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Abby Sabherwal, Magical Catering
Abby Sabherwal has been the driving force behind Magical Catering since 1997. Born in India and schooled in nutrition she has been adding her holistic and Indian touches to various aspects of her menu and events. Inspired by the cooking of her mother and grandmothers her food is all natural and represents their love and affection. Her cuisine is a combination of many subtle tastes. The flavours are as varied as is the climate of India and as exotic as the people of India. Her blending and preparation of spices is inspired by centuries-old craft and each dish is created to bring nutrition and pleasure to your plate.
Her company, Magical Catering showcases a single minded pursuit of high quality and bursts of flavours unmatched in the corporate catering field. They are a dedicated team of food fanatics set up to bring exquisite hors d'œuvres, elegant platters, decadent desserts and fantastic dinners direct to you. Whether you need a simple selection for a business meeting or something more memorable to launch a product, they have it all. They understand food and various dietary needs and could provide your guests with Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Preservative Free meals that do not sacrifice flavours or freshness. Love Yourself. Inspire Others.Adam Colquhoun, 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.
Albert Ponzo, Le Sélect Bistro
Albert Ponzo is the executive Chef of Toronto's uber successful Le Select Bistro. Wearing the French toque for five years he is the creative force behind the restaurant`s contemporary rendition of classic French cuisine. He is a strong supporter of SlowFood Toronto and a large advocator of nose to tail eating with a passion for ingredients which are produced in an ethical and sustainable manner.
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.
Anne 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 decent, Yarymowich's passion for cooking began at an early age. Influenced by her exposure to the French-Canadian traditions and her own ethnic heritage, Yarymowich has incorporated both of these cultures into her culinary repertoire. As a member of Slow Food, and supporter of local producers Yarymowich and her team strive to produce a "frank" and honest cuisine that supports all aspects of sustainability.
Yarymowich has earned her stripes as a recipient of a number of accolades Including: Chef of the Year awarded by Ontario Hostelry Institute in 2009 at the annual Gold Awards Ceremony; Winner of the Bronze Medal at the Gold Medal plates competition in November 2009, competing against 9 of Toronto's most respected chefs; Named # 3 of Toronto Life's Top 10 new restaurants in 2009. 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 for culinary management, and has returned sporadically in the capacity of Chef instructor. A unique and cutting-edge museum dining experience, FRANK transcends visitors' expectations of gallery dining. In developing the concept and menu for this new restaurant, Yarymowich focused on creating "contemporary comfort cuisine." Drawing on regional ingredients, she sees the art experience as a major source of inspiration.
Anthony Rose, The Drake Hotel
Rose, a native Torontonian, awoke his passion for food under mentor David Lee at Centro. Upon graduating from the California Culinary Academy, Chef Rose worked alongside legendary chefs Bradley Ogden at the Lark Creek Inn and Mark Franz at Farallon, savouring the cuisine culture of Northern California. A move to the East Coast, brought Rose to Jean-Georges Vongerichten's Mercer Kitchen and Jonathan Waxman's Washington Park, lending a New York edge to his California "farm house" cooking.
Rose now makes his Toronto return at the Drake Hotel bringing with him his fresh and flavourful approach to food. The Drake Hotel is a cultural , entertainment and hospitality landmark in Toronto. Recognized as 'One of the Top 500 Hotels in the World' by Travel + Leisure Magazine, the Drake is more than just a place to eat and sleep; we are a hotbed for culture.
Chris McDonald, Cava and Xococava
Chris is one of Canada's most respected chefs, known for a creative, first-principles approach to cooking, and an exceptional knowledge of the intricate relationships between food and wine. Chris was born in Toronto and grew up in New York and later Toronto. After returning to New York in 1979 to work in Dodin Bouffant, one of the city's finest French restaurants, McDonald embarked on what would become a 15-year educational odyssey of learning both the spoken and culinary languages of the world's great cuisines, studying at the famed La Varenne Cooking School, travelling to Verona, Italy, where he worked as the chef of La Bottega del Vino, and opening the kitchens of two world-famous luxury hotels in Mexico. His international travels also took him to San Francisco, where he cooked at both Stars and Chez Panisse, and to Santa Fe, New Mexico, where he worked at the renowned Coyote Café for Mark Miller, for whom he developed the menu at Coyote Café's Las Vegas incarnation.
In Canada, McDonald has been influential in bringing his experience to several acclaimed projects, acting as chef at the VIP lounge of the Ontario pavilion at Expo 86 in Vancouver; as chef de cuisine at Centro, a project that introduced the emerging California cuisine to Toronto; as opening chef at Santa Fe Bar and Grill in Toronto, a highly successful project showcasing his Southwestern and Mexican culinary skills; and at Massimo Rosticceria in 1990, which drew on an intensely personal vision that grew out of his experience in Italy. He opened Avalon restaurant in Toronto in 1995, which became a highly acclaimed 11-year project investigating the culinary boundaries of urban fine dining. Cava, which Chris co-owns with chef Doug Penfold, opened in May 2006. It grew out of a desire to return to the exploration of more rustic culinary themes, and to establish a neighbourhood restaurant with a more casual tone. In 2008 Chris & Doug opened Xococava, an artisanal and sophisticated sweet shop, next door to Cava.
