really ripe and in season. 


2 cups black rice
4 heirloom tomatoes
1 red pepper, diced
1 red onion, diced
¼ cup fresh basil leaves, sliced

¼ cup red wine vinegar
¾ cup olive oil
2 cloves garlic
1 tsp Dijon mustard
Fresh pepper
Kosher salt



Cook the rice in 5 cups of salted water until it is tender, but still a little chewy. Drain the rice in a fine mesh sieve and cool on a baking sheet. Cut the tomatoes in large chunks. Just before serving slice the basil and combine all ingredients. Add a bit of the dressing and taste. Add more as needed. Serve immediately. 


Combine all ingredients in a bowl and whisk to combine. Taste and add seasoning as necessary. 

For more recipes and to check out Ian's blog visit

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