Toronto Underground Market’s big debut (Image: Caroline Aksich)
After much anticipation, 1,500 of Toronto’s keenest foodies filled the Evergreen Brick Works this Saturday for the inaugural edition of the Toronto Underground Market. As the sun set, they snacked on crisps and dumplings, sipped local wines, gorged on beef and pork sliders and downed wholesome Ontario microbrews and locally roasted coffee. Some TUMers even shimmied to the music, all while 25 vendors cooked their faces off trying to keep up with the demand (it was an honourable defeat). The vibe was decidedly amusement park, with smiles all around and lineups snaking around corners.
Inspired by the epic all-night food raves in San Francisco, organizer Hassel Aviles set out to give home cooks—and professionals like Guy Rawlings—the opportunity to strut their stuff. By paying a $150 admission fee, vendors were given a table and access to a commercial kitchen, allowing them to get past public health impediments. Has Toronto’s long history of red tape come to an end? Probably not. But Torontonians are learning that there are always ways to get creative with the rules.
<strong>Comida del Pueblo’</strong>s grilled cheese—refried black beans, vegetarian tinga and cheddar cheese sandwiched between slices of jalapeño corn bread and topped with sour cream, guacamole and cilantro—was a huge hit, although a little hard to eat (the corn bread crumbled under pressure, but that didn’t stop people from eating up every last morsel). With any luck, this sandwich, along with their South American take on bánh mì, should be appearing at a food truck near you before long.
Comida del Pueblo’s grilled cheese—refried black beans, vegetarian tinga and cheddar cheese sandwiched between slices of jalapeño corn bread and topped with sour cream, guacamole and cilantro—was a huge hit, although a little hard to eat (the corn bread crumbled under pressure, but that didn’t stop people from eating up every last morsel). With any luck, this sandwich, along with their South American take on bánh mì, should be appearing at a food truck near you before long.
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(Image: Caroline Aksich)
<strong>The Beech Tree</strong> is a pub with a logo, a full menu and mood lighting. The fact that it’s lacking four walls and a roof doesn’t seem to be holding it back one bit. By 9:30 it had nearly sold out of everything.
The Beech Tree is a pub with a logo, a full menu and mood lighting. The fact that it’s lacking four walls and a roof doesn’t seem to be holding it back one bit. By 9:30 it had nearly sold out of everything.
Here, five golden eggs (the annatto seeds give it that golden colour) are accompanied by banana ketchup and toasted-rice sweet-and-sour sauce, served on a paper-thin sheaf of pine folded into the shape of a banana leaf from <strong><a href="http://bistrofilipino.com/">Bistro Filipino</a></strong>.
Here, five golden eggs (the annatto seeds give it that golden colour) are accompanied by banana ketchup and toasted-rice sweet-and-sour sauce, served on a paper-thin sheaf of pine folded into the shape of a banana leaf from Bistro Filipino.
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(Image: Caroline Aksich)
Rumours abounded throughout the market about <strong><a href="http://bistrofilipino.com/">Bistro Filipino’</a></strong>s deep-fried quail eggs.
Competitor number two: The Coco Bun, jerk chicken thigh in a sesame-seed coco bun with fresh apple coleslaw.
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(Image: Caroline Aksich)
Competitor number one: The Frikadelle, a Danish pork meatball with nutmeg and milk, served with duck fat–braised red cabbage and remoulade and garnished with crispy onions and homemade pickles.
Competitor number one: The Frikadelle, a Danish pork meatball with nutmeg and milk, served with duck fat–braised red cabbage and remoulade and garnished with crispy onions and homemade pickles.
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(Image: Caroline Aksich)
Long-time friends and co-workers <strong>Steve Bertram</strong> and <strong>Derrick Payton</strong> decided to have a sandwich showdown. Steve’s Danish sandwich was inspired by the 10 years he spent living and cooking in Copenhagen, while Derrick’s was inspired by a dream and his grandma (bless!).
Long-time friends and co-workers Steve Bertram and Derrick Payton decided to have a sandwich showdown. Steve’s Danish sandwich was inspired by the 10 years he spent living and cooking in Copenhagen, while Derrick’s was inspired by a dream and his grandma (bless!).
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(Image: Caroline Aksich)
<strong>Andrew Richmond</strong> is the design director at OneMethod, the chef of <a href="http://www.torontolife.com/daily/daily-dish/opening-daily-dish/2011/07/11/introducing-la-carnita/">roving pop-up <strong>La Carnita</strong></a> and the husband of TUM organizer Hassel Aviles. Here, he served up some mean tacos with such speed that we couldn’t catch him on camera. La Carnita had a 45-minute wait—at minimum!—well into the night.