Chrystal Porter & Gabriela Ituarte, ChocoSol
ChocoSol is a learning community/social enterprise that uses artisanal chocolate as a symbolic product that incarnates the values that we make part of our art of living and dying with dignity. We offer chocolate foods as opposed to candies or commodities. In 2010 we started The Tortilla Project, using corn as an expression of our artisanal research of our community. The Fresh Tortilla Project is a community based enterprise designed to celebrate indigenous knowledge and agriculture in the changing context of today's local food communities. Tortillas are made from grain corn using the nixtamalization process, which involves boiling the corn into an alkaline solution in order to dissolve the hull of the corn, it is a traditional technique to make the corn more digestible and nutritious. Corn is the fruit of a millenary culture in Mexico, and in the context of Ontario today, corn tortillas can be made using 100% local ingredients grown in traditional ways. Moreover, in terms of food security and gastronomy Mexican culinary traditions have a lot to teach us about health, quality, taste, and ecology.
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.
Didier Leroy, Didier
Culinary master of French Cuisine, Executive Chef Didier Leroy believes cooking is his connection to the world; creating and sharing knowledge of his art. Michelin-starred restaurants to Toronto's top dining establishments and owner of Didier Leroy Cusinier-Fine catering. Didier brings a taste of Paris with his simple recipes for beautiful haute cuisine. Throughout the past few years, Didier has acted as a mentor and has trained many young chefs around the city.
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. With over 25 years of professional experience in the kitchen, Donna has established herself as a prominent figure in the Toronto hospitality community. 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, Donna founded The Cookworks Cooking Studio, offering entertaining and informative workshops focused on practical cuisine. Her hit Food Network show The Cookworks grew out of this initiative and is currently aired in over 120 countries worldwide. Donna 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.
Donna'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 is an active member of Slow Food, and a self-proclaimed 'fork hugger' dedicated to supporting Ontario farmers and local agriculture.
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.
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Fabio Bondi, Local Kitchen& Wine Bar
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.
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 won the So You(th) Think You Can Cook competition at the Royal Winter Fair in 2010.
Joshna Maharaj, Chef, activist, writer
Joshna Maharaj is a busy chef with big ideas! With a simple but thoughtful approach to food and cooking, Joshna creates food with excitement and enthusiasm. With recipes that are diverse, wholesome and delicious, her approach to food is accessible and uncomplicated. Currently, Joshna is working as a freelance chef and writer in Toronto with a regular guest spot on CBC's Steven & Chris. Joshna is also a member of Slow Food, and is constantly engaged in ideas about a truly sustainable food system and culture. With a love of people and an insatiable curiosity, her dedication to good food and food justice fuel Joshna's work with the pursuit of great taste.
Katherine Hall, Hall's Kitchen
Executive Chef Katherine Hall is pleased to bring you her sensational vegetarian soups, stews and sauces! Katherine has more than 25 years experience working as a professional chef and has spent most of the last decade cooking organic, vegetarian food and spa cuisine. Her fresh, wholesome soups, stews & sauces are full of healthy, pure ingredients and bursting with flavour! After completing her chef apprenticeship, Katherine trained in France and then held Executive Chef titles at several major hotels, resorts and restaurants. Later, she operated a successful cooking school and catering business. She also led cooking classes for the LCBO.
For 7 years prior to Hall's Kitchen, Katherine focused her talents in the organic, vegetarian and health food arena as the Executive Chef at The Big Carrot Natural Food Market in Toronto. Katherine has made several TV appearances on various shows including: Breakfast Television, Canada AM, Food Network TV's "Christine Cushing Live" and The Green Living Show. In addition, Katherine regularly donates her time and culinary talents to community, charity and fundraising events. In past years, she has been involved with events such as Eat to the Beat, Chefs for Haiti, Feast of Fields, and Field to Table. Katherine has now launched her own line of delicious, fresh and healthy vegetarian soups, stews, sides and sauces.
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.
Marc Breton, Gladstone Hotel
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. Chef Breton's à la carte menus change monthly to make the most of seasonal ingredients. Gladstone Hotel patrons enjoy Breakfast, Lunch, or Dinner selections featuring classic Canadian favourites and daily, the kitchen provides specials which reflect the cultural diversity of the city. During the "Harvest Season" at the Hotel: July to October, Chef Breton creates a seasonal and unique menu for each Harvest Wednesday as well as daily "Harvest Specials" which showcase local, in-season ingredients. Chef Breton offers Gladstone clients stylish catering menus for business or social events reflecting this same philosophy. Set menu selections are available for breakfast, lunch, dinner, or cocktail party service. Chef Breton will also design custom menus to showcase the freshest, local, seasonal ingredients based on the principals, values and tastes of Harvest Wednesdays.
