I shared a lot of great conversation around food and what is happening in our city this week. It`s a fascinating time in food and there`s a lot of great support for local and (or) sustainable foods across our city.
The Royal York Hotel made news over the last few years with their apiary. They have an entire colony of bees on their roof which are tended for honey. There are more than 40,000 of natures farmers working the roof to provide a sweet taste for guests in the hotel (which also features a high tea).
Vertical Restaurant announced (last summer) that they would begin to grow many of their own ingredients in Stouffville. Chef Tawfik Shehata tends his garden and fuses many of the ingredients into the daily menu.
Chef Martin Kouprie of Pangea is an active scuba diver who is an active supporter of sustainable food. Their website features a list of local partnerships (check these out here). The list includes many food heroes in our province (foragers, cheese makers, farmers) and their products frequently appear on the menu. Chef had also supported local wine by implementing a no-corkage policy on Ontario Wine (I believe this is still in place as a permanent policy).
Mark Cutrara (Cowbell) features farmers and artists on his website and specializes in nose-to-tail preparation of local harvest. Much (of not all) of their food is butchered in-house and offers courses in the art of butchery and their approach to food.
It`s an exciting time to be involved in food across this city – any favourite gems out there?
There`s a lot of great stuff happening around our city – these are 3 powerful examples of how exciting is becoming with it`s approaches and connections to local food and it`s producers.