Foodshare's Recipe for Change

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Chefs

	Fabio Bondi, Local Kitchen A winner of a Cuisinart Excellence in Italian Cuisine scholarship, and a graduate of the Chef School at George Brown College, Fabio Bondi deepened his appreciation for fresh uncomplicated food at the prestigious Michelin Star restaurant Il Postale in Umbria, Italy, under Mario Citadini. After returning from Italy, Fabio worked for Skyline boutique hotels as chef de partie. Having been mentored by master Gabrielle Paganelli of Romagna Mia Restaurant Fabio’s specialties also include salumi. top
	Marc Breton, Gladstone Hotel Chef Marc Breton is a classically trained French chef with over 30 years of professional experience. He apprenticed at the Windsor Arms in the mid 80s and attended George Brown College. Over the years, he has worked at many of Toronto’s favourite restaurants including Winston’s, le Bistingo, Mclean House and the Bellair Cafe. Most recently before coming to the Gladstone, he was Chef at the Rivoli for seven years. Chef Breton’s style of cuisine is based on using fresh, local, seasonal ingredients. Breton and his team present à la carte and catering menus which celebrate eating locally and sustainably, supporting strong partnerships with local food producers. Chef Breton learned his love of food from his French Canadian parents as he grew up cooking at home. He says, “My frustration is that what grows in your backyard has become a ‘delicacy’ sought after by Chefs. We need to collectively reconnect with local producers to turn the tables on what’s available for our kitchen tables.” In 2007, the Toronto Food Policy Council recognized Chef Breton with a Local Food Hero Award for leading the Gladstone’s annual Harvest Wednesdays series of culinary events inspired by the hotel’s membership in a local Community Shared Agriculture Farm. top
	Emerie Brine, Bernardin For Chef Emerie Brine, the love of fresh food started as a young child. Growing up on a farm on the east coast, Emerie shared in the toils of his large family garden. As one of eleven children, home canning was a yearly tradition in his home, not only providing nutritious foods at a busy table, but acting as an avenue for the creative palate of a budding chef. Emerie credits his mother with his love of food. “Until my youngest brother and I started school and my mother returned to work, I had no idea that you could purchase sliced bread, meats, and cereal at a store. Everything my family ate came directly from the farm”. While Emerie’s roots are firmly planted in the country, he now enjoys the opportunities that urban life in Toronto provides. The global food market allows for experimentation and a full year of culinary fun. However, Emerie’s belief in the value of “fresh-picked” foods makes his partnership with Bernardin a natural. An alumnus of Kraft Foods – Emerie worked both as a Food Technician and a Consumer Relations Associate – he is an expert in the tastes of the Canadian palate. His own catering company specialized in dietary-needs menus, and after a proud 3-year service as chef for the Royal Canadian Air Force, Emerie has mastered the efficiencies that preserving can provide. As the chef for Bernardin, Emerie is looking forward to continuing to experiment with new recipes for home canners. “As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew. Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes, and create new taste combinations that will become family favourites”. Watch for Chef Emerie’s new recipes featured on our updated website coming in 2010. He is also available for canning demonstrations for groups who are interested in learning more about safe home canning for fairs, cooking schools, etc. top
	David Chrystian, Victor Celebrating 10 years as Chef running kitchens in Toronto, David Chrystian is a pioneer of Canadian Seasonal Cooking and advocate of locally supported agriculture. He opened Café Societa 1998, the ground-breaking Patriot in 2000, Drake Hotel in 2004, and Chez Victor in 2006. He is currently Chef at Victor Restaurant at Hotel le Germain. Among his many awards are Best Restaurant, Café Societa 1998, Young Leader in Culinary designation at the age of 25 by the Globe and Mail, 2000. David Chrystian is also founder of The Centre for Wine and Food Experimentation (2006), a graduate of George Brown College, Culinary Apprenticeship Program (1994) and a supporter of Slow Food, Canadian Chefs’ Congress and Sustainable Aquaculture. top