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."
Mario Pingue, Pingue Prosciutto
In 1975, Mario Pingue Sr. and his wife Irma established a restaurant and banquet facility in Niagara Falls that quickly developed a reputation for quality regional Italian cuisine and attentive service. But a consistent comment from paying friends was, "Mario, everything was excellent but the prosciutto was not like the one you served at your home". These comments about the domestic prosciutto, as the superior hams from Italy were not available, opened the Pingues' eyes to an opportunity they have since taken advantage of. As a child, Pingue learned the tradition of curing meats from his grandfather. In Canada, during the mid-70s, one was hard pressed to find quality Italian prosciutto and it was the readily available domestic product that Pingues' customers dismissed as sub-par and "not like the prosciutto you make at home." This triggered Pingue to make prosciutto not just for his own family, but also for the growing demands of his catering business. The business, situated in an old dairy, had a sub-basement that was 40-feet below grade which Pingue figured would lend itself well as a cold cellar, or cantina, that was ideal for storing prosciutto.
At the time, the Niagara region was experiencing a proliferation of wineries, and a few chose to enhance their winery with on-site restaurants. Michael Olson of Cave Spring Cellars' On The Twenty Restaurant saw the need to define "Niagara Cuisine" and complement wines with foods, including Pingue's meats. In 1998, at Olson's request, Pingue Sr. began producing for others. Within A few years he was supplying salt-preserved meats to a handful of accounts from Vineland to Niagara-On-The-Lake. The business was truly cottage.
Pingue's sons, Mario Jr. and Fernando, were raised in the family business and, sometimes reluctantly, learned basic butchering and preserving techniques. In 2000, Pingue Sr., toured San Daniele del Friuli, a town that is home to some of Italy's finest prosciutto producers. There he met with producers Rino & Angelo Coradazzi. The father-and-son team generously and graciously hosted Pingue at their prosciuttoficio. On his departure, Pingue left them his calling card and hoped that he one day could return the favour and host them in Canada. In 2001, this favour was called for as Coradazzi Sr. came to visit Niagara. Coradazzi saw a very small cottage business but the experience was no different than his own beginnings and understood the quality of the product. He offered to train anyone from the Pingue family in a bid to take the business out of the cottage and to a more commercial level without compromising the artisan qualities of the product. In late 2002, the Oliver-Bonacini group arranged through Chef Olson to have a tasting at Auberge du Pommier in Toronto, for all of its O-B senior kitchen staff. Many of the employees had toured or completed stages in European kitchens so quality charcuterie was not foreign to them. Pingue Sr. was away at the time so Mario Jr. went to deliver the presentation and oversee the tasting. The product was enthusiastically received, which led Mario Jr. to immediately realize the prosciutto might have leg to grow outside of Niagara.
In January 2003, Mario Jr., arranged to go to San Daniele and train with Coradazzi to learn more about the business. Mario Jr. attended at Brock University and was enrolled in the Co-op Accounting program. Working part-time for his family's business and at a top restaurant in Niagara-On-The-Lake, Mario Jr. decided to take up a carreer opportunity to work in Italy at a resort hotel as an assistant Maitre d'Hotel/Sommelier. He then gained valuable training in the kitchen. In the meantime, younger brother Fernando, while completing business courses at York University, obtained his real estate license and became a member in the OREA. He quickly immersed himself in the market and found great success early. Soon, the brothers were to reunite in the business where they grew up. Mario Sr. was looking to manage less on his foodservice business and focus on his other holdings as well as a farm he purchased. By the summer of 2003, Niagara Food Specialties moved to a 2400-square-foot facility and began producing for sales outside of Niagara. In 2007, Niagara Food Specialties received Provincial Inspection Approval. The Pingue brothers remain involved as well with event management overseeing full service catering. They and their families pilgrimage to Italy annually to continue learning, visiting San Daniele, Parma, Bologna, and their dad's hometown of Sulmona.
Martin Kouprie, Pangaea
Ask chef Martin Kouprie the secret of his culinary success and he'll tell you that it's a love of fresh food. In fact, fresh ingredients get Martin Kouprie's creative juices running high. "One of the most amazing recent experiences I've had was harvesting U-10-sized divers' scallops with my own hands in the icy waters off Newfoundland," explains Kouprie. "I couldn't resist sampling a few of those gorgeous fresh scallops right from their shells when I got back on the boat. Once you know what truly fresh food tastes like, you'll never compromise your cooking by using less-than-perfect ingredients." This passion for freshness and an understanding of the science of cooking allow Kouprie to create menus and recipes that celebrate the magnificence of each season's harvest. Although local ingredients hold centre stage in Kouprie's cooking, he also views his pantry through the lens of the latest food trends. As a result, Kouprie's fans come to Pangaea to enjoy his ingredient-driven cooking, which is simultaneously regional, modern, and sophisticated.
