Chef, Producer and Ingredient Notes for Picnic 2009

Legend: Chef/Restaurant  •  Producer  •  Cuisine

Local Kitchen showcases the flavours of Mexico with Fred DeMartines’s delectable Tamworth pig.

Seasonal produce shines as Victor and Kawartha Ecological Growers join forces to present a taste of Central South America.

Future Seafoods’ Lake Trout served up by Oyster Boy represents our home and native land, Canada.

Ancaster Old Mill takes you to Korea, using Walden Farm’s naturally raised full-flavoured beef.

Sabrosito prepares an organic calabasa squash stew topped with local queso fresco.

Palais Royale boasts flavours of Northern India with skewered Makhani Fenwood Farm chicken and apricot preserve.

Quince Restaurant prepares Burkfield Farm and Food Cycle’s Tamworth pork and local vegetables honouring the flavours of Indonesia.

Amuse Restaurant shares August’s Harvest’s foraged Saskatoon berries, one of Slow Food Canada’s significant Ark of Taste ingredients.

SOMA Chocolate Makers entertains the gifts of Canadian wild fruit foraged by Forbes Wild Food Foods.

Evelyn’s Crackers showcases the nutty in depth flavour of CIPM’s Red Fife Wheat and rhubarb with offerings from Georgia of Eastern Europe.

Langdon Hall masterfully prepares Lyle Reneker’s elk reminiscent of all things Canadian.

Pingue’s buttery proscuitto made with Fred Demartines’s local Ontario Tamworth pork will take you back to Italy.

Zucca creates pillows of gnocchi made with CIPM’s Red Fife Wheat.

Viva Tastings offers Morrocan-inspired vegetarian delights with ingredients from Sovereign Farms.

Kobo Restaurant teams up with Kuramoto Farm offering Japanese vegetarian crepes filled with seafood, octopus mountain yam and shiitake mushrooms.

Pangaea graces us with Cookstown Greens’s heirloom vegetables embracing the culinary fashions of Yemen.

Angelo Bean showcases Fred Demartines’s Tamworth pigs.

Scotch Mountain’s sweetbreads are celebrated by Sûrkl’s Argentinean Empanadas.

The Drake Hotel showcases Mexico’s culinary roots with Akiwenzie’s smoked white fish from Georgian Bay.

Real Food For Real Kids connects with Everdale Farm’s root vegetables with hints of North Africa.

Hearty Catering serves up an Armenian Toopic using coloured beans grown by Ferguson Bros.

Veritas partners with Pilar Cabreras Arroyo, highlighting flavours of sustainable Oaxaca, Mexico with Texas Longhorn wild beef from Y U Ranch.

Amuse-Bouche’s sweet dessert will transport you to the Caribbean with ingredients from Matchbox Garden and Seed Co.

Bizjak’s apples come alive when masterfully prepared Canadian-style by Artisanale

The Healthy Butcher warms hearts with fricassee of Everspring Farms guinea fowl.

Goed Eten creates memories with heavenly Belgian waffles, made with CIPM’s organic spelt.

reds bistro unites us with Eastern Europe with organic heirloom vegetarian delights from The New Farm.

The Air Canada Centre pays tribute to its country’s roots with ingredients from Upper Canada Cheese.

Torito expresses flavours of South America with sumptuous naturally raised meat from Blue Haven Farm.

Allen’s celebrates hearty Ontario-raised wild boar.

Cumbrae’s full flavoured grass-fed beef receives special treatment by Canoe.

Allen’s celebrates South Asia with Scotch Mountain Meats’ naturally raised and open pastured wild boar.

Canoe gives Cumbrae’s meat special treatment, Argentinean style, preparing Beef Asado tip to tail.

Chocosol pairs their deep dark Mexican raw chocolate with Fifth Town’s creamy and pure sheep’s milk cheese on traditionally made tortillas.

Provenance deliciously embraces Canada partnering with Mountain Lake Bison Range.

Vertical teams up with Rising Star Farm and tantalizes taste buds with Moroccan inspired braised lamb on red fife wheat buns, topped with chermoula and miner’s lettuce.

From field to table, FoodShare illustrates food has power as they partner with Norfolk Fruit Growers, taking Torontonians to the Caribbean with their apple dish.

The Ontario Cheese Society offers traditional artisan cheese, made by small-scale producers using fresh, whole, local ingredients.

Cava enlightens palates with flavours of Mexico using huitlacoche, courtesy of Kawartha Ecological Growers.

All the Best Fine Foods whets appetites with their fresh vegetarian crepe of the Philippines, Lumpia Hubad, utilizing organically grown ingredients from HOPE Eco Farms.

The Stop Community Food Centre will have you revel in The New Farm’s heirloom organic vegetables, with mouth watering bites inspired by Colombia’s culinary traditions.

The ROM’s Food Studio joins forces with the Stoddart Family Farm, enchanting us with fare of South East Asia.

C5 entices our senses with lamb cooked on the open fire with Middle Eastern influences, using ingredients from Wildfire Organics.

The Art Gallery of Ontario’s FRANK Restaurant partners with Feast of Fields, bringing us scrumptious treats of Eastern Europe.

Ok Sun Food Company captivates audiences with their Korean inspired tofu and Fun Guy Farms mushroom dish.

Jamie Kennedy Kitchens takes us on a journey to South Asia with heavenly offerings using ingredients from HOPE Eco Farms.

Chez Vous Dining partners with Kawartha Ecological Growers delighting us with the essence of Eastern Europe.

Epic at The Fairmont Royal York pays homage to classic Canadian ingredients with their rooftop honey ice cream made with Organic Meadow velvety, rich ice cream served with Canadian Rye Whiskey Marinated Ontario Blueberries in a Brandy Snap Basket.

Brick Street Breads bake up delectable delights showcasing Cherry Lane’s peaches from Ontario’s Own.

Niagara Street Café and The Harbord Room unite to create fare inspired by central South America with gourmet produce from Kestrel Farms.

Table 17 salutes Canada with a mouth-watering dish using Barrie Hill Farms’ blueberries.

Queen and Beaver team up with CIPM celebrating the cuisine of Canada.

Xococava creates heavenly sorbet made with plush German plums from Warner’s Farm.

Artisanale will be serving a Middle Eastern Koulaj stuffed with Bizjak Farm peaches and fresh cheese.

Bernardin preserves the delicious organic gifts of P and H Farms with hints of the Caribbean.

Crush Wine Bar partners with Warner’s Farm delivering delicious local fruit of the season.

Cowbell whets our appetite South American style, with sumptuous naturally raised meat provided by Jim Giggie.

La Palette delivers flavours of South America with fruits of Lincoln Line Orchards.

Globe Bistro creates delicious memories with their Eastern European fare with ingredients from Honey Wagon Farm.

Mildred’s Temple Kitchen creates a religious experience with their South Asian Round Plains Plantation sweet potato dish.

Loïc Gourmet showcases Warner’s Farm German plums with their delicious Eastern European dish.

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