	Damon Clements, Nomad Damon Clements is thirty-two years of age, a trained chef and a passionate foodie. He was born in Nova Scotia, but grew up in Toronto in the home of former Toronto Star restaurant critic Cynthia Wine and was fortunate as a youngster to be exposed to many diverse styles of cuisine and to eat in some of Toronto’s most noted restaurants. Being a designated eater for a restaurant critic was both pleasurable and educational and Damon learned a great deal about food and about a difficult but rewarding business that he too would embrace later in life. After graduating from high school, Damon went to India for four months to travel and explore a different culture and of course the food.Upon his return to Canada he studied religion and philosophy, but it wasn’t long, however, until he was drawn to the kitchen, returning to Toronto to try his hand at professional restaurant cooking. Damon worked through his twenties in numerous Toronto restaurants, making his way up the ranks from garde-manger to chef. Two years ago, Damon travelled to Switzerland with his girlfriend, working privately as a personal chef in Geneva and then took a position in the kitchen of a boutique hotel in France. This was an extremely rewarding experience, and not only did he regain his French fluency, but he learned a great deal about traditional French cookery and about the eating culture of France and Switzerland. Now back in Toronto, Damon has been doing both restaurant work and private catering, and spent last summer working in butchery for Rowe Farms and as a vendor at two of Toronto’s farmers' markets. In the next few years he plans to open his own business and continue to enjoy the world of good food. top
	Adam Colquhon, Oyster Boy The “boy” behind the Oyster is Adam Colquhoun, whose roots trace back not to the seashore, but actually to the Uxbridge, Ontario countryside. Despite his land-locked beginnings, Adam discovered a true love for oysters back in the 1980s when a friend, John Petcoff, taught him to how to shuck. A quick study, Adam soon mastered the art, earning both the Ontario Oyster Shucking Championship title and the moniker “oyster boy”. In 1992, Adam started the Oyster Boy catering and wholesale service with John, keeping Toronto oyster connoisseurs (and the city’s top chefs) in steady supply of choice mollusks. Oyster Boy continued to grow, and in 2001 found a home of its own on Queen Street West. Stop by any evening and you’ll find some of the top shuckers in Canada (including Jason Woodside, the Canadian Oyster Shucking Champion) shucking up to a thousand tasty bivalves. top
	Mark Cutrara, Cowbell Cooking for Chef Mark Cutrara is like making beautiful music. “Ingredients are the most important part of cooking, like notes are the most important part of music,” says Cutrara. “If you bring together the right ingredients, you’ll create food that people will love. Like music, good food has the ability to take you back to a perfect moment in your life.” Cooking and music are two of Cutrara’s greatest passions. He studied music at the Cawthra School for the Arts in Mississauga and is an accomplished guitar and banjo player. And in 1996, he went to the Stratford Chefs School to learn as much as he could about the culinary arts. After graduating with honours, Cutrara worked with some of Toronto’s best chefs including Jamie Kennedy of JK ROM and JK Kitchens, Eugene Shewchuk of Messis and Rocco Agostino of Silver Spoon. Under the mentorship of these chefs, Cutrara learned to respect food and where it comes from, helped him understand that using local, fresh, seasonal ingredients brings more flavour. In 2006, Cutrara helped businessman Ed Ho create Globe Bistro, which offers patrons a global menu made from fresh, local ingredients. Cutrara left Globe in January 2007 to work at The Healthy Butcher on Queen Street West to learn more about sustainability and farm-to-table practices. In July 2007, inspired by small turn of the century French bistros, Cutrara and his wife Karin Culliton, opened Cowbell Restaurant, which features an ever-changing chalkboard menu created with local, naturally-raised, organic meats and produce. “I believe that an ingredient-driven menu will be a great way to develop a local Toronto cuisine,” he says. “We are surrounded by some of North America’s greatest farm land, but our current food buying decisions are leaving our farmers broke and bankrupt. I would love for Cowbell to help open up the market place for our farmers." top
	Jared Davis, Calico Jared Davis is the Executive Chef/Owner of Calico Café in Toronto’s up-and-coming Bloordale neighbourhood. Having worked in the food industry since the age of 14, Jared moved from his native Muskoka to Toronto in 2003 to pursue his culinary career. After graduating with honors from George Brown's culinary arts program, Jared worked for several Toronto catering companies, including Noble Culinary and Hearth to Home. Looking to expand his knowledge of gourmet vegetarian and vegan fare, Jared also worked under Chef Stephen Gardner of Fressen. Inspired by Toronto's growing vegan and vegetarian food community, Jared founded Calico in June 2009 to rave reviews. Calico was named Best Vegetarian Restaurant 2009 and voted one of the Top Ten Restaurants in Toronto in 2009 by NOW Magazine. In the warmer months, the staff at Calico grow many of the vegetables and herbs on the menu in the restaurant’s own backyard garden. A new, larger vegetable garden is in the works for the coming growing season, as well as partnerships with local organic farmers, to provide patrons with delicious local, organic, and seasonal fare. top
