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.
The term for a bee-keeping zone is apiary, but otherwise love this piece. An aviary is for birds. Peace.
Marnie,
good catch and you are absolutely right – correction made 🙂 Peace too!
I can’t seem to read the rest of the article and would love to…
“There`s a lot of great stuff happening around our city – these are 3 powerful examples of” is the last sentence.
SO many great projects happening around town! Niagara St. Cafe, Harbord Room, Cava, Amuse Bouche, Frank, Provenance Regional Cuisine…. The list keeps growing! Fabulous. Now, if we could only find a way to support more farmers to keep up with the demand!
FoodandPassion, thanks for bringing that to my attention – you only missed the end of a single sentence; I think the blog decided the post was so tasty is took a bite off the end. 🙂
I`ve updated it since – thank you.
You may also want to check out our recent series on Cowbell – another of our great restaurants comitted to eating local (Chef Cutrara has recently removed olive oil from the restaurant in excvhange for local oils).
Hope you keep adding to the conversation – I do indeed think we are coming from similar grounds!