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Osso Lunchroom Combines New World Ingredients with Old World Values

Amid the bustling noon-hour traffic and tucked inside the commercial neighbourhood of Willowbrook, you’ll find a cozy lunchtime nook that will beg you to slow down and savour a taste of the dolce vita.

Sandwiches made on housemade ciabatta bread. Pizza dough made fresh this each morning. Gnocchi rolled by hand. Bolognese sauce that has been simmering on the stove for hours. Butternut squash that has been roasting in the oven for so long, it caramelizes.

Welcome to Osso Lunchroom  (Unit 703 - 20381 62 Avenue), a small boutique restaurant in the Township of Langley that serves high quality dine-in or take-out brunch and lunch with an Italian flair.

But this isn’t your nonna’s eatery. Chef Sean Bone doesn’t have to look far for quality ingredients. With more than three-quarters of Township land devoted to farming, Bone can look locally for ingredients that add freshness and seasonal interest to his mouth-watering menu.

For produce, he’s turned to Glorious Organics and the Veggie Patch Farmer’s Market. For meat, he’s purchased from Bonetti Meats, Laurica Farm and the Shaw Family Farm. He’s also partial to an aged goat’s cheese from Milner Valley Cheese that can be “shaved and baked like parmesan,” Bone says.

“All of it is out here. We have it all at our fingertips.”

Bone, a Red Seal-certified chef who has been working in the food industry since 2000, trained mostly at well-known restaurants in Vancouver. He says he feels fortunate because today he operates so much closer to his sources of food. To him, that’s what the farm to table movement is all about.

“The farm to table movement is about getting to teach others about the raw ingredient: where it comes from, how it’s grown, who produced it, and the number of ways it can be prepared. It’s about education, old world values, and the way we used to do things,” says Bone.

Combining old world values with locally sourced ingredients seems to be a recipe for success for Bone. He opened his rustic-style eatery two years ago, and is already looking at expanding its current hours (8am – 6pm, Monday to Friday) into the evening.

To get Chef Sean Bone’s signature pesto recipe, read below or better yet, visit his restaurant.

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Osso Lunchroom's Signature Pesto

At Osso Lunchroom, this pesto is used in the meatball and Grana Padano sandwich, Caprese sandwich, taleggio and pine nut lasagna, as well as the prosciutto, arugula and tomato pizza.

Enjoy this sauce in your sandwiches, pastas, and pizzas at home.

  • 4 cloves of garlic (microplained)
  • 18 cup pine nuts (toasted)
  • 2 lbs basil (roughly chopped)
  • 2 cups olive oil
  • 1 cup grated parmesan cheese
  • Salt to taste

In a pestle and mortar or in a food processor, crush or blend the pine nuts. Add 14 cup of oil and blend with pine nuts. Mix in microplained garlic. Add basil with 14 cup of oil and crush or blend. Slowly add more oil while crushing or blending to fully incorporate mixture into a paste. Mix in cheese and taste for seasoning. Salt as needed. Store in a refrigerator for up to seven days.