Gallery: Susur Lee, Michael Stadtländer and other notable Toronto chefs prepare soups of all kinds at Soupstock 2012
Gallery: Susur Lee, Michael Stadtländer and other notable Toronto chefs prepare soups of all kinds at Soupstock 2012
An estimated 40,000 soup-seeking revellers and 200 chefs traveled to Woodbine Park last weekend to attend Soupstock 2012, the one-day culinary protest festival designed to raise awareness for the fight against the proposed mega-quarry in the Township of Melancthon. Building on the momentum generated from last year’s Foodstock, the Canadian Chef’s Congress and the David Suzuki Foundation convened the weekend’s festivities. Regardless of political affiliation, the sheer magnitude of the event was impressive: it’s a rare occasion that offers that many big-name city chefs (and, for that matter, that much soup).
Over 11,700 pounds of product were donated to create tens of thousands of litres of delicious bowls of warming goodness. Our favourites included a delightful take from Pizzeria Libretto that replicated the taste of a pepperoni pizza pie and an innovative dehydrated offering from Ursa that involved six days of skillful preparation. There were also quirky concoctions from Nick Liu of soon-to-open GwaiLo and Keriwa’s Aaron Joseph Bear Robe, and, of course, a whole range of more traditional fare to appease the purists.
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- A soup-seeker drinking his fill straight from the ladel.
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- The trio served a creamy leek and potato velouté with porcini chutney, hazelnut oil and anis seeds, accompanied by a chunk of baker Jeff Connell’s sourdough.
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- Woodlot’s David Haman teamed up with Chris Dardarian and Robbie Hojilla of The Bellevue.
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- While the dehydrated offering from Ursa looked processed, it actually took six days to make the individual powders that went into the final product. Sharky-Pearce blended powdered organic miso, porcini, cabbage, carrot, parsnip and onions together to create a soup that could be prepared on the spot.
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- Ursa’s Jacob Sharky-Pearce and co.
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- Tutti Matti’s Alida Soloman served three soups: pear, pumpkin and parsnips. All from Boot Farms.
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- Chef Susur Lee prepared 200 litres of hot and sour broth that he ladled in batches to the very long line of soup-seekers at his busy booth.
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- Starfish’s Patrick McMurray and Cafe Belong’s Brad Long used products donated by Forbes Wild Foods to concoct three different chowders: oyster, turkey and stuffing and clam.
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- A creamy potato leek soup with speck, squash, beets and aromatics in a chicken broth base.
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- Eigensinn Farm owner and chef Michael Stadtländer collaborated with Richard Garcia of Boston’s Chefs Collaborative.
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- The trio created an elk wedding soup, parsnip and apple soup and pasta e fagioli.
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- Dan Sanders of Earth Rosedale and Globe Restaurant joined forces with John Sinopoli of Table 17 and Ascari Enoteca
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- Anthony Rose created a thick, hearty turkey and black bean chili that he served with Evelyn’s Crackers.
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- Carl Heinrich, Ryan Donovan and Julia Ayearst of Richmond Station paired with good friends Brent Preston and Gillian Flies of The New Farms to make 240 litres of beet, cabbage and bean soup.
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- Nick Liu, of soon-to-open GwaiLo, prepared a flavourful winter melon and bacon soup using products and resources donated by Yorkshire Valley Farms and Olliffe’s Butcher Shop.
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- Lobster’s booth drew the same long snaking line ups that Rock Lobster Food Co. draws at its regular appearances at the Toronto Underground Market. Despite an appearance at the market the previous night and preparations to open a standalone restaurant on December 1, Matt Pettit enthusiastically served 2,000 bowls on the day.
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- A pepperoni soup with the same prosciutto Libretto uses on its pizzas as the base of the stock and heaps of pepperoni and San Marzano tomatoes.
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- Pizzeria Libretto chefs Rocco Agostino and Michael Bou-Younes created one of the day’s most interesting concoctions—a soup that tasted like a pizza, only without the crust.