	Donna Dooher, Mildred’s Temple Kitchen Chef Donna Dooher, celebrated cookbook author and restaurateur, is one of North America’s leading advocates of the return to the table. After graduating from the Culinary Arts Program at Ottawa’s Algonquin College and pursuing further studies at the University of Guelph’s Hospitality Manager’s Development Course, Chef Dooher established herself as a prominent figure in the Toronto hospitality community. With over 25 years of professional experience in the kitchen, Donna expanded her successful catering business Avant-Goût in 1990 to create an intimate restaurant called Mildred Pierce. Built in the west end of Toronto’s warehouse district, Mildred Pierce introduced its guests to a unique dining experience and established brunch as a culinary trend in the city. In 1998, Chef Dooher founded The Cookworks cooking studio, which offered entertaining and informative workshops focused on practical cooking. The popular concept of the kitchen table proved worthy for the boardroom table and evolved into corporate team building for the business community of Toronto. Her hit Food Network show The Cookworks grew out of this initiative and is currently aired in over 120 countries worldwide. In addition, Donna has served as Food Editor for WISH magazine, and authored the best-selling Market to Table cookbook, adding to her previous triumph with Cuisine Canada’s award-winning Out to Brunch with Mildred Pierce. Chef Dooher’s newest venture is Mildred’s Temple Kitchen in the heart of Toronto’s Liberty Village and reflects her commitment to providing locally sourced, seasonal ingredients, simply and sumptuously prepared. Donna sits on the Board of Directors for The Canadian Restaurant and Food Services Association, is the Co-Chair of the Yes Chef! Campaign at George Brown College, is an active member of Slow Food, and a self-proclaimed ‘fork hugger’ dedicated to supporting Ontario farmers and local agriculture. top
	Paul Finkelstein, Screaming Avocado Café Paul Finkelstein is a father of three who values family, freedom, and above all, adventure. Paul grew up in Toronto as the youngest of five and the only boy. His earliest childhood food memory was of chicken feet climbing out of the pot while visiting his Jewish grandmother. Connected to the food industry from a very young age, he used his skills in the kitchen and his entrepreneurial spirit to travel around the world and to put himself through Queen's University where he completed both an undergraduate and teaching degree. Paul's focus on food intensified while attending the Stratford Chef's School. After graduating with the top practical cookery award he traveled to Tuscany to chef at a private villa before later returning to Stratford to open a bistro and bakery with a classmate. With the birth of his first child Ella, Paul left restaurant ownership and headed to Stratford Northwestern Secondary School where he was able to combine his culinary passion with teaching. Ever the entrepreneur, Paul returned to the restaurant game with the opening of the student run Screaming Avocado Cafe. This was soon followed by the revitalizing of a school courtyard and the development of 3000 square feet of organic gardens that are maintained by and help feed the student population. Fink's culinary club runs bi-weekly dinners and uses the proceeds to have worldly food adventures. To date the club has eaten their way through Japan, New York City, The Northwest Territories, British Columbia, Toronto and most recently Italy. top
	David Garcelon, Fairmont Royal York David Garcelon, Executive Chef at The Fairmont Royal York, is at the helm of Canada’s largest hotel kitchen. He brings over 20 years of culinary experience to his brigade of over 110. From the kitchen he ensures that Fairmont's award-winning environmental program encourages guests to think green when traveling and dining by offering healthful and delicious menu choices that highlight organic products, VQA wines and local purveyors. The hotel’s on-site roof-top herb garden and apiary is a natural extension of his interest in sustainable food sourcing and purchasing. What Chef Garcelon’s menus can do for the earth is just as important as what he expects his kitchens to deliver to the palate. top
	Jesus Gomez, FoodShare Trained at the George Brown culinary school, Jesus works from a rich and complex palette influenced by his mother’s Colombian cooking. He is a master of spicing who creatively composes eclectic flavours to delight every palate, but always says that his secret ingredient is at least 3 ½ cups of care and love which goes into the preparation of any meal. Jesus is a proud member of FoodShare’s award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009.) In his five years with FoodShare he has played many roles, including the loving preparation every day of lunch for all FoodShare staff, volunteers and guests, while Jesus spends the bulk of his time mentoring FoodShare’s youth interns, teaching them everything from basic kitchen skills to complex culinary technique and passing on to them his great passion for food. His protégé Matthew Flannigan recently won the So You(th) Think You Can Cook competition at the Royal Winter Fair. top
