2016 Featured Vendor Opportunities

2016 Featured Vendor Opportunities

In 2015 Grey County partnered with the Grey Bruce Agriculture & Culinary Association and local food producers to launch a brand-new product at the 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 […]

Gushi Foods

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 […]

Jamie Kennedy Fries

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 2015 Toronto Garlic Festival they served their famous Fries with garlic aioli and toasted garlic chips.

Le Dolci

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 […]

Liko’s Hawaiian Barbeque

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.  

Magic Oven

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 […]

Marco Zambri Wood Oven Pizza

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 […]

Morgans on the Danforth

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 […]

Smoked & Cracked

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 […]

TC’s Tibetan MoMo

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 […]

the Spice Chef’s Creation

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 […]

Thistletown Collegiate Chefs

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 […]

When The Pig Came Home

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 […]