What is quickly becoming an annual tradition for Toronto foodies featured a virtual tour of the culinary regions of Southern Ontario, from Muskoka to Niagara, and all points in between.
Guests were treated to more than 71 food and beverage alcohol stations manned by some of Southern Ontario’s finest chefs who share a vision of productive food systems in tune with the natural world. Among the participating chefs were Anne Yarymowich of the AGO’s Frank restaurant, Jamie Kennedy from Jamie Kennedy Kitchens and David Garcelon from the Fairmont Royal York hotel.
In addition to hosting the annual picnic, the food program at Evergreen Brick Works is comprehensive, focusing on growing, preparing and sharing food to inspire local food action. During the summer, Evergreen hosts a weekly Saturday farmers’ market, a feature currently evolving into a winter market that will offer “great fare all year round.” Later this fall chef Brad Long will launch his newest venture Café Belong at the Brick Works to nourish staff and visitors alike with local seasonal fare.
Money raised from the picnic funds programming and children’s gardens at Slow Food Toronto and Evergreen Brick Works.
