May 26, 2016
My Creme Caramel

My Crème Caramel

We are French… from Paris…We are certified pastry chefs. We are gourmets. In Canada for many years, we have learned to love this great country and its amazing people… the largest cities and the raccoons as well…and we don’t want to leave! We are thrilled to share our delicious desserts… Handcrafted, chic et bon… At the 2016 Toronto Garlic Festival My Crème Caramel will serve Crème Caramel with Black Garlic.
May 26, 2016
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Kinton Ramen

Established in 2012, Kinton Ramen is the first authentic Japanese ramen bar in Toronto. Focusing deeply on the kitchen, chef Aki Urata is uncompromising in his pursuit to serve the best quality noodles and broth. Chef Urata invites you, “to experience a variety of exceptional ramen bowls, right down to the last drop.”
May 16, 2016
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EmpowerT

Tea is 5000 years old but Western culture is rediscovering that it is more than a cup of tea. Tea Sommelier Carol Mark pushes the envelope on utilizing tea as a culinary ingredient. Carol combines her deep knowledge of teas with access to some of the world’s finest and rarest blends, including her own exclusive imports. “Lahpet” is Burmese for fermented tea. It is a national dish created from local green tea and fermented. Its historic roots include its use
September 16, 2015
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Marco Zambri Wood Oven Pizza

Chef Marco Zambri is trained in classical Italian cuisine and has been operating a wood fired pizza oven for the last 10 years. Living in Uxbridge on a small 10 acre hobby farm that is 80% self sustainable, he and his family grow vegetables and raise chickens, pigs, lamb & goats. At the 2015 Toronto Garlic Festival Chef Zambri’s prepared freshly tossed, wood-fired pizzas, roasted Ontario garlic bulbs and Arthur Carman’s Original Garlic Bread with home made bruschetta.
September 13, 2015
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Grey County

Grey County partnered with the Grey Bruce Agriculture & Culinary Association and local food producers to launch a brand-new product at the 2015 Toronto Garlic Festival. Their Gin-Gar (ˈjin- ˈgär) Lamb Sausages were made from 100% Grey County lamb (sourced from Sweet Things at DeJong Acres near Wiarton) using organic garlic (from Arran Hill Garlic Farm in Allenford) and honey-brewed-ginger (from Meredith’s Ginger Syrup in Meaford).  Served on a skewer, the sausage chunks alternated with Meredith’s Ginger Syrup marinated whole roast
September 3, 2015
When the pig came home 2015

When The Pig Came Home

When The Pig Came Home’s Chef Ryan Gatner has been a recent fixture at Toronto’s Junction market among others, cooking up some undeniably great smoked meat treats. Finding Chef Gatner on the 20th was not a difficult task with the smells gently wafting from his stall. At the 2015 festival he created a festival first: St Louis Smoked Ribs Finished in Black Garlic Beer Sauce. The ribs were smoked for four hours over Muskoka cherry wood and 100% to die for. Make sure you seek
August 28, 2015
TC's Tibetan Momo pic 2015

TC’s Tibetan MoMo

From a young age, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. TC joined the festival to introduce attendees to traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo. TC has been selling her products at local farmers markets, the Evergreen Brickworks and at local events.  At the 2015 festival TC’s Tibetan MoMo served both vegetarian and beef MoMos on site as well as frozen MoMos to take home and
August 28, 2015
Thistletown Collegiate picture 2015

Thistletown Collegiate Chefs

Chef Keith Hoare leads his team of high school culinary students producing products and participating in events that help offset the cost of International Culinary travel. Chef Keith teaches at Thistletown Collegiate in Rexdale, ON and was honoured with the Toronto Star’s 2014 Teacher of the Year Award. Chef Keith also used his $10000 winnings from a recent ‘Chopped Canada’ episode to help take his 18 students to Spain and France this past March break. The next big adventure is
August 21, 2015
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Liko’s Hawaiian Barbeque

Since 2010, Liko’s Hawaiian Barbeque has been serving island-style plate lunch to the GTA through catering and special events. At the 2015 Toronto Garlic Festival they grilled up some delicious garlic chicken skewers, Huli Huli pork skewers and served Kalua pork on a bun.
September 3, 2014
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Le Dolci