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- The daughters of Leah Kalish (of Leah’s Bakery fame) served a raspberry fool with pumpkin and seed oatcakes. It tasted like a soupy raspberry ice cream—a refreshing change of pace for those in attendance with a sweet tooth.
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- Keriwa’s chef Aaron Joseph Bear Robe served his take on borscht: golden beet puree, pickled carrot puree, horseradish milk (set with gelatin) and “dirt” (a mixture of seeds) and finished with dill oil.
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- Hooked Seafood paired with Raw Bar’s John Pong to create a hot and sour soup with Lake Erie carp balls.
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- Hawker’s Alec Martin and owners Nicholas and Frederic Laliberté served up laksa noodle soup.
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- A hearty thick Portuguese potato stew rich with kale, collard greens and garlic and topped with cornbread croutons.
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- Gabardine’s Graham Pratt served caldo verde.
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- Frida Restaurant’s Pepe Hada shared a booth with Luis Valenzuela of Torito Tapas Bar. The pair served a soupy dish consisting of drowned crostini topped with fresh chopped carnitas (pork confit), coriander and Mexican cheese.
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- El Gastronomo Vagabundo’s photogenic Adam Hynman-Smith and Tamar Jensen doled out spicy tom yum soup—one of Hynman-Smith’s favourite dishes on the popular food truck’s rotating menu.
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- Don Don Izakaya’s Daisuke Izutsu prepared kasujiru, a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack.
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- The two restaurants’ representatives served traditional soups with a twist: Chiado offered red kidney bean with hanger steak and Salt made a leek and sunchoke soup with white truffle oil.
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- Salt’s bar manager Nick Kennedy and chef Dave Kemp joined The Emmet Ray’s Justin Van Ditzhuyzen to represent Salt Tasting Room and Chiado.
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- In a nod to sustainability, Boehmer chef Paul Boehmer made 300 litres, roughly 2,000 portions, of soup using a whole Acadian sturgeon. The result: a bouillabaisse consisting of cartilage, bone marrow and belly meat, finished with sweet root vegetables and aromatic lovage.
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- Soupstock emcees: George Stroumboulopoulos and Our Lady Peace drummer Jeremy Taggart (who also hosted Foodstock earlier this year).
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- Taboo Resort chefs Andrew Dymond and Kevin McKenna. The duo served a Muskoka smoked yellow split pea soup with 12-hour smoked pork, chopped and added to the soup at service. The bowl was finished with a maple chili oil.
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/souptock-2012/&title=Gallery: Susur Lee, Michael Stadtländer and other notable Toronto chefs prepare soups of all kinds at Soupstock 2012&picture=https://torontolife.com/wp-content/uploads/2012/10/oct12Soupstock_TABOO_intro-624x395.jpg&description=[caption id="attachment_172783" align="aligncenter" width="656"] (Image: Renée Suen)[/caption]
An estimated 40,000 soup-seeking revellers and 200 chefs traveled to Woodbine Park last weekend to attend Soupstock 2012, the one-day culinary protest festival designed to raise awareness for the fight against the proposed mega-quarry in the Township of Melancthon. Building on the momentum generated from last year’s Foodstock, the Canadian Chef’s Congress and the David Suzuki Foundation convened the weekend’s festivities. Regardless of political affiliation, the sheer magnitude of the event was impressive: it’s a rare occasion that offers that many big-name city chefs (and, for that matter, that much soup).
Over 11,700 pounds of product were donated to create tens of thousands of litres of delicious bowls of warming goodness. Our favourites included a delightful take from Pizzeria Libretto that replicated the taste of a pepperoni pizza pie and an innovative dehydrated offering from Ursa that involved six days of skillful preparation. There were also quirky concoctions from Nick Liu of soon-to-open GwaiLo and Keriwa’s Aaron Joseph Bear Robe, and, of course, a whole range of more traditional fare to appease the purists.
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