"In 2020 the owners of Frilu restaurant (John-Vincent & Sandra Troiano) started their own farm called Willowolf Farm. Using no-till methods they produce fruits and vegetables for Frilu to use throughout the seasons. Also all kitchen waste goes back to the farm's compost program to enrichen the soil used. Frilu also uses local Canadian ingredients throughout the year buying from local markets and farmers. Chef Troiano hand picks the produce from the farm every morning especially during Spring, Summer, and Fall to ensure the guest experiences a true sustainable farm to table experience." - MICHELIN Guide