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.
Miriam Streiman, Mad Maple Farm
Miriam Streiman, a rising chef and advocate for local sustainable food is passionate about the culinary world. As a food stylist and recipe developer for programs on Food Network Canada, CBC Televison, CTV and TVOntario, Miriam believes in the power of communication and expression through the culinary arts and media. Miriam also coordinates events that celebrate the farmers and producers who nourish us, chefs that enlighten our palates and the communities that connect us all.
After studying and cooking in restaurants on the hillsides of Tuscany, Miriam was inspired to move from the bustling city and live in the country. Miriam and her husband Neil, are living their dream with the planned opening of Mad Maple Farm, a Country Inn and Agriturismo on their picturesque 100-acre farm near Creemore, Ontario. Miriam and Neil's guests will experience luxurious, comforting accommodations and authentic farm to table experiences which will connect us all to the wonders of nature.
Miriam is an active steering committee member of Slow Food Toronto and a committee member of Terroir, Ontario's leading hospitality symposium.
Oliver Li, The Chefs' House
As the premier chef and hospitality school in the country, The Chefs' House is George Brown College's unique real-world training restaurant where students learn from direct experience and from our valued guests! While each diner contributes to student learning, The Chefs' House gives the public an opportunity to savour innovative cuisine from the chefs of tomorrow, to watch the preparation of their meal from a front-row seat, and to enjoy delightful hospitality and service.
In this real-life learning lab, our students are thrust into the cooking and service situations that will confront them during their careers. The skills they learn at The Chefs' House will make them the best graduates available to the industry.
For every lunch and dinner service Monday through Friday, the students of George Brown College strive to exceed expectations and to provide a memorable dining experience while learning in our living lab: The Chefs' House restaurant located at 215 King Street East. The Chefs' House shares the same vision as FoodShare: 'Good, healthy food for All!'
Rocco Agostino, Enoteca and Libretto
Executive Chef and Partner for the Libretto Restaurant Group his restaurants focus on simple, regional specific Italian cuisine using local and seasonal ingredients. Pizzeria Libretto is currently the only certified Neapolitan pizzeria in Canada and Enoteca Sociale is a Roman Wine Bar, both are located in Toronto's West End. He is formerly the Chef/Owner of Silver Spoon Restaurant & his experience includes Executive Chef at Ferro Bar Café and studies abroad in Rome, Italy for several years. He is also a graduate of the Stratford Chef's School.
Ruth Klahsen, Montforte
Monforte's owner/lead cheesemaker, is a veteran chef whose cuisine is well-known to patrons of Stratford's stellar restaurants Rundles and the Old Prune. A graduate of the inaugural class of '83 at the Stratford Chefs School, Ruth is past chef at the Stratford Festival's Green Room restaurant, simultaneously teaching at the Chefs School. Of Mennonite descent herself, Ruth is the mother of three sons, Ben, Christian and Daniel.
Ruth was honoured at the Stratford Optimism Place 10th Annual Women of the Year Awards. She won the 2008 Women in Agriculture Award in recognition of her innovative role as a cheesemaker and entrepreneur. The presenter said that Ruth shows a "deep love of her craft, one which is especially suited to women," and that "she has shaken our notion of what great cheese is." In accepting the award, Ruth left the crowd laughing when she said of the lofty introduction that preceded her: "I found it difficult to listen to. In fact, I'm just an old broad who had a mid-life crisis!"
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 14/20 by Gault Millau (only 16 other Hotel 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 for the Pegasus Hospitality Group. Steffan also enjoys cooking in the ethnic diversity that Toronto has to offer and has been invited to be a committee member for 'Savour Toronto' an organization developed to improve and create awareness of culinary tourism in Toronto.
Chef Steffan Howard and his international team continue to build beautiful food offerings at the Palais Royale Ballroom and recently Casa Loma taking advantage of Toronto's incredibly inspiring and diverse communities while creating his numerous menus.
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 single-handedly 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.
Tim Palmer, Epic at the Fairmont Royal York
As the new restaurant chef at EPIC, The Fairmont Royal York's signature Four Diamond restaurant, Chef Timothy Palmer brings a fresh interpretation to a Toronto classic. He is committed to sourcing local, sustainable and seasonal ingredients of the highest quality for his menus: seafood choices under the guidance of Oceanwise; rooftop herbs and honey from the hotel's own apiary all highlight EPIC's taste foundation.
Winlai Wong, Spice Route
Handpicked for her extensive knowledge of Chinese, Thai and Indian cuisine, Executive Chef, Winlai Wong (Monsoon Restaurant) skillfully delivers the most appetizing plates from the kitchen to dining table. Winlai's career highlights include Fashion Cares; Eat to the Beat for Breast Cancer; Great Chef Night @ Sick Kids Hospital, as well as various appearances on local TV stations and features in local dailies.
