Oakwood Hardware Food & Drink

The Oakwood Hardware's Chef Anne Sorrenti sources local, seasonal ingredients like Ontario garlic.

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 cilantro.

Choose Chef:

Bespoke Butchers, a local meat and poultry vendor at the 2016 Toronto Garlic Festival, is committed to animal welfare, long term land sustainability, and fair prices for Ontario farmers and consumers.
Bespoke Butchers
Century Delight Catering tailors their fresh and creative dishes to clients' needs using a unique blend of spices, like Garlic and Saffron-Infused Four Cheese Mac n' Cheese for the Toronto Garlic Festival.
Century Delight
Chocolates X Brandon Olsen
ChocoSol is serving up sustainable, non-GMO artisanal garlic chocolate and garlic-infused Mexican-style tamales and quesadillas at the 6th Annual Toronto Garlic Festival.
Cut the Cheese
Cut The Cheese
Drake General Store
Drake General Store
Tea sommelier Carol Mark reinterprets Burmese Laphet in her original recipe, to be served at the 6th Annual Toronto Garlic Festival.
Grey County
Honest Weight
Jamie Kennedy Fries
Just A Cup Coffee
Just A Cup Coffee
At the 2016 Toronto Garlic Festival, La Limonada continues their 20+ year tradition of providing Torontonians with refreshing, all-natural lemonade and delicious Caribbean-inspired dishes.
La Limonada
Laura Slack, chocolate artist extraordinaire, draws on culinary and aesthetic expertise to craft handmade truffles like the famous Lestat Black Chocolate Skull Truffle for the Toronto Garlic Festival.
Laura Slack Chocolate Artist
Parisian pastry chefs, My Creme Caramel, will serve Creme Caramel with Black Garlic at this year's festival.
My Crème Caramel
The Oakwood Hardware's Chef Anne Sorrenti sources local, seasonal ingredients like Ontario garlic.
Oakwood Hardware Food & Drink
Slopes of Vesuvius Mobile Pizzeria
Slopes of Vesuvius Mobile Pizzeria
Tsewang Chodon uses Ontario garlic in her traditional Tibetan MoMo dumplings.
TC's Tibetan MoMo
Thistletown Collegiate Chefs, led by Keith Hoare, are cooking up Beer Battered Mac n' Cheese Bacon Balls for the 2016 garlic festival.
TCI High School Chefs
The Pop Stand
Spice Chef Sanjiz Mathews supports the use of local garlic in his flavourful Indian dishes.
The Spice Chef's Creation
Chef Ryan Gatner's delicious black garlic ribs on the grill at the Toronto Garlic Festival.
When The Pig Came Home