	Ryan Gustafson, Epic Ever innovative, Chef Ryan Gustafson is at the forefront of the sustainable food movement. He is a card carrying Slow Food Green member committed to safeguarding traditional quality foods and is dedicated to sourcing local products. By making sustainable purchasing and menu choices he is making a positive environmental impact in the industry that captivated him as a child. Born in Regina, Saskatchewan, Gustafson grew up in a family that valued food. In the mornings, rather than joining his older brother James on the playground, Gustafson could be found in the kitchen baking bread with his grandmother. An amazing cook, she proved to be an early influence on his life, teaching him that the best way to show love and appreciation for others is to present them with a great meal. Gustafson entered the food industry when he was 16 as a “jack-of-all-trades” at Houston Pizza in Regina. At this popular, family-style restaurant, he did everything from food preparation and cooking to hosting and making deliveries. Before enrolling in the Institute of Culinary Arts in Vancouver in 2001, where he won the award for British Columbia’s top culinary student, Gustafson was a double major student at the University or Regina. Gustafson remained loyal to Houston Pizza and stayed there throughout university. He worked his way up the ranks working at Umberto's Il Giardino, where he gained the experience that would eventually land him a job with Fairmont Hotels & Resorts. He began his hotel career in 2001 at Alberta’s Jasper Park Lodge, later moving to the Fairmont Château Whistler in 2004 followed by The Fairmont Dubai in 2006. “The standard of service at Spectrum on One is very high,” said Gustafson of Dubai’s Five-Diamond restaurant where he worked as a Sous Chef. It also won the title of Best Global Restaurant in 2006. In 2007, Gustafson made his way to Toronto to take on the role of Sous Chef for The Fairmont Royal York. From his new position he oversaw Benihana Japanese Steakhouse, Piper’s Gastropub, Library Bar and In-Room Dining. His professional growth continues. Since becoming the EPIC Restaurant Chef in September 2008 he has aimed to ensure that the restaurant is a leader in Toronto’s sustainable food movement. An enthusiastic supporter of the hotel’s rooftop herbs, beehives and grape vines, Gustafson believes The Fairmont Royal York has the resources to make a big impact with responsible purchasing choices. He is also committed to EPIC’s partnership with the Ocean Wise conservation program. Known for the unparalleled seafood on their menu, EPIC is educating its guests and culinary brigade about the importance of making environmentally friendly seafood choices. “I concentrate on sourcing high quality local ingredients in an attempt to help sustain local communities top
	Steffan Howard, Palais Royale Executive Chef Steffan Howard has enjoyed cooking in Paris, Montreal and Toronto. In Paris, Steffan worked for Euro Disney in the California Grill, being part of an international team of cooks who were rewarded a 15/20 by Gault Millau (only 16 other restaurants in Europe rated higher at the time), also doing stages at two different 2 star Michelin-rated restaurants and one local Patisserie. Upon his return to Canada, Steffan joined the Flagship Four Seasons Hotel in Toronto, working his way onto the cooking line at Canada’s first CAA 5 diamond restaurant team at Truffles. Steffan also enjoyed being Sous chef at both Jov Bistro and the Art Gallery of Ontario. He was also Head Chef at the Woodlawn Terrace Inn in Cobourg, Ontario, securing a spot on the Ontario’s Finest Inns Select Registry for food offerings for the 1st time in the Woodlawn Inn’s 30 year history. Steffan is proud to be integrated with Ontario’s organic Food movement, spending 3 years working on an Organic farm as a product developer and initiating an organic catering company. In 2004, he was selected as not only the chairman of Toronto’s 15th annual Feast of Fields, hosting a forum on aquaculture with David Suzuki as the keynote speaker, but also by the World Wildlife Foundation to help promote ecological agriculture. Cuisine Canada asked Steffan to speak at their bi-annual food conference at Guelph University, as well. Since learning and understanding the virtue and benefits of using local, indigenous and organic product, this ideology dominates when Steffan is customizing menu production at the Palais. Steffan also enjoys cooking in the ethnic diversity that Toronto has to offer and has been invited to sit on the steering committee of ‘savour Toronto’ to improve and develop culinary tourism in Toronto. Executive Chef Steffan Howard loves the Palais Royale Ballroom, an incredibly inspiring historically significant canvas to build beautiful food offerings around. top
