The Chefs

What does a great local feast taste like in the spring in Southern Ontario? Think of the days before we had unripe kiwis from New Zealand and bland tomatoes from Mexico. Imagine that you can eat local year-round, and the imports are selected for sustainability (selectively harvested oysters, fair trade coffee). Artisanal cheeses, fresh country breads,  fresh as smoked local fish, preserved and cold-stored veggies and fruits, sausages and roasts, stews of wild game and root vegetables, local greenhouse produce, pickles and preserves of all kinds, fruit pies, and of course, libations from our great local craft breweries, VQA wineries and  cider cellars.

Brad Long, Café Belong, Veritas, My Place
Brook Kavanagh, La Palette
Chris Klugman, Paintbox Bistro
Chris McDonald, Cava
Dan Sanders, Globe Bistro & Earth Restaurants
Howard Dubrovsky & Andres Marquez, Fonda Lola
John Robertson, The Big Carrot
Karen Vaz, Rebel House
Lora Kirk, Ruby Watchco
Michael Abbott and Matthew Dunbar, Grapevine Catering
Michael Smith, The Gladstone Hotel
Steffan Howard, Pegasus Hospitality