"The menu I've crafted for Spice Route is based on flavours and dishes that reflect who I am, the food I love and the food that reminds me of my childhood. The chicken wonton soup is one item I remember my father making, growing up in Toronto. I particularly remember him showing me different methods of wrapping the wonton." Winlai credits her father, and mentor, Manfred Wong (Canton China), for guiding her through the traditional wok items on the menu. Wong, best known for The Great Wall Restaurant on Spadina Avenue, Toronto, attended cooking school in Hong Kong and is classically trained in Chinese banquets and has accumulated over 30 years of experience. Known as Master Wok Chef, Manfred catered to many celebrities throughout his career and received many outstanding reviews. "Specifically designed to truly enjoy the tradition of Asian culture, menu items are intended for sharing. We suggest embracing this custom amongst everyone at the table. Pass the plates around. Indulge in all the flavors of the east. Live long, enjoy life and create your own path."
Zane Caplansky, Caplansky's Delicatessen
Zane Caplansky was born to own a deli. Once a consultant, politician, chef apprentice and everything in between, Zane was frustrated with the lack of good smoked meat in Toronto. Back in 2008, he opened his deli in the modest Monarch Tavern where he began curing, smoking and hand-slicing briskets. Caplansky's has come a long way since then, now celebrating the success of the busy College St. location that boasts a proud sense of old school authenticity and a lively atmosphere.
Zane's primary goal was to bring Jewish deli back to the way it was a century ago, deepening in both tradition and flavour. Caplansky has gained international praise being called the "smoked meat messiah" and has garnered some serious street cred for Toronto's deli rejuvenation. Caplansky swells with pride at being the culinary leader of a downtown Jewish cultural revival. He is also one of the new breed of deli men who looks to the local farmers market for inspiration, sourcing all the meat served in the deli form small Ontario farms. He has built a strong sense of community within the deli, spreading love with his Jewish comfort food all made from scratch.
Suppliers 13th Street Winery
Founded in 1998, 13th Street Winery specializes in small lots of estate grown and handcrafted table and sparkling wines. Award-winning Gamay Noir, Chardonnay, Pinot Noir and traditional method Sparkling wines make up the core of our product line, but new winemaker Jean Pierre Colas, brings with him years of experience in Chablis, Chile and Niagara and an special love for Sauvignon Blanc, Syrah and blends which will create an even broader spectrum of excellent wines from which to choose.
We welcome you to visit our magnificent new retail facility and marketplace at 1776 Fourth Avenue in St. Catharines. A stunning collection of original Canadian abstract paintings and sculpture grace the interior and enhance the grounds of this contemporary yet tranquil, inviting Niagara farmhouse winery. Production greenhouses with blackberries and heirloom tomatoes stand amidst estate vineyards of Gamay Noir, Pinot Noir and Riesling and beside the ancient Carolinian forests that define 12-mile creek. After a formal tasting of our wines, you might decide to order a glass or two alongside a plate of artisanal charcuterie or cheeses from Ontario, Quebec and Europe. The wrap around verandah is a perfect spot to wile away the hours with friends. You may also plan to attend one of the many 13 Wine & Food Experiences and winery events that will be scheduled throughout the spring and summer months. The 13th Bakery and Marketplace is always fully stocked with freshly baked butter tarts, gourmet pizzas and homemade jams, jellies and chutneys. You will also find an excellent selection of crafts, jewelry and ornaments on site if that is your preference. For more information on the wines, hours and events schedule at 13th Street Winery, please visit the website at www.13thstreetwinery.com
Bernardin
For over 100 years, home canning has been an exclusive focus for Bernardin Ltd. It's no wonder Bernardin continues to be Canada's trusted leader in home canning products. 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 farmers' markets. It's 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. At Bernardin, the goal is to provide you with the tools and expertise you'll need to bring nature's 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. 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.Bull Dog Coffee
Bull Dog Coffee takes the espresso experience to the next level. Having opened its doors in 2003, Bull Dog is Toronto's first latte art coffee shop, and made a name for itself by serving traditional espresso made drinks. Featuring unique blends created with the finest Arabica beans from North Africa and Central America, Bull Dog is a leader in transforming Toronto's coffee scene. Proprietor Stuart Ross is a Central Region Canadian Barista Champion, and is widely credited with jump-starting the creation of the current coffee scene in the city. Bull Dog is known for having fully trained certified baristas serving the best of the best. In an April 8 Toronto Star article, Raising the bar: Toronto's ultimate café, Ross was called "Toronto's godfather of coffee and the man who launched a million barista careers."
Cave Spring Cellars
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.