	Brad Long, Veritas & My Place Chef Long has run the hospitality gauntlet, preparing meals for some of the world’s most discriminating diners – Canada’s corporate elite, political heavyweights, international celebrities and professional athletes. His culinary talent has been recognized by some of Canada’s toughest food critics and his big personality brought to bear in appearances on each of the country’s major broadcast networks. Now owner of Veritas, and Executive Chef of My Place A Canadian Pub, two Toronto restaurants dedicated to sustainably produced local ingredients, Long has also delved into producing a documentary guide to understanding where food comes from and how to navigate the mysterious aisles of your grocery store. At Toronto’s Air Canada Centre & BMO Field, Long worked 10 years for Maple Leaf Sports & Entertainment overseeing Quick Service, Catering, and three restaurants, including the city’s best-kept-secret, The Platinum Club, one of Toronto’s finest dining rooms. No stranger to start-up projects, Long's previous culinary challenge was to rebuild the food and beverage program at the CN Tower in 1995, amassing several high-profile awards during his tenure. The Air Canada Centre restaurants were tremendously successful under Long, receiving accolades from fans and media alike. The Platinum Club has won consecutive Wine Spectator Awards of Excellence every year since 2002; VQA Restaurant Awards of Excellence; and the International Award of Excellence - Diamond Wine Award in 2004. Meanwhile, the Air Canada Club received Globe and Mail reviewer Joanne Kates’ Top 10 restaurant of the year rating in its’ inaugural season. Balancing work and family is vital to Long. When he isn't providing culinary leadership, creating menus, tasting sauces, speaking with farmers and foragers or checking the freshness of new produce, he relishes family time with his wife Sheryl (also an experienced chef) and his five young children. top
	Joan Monfaredi, Park Hyatt Chef Monfaredi has been Executive Chef for Park Hyatt Toronto for more than 14 years. During her post in Toronto she has been a part of world acclaimed culinary events such as the Masters of Food and Wine in Carmel California, where she cooked alongside Eric Ripert, Bobby Flay, Gary Danko and Todd English. With over 29 years of extensive culinary experience, she has received several awards in culinary competitions at both the provincial and international levels, including the Ontario Hostelry Institute Fellowship award. Recognized as a “Celebrity Chef” by the culinary institute at George Brown College, she has been named “One of Canada’s rising stars” in the hospitality industry by Hotelier Magazine. She was also named “Chef of the Year” for Hyatt Hotels and Resorts. She is one of few Canadian female chefs to hold title of Executive Chef in Toronto. Monfaredi is responsible for the culinary operations for all Food and Beverage within the hotel banquet facilities and Annona Restaurant. Under her leadership, Annona has received the AAA/CAA four-diamond rating every year of its existence. Her creativity and experience has played an integral role in the success of Annona Restaurant, Banquet and Kosher events, the Roof Lounge and Roof II during the Toronto International Film Festival. top
	Bashir Munye, Simply Fresh Bashir Munye is an accomplished chef, world traveler and food activist. On the vanguard of Creative Nomadic Cuisine, he is part of a new generation of chefs in Toronto who scan the globe for inspiration, while investing in the future of local and organic food. Through his catering company, Simply Fresh, and his farmers' market partnership, Nomad, Bashir has gained a reputation for unique pan-global cooking that bursts with nutrition and flavour. Born in Moghaduishu, Somalia, The Land of Poets, Bashir was raised in Italy before coming to Toronto as a young man. His cuisine blends the best of African diasporic traditions with the diversity of Mediterranean tastes. Bright and colourful, fresh and healthful, each dish expresses an idealism at the core of Bashir’s vision. He believes passionately that good food should enrich all people, and has worked with FoodShare, Nellie’s, Green Thumbs Growing Kids, and River to deliver high-quality, nutritious food to at-risk populations across the city. Bashir has been featured on television and in print media, including The Globe and Mail, The Toronto Star and Edible Toronto. He lives, creates and is inspired by his wife, Asha, and their three children, Hamza, Yasmin and Lula, in a co-op in downtown Toronto. top
	Sybil Pinnock, FoodShare Sybil believes that good healthy food is music to the senses and the soul. An accomplished baker and chef with considerable expertise in Caribbean cuisine, Sybil is a proud member of FoodShare’s award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009.) As a twelve year veteran, she now singlehandedly coordinates FoodShare’s Field to Table Catering program, creates delicious nutrient-dense soups for Toronto’s under-housed in the Power Soups program, and helps prepare a delicious lunch for FoodShare staff, volunteers and guests every day. Sybil’s warmth and delicious food are known city-wide by her loyal clientele and attendees of festivals such as the Hot and Spicy Food Festival, and Slow Food Toronto’s Picnic at the Brickworks. Sybil is also credited with the invention of Jerk Tofu a decade ago when vegetarian options were often less than inspired. Her focus on healthy home made hospitality that delights both the eye and the stomach is always inclusive, meaning that there is something for all to enjoy. And her warm smile and calm approach reminds those who meet her that we can all stay centered if we take a page from her cookbook. top
