TORONTO — Food fans were treated to a plethora of savoury delights at this year’s Taste of Toronto, which took place this weekend at the Garrison Common at Fork York grounds.
In addition to a selection of food and drink offerings, consumers were treated to a slate of professional cooking classes, wine tastings, and educational food workshops. One of the highlights of the three-day food fest was the class led by celebrity chef Mark McEwan who showed approximately 40 people how to make mouthwatering risotto with mushrooms and shaved truffle from scratch.
Among some of the restaurants participating this year were Richmond Station, which offered patrons its infamous melt-in-your-mouth burgers; Rasa sampled lamb skewers and brussels sprouts; Carver, which highlighted its porchetta sandwich while Fat Pasha served up its famous hummus, partnered with fresh pita breads.
The Art of Nova Scotia showcased its handcrafted jams featuring honey as a large part of its jam base instead of water.
The festival continued through the weekend with Teddy Corrado, executive chef of the Drake, serving family friendly mac-and-cheese to lucky patrons and infamous dessert wizard David Chow capped the weekend off with banana foster trifles to rave reviews.
