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Craft Bee r& Wine

Craft Bee r& Wine

The festival feature Ontario craft beer and wine paired with savoury dishes.

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Tartar Sauce with Homemade Dill Pickle

Courtesy Toronto Garlic Festival Makes 1 1/2 cups (375 ml) Serve with Fish Cakes You haven’t tasted tartar sauce until you’ve tried homemade tartar sauce. The secret to a stellar tartar sauce is to use homemade dill pickles. The pickles, and the brine, made with mulled seasonings, is remarkably better tasting than a store-bought pickle. […]

Fish Cakes with Homemade Tartar Sauce

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Fish Cakes with Homemade Tartar Sauce

Courtesy Toronto Garlic Festival Serves 4 as an appetizer (makes about 12 2 inch diameter fritters). For recipe for Tartar Sauce go to Tartar Sauce with Homemade Dill Pickle. 1/2 Lb (0.22 kg) cod or other white fish, shredded 1 cup (250 ml) all purpose flour 2 tsp (10 ml)  baking powder 1 tsp (5 […]

Great Garlic eScape BBQ – Peter Mitchell

Great Garlic eScape BBQ – Peter Mitchell

Join Peter Mitchell on a Great Garlic eScape at his World Crops Grilling Station.  Peter will serve up  delicious  taste samples of grilled garlic scapes and world crops, including Napa cabbage, Indian round eggplant, Chinese hot red pepper, okra, yard long beans and more. With the help of a  dash of olive oil, lemon and […]

Speakers’ Corner: “Italians Hate Garlic, Too, and Brits Love Garlic, Too” (11:00-11:45am)

Speakers’ Corner: “Italians Hate Garlic, Too, and Brits Love Garlic, Too” (11:00-11:45am)

Chefs and authors debate prevailing stereotypes about the use and consumption of garlic.  Speakers TBA (11:00-11:45am)

Speakers’ Corner: “Ontario Garlic is Outta This World” – Professor Michael Dixon (4:00-4:25pm)

Speakers’ Corner: “Ontario Garlic is Outta This World” – Professor Michael Dixon (4:00-4:25pm)

Traveling to Mars may soon be technically possible except for one major challenge: How to feed space travelers over many months and years. Through his research growing plants in the Controlled Environment Systems Research Facility at the University of Guelph, Professor Dixon provides a glimpse into Canada’s contribution to the International effort to grow food […]

Speakers’ Corner: “Cooking with Heat” – Chef Rosemary Lee (12:00 – 12:25pm)

Speakers’ Corner: “Cooking with Heat” – Chef Rosemary Lee (12:00 – 12:25pm)

Rosemary is executive chef/manager at Elte Cafe in the design district of Toronto. She has been in the hospitality business for many years. She studied and taught Thai, Vietnamese and Korean cuisine at George Brown College. She also consults in the food and beverage industry. She worked for the Cordon Bleu Cooking School in Paris, […]

Facts About Garlic

Facts About Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, […]

Quotes About Garlic

“My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches – with the possible exception of ice cream and pie.” Angelo Pellegrini, ‘The Unprejudiced Palate’ (1948)  “Garlic is as good as ten mothers.” Les Blank “Shallots are for babies; Onions are for men; garlic is for heroes.” unknown “Garlic is the catsup […]

Speakers’ Corner: “Good Garlic Grows in Ontario” – Arlene Throness (10:00-10:25 am)

Speakers’ Corner: “Good Garlic Grows in Ontario” – Arlene Throness (10:00-10:25 am)

Arlene Throness is the Urban Agriculture Coordinator at Ryerson University where she manages Ryerson’s quarter acre rooftop farm. Arlene’s passion for growing, sharing and enjoying food has led her to work on farms and in kitchens across Canada. She studied Food Security at Ryerson’s Chang School, earned a Bachelor of Arts in Political Science and […]

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