	Afrim Pristine, Cheese Boutique Afrim graduated with a history degree from Wilfred Laurier University. His vocation within gourmet food with a particular affinity towards cheese had evolved and fostered early on through the family business, Cheese Boutique. Private cheese education came from a number of sources. Aside from on the job training, Afrim has been invited through the years by local and not so local farms. A highlight trip to name but one came with an invitation by Switzerland to study and learn the process from one of the oldest and most renowned Cheesemakers in the world. As a testament to a wealth of knowledge received so early on in his career, Afrim is the youngest within a small group of Canadians to receive the distinction of Chevalier from the Confrérie des Chevaliers du Taste Fromage de France. This honour, received on March 31, 2007, has served as a poignant affirmation of skill and expertise in an about-face within an X-generation more commonly associated and geared to a technological world. Afrim practices an old world art, handed down from an established family business: Toronto’s renowned Cheese Boutique. Over the last few years his visibility to the local media and national stage has been gaining steam. Appearing as a regular guest for Food Network specialty shows such as The Heat with Mark McEwan, Christine Cushing, and morning wakeup calls on CityTV’s Breakfast Television has led to the development of a new show with Afrim as host to broadcast across North America on the Food Network USA. Currently in production, Whey to Go is part travel show that revolves around Afrim’s knowledge and discovery of cheese. Afrim has expanded his portfolio by participating in various local foodie events through the years, be it charity or educational functions, to lend his expertise and consultation. top
	Alvin Rebick, FoodShare Alvin Rebick has been a chef/restaurateur for more than thirty years. Over the course of his restaurant career he owned and operated 6 different restaurants in both Guelph and Ottawa, all of which were listed in Where to Eat in Canada. With his wife and business partner Glenna, Alvin has written two nationally published cookbook/memoirs, the award winning The Very Best of the Baker Street Bistro and Bistro, Trade Secrets From a Life in Food. Alvin joined FoodShare in January 2009 and quickly became a proud member of the award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009) in the capacity of Kitchen Manager. Every day he helps prepare a wonderful lunch for all FoodShare staff, volunteers and guests. Alvin also helped to create FoodShare’s newest program – the Good Food Café – which models a healthy school cafeteria, serving attractive and delicious nutritious food that students choose to eat. The Toronto Star called the Good Food Café “the future of school lunches”, and its success is clear every day when a rush of excitement signals the arrival of grade 7 and 8 students eager for their lunch. Alvin says that the switch from business to the non-profit sector has affirmed his love of cooking and awakened a desire to teach everyone how to cook healthy, delicious food. top
	Mike Steh, reds bistro & wine bar Michael Steh is executive chef of reds bistro & wine bar in downtown Toronto’s financial district. Steh’s individual style has elevated reds’ repute as an exciting wine and dining destination. He has been heralded as one of Toronto’s rising young chefs, and is a committed supporter of local producers and farmers. Steh has an affinity to the farm, as his own culinary start began on one in rural Oshawa where he tended to fruit orchards and livestock. Raised by Slovenian-born parents, he had the privilege of learning first-hand how to press wine, can fruit and smoke meat, methods he deploys today to make reds’ kitchen distinct. Steh acknowledges these early experiences and time-honored European traditions as the backbone of his culinary talent. “Knowledge of food, passion for cooking and a strong work ethic are an essential combination for success in this business. You can teach someone to cook, and you can inspire them to be passionate,” says Steh. “But you can’t teach work ethic. That has to come from within.” Despite experiences working in kitchens as a teen, Steh first pursued an education in engineering. He recognized his passion and skill for working with food and shifted focus to the culinary arts, first as an apprentice at Toronto’s lauded Canoe. He excelled to the role of sous chef at Biff’s Bistro, before departing to build a new fine dining restaurant in the skiing destination of Collingwood, Ontario. He served as executive chef there, and participated in the concept, design, construction and management of the restaurant. The culinary diversity and excitement of Toronto beckoned Steh to return to work alongside Susur Lee at Susur. He later moved to Splendido where he served as executive sous chef until 2006, when he joined reds bistro & wine bar as executive chef. Steh has appeared on Canada AM, and has been featured in numerous articles including the cover of Dining Out magazine, the cover of the National Post’s Toronto magazine, as well as articles and reviews in Toronto Star, Toronto Life, The National Post and The Globe & Mail. top
