One of the more well-loved areas of the Show floor is the Food & Drink Pavilion, a section dedicated to showcasing a delicious menu of food and drink offerings that are sustainably or responsibly sourced from local or organic suppliers.
This year’s offerings are more diverse than ever and highlight 12 restaurants, breweries, distilleries and winemakers that are making conscious decisions with the planet in mind. With tastes from a diverse background of offerings, there is something for every palette.
An exciting feature in the Pavilion this year is a partnership with Regeneration Canada and Toronto restaurant, Richmond Station. Together, these two teams are working hard to shine a light on regenerative agriculture, and the vital role soil health plays in carbon sequestration and the fight against climate change.
Enjoy your time in the Food & Drink Pavilion guilt-free! We have a BYOP (bring your own plate) program. Bring your own cup, cutlery, plate or bowl and help reduce waste across the Show. Dishwashing facilities will be available to those who choose to participate in this initiative.
Food tickets are available for purchase in the Food & Drink Pavilion.
Live music sets with Jr. Milla, songwriter, guitarist, keyboard and producer.
2:45-3:15 | 4:45-5:15
Live music sets with Jonny Starkes, songwriter and guitarist.
1:15-1:45 | 3:00-3:30
Chef Tony Sabherwal
The 6ix tastes of Ayurveda are reflected in our dishes. The Indian peninsula is shaped like a triangle. The influx of the Mughals, the Dutch, the French, the Portuguese and the British influenced the culture and the food of India.
Our vision is to present the foods of India from Circa 1526-1947. These were the original foods with flavours and styles as interpreted by the visiting peoples.
This is not the fancy fusion of contemporary India, but the authentic inter-mingling of the cuisine of India with the cultures of the west.
Enjoy these foods from a time of simplicity and true artisanal preparation skill.
Chef Dilla Sri Dewi
We operate a small eatery & fresh juice bar that is a true “hidden gem,” tucked away inside of Noah's Natural Foods store at the corner of Bloor and Spadina in Toronto. Our menu is 100% plant-based, and we are committed to preparing and serving in an environmentally sustainable way, using responsible packaging and limiting waste.
Our Vision is to energize & delight our customers with delicious, nutritious foods that are prepared with high-quality ingredients that are sourced locally and organic whenever possible.
Chef Don Blais
All tacos can be made gluten-free on request except the fish tacos.
Restauranteur Donnie Blais launched the original Rancho Relaxo in the late ’90s, and although the Kensington Market location eventually closed, his granddaughter, Angela Blais, launched a new Rancho Relaxo on Dupont Street in 2015. She modernized the original concept, adapting to the fast-paced Toronto lifestyle.
Keeping in line with our community, our mandate for 2020 is to make strides in making our restaurants and our food trucks more eco-conscious. We are in the process of making all of disposable items, either recyclable or biodegradable, and we are constantly expanding our vegan menu in order to support ever changing and growing global sustainability.
Chef Carl Heinrich
Richmond Station is a neighbourhood restaurant in Toronto's downtown core, dedicated to delicious food and excellent hospitality. We are nose to tail and farm to table, sourcing as much as possible from local, regenerative, organic producers, including our own regenerative organic garden. We can't just sustain our soil; we have to regenerate it! One of Canada's Best 100 Restaurants, owned and operated by Top Chef Canada Season 2, Carl Heinrich.
Chef John Hoffman
Roll This Way is a unique sushi catering experience, where quality and eco-conscious practices come first. Their mobile sushi bar incorporates live edge wood and sustainable materials. Fish is sourced daily, using sustainable Oceanwise products and produce is sourced locally. They offer live chefs-on-site or sushi platters delivered to your home, office, private dinner for two, or corporate event for 3,000. It's not just catering - it's an EXPERIENCE.
Chef Daniel Holloway
Just like ideas, acorns begin small with the hopes of becoming something big, strong and meaningful. This was the initial push behind Urban Acorn; a Flexiatarian Catering company in the Baby Point, founded by husband & wife team Chef Daniel Holloway and his 'Boss Lady' partner Marie.
Inspired by art, music, and using food as a dialogue for social change, Urban Acorn wants to encourage people to broaden their understanding of food and each other with the hopes of building stronger communities.
Their mostly plant-based approach to cuisine, allows them to seamlessly create menus to both omnivores and vegans. Their philosophy is simple, food should unite, not divide people.
Chef Jan Vandenbroeck
Wafel Huis is a family-run Belgian waffle and donut company. We've been making artisan foods for over a decade, vending primarily in Toronto farmers markets. Our ingredients are sourced as locally as possible; during market seasons we support local food producers and vendors and incorporate seasonal fruits into our recipes. We believe in small-scale business operations, building long-term relationships with our regular clients, other farmers market vendors and folks in the local food community!
(v) - vegan
Our coffee is grown in Kona, Hawaii, on a family-run farm that relies on organic growing methods and natural elements such as rich volcanic soil, daily rainfall, sunshine and cloud cover. We have seen firsthand the sustainable labour and growing methods, all completed without chemicals or synthetic fertilizers. Fruit trees provide a natural pesticide for insects.
Birds and chickens provide natural fertilizer. From seed to cup Kona Coffee is laboured by hand. The result is one of the finest tasting coffees in the world. You'll appreciate the rich, smooth taste. Only one harvest a year makes this coffee highly sought after. Hand picked. Small batch roasted in Hawaii. Kona Coffee farming supports Hawaiian cultural education.
We're Canada's most unique mobile bars for weddings and events, featuring vintage trucks (70+ years old) with beer draft systems on board. The vehicles require no power to operate, and their utilization of kegs and compostable cups create a more sustainable bar option!
We aim to support local businesses and breweries in all facets where possible, and help small breweries grow!
Kinsip House of Fine Spirits is a small distillery located in Bloomfield, Ontario, with a passion for using local ingredients to produce great products including our spirits, bitters, and of course, our decadent whisky maple syrup. Our handcrafted spirits are produced entirely on-site in small batches using a custom-made copper still. Life is worthy of celebrating the small moments as well as the grand. Come celebrate with us. Visit us to experience the craft and the history at our farm distillery in Prince Edward County.
Ontario’s first fully certified organic winery takes pride in growing premium grapes using only environmentally sound practices.
Owner Jens Gemmrich believes in working in harmony with nature by trying to establish a balanced environment both in the vineyard as well as in the winemaking process. He lovingly cares for this unique family farm in the heart of Niagara-on-the-Lake.
Ocala Winery is a family owned and operated and it is the first farm winery in Durham Region started from 1991. Because our unique geographic landform is above The Oak Ridge Moraine, Ocala Orchard is the only place to grow the hardy variety grapes in Durham Region. We grow red and white hardy varieties grapes, pears, plums and more than 20 varieties of apples.
Winery and Orchard most operations based on hand craft such as hand pick fruits, hand craft wines also hand corks, hand labeling. We provide true raw fruit flavor into wines for people to get more fruit wines choices. We have apple, pear, plum, rhubarb, blueberry, cherry and red and white wines.