Jason Schutt was born and raised in Mitchell, Ontario. He fell into his career when at 17 he was hired as a dishwasher at the Cutten Club, a private country club in Guelph.  He was only there 3 months when he started to cook and then he was hooked.  He developed his skills by attending and graduating from George Brown in Toronto and continued at Cutten Club for about 6 years.  He widened his experience by cooking at the Cambridge Mill in Cambridge, the Holiday Inn in Kitchener, Talisman Resort in Kimberly, Ontario, Sheriton in London and has been at the Quality Hotel in Woodstock for about 12 years and attained the title of Executive Chef. 

Jason is carrying on the tradition of having one of the best buffet's in the area and is in the process of creating a new menu.  Not only will you have the choice from the menu, buffet for breakfast, lunch and dinner but also the evening "specials" such as Fish & Chip night and Pasta & Wing night will still be available.  The special buffets for Mother's and Father's Days, Thanksgiving and Christmas holidays are a tradition that Ody's and Jason will continue.

The Oxfordlicious 2012 Menu

For the month of September we are offering you a special menu that is comprised of locally grown ingredients found in Oxford County. You have a choice of one starter, entree and dessert.

Starters

Roasted-Tomato Soup
with Parmesan Wafers

or

Living Organic Salad
with Pineapple and Cilantro Vinaigrette

Entrees

Grilled 8 oz Beef Strip Loin ($24.95)
with Blue Cheese Butter

or

Chicken Parmesan Bundle ($21.95)
with Caramelized Onion Cream

or

Pan Fried Trout Almandine ($19.95)


Dessert

Apple Fig Bread Pudding
with Maple Sauce

or

Peach Pie
with Bourbon Cream

List of Local Suppliers

This special offer is being provided to us by the following suppliers:
Fresh Start
Jakemans Maple Syrup
Poultry Specialties
Slegers Farm (pesticide free, certified organic greens)
Goossen's Trout Farm
Birtch Farms and Estate Winery
Herbman
Norwich Packers