Andrew Richmond is the design director at OneMethod, the chef of roving pop-up La Carnita and the husband of TUM organizer Hassel Aviles. Here, he served up some mean tacos with such speed that we couldn’t catch him on camera. La Carnita had a 45-minute wait—at minimum!—well into the night.
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(Image: Caroline Aksich)
<strong><a href="http://www.bigsmokecoffee.ca/">Big Smoke Coffee Company</a></strong> doesn’t usually do food (normally they’re strictly into micro-roasting coffee), but they decided to showcase how java isn’t just for drinking. Their coffee-marinated pork-belly slider with Brazilian inspired fixings was much sought after.
Big Smoke Coffee Company doesn’t usually do food (normally they’re strictly into micro-roasting coffee), but they decided to showcase how java isn’t just for drinking. Their coffee-marinated pork-belly slider with Brazilian inspired fixings was much sought after.
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(Image: Caroline Aksich)
Even Allen’s business cards had a charming DIY feel to them.
Even Allen’s business cards had a charming DIY feel to them.
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(Image: Caroline Aksich)
<strong>Wes Allen</strong> is a spice chemist who likes to dabble in global flavours. His spice roster on Saturday included curry powder, Ethiopian berbere mixture, Chinese five-spice powder and garam masala. $3.
Wes Allen is a spice chemist who likes to dabble in global flavours. His spice roster on Saturday included curry powder, Ethiopian berbere mixture, Chinese five-spice powder and garam masala. $3.
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(Image: Caroline Aksich)
<strong>Les Amis D’Oeuf,</strong> a team made up of three 20-somethings, served up fried bacon and egg dumplings. These self-described “kids” apparently have no real interest in opening a more permanent egg-focused endeavour, but they were having a heck of a good time at the market. What we loved most about these little delights (the dumplings, not the people) was how the yolk ran once you bit into them.
Les Amis D’Oeuf, a team made up of three 20-somethings, served up fried bacon and egg dumplings. These self-described “kids” apparently have no real interest in opening a more permanent egg-focused endeavour, but they were having a heck of a good time at the market. What we loved most about these little delights (the dumplings, not the people) was how the yolk ran once you bit into them.
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(Image: Caroline Aksich)
<strong>Guy Rawlings,</strong> whose simple yet inventive food made a splash when he worked the stoves at <strong>Brockton General,</strong> was selling unpasteurized mustard in three flavours: hot, super hot and grape ($5).
Guy Rawlings, whose simple yet inventive food made a splash when he worked the stoves at Brockton General, was selling unpasteurized mustard in three flavours: hot, super hot and grape ($5).
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(Image: Caroline Aksich)
<strong>Jessica Brooks</strong> of <strong><a href="http://tartina.ca/">Tartina’</a></strong>s cute three-bite tarts were available in coconut cream or Dutch apple caramel ($2.75).
Jessica Brooks of Tartina’s cute three-bite tarts were available in coconut cream or Dutch apple caramel ($2.75).
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(Image: Caroline Aksich)
<strong>Liora Ipsum,</strong> the woman behind the Picnic Society, served some of the more creative lemonades in the city, including a refreshing watermelon and basil number. The only thing missing was an ounce of vodka. Next up for Ipsum? Pre-packaged picnic baskets and a breakfast-in-bed delivery service.
Liora Ipsum, the woman behind the Picnic Society, served some of the more creative lemonades in the city, including a refreshing watermelon and basil number. The only thing missing was an ounce of vodka. Next up for Ipsum? Pre-packaged picnic baskets and a breakfast-in-bed delivery service.
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(Image: Caroline Aksich)
<strong>Shi-Naki’</strong>s pulled pork quesadilla with buffalo mozzarella and salsa verde.
<strong><a href="http://titaflips.com/">Tita Flips</a></strong> is a family business that started 30 years ago in the Philippines. Luckily for us, they brought their garlic peanuts (along with a slew of other scrumptious secret family recipes) to Toronto. <strong>Diona Joyce’</strong>s ukoys—shrimp fritters with pumpkin squash, corn and sprouts—were selling faster than she could fry them up.
Tita Flips is a family business that started 30 years ago in the Philippines. Luckily for us, they brought their garlic peanuts (along with a slew of other scrumptious secret family recipes) to Toronto. Diona Joyce’s ukoys—shrimp fritters with pumpkin squash, corn and sprouts—were selling faster than she could fry them up.
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(Image: Caroline Aksich)
TUM tried to tread lightly on the earth. The plates and cutlery were all biodegradable and bottled water was nowhere to be seen. And although hydration was encouraged, most diners opted to quench their thirst at one of the four microbrew stands (<strong>Amsterdam, Beau’s, Flying Monkeys</strong> and <strong>Stonehammer</strong>).
TUM tried to tread lightly on the earth. The plates and cutlery were all biodegradable and bottled water was nowhere to be seen. And although hydration was encouraged, most diners opted to quench their thirst at one of the four microbrew stands (Amsterdam, Beau’s, Flying Monkeys and Stonehammer).
