Gallery: the fifth annual Brewers Plate brought Ontario craft brewers together with Toronto chefs
Gallery: the fifth annual Brewers Plate brought Ontario craft brewers together with Toronto chefs
(Image: Safa Jinje)
Av Atikian (Jam Café) boxing up his wild boar meatball and elk flank steak (the animals were raised just outside Toronto) on a bed of root vegetables and oyster mushrooms. The glaze was made with Nickel Brook’s Maple Porter
Tamales from Chris McDonald of Cava
Karen Vaz (The Rebel House) dishing up wild mushroom and smoked cheddar arancini with a carrot Black Oak Pale Ale beure blanc
John Robertson’s (Big Carrot) spelt and walnut vegetarian “meatball,” with queso fresco and coriander sprouts. It was served with a selection of beers chosen by Mill St.’s Steve Abrams
Wanda’s bite-sized sour cherry pie
Arlene Dickinson (of Dragon’s Den fame) with Jamie Kennedy (this year’s event patron)
Michael Smith’s (Gladstone) banh mi of venison liver pâté, mortadella and roast pork shoulder, served on a Denison’s Weissbier bun (the little sandwiches were gone before you could say Denison’s Weissbier bun). For those too late to indulge in Smith’s take on banh mi, Smith offered up some sweet condolences in the form of purple carrot cake.
Keriwa’s molasses– and Great Lakes Porter–braised Berkshire pork shoulder with celeriac puree and sapphire herb oil, adorned with a julienned apple and parsley salad
Aaron Joseph Bear Robe of Keriwa Café teamed up with the Great Lakes Brewing Company
Ricotta gnudi and beer cheese fondue. Mark Cutrara used Grand River Brewing’s Curmudgeon IPA in the cheese sauce
Meat man Mark Cutrara of Cowbell sporting a Hooked t-shirt
Magical Catering’s five grain salad on a round of beet
Applewood Farm Winery’s raspberry and apple hard ciders
2010 iced cider from Applewood Farm Winery
Buddha Dog is a veteran at the Brewer’s Plate (this is their fifth go at the event). When asked what beer paired best with his Mexican-inspired dog, owner Andrew Mackenzie answered, “It goes best with beer.”
LPK Culinary Groove’s spicy peanut butter chocolate lollipops
Brook Kavanagh’s five game bird ballantine—squab stuffed in a guinea hen stuffed in a partridge stuffed in a pheasant stuffed into a goose thigh—served on a bed of toasted barley and hen-of-the-woods risotto and garnished with foraged greens (trout lilies, wood sorrel and wild leeks)
Brook Kavanagh of La Palette was teamed up with Beau’s All Natural Brewing Company. Kavanagh made the sauce—a game bird stock reduction—with Beau’s experimental fruit beer, Mates with Dates
Ben Lewis of Presidential Gourmet braised this Ontario lamb with Railway City Brewing’s Dead Elephant Ale
For the Brewer’s Plate, Chrystal Porter of ChocoSol whipped up floats of Black Oak Nut Brown beer with chocolate ice cream
Merchants of Green Coffee roasting some beans on the spot. The MGC were also selling coffee trees for $10 to support the Jane Goodall Institute
Chef-and-owner of Vert Catering Pedro Dos Santos
Vert Catering’s parsnip bacon soup in an edible pastry cup, accented with micro greens
Michael Abbott and Matt Dunbar of Grapevine Catering were teamed up with Steam Whistle, whose reps were keeping them “lubricated”
Grapevine Catering’s morel and sweet pea tarragon crepes on a bed of watercress salad
Lora Kirk of Ruby Watchco used Wellington’s Iron Duke Strong Ale to braise the rabbit for this one-bite morsel. Each slice of Ace baguette was slathered with rabbit liver parfait and then topped with a rabbit, heirloom carrot and golden beet slaw with a mustard orange dressing
Wellington Brewery had two brews on the go: Iron Duke Strong Ale and Special Pale Ale
Monforte Dairy’s water buffalo taleggio (a washed rind and smear-ripened Italian cheese) served on Evelyn’s Crackers
Brad Long (Café Belong) served up a hearty venison and root vegetable stew on a buttermilk biscuit, garnished with garlic aioli and micro arugula. Long teamed up with Muskoka Brewery, which was featuring its new seasonal beer, Spring Oddity. The crisp juniper berry aftertaste of the spring brew married well with the rich stew
On Wednesday, 450 Torontonians gathered at Roy Thomson Hall for the fifth annual Brewers Plate, a fundraiser that celebrates the marriage of sustainable food and Southern Ontario craft beers. Each year, Brewer’s Plate raises money to benefit a Toronto-area initiative in the food and farming sectors. This year, the beneficiary was Green Thumbs Growing Kids, an innovative program that seeks to reconnect urban youth to their food through a variety of garden-based programs. There were a total of 47 serving stations offering up a springtime feast that featured in-season, locally produced ingredients. Each chef was teamed up with a craft brewery; some made dishes that paired well with their partner brew, while the more intrepid chefs featured beer as a key ingredient in their dishes. In all, a dozen chefs were in attendance (including Lora Kirk of Ruby Watchco, Aaron Joseph Bear Robe of Keriwa Cafe and Brook Kavanagh of La Palette), along with 21 craft breweries (Wellington, Great Lakes, Beau’s) and 11 other food producers (Wanda’s Pie in the Sky, Buddha Dog, Monforte Dairy).
