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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).

Louianna olive oil, polenta and mushroom croquettes from Fabio Bondi and Ravine Vineyard’s Sand and Gravel Redcoat
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
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
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
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
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
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
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

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