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 rest of her experience volunteering as Market Chef for The Stop at Wychwood Barns, teaching kids cooking and working in the industry from age 15 just 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. At the 2013 festival Chef Sorrenti gave a demo on How to Make the Perfect Grilled Cheese Sandwich. Her demo at the 2014 Toronto Garlic Festival Five Vegetables Three Ways, runs for 30 minutes and starts at the following times: 10:30am, 11:30am, 1:30pm, 2:30pm, and 3:30pm at the Morgans on the Danforth table.