At this year’s Green Living Show, Toronto chefs teamed up with local suppliers
At this year’s Green Living Show, Toronto chefs teamed up with local suppliers
Toronto’s sixth annual Green Living Show kicked off last Friday at the Ex and continued through the weekend. Ecoholic Torontonians gathered en masse for the three-day event that showcased everything from locally produced coffins, for those adamant on remaining green until the bitter end, to a Miyazaki-esque solar-powered airship. The Dish hit up this year’s GLS to check out the event’s first ever Farmers Market and to snack on the Farm Fresh Fare dishes. The weekend featured a rotating cast of Toronto chefs, including The Gabardine’s Graham Pratt and Local Kitchen’s Fabio Bondi, who had partnered up with local producers like Kolapore Springs and 100km Foods to prepare tapas-sized plates ($2-$4).
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- Riverside’s LPK whipped Round Plains Plantations sweet potatoes into doughnuts that were tossed in maple sugar
- Green Living Show 2012
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- Peaches and cream ice cream with heritage grain homemade waffle cone from Delight
- Green Living Show 2012
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- Jeff Brown of Delight Chocolate crafts his ice cream with in-season fruit from Warner’s farm (located just outside of Beamsville). Luckily for us, he had some frozen peaches from last year for this cone of peaches and cream
- Green Living Show 2012
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- The hungry crowd
- Green Living Show 2012
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- Sand and Gravel Redcoat from Ravine Vineyard
- Green Living Show 2012
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- Gluten-free Kolapore Springs trout tacos from Hooked
- Green Living Show 2012
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- The Splendido folks were on site representing their new spot, The County General. Their seared pork belly sliders (Cumbrae’s pork) were served with with house-made kimchi. For those whose tastebuds required an extra jolt, there was Vicki’s Veggies XXX Habanero Hot Sauce
- Green Living Show 2012
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- Mario Pingue of Niagara Specialty Foods teamed up with DuBreton and Ravine Vineyard to prepare this simple, rustic sandwich composed of porchetta on wood-fired bread
- Green Living Show 2012
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- Local Kitchen and Bar Salumi’s Fabio Bondi teamed up with producers Fun Guy Farm and K2 Milling to make these Ontario polenta and mushroom croquettes
- Green Living Show 2012
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- The Gabardine’s Graham Pratt prepared a baby lettuce salad served with two kinds of Ontario pickerel (fresh and smoked) in a wild leek dressing. The dish was finished with a dollop of crème fraiche and some red fife bagel.
- Green Living Show 2012
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- We’re told that Louianna organic olive oil, which has a great spicy finish, has been a chef favourite on <em>Top Chef Canada</em> this season
- Green Living Show 2012
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- YU Ranch gave Ponzo this longhorn skull to ward off lost vegetarians.
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- YU Ranch provided the Texas longhorn wild beef for Albert Ponzo’s (Le Sélect) pint-sized all-beef frankfurter. The child-friendly dish was elevated by the sous-vide choucroute laced with bacon
- Green Living Show 2012
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- Table 17 served up a pea shoot (100km Foods) and peanut salad (Kernal Peanuts) with Ontario peanut dressing
- Green Living Show 2012
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/green-living-show/&title=At this year’s Green Living Show, Toronto chefs teamed up with local suppliers&picture=https://torontolife.com/wp-content/uploads/2012/04/apr12GreenLivingShow-624x380.jpg&description=[caption id="attachment_132038" align="aligncenter" width="656" caption="Louianna olive oil, polenta and mushroom croquettes from Fabio Bondi and Ravine Vineyard’s Sand and Gravel Redcoat"][/caption]
Toronto’s sixth annual Green Living Show kicked off last Friday at the Ex and continued through the weekend. Ecoholic Torontonians gathered en masse for the three-day event that showcased everything from locally produced coffins, for those adamant on remaining green until the bitter end, to a Miyazaki-esque solar-powered airship. The Dish hit up this year’s GLS to check out the event’s first ever Farmers Market and to snack on the Farm Fresh Fare dishes. The weekend featured a rotating cast of Toronto chefs, including The Gabardine’s Graham Pratt and Local Kitchen’s Fabio Bondi, who had partnered up with local producers like Kolapore Springs and 100km Foods to prepare tapas-sized plates ($2-$4).
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