The Chefs’ Market will return in the spring—stay tuned for details.
Belgian-style waffles from Johan Maes
Potato frittata and organic greens
Chefs' Market Lunch, September 15
Fun Guy Farms shiitake mushrooms
Lunch at the Harvest Party
(Photos: Edmund Rek)
Chefs' Market Brainstorming Session
Tuesday, October 13 10am–noon
Evergreen Brick Works, 550 Bayview Ave, Toronto
For the chefs and farmers who are still in the routine of coming down every Tuesday morning, we'll be meeting one last time to gather thoughts and suggestions for the 2010 season.
From 10–11am we will have a general discussion of thoughts and experiences from buyers and producers who attended the market this year.
From 11am–noon we will sift through the comments and work on a strategy for The Chefs' Market in 2010.
This is a very casual and open session for anyone who has suggestions, or who would like to participate in the process.
Thank You!
We are very thankful to everyone who was part of the Chefs' Market.
Many thanks to the chefs who prepared the market meals: Alex (Provenance Cuisine), Andrew (Buddha Dog), Jared (Calico Catering), Johan (Petit Dejeuner), John Lee (Chippy's Fish and Chips and 3C Consulting), Jamie Kennedy (JK Kitchens) and Bashir (Global Nomads Catering).
Huge thanks to Daily Apple for providing their addicting muffins and Merchants of Green Coffee and for their early morning libations.
You wouldn't be reading this without the help of Eli and Erin, and the behind-the-scenes support of Annie and Seana of Evergreen, who have also provided the Brick Works as a venue to host the Chefs' Market.
Thank you to Lauren Baker for building the foundation for the Chefs' Market and Shelley from the Greenbelt for believing in us and providing the initial funding.
A few words cannot express enough gratitude to our vendors, who drive into the city each week after toiling in the fields, providing food grown to perfection to the most discerning of customers.
Thanks to Arlene Stein, our supporters in the local food community, our volunteers Sue, Karen and Audrey, and everyone who lent a hand when they could.
Lastly, I am truly grateful for the opportunity to be the face of the market.
Spring can't come soon enough!
Edmund Rek
Manager, The Chefs' Market
416-303-0982 /
erek@evergreen.ca
Harvest Party Recap
We had a fabulous turn out! Although the star of the show (the lamb provided by Scotch Mountain Meats) was stuck in traffic, we were able to get the fire going and all were fed for lunch. Special thanks to: Johan Maes (Petit Dejeuner), John Lee (Chippy’s), the Global Nomad Caterers, Jamie Kennedy (JK Kitchens), James Macintosh (Scotch Mountain Meats), Vicki’s Veggies, Klondyke Farm, 100 Mile Market, Forbes Wild Foods, Karen and Sue, Elizabeth Harris (who provided the grill and spit) and everyone who came down and continues to support the market and locally farmed foods.
The Kit-Gut String Band was fabulous, and Jessica from Merchants of Green Coffee was coaxed into singing Patsy Cline and brought down the house.
Upcoming Events
World Food Week at Hart House
October 16–23, 2009
Heighten your awareness and taste buds as they explore our relationship with food and what that means for our health and communities. Prepare to be provoked by a series of tastings, workshops, panel discussions and lectures addressing the issues related to food and how we can all take action in a local and effective way.
Read more (from Hart House)
Bring Food Home:
Connecting Ontario Farm and Food Networks
March 4–6, 2010 at the Kitchener Delta Hotel
"Bring food home" is a seemingly simple directive, one that immediately brings to mind a shopping cart and a family dinner table. But in the case of the upcoming conference sponsored by Sustain Ontario, FoodNet Ontario and other partners it means so much more.
Read more (from Sustain Ontario)
Call for Presentation Proposals (deadline: Oct. 19.)
CitiesAlive World Green Roof Infrastructure Congress
October 19–21 2009
FoodShare is excited to participate at CitiesAlive, the World Green Roof Infrastructure Congress taking place in Toronto.
Emerging Trends Series: Sustainable Urban Agriculture panel
Tuesday October 20, 3:15–5pm.
Read more (from Foodshare)
Submit Your Contact Info!
We are compiling a list of chefs and retailers who would like to be contacted by local farmers and producers. The Chefs' Market has been a great place to network and build contacts—help it continue! Contact us with your phone and email to be added to the list.
New Farmer/Producers
We are always adding new vendors to the market. Contact us if you are interesting in being a one time vendor, or to sign up for the season.
Delivery
100km Foods Inc. offers delivery service for the Evergreen Brick Works Chefs’ Market.
Pre-Arranged Orders with Chefs’ Market Vendors: Produce purchases pre-arranged with growers at the Chefs’ Market will be delivered at a fee of $30 per delivery (cash only). Delivery day and time to be arranged. Invoicing procedures for the order are between the buyer and the grower.
At this point deliveries are for pre-orders only.Contact Us
For more information or to reserve a vendor stall, please contact Edmund Rek at 416-303-0982 or email erek@evergreen.ca.
Evergreen Brick Works is located off of the Bayview Extension (550 Bayview Ave), between the Prince Edward Viaduct (Bloor/Danforth) and Pottery Rd.
Our thanks to the Friends of the Greenbelt Foundation for their generous support of The Chefs’ Market.