Join Slow Food Toronto, Chef Guy Rawlings of Montgomery’s and Mark Trealout and Laura Boyd of Grassroots Organics in the Kawartha Lakes area for a discussion and unique tasting focused on the culinary values practiced at Montgomery’s restaurant on February 7th, 2017, from 6 – 7:30 pm.
Chef Guy Rawlings uses local urban & rural, farmed — from farms like Grassroots Organics — and foraged products that are harvested during the summer & fall months. He then applies timeless preservation techniques & methodologies, which makes these foods evolve to last through the winter months into new levels of deliciousness — and with added health benefits.
We will highlight how businesses can promote seasonality along various stages of the food chain … from the grower/harvester, through to distribution, to the restaurant and onto the diner’s plate.
Sample and taste some of the quirky culinary projects that Guy uses everyday to enhance the flavour & shelf-life of the foods we use. Listen to Mark Trealout and Laura Boyd speak about how they work with chefs to enable us to eat locally during the winter.
- Crispy sunchokes with preserved green apricots
- Cabbage with malt syrup and salted wild grapes
- Sourdough cultured butter
- Fermented cabbage
Ticket cost: $30 for Slow Food Toronto Members/ $35 non-members.
In addition to the Taste and Talk, Guy and Kim of Montgomery’s will also be hosting a full dinner after the Taste and Talk from 7:30 – 9pm for $45/ person + tax/tip. To reserve a seat call 647-748-4416.