Chateau Des Charmes Wines
This family-run estate winery farms 270 acres of pristine vines in Niagara-on-the-Lake. Founded in 1978 by Canadian wine industry visionaries the Bosc family, this winery continues to innovate with pioneering viticultural research in the continual quest to enhance quality. All their wines are crafted from grapes they have grown on their own vineyards in the St. David's Bench and Four Mile Creek sub-appellations using sustainable farming techniques. Their portfolio includes solid, well-structured single vineyard wines, artisanally produced rare and unique varieties as well as bold reds that are built for aging.
Classic Gourmet Coffee
Classic Gourmet Coffee stringently selects the finest specialty coffee beans and meticulously roasts them with a unique system. Classic is recognized for both outstanding quality and an environmentally responsible roasting process. With the capability to incorporate specific profiles developed for each coffee and the precise control of roasting temperatures, the utmost quality and consistency is attained. This state of the art technology ensures that no excess energy is wasted. By recirculating heat and eliminating the need for after-burners, a 77% reduction in emissions and fuel consumption is achieved. The "Rufino" line of espresso exemplifies the passion and precision of this family business.
Frogpond Farm Winery
Frogpond Farm is the first winery in Ontario that received organic certification for both the farming and the winemaking/processing. All wines are crafted from grapes grown on this unique family farm in a way that enhances the natural balance in the environment. In their wine making they choose not to use any additives /preservatives or other fining agents derived from egg or fish products. Therefore their wines are vegan friendly. They also produce an outstanding organic grape juice.
In addition, Frogpond Farm is using 100% renewable energy provided by Bullfrog Power and is certified by LOCAL FOOD PLUS as a winery that employs sustainable production systems, ensures safe and fair conditions for farm workers, protects and enhances wildlife habitat, conserves energy and cuts greenhouse gases. Their vigorous, low yielding vineyards in the heart of Niagara-on-the-Lake ensure concentrated, complex wines of outstanding terroir and quality. You will taste the difference.
Henry of Pelham Family Estate Winery
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
Lailey Vineyard
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.
Malivoire Wine
Since planting its first vineyard fifteen years ago, Malivoire has pioneered an innovative, eco-centric approach to wine growing. Malivoire considers itself more a grower than a maker of wines, espousing a philosophy that the vineyard is where wine is given its life and soul. This belief finds its ultimate expression in single-vineyard Chardonnays from the Moira and Mottiar sites. These, along with Pinot Noir, Gamay, and Malivoire's other cool climate varietal wines, reflect the truest character of their birthplace in the Niagara Peninsula's Beamsville Bench sub-appellation.
Mill Street Brewery
Mill Street Brewery was named "Canadian Brewery of the Year" for three years running at the Canadian Brewing Awards (2007-2009). From our best-selling Original Organic Lager, Tankhouse Ale, and Stock Ale, to our Belgian Wit, Coffee Porter, and new Lemon Tea Beer, we're always having fun creating truly unique and delicious craft beers. Cheers!
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 product line includes pure fruit purees, soups, 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 Metro, Loblaw, and Longo 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
Pfenning's Organic Farm
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 practises.
Southbrook Vineyards
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.
St Lawrence Market
Over 120 specialty merchants and vendors await you at Toronto's premier market at Front and Jarvis Streets. In the centre of the historic Old Town Toronto, close to the hub of today's downtown are St. Lawrence Market and St. Lawrence Hall. Both have served as Toronto's social centre, City Hall and market place throughout the City's history.
Zuccarini
Canada's very first espresso machine arrived in Toronto in 1954 when Giacomo Zuccarini opened the "Sidewalk Caffé" at Yonge and College. So began the initial distribution of the Gaggia line in Canada, and the inception of Zuccarini Importing Company Ltd. Still family-run to this day and built on a solid reputation of expert sales and service, our line has expanded to include other famous brand names such as Elektra, Nuova Simonelli, Franke and Pasquini. We also feature the extensive line of SIFA Italian component bar systems and displays, plus the exclusive line of Routin 1883 syrups & sauces. Zuccarini Company - Canada's premier importer of fine Italian espresso and bar equipment for home, office & commercial use.
Tickets Tickets to Recipe for Change cost just $100 for a great evening out. The event is a Tasting Adventure unlike any other, and includes a lovely full meal and accompanying beverages, plus unprecedented opportunities to mingle with chefs and local gastronomes.
Only 400 tickets will be sold, and they are selling quickly in the following convenient ways:
Online: Click here for tickets
Phone or email: 416.363.6441, ext 272, julia@foodshare.net
In Person: FoodShare, 90 Croatia Street (Please drop in at our Administrative Office, room 102 and speak to anyone at our reception desk). Click for map and directions to FoodShare.
Please also note that tax receipts will be issued after the event, once we have had a chance to tally our costs. It is likely that the tax deductible value of your tax receipt will be approximately half of the value of your ticket.