Located in the heart of downtown Toronto, Le Dolci’s goal is to bring fun, foodie education and fabulous sweet treats to the city. They teach people how to bake and cook with over 10 culinary classes offered at their downtown Toronto studio. They host private parties for birthdays for both adults and kids; bachelorettes/stagettes; baby and bridal showers, and their corporate and team building events includes their signature Iron Cupcake Challenge. They also make hand crafted custom cakes and cupcakes for special occasions and host culinary adventures to France
August 21, 2014
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Vegiterra

Vegiterra is a pop-up vegan restaurant that offers creative worldly vegan flavours at events in the Greater Toronto and Hamilton areas. It was started in 2014 by Kristofir (the culinary mastermind) and Christopher (the operations guru). Vegiterra began as a food, travel, and culture blog that is all about how we explore our vibrant, flavourful planet – and it continued on this theme with Kristofir`s delightful recipes, as well as articles about our travels, lifestyle, and things of interest. At the
August 18, 2014
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Morgans on the Danforth

Chef Anne Sorrenti is often asked where she got her “training” the answer would be many hours learning from the best cooks – her Nonna, Oma, Trini mother in-law and mother. Their ability to grow, can, preserve and prepare what was local and availble to feed their families is what inspires her cooking everyday. The rest of her experience volunteering as Market Chef for The Stop at Wychwood Barns, teaching kids cooking and working in the industry from age 15
April 6, 2014
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Smoked & Cracked

Michael Kash and Chef Ron Raymer have been in the restaurant and catering industries for a combined 70 years. Together they opened Smoked & Cracked on Mt. Pleasant in July 2013. Their Chowders, Lobster Rolls, and smoked fare have been gaining notoriety since the day they opened and got them listed among Joanne Kates Top 100 Best New Restaurants  of 2014. Their menu for the 2015 Toronto Garlic Festival included; “Smokin’ Ass Roasted Garlic Drumsticks, Crackin’ Black Garlic Brownies and a Garlic
April 5, 2014
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Jamie Kennedy Fries

Jamie Kennedy Kitchens has been involved in fostering relationships and helping to redefine and revitalize local food economies in Southern Ontario for more than 3 decades. At the 2016 Toronto Garlic Festival Jamie serves Lamb Poutine with Baked Garlc Gravy and Toscano Cheese and, his famous Fries with Garlic Aioli and Toasted Garlic Chips.
April 4, 2014
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Magic Oven

At Magic Oven, responsibility as a good corporate citizen is understood. Magic Oven uses ingredients that respect the Earth and its inhabitants and demonstrate their belief in the slow food philosophy. They use biodegradable packaging and are constantly looking for more sustainable alternatives. All Magic Oven restaurants are rejuvenated restaurants, saved from demolition crews and feature recycled furniture and fixtures. At the 2015 Toronto Garlic Festival Magic Oven served vegetarian samosas with garlic chutney.          
April 4, 2014
IncredibleSpiceChef

the Spice Chef’s Creation

The Spice Chef Sanjiz Mathews was born in Kerala, India in the Malabar region. He has worked in the hospitality industry in India, the UK, and Canada. He takes a fresh approach to traditional Indian cooking by blending perfectly measured spices that allow anyone to create time-honoured Indian dishes without the hassle and waste of a long list of spices. Inspired by the fresh, local ingredients at the farmers market, Spice Chef started supporting local farmers by creating one-of-a-kind products
April 4, 2014
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Gushi Foods

Gushi is here to serve Japanese street food in Toronto. 2015 marked their 4th year at the Toronto Garlic Festival. Gushi served their signature “Karaage Chicken,” a Japanese style fried chicken wholly different from traditional fried chicken. Achieved through its simple marination process which includes pure and fresh ingredients; sake, soya, and Ontario garlic, the result is a fried chicken that is supremely juicy, tasty, and tantalizingly crispy! Gushi is the first store in Toronto and maybe the world (except Japan) specializing in