Together with over 20 chefs, breweries, cideries and wineries, this year’s Delicious Local Food & Drink Pavilion will be a celebration of the diversity and cultural traditions that make up Canada’s food landscape.Using local and sustainably sourced Ontario ingredients, chefs from Canada and around the world will showcase old family recipes and favourite dishes that best reflect their heritage. Join us as we applaud the community, vibrancy, and diversity of our country through the many tastes and smells of its global kitchens.
Food tickets available for purchase at the Green Living Show Box Office on the main floor and upstairs in the Delicious Local Food & Drink Pavilion. All dishes are $4 and under!
Did you know that our chefs not only cook with local Ontario produce, they are also using 300lbs of donated misshaped organic veggies from Pfenning’s Farms that didn’t make it to the grocery store.
Chef Jan Vandenbroeck
Belgian sugar waffle
Seasonal fruit & whip cream
Belgian style donuts
We sell the Mother of all waffles and Belgian style donuts, impaled on a skewer baked and fried on the spot, served with seasonal fruits. All the ingredients used are local from within a 100 mile range. We provide double authenticity because we sell a real and rare Belgian sugar waffle (free of explosive additives) made by a real and rare Belgian!
Chef Jan Campbell-Luxton
Honey butter tarts
Spelt chocolate chip cookies
Oat raisin cookies
de la terre bakery café is in Jordan, Ontario but the roots of their food stem from European culinary traditions in Canada. They make everything they sell in house, and specialize in pastries using spelt flour from their family farm and products from farmers in the Niagara region.
Chicken fricotPEI oysters & wild blueberry mignonetteSweet apple cake with maple (V)
Chef Robert Pendergast is a heritage cook from the rural villages of PEI. He celebrates his Acadian and Irish ancestry through food, music and art. Time spent with Robert will lead to farms, wharves, beaches and singsongs! Discover a little piece of home while tasting a bit of maritime 'ancienne' cuisine.
Chef Ricky Casipe
Beef pot stickers
Chef Ricky Casipe uses the neighbourhoods of Toronto as the inspiration behind his menus. Making a conscious effort to use local, seasonal and sustainable products in order to support our province while celebrating his city and home, Toronto. "Farm to Fork City Food" Hawthorne is the enterprise arm of the Hospitality Workers Training Centre. The HWTC is an independent non-profit organization dedicated to training new entrants and current workers for employment in the hospitality industry.
Chef Romain Avril
Honey cake with honey lavender ice cream and honeycomb (V)Rabbit & pork terrine, Ontario seabuckthorn compote & crostini
With classic French training that evolved to include fusion and molecular gastronomy, Chef Avril’s contemporary French creations will entice and delight even the most discerning critics. Together at Lavelle, they promote sustainable, local and mainly Canadian ingredients, supplying as much as possible within 100k.
Chef Daniel Holloway
Haitian:Black bean fritter with red pepper ti malice sauce, pikliz & parsnip chips (V)
Scottish:House smoked salmon potato scone, creamed edamame & dill crème fraîche
With over 25 years combined in both event management and catering, Chef Daniel Holloway and his ‘Boss Lady’ partner Marie Fitrion, believes great food is achieved by harnessing bold flavours from humble ingredients. Inspired by art, music, and using food as a dialogue for social change, they want to encourage people to broaden their understanding of food and each other with the hopes of building stronger communities.
Their mostly plant-based 'Flexitarian' approach to cuisine, allows them to seamlessly create menus to both omnivores and vegans. Their philosophy is simple: they believe food should unite, not divide people.
Chef Tony & Abby Sabherwal
Veggie samosa (V)Tandoori chicken katchumber salad
Tony & Abby of Magic Oven believe that nothing artificial should be added to our lives and the best ingredients should be local, fresh, ultra-tasty and satisfying. They source almost everything from within a short distance. Ingredients are free of additives. The crusts are made with organic unbleached flour or spelt, the meat is sustainably and humanely raised, the sauces are created with fresh packed, vine-ripened tomatoes, the cheeses are unprocessed and the mozzarella is organic and comes lactose-free.
Eat here with a clear conscience because they put a portion of the money back into the community supporting local charities— it’s a reciprocal love. They believe eating healthy and delicious should always be this magical.
Chef Anthony Lamacchia
Arancini (V)MeatballsGarlic nodini bread knots (V)
Porcello serves family inspired recipes from Southern Italy with a local inspiration, resurrecting childhood favourites. All our dishes are made with locally sourced, fresh ingredients of the highest quality.
