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 and local when available, preserve if you can, and teach kids to care about what they eat. Sorrenti recently left her position as Executive Chef at Morgans on the Danforth to start her own restaurant, Oakwood Hardware Food & Drink, in Oakwood Village, opening September 2016.
At the 6th Annual Toronto Garlic Festival, Sorrenti will be offering Spent Grain Garlic, Beer, and Cheddar Bread, a delicious oven-baked bread made with grains leftover from brewing and topped with Ontario garlic and cheddar cheese. She will also be serving Baked Kibbeh with Ontario Garlic Tahini and Fermented Lemon. For dessert: Smoked Garlic Brittle, Dark Chocolate Fudge with Smokey Maple and Roasted Ontario Garlic Swirl, and Trini-Style Pineapple Chow—a spicy, sweet, and garlicky treat enjoyed throughout Trinidad that includes chunks of fresh pineapple mixed with fresh garlic, scotch bonnet pepper, lime juice, and culantro.