Delicious Local Food & Drink

Our 2017 Delicious Local Food & Drink theme will be announced soon.

Check back for this year’s chef line up, delectable menu items, local wineries, breweries and cideries joining the Show!


2016 food feature: The Pollinator’s Plate

The Pollinators’ Plate highlighted all of the benefits of eating local, good, clean, fair food with a specific focus on the impact that pollinators have on our food system. The goal of last year’s feature was to pay homage to the dependency that our local-Ontario food supply has on pollinators and the diversity they bring to our plates and taste buds.

Whether bringing a crop to fruition, increasing its quality and yield or aiding in the production of seeds for future farming—pollinators are the gateway to a healthy and abundant diet. With an estimated one in every three bites of food requiring pollination, we asked our chefs to cook delectable meals using local-Ontario ingredients impacted by these industrious insects and animals.

Presented by:
Supported by:

Chefs, Brewers & Representatives

Kristin Donovan
Paola Solorzano
Charlotte Langley
Steffan Howard
Daniel Holloway
Rodney Bowers
Rocco Agostino
Ricky Casipe
Tony Sabherwal
François Morissette
William Roman

Food

Hooked inc. (Friday)

Kristin Donovan

Shucked East Coast Oysters with Honey Vinegar Mignonette, fresh horseradish and HOOKED hot sauce. Impacted by Pollinators: Honey, Peppers

Respect is the key to everything we do at Hooked. Respect for our customers and our team. Respect for our fishers, fish farmers, and their communities. Respecting the fish we choose to buy and how we handle that fish. Most importantly, respect for the preservation, protection and balance of our wild waters.

www.hookedinc.ca

Follow: @hookedinc


Santo Pecado (Friday & Sunday)

Paola Solorzano

Mexican-Style Brisket, Topped with Cucumber Pico de Gallo, Served in an Organic Blue Corn Tortilla. Impacted by Pollinators: Cucumber, Onion, Tomato, Peppers, Beef

Santo Pecado is a Toronto based catering company, specialized in making the best Mexican food for your special events. We take great pride in offering authentic flavours, superb presentation, and a world class professional service.

Our chefs are ready to customize our menus to your specific taste, and needs. We can offer seasonal specialty items, such as cactus leaves (nopales), and edible insects, under special order.

Santo Pecado’s commitment to you is that our ingredients are always of the highest quality standards, organic, and locally sourced. Most of our menus are gluten free, and we always make sure to include vegetarian, and vegan options.

www.santopecadoto.com

Follow: @santopecadoTO


Scout Canning (Friday & Sunday)

Charlotte Langley

Kolapore Springs Cured Trout with Shaved Beets and Carrots, Crispy Ontario Quinoa and Yogurt. Impacted by Pollinators: Beets, Carrots

King Cole Duck with Potatoes, Rutabaga and a Fennel Vinaigrette. Impacted by Pollinators: Rutabaga, Fennel, Mustard Seed

Chef Charlotte Langley truly loves to cook and care for others. Charlotte has over ten years of experience as a chef and culinarian, and in that time has forged a solid reputation for herself as a creative multi-tasker, passionately dedicated to the art and craft of cooking. In her numerous management-level positions, she has inspired teams of people with her own enthusiasm, passion and energy. Every plate is an opportunity to deliver an outstanding experience to her guests, and, throughout this all, cultivate lasting relationships with growers, eaters and feeders.

www.scoutcanning.com

Follow: @scoutcanning


The Pegasus Hospitality Group (Friday)

Steffan Howard

Blue Corn Buckwheat Pancake Decker with Homemade ‘Clean’ Bacon. Impacted by Pollinators: Buckwheat

Pollinators’ Soup. Impacted by Pollinators: Apples, Pumpkin, Parsnip, Cauliflower, Beets, Celery, Carrots, Onion, Lima Bean, Cucumber, Squash, Tomatoes, Brussel Sprouts, Cranberries, Mustard Seeds, Sunflower Seeds, Flax Seeds

Steffan Howard has enjoyed cooking in Paris, Montreal and Toronto. He was part of Canada’s first CAA 5 diamond restaurant cooking team at Truffles in the Four Seasons Hotel. Steffan also enjoyed being Sous chef at both Jov Bistro and the Art Gallery of Ontario. A Pioneer in the Local and Organic Food Scene in Toronto and now as corporate executive chef of the Pegasus Hospitality Group it is very important for Steffan to avail his staff to the virtues of seeking out trusted local and organic suppliers, and to promote this ideology as much as possible.

Steffan has an activist’s soul and this is very apparent in what he supports in regards to food offerings, and the ecological awareness he strives to promote to all clients and guests that enjoy the Pegasus Hospitality Group experience. Steffan enjoys cooking in the ethnic diversity that Toronto has to offer, while at the same time staying true to his French Canadian roots.

www.pegasushospitality.ca

Follow: @PalaisroyaleTO