Check out the dishes and featured beers in our gallery »
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- Av Atikian (Jam Café) boxing up his wild boar meatball and elk flank steak (the animals were raised just outside Toronto) on a bed of root vegetables and oyster mushrooms. The glaze was made with Nickel Brook’s Maple Porter
- Brewers Plate 2012
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- Tamales from Chris McDonald of Cava
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- Karen Vaz (The Rebel House) dishing up wild mushroom and smoked cheddar arancini with a carrot Black Oak Pale Ale beure blanc
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- John Robertson’s (Big Carrot) spelt and walnut vegetarian “meatball,” with queso fresco and coriander sprouts. It was served with a selection of beers chosen by Mill St.’s Steve Abrams
- Brewers Plate 2012
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- Wanda’s bite-sized sour cherry pie
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- Arlene Dickinson (of <em>Dragon’s Den</em> fame) with Jamie Kennedy (this year’s event patron)
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- Michael Smith’s (Gladstone) banh mi of venison liver pâté, mortadella and roast pork shoulder, served on a Denison’s Weissbier bun (the little sandwiches were gone before you could say Denison’s Weissbier bun). For those too late to indulge in Smith’s take on banh mi, Smith offered up some sweet condolences in the form of purple carrot cake.
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- Keriwa’s molasses– and Great Lakes Porter–braised Berkshire pork shoulder with celeriac puree and sapphire herb oil, adorned with a julienned apple and parsley salad
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- Aaron Joseph Bear Robe of Keriwa Café teamed up with the Great Lakes Brewing Company
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- Ricotta gnudi and beer cheese fondue. Mark Cutrara used Grand River Brewing’s Curmudgeon IPA in the cheese sauce
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- Meat man Mark Cutrara of Cowbell sporting a Hooked t-shirt
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- Magical Catering’s five grain salad on a round of beet
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- Applewood Farm Winery’s raspberry and apple hard ciders
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- 2010 iced cider from Applewood Farm Winery
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- Buddha Dog is a veteran at the Brewer’s Plate (this is their fifth go at the event). When asked what beer paired best with his Mexican-inspired dog, owner Andrew Mackenzie answered, “It goes best with beer.”
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- LPK Culinary Groove’s spicy peanut butter chocolate lollipops
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- Brook Kavanagh’s five game bird ballantine—squab stuffed in a guinea hen stuffed in a partridge stuffed in a pheasant stuffed into a goose thigh—served on a bed of toasted barley and hen-of-the-woods risotto and garnished with foraged greens (trout lilies, wood sorrel and wild leeks)
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- Brook Kavanagh of La Palette was teamed up with Beau’s All Natural Brewing Company. Kavanagh made the sauce—a game bird stock reduction—with Beau’s experimental fruit beer, Mates with Dates
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- Ben Lewis of Presidential Gourmet braised this Ontario lamb with Railway City Brewing’s Dead Elephant Ale
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- For the Brewer’s Plate, Chrystal Porter of ChocoSol whipped up floats of Black Oak Nut Brown beer with chocolate ice cream
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- Merchants of Green Coffee roasting some beans on the spot. The MGC were also selling coffee trees for $10 to support the Jane Goodall Institute
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- Chef-and-owner of Vert Catering Pedro Dos Santos
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- Vert Catering’s parsnip bacon soup in an edible pastry cup, accented with micro greens
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- Michael Abbott and Matt Dunbar of Grapevine Catering were teamed up with Steam Whistle, whose reps were keeping them “lubricated”
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- Grapevine Catering’s morel and sweet pea tarragon crepes on a bed of watercress salad
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- Lora Kirk of Ruby Watchco used Wellington’s Iron Duke Strong Ale to braise the rabbit for this one-bite morsel. Each slice of Ace baguette was slathered with rabbit liver parfait and then topped with a rabbit, heirloom carrot and golden beet slaw with a mustard orange dressing
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- Wellington Brewery had two brews on the go: Iron Duke Strong Ale and Special Pale Ale
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- Monforte Dairy’s water buffalo taleggio (a washed rind and smear-ripened Italian cheese) served on Evelyn’s Crackers
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- Brad Long (Café Belong) served up a hearty venison and root vegetable stew on a buttermilk biscuit, garnished with garlic aioli and micro arugula. Long teamed up with Muskoka Brewery, which was featuring its new seasonal beer, Spring Oddity. The crisp juniper berry aftertaste of the spring brew married well with the rich stew
- Brewers Plate 2012
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/brewers-plate-2/&title=Gallery: the fifth annual Brewers Plate brought Ontario craft brewers together with Toronto chefs&picture=https://cdn.torontolife.com/wp-content/uploads/2012/04/apr12BrewersPlate_intro.jpg&description=[caption id="attachment_132947" align="aligncenter" width="624"] (Image: Safa Jinje)[/caption]
On Wednesday, 450 Torontonians gathered at Roy Thomson Hall for the fifth annual Brewers Plate, a fundraiser that celebrates the marriage of sustainable food and Southern Ontario craft beers. Each year, Brewer’s Plate raises money to benefit a Toronto-area initiative in the food and farming sectors. This year, the beneficiary was Green Thumbs Growing Kids, an innovative program that seeks to reconnect urban youth to their food through a variety of garden-based programs. There were a total of 47 serving stations offering up a springtime feast that featured in-season, locally produced ingredients. Each chef was teamed up with a craft brewery; some made dishes that paired well with their partner brew, while the more intrepid chefs featured beer as a key ingredient in their dishes. In all, a dozen chefs were in attendance (including Lora Kirk of Ruby Watchco, Aaron Joseph Bear Robe of Keriwa Cafe and Brook Kavanagh of La Palette), along with 21 craft breweries (Wellington, Great Lakes, Beau’s) and 11 other food producers (Wanda’s Pie in the Sky, Buddha Dog, Monforte Dairy).
Check out the dishes and featured beers in our gallery »
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