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(Image: Caroline Aksich)
Chicken and smoked cheddar spring rolls with house ketchup and barbecue sauce by the <strong><a href="http://leatexpress.com/">L-Eat Catering.</a></strong> For those hankering to get some of their canned goods post-market, L-Eat is one of the few vendors with permanent lodgings (located at Adelaide and Brant).
Chicken and smoked cheddar spring rolls with house ketchup and barbecue sauce by the L-Eat Catering. For those hankering to get some of their canned goods post-market, L-Eat is one of the few vendors with permanent lodgings (located at Adelaide and Brant).
The crisps came in three flavours at <strong><a href="http://nicebakeshop.blogspot.com/">Nice Bake Shop:</a></strong> sea salt; thyme and cracked pepper; and rosemary, garlic and sea salt. When <strong>Deirdre Crampton</strong> and her hubby moved back to Canada from the U.K. (where she operated a bakery out of her home), she longed for good old-fashioned—and greasy—English crisps.
The crisps came in three flavours at Nice Bake Shop: sea salt; thyme and cracked pepper; and rosemary, garlic and sea salt. When Deirdre Crampton and her hubby moved back to Canada from the U.K. (where she operated a bakery out of her home), she longed for good old-fashioned—and greasy—English crisps.
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(Image: Caroline Aksich)
<strong>Katrina’</strong>s macarons ($1.75) came in five flavours: vanilla bean, maple pecan, raspberry, lemon mascarpone and salted caramel.
Katrina’s macarons ($1.75) came in five flavours: vanilla bean, maple pecan, raspberry, lemon mascarpone and salted caramel.
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(Image: Caroline Aksich)
<strong>Albert Tan’</strong>s savoury take on the ice cream sandwich is the sort of thing you might expect to find on the dessert round of <em>Iron Chef’</em>s <a href="http://www.youtube.com/watch?v=RG-lbi3ES30">salmon battle.</a> Is it a dessert? An app? A snack? An amuse-bouche? Who knows? But how can a marriage between smoked salmon, lemon rind, cream cheese ice cream and a lemon dill cookie ($4) be a bad thing?
Albert Tan’s savoury take on the ice cream sandwich is the sort of thing you might expect to find on the dessert round of Iron Chef’s salmon battle. Is it a dessert? An app? A snack? An amuse-bouche? Who knows? But how can a marriage between smoked salmon, lemon rind, cream cheese ice cream and a lemon dill cookie ($4) be a bad thing?
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(Image: Caroline Aksich)
The Brick Works were packed for Toronto Underground Market’s debut
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/toronto-underground-market-2/&title=At last weekend’s Toronto Underground Market, 25 food vendors got creative with the rules&picture=https://torontolife.com/wp-content/uploads/2011/09/toronto-underground-market-1-intro-624x288.jpg&description=[caption id="attachment_92598" align="aligncenter" width="656" caption="Toronto Underground Market’s big debut (Image: Caroline Aksich)"][/caption]
After much anticipation, 1,500 of Toronto’s keenest foodies filled the Evergreen Brick Works this Saturday for the inaugural edition of the Toronto Underground Market. As the sun set, they snacked on crisps and dumplings, sipped local wines, gorged on beef and pork sliders and downed wholesome Ontario microbrews and locally roasted coffee. Some TUMers even shimmied to the music, all while 25 vendors cooked their faces off trying to keep up with the demand (it was an honourable defeat). The vibe was decidedly amusement park, with smiles all around and lineups snaking around corners.
Inspired by the epic all-night food raves in San Francisco, organizer Hassel Aviles set out to give home cooks—and professionals like Guy Rawlings—the opportunity to strut their stuff. By paying a $150 admission fee, vendors were given a table and access to a commercial kitchen, allowing them to get past public health impediments. Has Toronto’s long history of red tape come to an end? Probably not. But Torontonians are learning that there are always ways to get creative with the rules.
Check out our tour of the event »
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No pic’s of Popover Girl. : (
pictures of all vendors and their stalls would have been better than just pics of food& a select few vendors. afterall all of them worked really hard to make this a success
So is this going to be happening every weekend?
And yeah, the food looks great! Would have loved to hear/see more about the food :) But the article was very interesting – thx! :)
Gopal – you didn’t happen to be a vendor at TUM perhaps? I’m sure everyone there worked hard to make it a success, but when it comes to any photo layout, a variety of shots makes things more interesting. This article is about TUM event and the different foods – not about making sure all the vendors get in the magazine. Didn’t get to go, but I love taking shots of my food and some of those in the layout make me really want to go. Too bad it’s sold out again…
When’s the next one?
How is this “underground”?
Hey, put a date on these articles.