Louianna olive oil, polenta and mushroom croquettes from Fabio Bondi and Ravine Vineyard’s Sand and Gravel Redcoat
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 Prattand 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).
Peaches and cream ice cream with heritage grain homemade waffle cone from Delight
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(Image: Caroline Aksich)
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
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
Gluten-free Kolapore Springs trout tacos from Hooked
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(Image: Caroline Aksich)
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
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
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(Image: Caroline Aksich)
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
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
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(Image: Caroline Aksich)
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
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
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(Image: Caroline Aksich)
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.
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.
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(Image: Caroline Aksich)
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
YU Ranch gave Ponzo this longhorn skull to ward off lost vegetarians.
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(Image: Caroline Aksich)
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
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
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(Image: Caroline Aksich)
Table 17 served up a pea shoot (100km Foods) and peanut salad (Kernal Peanuts) with Ontario peanut dressing