The Daughter, Elevating Autumn Flavours

This partnership brings together two leaders in their fields: The Daughter, celebrated for its hospitality, natural wines, and locally sourced, seasonally inspired cuisine; and Maia Farms, a producer of innovative, chef-driven food ingredients that set new standards in plant-forward culinary solutions. Together, they are redefining how premium ingredients can elevate both taste and experience.

Before Maia: The Challenge

Toronto’s dining scene is fast-evolving, with guests increasingly seeking seasonal, plant-forward dishes that do not compromise on indulgence. For The Daughter, the challenge was to enrich a signature autumn short rib dish with greater flavour complexity and luxurious mouthfeel - without overshadowing the dish’s comforting, approachable identity.

The team sought an ingredient that could deliver richness, support texture, and complement the seasonal produce, while meeting the restaurant’s high standards for sourcing and culinary creativity.

Enter Maia Farms: The Solution

Maia Farms Flour was integrated into the autumn short rib, bringing multiple benefits to the dish:

Layered Flavour - Adds savoury, umami depth that enhances the natural richness of the meat and accompanying seasonal elements.
Refined Mouthfeel - Contributes body and subtle density, giving each bite a polished, indulgent texture.
Culinary Versatility - Easy for chefs to work with, the Flour integrates seamlessly into the recipe, amplifying quality without changing the essence of the dish.
A Story of Excellence - Reflects Maia Farms’ commitment to producing innovative, future-forward ingredients with consistency and reliability for professional kitchens.

Key Results

Seamless Collaboration - The Daughter’s hospitality expertise and Maia Farms’ ingredient innovation combined to create a dish that delivers on taste, texture, and story.

Enhanced Guest Experience - Diners notice the richness and depth, making the short rib an autumn standout and reinforcing The Daughter’s reputation for exceptional, seasonally focused cuisine.

Future Potential - The Flour’s successful debut sets the stage for future menu innovations and potential integration into other seasonal dishes.

Why it matters

This collaboration exemplifies the alignment of two high-standard partners: a restaurant elevating hospitality and culinary experience, and an ingredient company pushing the boundaries of innovation and quality.

Together, The Daughter and Maia Farms demonstrate how thoughtful ingredient choices can amplify flavour, texture, and storytelling - delivering an elevated dining experience while maintaining integrity and seasonality.

“We wanted an ingredient that could enhance our autumn short rib with more depth and richness, without compromising the comfort and indulgence our guests expect. Maia’s Flour delivered on every level.”

Marissa Goldstein Owner/Chef, The Daughter