Check back for this year’s chef line up, delectable menu items, local wineries, breweries and cideries joining the Show!
Hooked inc. (Friday)
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.
Santo Pecado (Friday & Sunday)
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.
Scout Canning (Friday & Sunday)
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.
The Pegasus Hospitality Group (Friday)
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.