	Nicholas Sward, Park Hyatt Nicholas Sward has worked at Park Hyatt Toronto for over 3 years. As Chef de Partie, he is responsible for all a la carte dining offerings, including Annona Restaurant, the Roof Lounge and in-room dining. His abilities as a team leader are vital to ensuring a smooth and efficient atmosphere. Nicholas is a graduate of the George Brown Chef School and received his Red Seal Certification in 2007. He has worked at several top Toronto restaurants and hotels in his nine year career. He also traveled extensively in Europe and Japan, and brings his wealth of knowledge about cooking styles and new ingredients to Park Hyatt Toronto. top
	Luis Valenzuela, Torito Luis Valenzuela was born in Guadalajara, Mexico. He moved to Canada in 2001, beginning his career at North 44 restaurant under renowned chef Mark McEwan, and executive chef Brook McDougall. Valenzuela moved up the ranks at Mr. McEwan’s restaurants, ultimately becoming the Saucier/Tournant at Bymark. He apprenticed much of the time under Executive Chef Andrew Ellerby from One Restaurant, and attributes much of his knowledge and passion to this experience. Luis also worked under renowned Italian Chef Bruno Barrbieri in Verona, Italy. His career so far has shaped him as the Chef of Café Cinquecento in 2008, and today Luis is one of the youngest accomplished Chefs of the city, running the kitchen of Torito Tapas Bar in Kensington Market. top
	Michael van den Winkel, Quince Michael hails from Amsterdam and is a classically trained French Chef. Over his 25 year career, Michael has worked throughout Europe and Asia and has called Toronto home for the last decade. During his early years in the Dutch navy, he developed a thorough knowledge of Indonesian cuisine and he counted the elite amongst his client while a personal chef aboard a private yacht. He and his partner, Jennifer opened Stork on the Roof restaurant in Toronto in 1999, and it quickly established itself as a neighbourhood favourite for nine years. At Quince, Michael continues to offer eclectic menus that reflect his unique experience and style. top
Photos courtesy of AGO photographer Carlo Catenazzi. ©2008 AGO PHOTO RESOURCES	Ann Yarymowich, FRANK at the AGO Anne Yarymowich has served as executive chef at the Art Gallery of Ontario since 1996. Born in Montreal to parents of Ukrainian descent, Yarymowich’s passion for cooking began at an early age. Inspired by family influences and French-Canadian traditions, Yarymowich is a member of Slow Food, and is renowned for her cuisine focusing on local ingredients and seasonality. Working with the AGO is a natural fit for Yarymowich, as she began with a fine arts degree in visual arts and photography from the University of Ottawa. Deciding to switch from art to a culinary career, Yarymowich graduated from George Brown College in May 1989 in culinary management, and has returned recently in the capacity of Chef instructor. Yarymowich played a large role in bringing high-end brunch to Toronto in the 1990s. Setting a precedent for this popular late morning meal, Yarymowich was the original chef at Mildred Pierce from March 1990 to July 1996. Yarymowich has been busy cooking for events and preparing for the opening of the dazzling new AGO restaurant FRANK. She has continued to participate in the culinary community through a number of Slow Food and fundraising events, including Picnic at the Brickworks, Eat to the Beat and Toronto Taste. A unique and cutting-edge museum dining experience, FRANK will transcend visitors’ expectations of gallery dining. In developing the concept and menu for this new restaurant, Yarymowich is focused on creating “contemporary comfort cuisine.” Drawing on regional ingredients, she sees the art experience as a major source of inspiration. top
Suppliers
	Bernardin For over 100 years, home canning has been an exclusive focus for Bernardin Ltd. ItÕs no wonder Bernardin continues to be CanadaÕs trusted leader in home canning products.Ê Home canning has always been the best way to preserve the natural goodness of our foods. Today home canning is even more attractive to Canadians because of their growing concern and interest in knowing the source of the food we eat. We see this thinking everyday in the healthy lifestyle concerns, organic produce, and the proliferation of farmersÕ markets. ItÕs also evident in the popularity of the 100 mile diet and locally grown foods, the enhanced retail produce sections and the overwhelming popularity of home gardening.Ê At Bernardin, our goal is to provide you with the tools and expertise youÕll need to bring natureÕs bounty to your table all year long. In dedicated laboratories, Bernardin specialists subject all its products and recipes to rigorous testing. From Mason jar design and thermal shock resistance, to sealing compounds and pectin performance, every safety aspect is investigated and monitored. Educational materials and recipes are tailored to Canadian standards and tastes. Even dietetic and allergy-related issues are factored in.Ê We understand that home canning is no longer a survival necessity, but a way of showing individual flare and creativity. Our range of products and recipes will help you create spreads that remind you of yesteryear, or exciting new taste combinations.