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The Menu Your delicious full meal at Recipe for Change will be a Tasting Adventure consisting of a series of "composed plates." This approach allows each chef to present their own creative vision, combining foods and flavours to form a small meal. Every guest will be welcome to visit each of our thirty stations, meaning that your full meal will be a selection of smaller meals. Chefs will ensure that there is great food for all, and that vegetarians, vegans, and those with other food considerations can be accommodated.
Watch this space for tantalizing up-to-the moment updates as we confirm what each chef will be presenting, and as our beverage suppliers confirm their offerings!
Confirmed thus far:
Pangaea, Martin Kouprie
Spot Prawns on Green and White Asparagus, Olive Oil Béarnaise Sauce and Acadian Sturgeon Caviar with ChèvreEpic at the Fairmont Royal York, David Garcelon & Tim Palmer
Sunchoke Bisque "Espresso"Didier, Didier Leroy
Oeuf Bénédictine en croustadeMad Maple Farm, Miriam Streiman
Red Fife Wheat Pancakes with Mad Maple Glazed DuckThe Drake Hotel, Anthony Rose
Maple Sugar Cream Puff with Ontario Fruit StuffingSpice Route, Winlai Wong
Braised Efu Noodles with King Oyster MushroomsMildred's Temple Kitchen, Donna Dooher
Curried Cauliflower with Quinoa and Pressed YogurtFoodShare, Jesus Gomez
Mini Bandeja Paisa en Bunuelos featuring Beef and Red Kidney Beans, a Colombian Favourite.Palais Royale, Steffan Howard
Rabbit and Jerusalem Artichoke BondinetteQuince Restaurant, Michael van den Winkel
Vegetarian GnocciLe Sélect Bistro, Albert Ponzo
Morrocan-spiced Mini Lamb BurgerJoshna Maharaj
English Cucumber Twirls with Spring Herb and Radish ChevreFoodShare, Sybil Pinnock
Jerk Chicken with Rice & Peas (Jerk Tofu with Rice & Peas for vegans and vegetarians)Magical Catering, Abby Sabherwal,
East Indian Pakora (Gluten Free and Vegan)Local Kitchen, Fabio Bondi
Pasta with Spring VegetablesBernardin, Emerie Brine
Lemon-filled Phyllo Topped with Blueberry Compote and Candied LemonAlvin Rebick, FoodShare
Multi-coloured Celery, Carrot and Sweet Pepper Succotash with Corn and Chickpeas finished with Fresh Thyme, Honey and Lemon.Monforte, Ruth Klahsen
Selection of Ontario CheesesPingue Prosciutto, Mario Pingue
Selection of Artisanal SalumiOyster Boy, Adam Colquhoun
Fresh OystersEnoteca Sociale/Pizzeria Libretto, Rocco Agostino
Pollo alla RomanaTorito, Luis Valenzuela
Ontario Pickerel CevichesFoodShare, Leonard Abel & Tony Metatawabin
Cranberry BannockCava / Xococava, Chris McDonald
Rhubarb-Riesling SorbetHall's Kitchen, Katherine Hall
Bangkok Curry, Coconut & Lime SoupThe Chef's House, Oliver Li
Chilled Cucumber Yogurt Soup, Mint Foam and House Smoked TroutThe Gladstone Hotel, Marc Breton
Chickpea Polenta topped with Ratatouille and fresh MozzarellaCowbell, Mark Cutrara
Dry-aged Dingo Farm Beef Tartare on Gaufrette PotatoesChocosol
Chocolate Coconut Hemp CupcakesFrank at the AGO, Anne Yarymowich
Housemade Pork Sausage en Brioche Served with Our Own Choux Croute, Pickles, Mustards and Ontario PreservesCaplansky's Deli, Zane Caplansky
Smoked Meat Sliders
And from our beverage suppliers:Southbrook Vineyards
2010 Connect Rosé, 2007 Cabernet Merlot Shiraz, FramboiseCave Spring Cellars
2008 Pinot Noir, 2009 Riesling Estate, 2007 Riesling Indian SummerLailey Vineyard
2008 Chardonnay, Niagara Peninsula VQA, 2008 Meritage, Niagara River VQE, 2008 Vidal Icewine VQAMalivoire Wine
2010 Ladybug Rosé, 2009 Small Lot Gamay13th Street Winery
Cuvée 13 Rosé, White Palette 2010, Red Palette 2010Henry of Pelham Family Estate Winery
Cuvée Catharine Rosé Brut, 2009 Chardonnay, Niagara Peninsula VQA, 2009 Pinot Noir, Niagara Peninsula VQAChateau Des Charmes Wines
2009 Aligote, Estate Bottled, 2008 Cabernet franc, Estate Bottled, 2007 Late Harvest Riesling, Estate BottledFrogpond Farm Winery
Organic Chardonnay 2007, Organic Cabernet Franc Rose 2009, Organic Gamay Noir 2009.Mill Street Brewery
Organic Lager, Tankhouse Ale, Lemon Tea Beer, Coffee PorterOntario's Own
Sparkling WaterBull Dog Coffee
Bull Dog Cappucino and EspressoSponsors & Sponsorships FoodShare is extremely grateful to our sponsors for Recipe for Change, without whom this important fundraiser in support of our Field to Table schools program would not be possible.
