July 8, 2016

Bespoke Butchers

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
July 10, 2016
Century Delight

Century Delight

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
July 5, 2016

Chocolates X Brandon Olsen

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 will open 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
April 4, 2014


ChocoSol is a learning community/social enterprise that uses artisanal dark chocolate as a symbolic product. Their chocolate is made fresh in Toronto using organic, shade-grown cacao, sourced directly from Indigenous communities in Southern Mexico. Their chocolates are made without dairy, gluten, soy and nuts, and are vegan friendly. They specialize in both eating chocolate and drinking chocolate (xocolatl), as well as fresh corn tortillas. They use only local produce from their ChocoSoil Green Roof, and other local, sustainable
May 16, 2016
Jahpet ingredients


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 13, 2015
Grey-Bruce logo

Grey County

Grey County returns to the 2016 Toronto Garlic Festival with more amazing food made from their local farms and food producers. Details to be announced soon.
June 1, 2016

Honest Weight

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
April 5, 2014

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.
May 26, 2016

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.”
April 4, 2014
laura slack

Laura Slack Chocolate Artist

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
September 3, 2014

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
September 16, 2015

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 2016 Toronto Garlic Festival Chef Zambri’s prepares freshly tossed, wood-fired garlic pizza and roasted Ontario garlic bulbs.
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.
August 18, 2014

Oakwood Hardware Food & Drink

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 Nonna, Oma, Trini mother in-law and mother. 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
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 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
April 4, 2014

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
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