Chef Paola Solorzano
Pulled chicken tinga taco with queso frescoThree sisters taco: butternut squash, green beans & sweet corn (V)
Santo Pecado is a Toronto based catering company, specialized in making the amazing Mexican food for special events. Santo Pecado’s ingredients are always of the highest quality standards, organic, and locally sourced. Most of Santo Pecado menu items are gluten free, and where possible, vegetarian and vegan.
Chef Otman Haouzi
Grilled merguez sausage, warm salad & harissa mayoChicken couscous, caramelized onions, raisins & toasted almondsRoasted beet salad with crème fraîche (V)
B’Saha Restaurant brings the legendary Moroccan street stalls and souk food to Toronto. They believe in using ingredients that you can actually pronounce. Since 2011, B’Saha has been a vendor at Toronto Underground Market, private events, farmers’ markets and street fairs, where their house-made merguez sausages and mint tea were constant sell-outs.
Chef José Arato
Blending traditional Mediterranean values with the diverse modern concerns of today’s citizen, Pimentón takes dishes from the past and infuses them with modern flavours. Pimentón highlights what local farms have to offer by way of organic, environmentally-friendly ingredients through their cooking school, catering service and every Saturday & Sunday in the summer months at Brickworks Market.
Chefs Dalal Al Zoubi, Manahel Al Shareef, Ektimal Al Khabouri and Wafa'a Abo Horan
Cheese pita (V)Vegetarian kibbeh (V)Falafel (V)
Karam Kitchen is a catering company that seeks to empower Syrian newcomer women to build a new life in Hamilton, Ontario while serving fresh, authentic meals for their guests.
Chef Tsewang Chodon
Vegetarian MoMos (V)Beef MoMosVegetarian pasta noodles (V)
Momos, the delicious Tibetan dumpling, have been a staple at farmers’ markets in Toronto since 2013. The Tibetan term “MoMos” is widely known and used in Tibet, Nepal and the Northern Himalayan region in India. Each region of Tibet uses unique ingredients and techniques for preparation; TC’s Momos prioritizes ingredients from local Ontario farmers, served with homemade hot sauce and pickled cabbage.
Drip coffeeEspressoAmericano/cappuccino/flat whiteCold brewTea
Propeller Coffee is an award winning, small batch, speciality roaster based in Toronto that is passionate about sustainably sourcing, roasting & distributing the world's best coffee, and partnering with farmers and wholesale customers to help them serve great coffees to theirs.
2015 Unoaked Chardonnay2014 Origin Riesling (Dry)2013 Merlot2014 Cabernet Franc2015 Mead Royale2016 Legacy Cyser
Rosewood Estates Winery is Canada's first winery & meadery, producing both wine and honey wine (mead) using estate grown grapes and estate produced honey. Rosewood's focus is to produce high quality value driven products, exceeding your expectations of Ontario made wine, mead and honey.
2016 Organic Wild Ferment Cider2015 Connect Organic White2016 Triomphe Organic Riesling2015 Triomphe Organic Chardonnay2016 ‘Natural’ Orange - Biodynamic2015 Triomphe Organic Pinot Noir2015 Triomphe Cabernet Franc
Southbrook Vineyards Owners Bill and Marilyn Redelmeier established a boutique winery in 1991 in Richmond Hill, sourcing grapes from Niagara vineyards to craft premium VQA wines. In 2005, guided by new Director of Winemaking and Viticulture Ann Sperling, the family purchased a prime property located in the Four Mile Creek sub-appellation of Niagara-on-the-Lake. When the doors of the LEED-Gold hospitality pavilion officially opened in 2008, Southbrook Vineyards was Canada’s first winery certified both organic and biodynamic.
To support the growth of organic agriculture, Southbrook works with Niagara grape growers who are already certified, or undergoing transition to organic certification.
Homegrown WhitePompous Red
Original in product, bold in flavours, and audacious in branding, Megalomaniac crafts wines of distinction—but with a touch of sass. With 110-acres resting on top of the Niagara Escarpment, Megalomaniac provides outstanding views making the winery a must-see attraction.
The Wild Farmer: Potato vodka, sumac, strawberries & sodaThe Great Canadian Caesar: Potato vodka & Walter Caesar Mix
We are a family run potato vodka distillery, working on the same land we have been farming for over 100 years in Southern Ontario. Having farmed the same land for so long, we are naturally passionate about environmental stewardship as well as giving back to the good people of Alliston.
Our vision is to be a truly sustainable distillery. Some of our goals include being waste free, electricity neutral, having all inputs come from our farm, continually striving for sustainable agricultural practices, and always helping the broader community in any way we can.