Many thanks to these great organizations, which we hope you will support:
Interested in supporting Recipe for Change?
Recipe for Change offers a host of visibility and branding opportunities, providing meaningful ways to connect deeply with event attendees and FoodShare supporters. Customized packages will be creatively tailored to best suit your specific marketing goals, with an exceptional return on investment. Sponsors of this event could contribute in many ways, ranging from financial support to provision of services or donation of products, media or advertising support, and more.
Please contact Adrienne De Francesco at adrienne@foodshare.net or 416.363.6441, ext 226 to explore the possibilities.
What IS Recipe for Change and What Do Funds Raised Support? Recipe for Change is a celebration of food with a purpose, supporting FoodShare's innovative and multi-faceted work toward Good Healthy Food for All and specifically the Field to Table Schools program, which returns Food Literacy to students from Junior Kindergarten through Grade 12.
About FoodShare Toronto
FoodShare (www.foodshare.net) is a Toronto non-profit community organization whose vision is Good Healthy Food for All. Founded 26 years ago to address hunger in our communities, FoodShare takes a unique multifaceted and long-term approach to hunger and food issues. We work to empower individuals, families and communities through food-based initiatives, while advocating for the broader public policies needed to ensure that everyone has adequate access to sustainably produced, good healthy food. Working "from field to table," we focus on the entire system that puts food on our tables: from the growing, processing and distribution of food to its purchasing, cooking and consumption.Our programs, which reach over 145,000 children and adults per month in Toronto, include Student Nutrition, Field to Table Schools, the Good Food Café, Focus on Food youth internships, the Good Food Box, Good Food Markets, Fresh Produce for Schools and Community Groups, Baby and Toddler Nutrition, Community Kitchens, Field to Table Catering, the FoodLink Hotline, Power Soups, Community Gardening, Composting, Beekeeping and Urban Agriculture.
About FoodShare's Field to Table Schools Program
At FoodShare, we're cooking up a Recipe for Change: reminding children what food is and where it comes from, teaching that healthy food also tastes good, and helping them to choose it for themselves. After many years of mapping curriculum connections to food and the environment and creating innovative workshops, tools and resources for teachers and students in our Field to Table Schools program, FoodShare Toronto is taking this work to a new level, leading the charge to embed food education - along with healthy active lifestyles and environmental values - in the Ontario curriculum and make food literacy a requirement of graduation for our students. Recipe for Change will take our vision for students to new heights: a healthy cafeteria in every school, and all students being taught to cook, garden and compost throughout all the subject areas.
Media Information Please click here for our Media Release on FoodShare's Recipe for Change event.
Media are welcome to contact Adrienne De Francesco at any time with requests or for support: adrienne@foodshare.net , 416.363.6441 ext 226.
Getting to Recipe for Change Recipe for Change will take place at the St. Lawrence Market in the North Building at the Northwest corner of Front Street at Jarvis Street.
Very conveniently located right downtown, this location is easily accessible via TTC, with ample parking nearby. More specific directions and information can be found at www.stlawrencemarket.com/access/access.html
View St. Lawrence Market in a larger map
FREQUENTLY ASKED QUESTIONS I'm vegetarian, vegan, or have other food allergies or dietary considerations: will there be enough for me to eat?
FoodShare's vision is "Good Healthy Food for All" and we are working with the chefs to ensure that everyone who attends will be able to enjoy a wonderful full meal.How does Recipe for Change differ from other fundraising dinners featuring Toronto chefs?
Recipe for Change supports FoodShare's innovative and multi-faceted work toward Good Healthy Food for All and specifically the Field to Table Schools program, which returns Food Literacy to students from Junior Kindergarten through Grade 12. This event brings together for one event an incredible number (29!) of top Toronto chefs who share FoodShare's vision of returning food education to schools. We are talking with them about ways in which we will continue to work together through both concrete action in classrooms and toward transformative educational change in Ontario.What should I wear?
Recipe for Change will be a casually elegant event. You'll be dazzled by the food and the atmosphere we conjure in the character-filled site of Toronto's first Marketplace. We encourage you to express your sense of style, but to also "dress to enjoy" -- so that you are able to savour a wonderful evening.For more information, please contact Adrienne De Francesco at adrienne@foodshare.net or 416.363.6441, ext 226.
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Photos of last year's Recipe for Change event Toronto food authority Marion Kane calls Recipe for Change "the best fundraising feast I have attended," saying what sets it apart is the event's "fantastic food and uplifting spirit."
For photos of last year's event please visit the 2010 Recipe for Change photo album.
To see last year's event page, please visit Recipe for Change 2010.
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