We’re excited to welcome Drake General Store with their first collection of DRAKE PANTRY artisanal condiments + preserves, handcrafted in the Drake Hotel kitchen in Toronto. The collection of 12 sweet + savoury goodies including an Arbol Chili and Garlic Maple syrup will be featured at the 2016 Toronto Garlic Festival in addition to their house made Garlic, Green Onion & Olive Sourdough Waffles with Garlic & Arbol Chii Maple Syrup, Black Garlic Cultured Butter & Crema. –
Shoko provides artisan, small-batch chocolates made with unique ingredients and precise techniques. The perfect way to help make someone’s day a little more special — yourself included, of course! For the 2016 Toronto Garlic Festival we will be making Yuzu and Sesame Garlic Truffle – a ganache with sesame seed praline and garlic infusion, paired with a yuzu citrus ganache in the single truffle. It will be finished off by coating it in a dark chocolate, dusted with cocoa
Laura Slack is a Toronto based artisan chocolatier and pastry chef. An avid baker since childhood, Laura honed her passion through formal education and practical work experience. Laura’s full collection of fresh truffles is now available at her Truffle Boutique at McEwan Foods, located in the Shops at Don Mills as well as Holt Renfrew’s Gourmet on Bloor Street and Maisonette in the Distillery District. Her Lion’s Paw liquid salted caramel truffle is also available on the dessert
Direct trade, shade grown, specialty grade, freshly roasted Arabica coffee produced by sustainable agriculture with community involvement. Just A Cup Coffee is a volunteer, not-for-profit organization that works directly with farmers and donates all profits to food and education initiatives for children in Nicaragua. At the 2016 Toronto Garlic Festival, Just a cup will be serving Garlic Butter Tarts alongside their delicious Nicaraguan blend.
For over two and a half years, Cut The Cheese has been adding a unique urban twist to the beloved comfort food we all love: grilled cheese sandwiches. This gourmet takeout joint also specializes in delicious Mac n’ Cheese. At the 2016 Toronto Garlic Festival, Cut the Cheese will be serving gourmet garlic grilled cheese sandwiches with kimchi and bacon option.
“Get popped right in the kisser!” with The Pop Stand‘s gourmet, all natural ice pops. They use whole fruits, fresh herb, spices and organic cane sugar. The ingredients are often sourced from local farmers. Unique and fun flavours from Campari, grapefruit and mint, basil limeade and cherry bourbon sour, to the simple classics like decadent fudge or strawberry lemonade. Having experimented with over 200 flavours there is no end to what they can come up with in an ice
La Limonada has been providing freshly squeezed lemonade and fresh fruit puree variations at local festivals and art shows for the past 20+ years. Over time, the La Limonada food menu has evolved, featuring authentic and tasty Caribbean items such as Chicken & Potato and Vegetable Roti, Jerk Chicken Sandwiches on Coco Bread, Doubles, and Much Love Corn Soup. At the 2016 Toronto Garlic Festival, La Limonada is serving garlic-laden Chicken & Potato and Vegetable Roti, plus Jerk Chicken Sandwiches
Century Delight, a name synonymous with the unique blend of spices and cuisines from across the globe, prepared fresh with total consideration for the proud host.
With a full range of services addressing everything catering, we explore beyond your appetite. Century Delight provides services and support to complete your special event. We consult with you based on your equipment and budget to see what option suites your occasion, while carefully guiding you through your decision making process by providing you
At Bespoke Butchers, we stand up for the whole hog, the entire chicken, the complete cow and the full lamb. We believe in working directly with local farmers who raise animals using the best methods of animal husbandry that, above all, prioritize animal welfare while maintaining long-term sustainability of the land. This principle allows us to pay a fair price to knowledgeable farmers who are practicing a ‘beyond organic’ way of farming; and in turn, deliver fair prices to
For chef Brandon Olsen, chocolatiering began as a hobby, which turned into an obsession and ultimately, a full-time career. In December 2015, Brandon launched Chocolates x Brandon Olsen (CXBO) and opened his first chocolate shop in Toronto in Spring 2016.
Formerly chef de cuisine at two of Toronto’s top restaurants – Bar Isabel and The Black Hoof – and trained under chef Thomas Keller at The French Laundry and Ad Hoc, Brandon approaches making chocolates the same way he cooks,
Honest Weight is a unique retail seafood shop and restaurant in the Junction that stocks one of the best and freshest selections around and that succeeds at breaking down barriers between customers and the food they eat and buy. It’s casual, without pretensions and staffed by chefs who are keen to interact with the people who walk in the door, often bringing out the food themselves or sharing their product knowledge with those who want something home to cook
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.
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
Chef Marco Zambri is trained in classical Italian cuisine and takes pride in creating authentic Neapolitan pizza, cooked to perfection on location in his mobile wood-burning oven. 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 2016 Toronto Garlic Festival Chef Zambri’s prepares freshly tossed, wood-fired garlic pizza.
Grey County returns to the 2016 Toronto Garlic Festival with more amazing food made from their local farms and food producers. This year includes Grilled Garlic Lamb Sausage Skewer with Whole Roasted Garlic Cloves, Grilled Chicken in Orange Bourbon and Garlic BBQ Sauce with Whole Roasted Garlic Cloves, and Granddad Jack’s Fresh-Pressed Apple Cider.
For take home: Grey County/ACA member products for sale includes Garlic Lamb Sausage and Free-Range Small-Flock Chicken from Sweet Things from DeJong Acres (frozen products)
When The Pig Came Home Chef Ryan Gatner has been a recent fixture at Toronto’s Junction Farmer’s Market and the Junction Night Market, cooking up some undeniably delicious smoked meat treats. His mission is to supply direct farm-to-table cuisine that is handled with a great amount of love and respect. At the 2016 Toronto Garlic Festival he’ll serve St Louis Smoked Pork Ribs Finished in Black Garlic Beer Sauce. The ribs are smoked for four hours over Muskoka cherry
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 sourced from local ingredients. TC has been selling her products at local farmers markets, the Evergreen Brickworks and at local events. At the 2016 Toronto Garlic Festival TC’s Tibetan MoMo will serve a Tibetan dish called MoMo (Tibetan version
Chef Keith Hoare leads his team of culinary students from Thistletown Collegiate Institute in Rexdale, Ontario to participate in food-focused events that help offset the cost of international culinary travel. In 2014, Chef Keith was honoured with the Toronto Star’s Teacher of the Year Award, and he used his $10 000 winnings from a recent ‘Chopped Canada’ episode to help take 18 students to Spain and France in March of 2015. In June 2016, Keith’s students won the ‘People’s Choice
When Chopped Canada winner Chef Anne Sorrenti is asked where she got her “training”, it started with the many hours learning from the best cooks—her Trini mother and mother-in-law. Their ability to grow, can, preserve and prepare what was local and available to feed their families is what inspires her cooking today. Her experience volunteering as Market Chef for The Stop at Wychwood Barns, and working in the industry from age 15 helped to solidify her view to buy seasonal
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 Garlic Gravy and Toscano Cheese and, his famous Fries with Garlic Aioli and Toasted Garlic Chips.
ChocoSol is a learning community and social enterprise deeply rooted in the local food movement of Southern Ontario, focused on making fresh, whole food, stone ground dark chocolate on an artisanal scale. In 2008, ChocoSol launched the local, non-GMO Tortilla Project, using ancient foods like Cacao and Maize (corn) from sustainable sources to create unique and traditional cuisine for gastronomic re-discovery. ChocoSol’s Tortilla Project demonstrates a growing inter-cultural dialogue between Southern Mexico and Southern Ontario by working with traditional
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