	Cave Spring In 1978, John Pennachetti, Sr. and his son Leonard planted some of Niagara's first European varietal vines, Riesling sourced from a German nursery, at Cave Spring Vineyard, located high up on a terrace of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. The site caught their attention for its gentle slope and stony, limestone-rich soils, holding great promise for cool-climate viticulture. In 1986, together with winemaker Angelo Pavan, the family founded Cave Spring Cellars. Today, Cave Spring controls more than 70 hectares of vineyards on the Beamsville Bench and the Twenty Mile Bench. It is this area’s unique combination of geology, elevation and proximity to Lake Ontario that enables Cave Spring to produce wines of depth and complex character. The glacial-till limestone, shale and sandstone soils provide a nutrient-rich base for feeding the vines, while the estates’ gently sloping cliffs capture the temperate lake-effect breezes that extend the growing season. Known as Canada’s pre-eminent Riesling producer, Cave Spring also specializes in Chardonnay, Pinot Noir, Cabernet Franc and Gamay. top
	Henry of Pelham Henry of Pelham Winery is family owned and located in the Short Hills Bench along the Niagara Escarpment. Founded by the Speck family in 1988, the land was first deeded to our great, great, great grandfather, Nicholas Smith (ca. 1778). Nicholas was a United Empire Loyalist who fled his home in Pennsylvania to serve the Crown and defend Upper Canada. Part Iroquois and fluent in the language he served as a translator and a fifer with Butler’s Rangers during the American Revolution. For his service he was granted lands and bought others which he settled, the same land which the winery sits upon today. His son Henry planted the first vineyards on our land. More than two centuries after our Smith ancestors settled in Niagara, in 1982 our parents Paul and Bobbie Speck bought back several contiguous parcels of the original family farm. Over the next few years as teenagers we spent weekends and summers clearing the land of Henry’s original vineyards, orchards and a sheep farm. We replaced the vineyards with modern wine producing grape varieties. The oldest shovel planted vines contribute much of the fruit for our Reserve and Speck Family Reserve wines. – Paul, Matthew and Daniel Speck top
	Lailey In 1970 David and Donna Lailey purchased the family farm from David’s parents, at this time it was planted to French hybrid grapes and mixed fruits. They began to steadily transform the 20 acre parcel into a vineyard planted to chardonnay, pinot noir and gerwurztraminer. Over the course of the next 40 years other varieties have been planted but chardonnay and pinot noir have remained the focus in the vineyard . In 2001 a winery was built to showcase the wines being produced from this vineyard, a small production of 6-7,000 cases that can only be purchased from the winery boutique. Signature wines from these old vines that are driven by terroir , the wines show great finesse and elegance. top
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	Ontario’s Own Ontario’s Own pure and simple prepared foods and beverages is an exciting new line of local food products now available at a grocer near you all year long. The products are inspired by the flavor and variety of Ontario’s farm bounty. Each product features specific growers, and lists where the primary ingredients come from. The company is proud to highlight the farmer as the unsung hero of prepared foods. And believes that it is the quality of their ingredients that make Ontario’s Own products very special. The Ontario’s Own eight-product launch line includes pure fruit purees; stocks and sauces made from high quality ingredients; Ontario’s only sparkling water; and prepared sauces and meals developed by Chef Jamie Kennedy, the first of the company’s local chef partnerships. Kennedy is a well-known pioneer of Ontario’s local and slow food movement. Survey show that consumers want to choose foods grown in Ontario, and while that desire is fairly well-served in meat and dairy markets, and on a seasonal basis with fresh fruit, vegetables, it falls short when it comes to prepared foods, and that is the gap that Ontario’s Own products are helping to fill. Currently, Ontario’s Own products are found in the refrigerated section of select Loblaw stores, select Longo’s stores, Rowe Farms stores, Fiesta Farms, and other specialty grocery stores. A complete list of stores carrying Ontario’s Own products is available at www.ontariosown.ca top
	Pfenning’s Organic Vegetables Inc Pfenning’s Organic Vegetables Inc is a family business with a long history in farming. Our farms are nestled in a curve of the Nith River just outside Baden, Ontario. We live the organic concepts in our daily lives and in our business practices. We grow and pack certified Organic produce on our farm and distribute local and imported Organic produce across south-western Ontario. Choose Pfenning’s and enjoy the best of both worlds – local and organic. www.pfenningsfarms.ca top
	Southbrook Authentic “green” credentials make Southbrook Vineyards a must-see on your Niagara wine tour. And the wines will keep you coming back! This certified organic vineyard and winery is also Canada’s only certified biodynamic winery. The stunning hospitality pavilion awaits your visit. The glass building with its remarkable purple wall was awarded LEED Gold recognition for environmental design, as well as numerous international and local design awards. Bring your camera! In the summer, relax on Southbrook’s patio with a glass of wine and a gourmet pizza from our outdoor oven. Southbrook has grounded its reputation in classic, elegant Chardonnay and stylish, refined Cabernet Merlot. They manage inventories so that back vintages are always available for tasting and for sale at the winery in Niagara-on-the-Lake. Southbrook’s famous fruit wine, Framboise, is also available at the LCBO along with the crowd-pleasing Cabernet Merlot Shiraz. Other select table wines are released occasionally in Vintages. top