The People of The Brickworks Slow Food Picnic 2010 – A Photo Essay

This year’s 2010 Brickworks Slow Food Picnic was a resounding success. Good Food Revolution sent Jamie Drummond to capture some of the action on his “Dadcam” and he swears that it was “the best Slow Food Picnic EVER!!!” Looking at his pictures it certainly appears that way…

Thank you to all of the farmers, chefs, producers, and suppliers who took part and special thanks to the Picnic committee for making it happen.

Brickworks Chef Brad Long looking a little pensive
What an amazing space!
Beautiful Women In Food: Laura McGonigal, Arlene Stein (Brickworks/Slow Food), and Rebecca LeHeup (Octa)
The boys from La Palette
Vicki Emlaw (Vicki’s Veggies) and her responsible friend
Canoe’s Amanda Ray tempts me…
Breanne O’Brien (Chef Upstairs) and Anne Popoff (CAPS) are ALL SMILES!
Ted Corrado (C5) and his cutey-pie wee one
Kristina Groeger (Enoteca Sociale), Afrim Pristine (The Cheese Boutique), Chris Brown (The Stop), and Stephen Alexander (Cumbrae’s)
Dan Donovan (Ontario’s Own), Norman Hardie, and Sharon Bergey (JK Kitchens)
Joshna Maharaj (Slow Food), Marc Breton (The Gladstone), Barry Martin (Hypenotic), and Andrea Toole (Uber Foodster)
Rebecca LeHeup (Octa) and Brad Long (Veritas/Brickworks)
Table 17’s John Sinopoli looking happy
The irrepresible Ivy Knight and Mark Cutrara (Cowbell)
Krystina Roman (Rosewood Estates), Carlos Fuenmayor (Sabrosito), and THE ONE AND ONLY Paul Amos
And look who turned up… it’s Joe Pantalone! Now where were all the other Mayoral candidates???
Kathleen Mackintosh from Culinarium (“Ontario’s locavore store”) is assisted by Lesley Stoyan from AppleTree Markets.
The St. John’s Bakery/ChocoSol Crew
The Buddha Boys AKA The Andrews
The beautiful and talented Michelle Jobin
The big huggable Scott Vivian (Beast)
Two of my favourite Food Bloggers: Tonya (WontonFM) and Mojgan (Somethinglemon)
Chris Brown (The Stop) and David Chrystian (Victor) have a wee cuddle
Chris McDonald and Emily Materick (Cava)
Dennis “Dingo” Harrison (Dingo Farms) and Kristin Donovan (Dish Cooking Studio)
Adam “Oysterboy” Colquhoun is a man who knows how to have a good time
Paul de Campo (Foodshare/Slow Food), Tory Edwards (Didier), and Zoltan Szabo
Theodora Geach (Oceanwise) giving me some pointers
Another ginger, Donna Dooher (Mildred’s Temple Kitchen) and a ginger-loving friend
The Drake Hotel’s Bill Simpson queues for some cider… and he looks thirsty!
Zane Caplansky holding (smoked meat) court
Another regular GFR contributor, Chippy’s John Lee
Enoteca Sociale’s and Pfenning’s Organics AMAZING Minestrone presented by Lauren Wilton and Jenn Pfenning
Laura McGonigal and Petra Cooper (Fifth Town Cheese)
It all gets too much for Buddha Dog’s Andrew Hunter, who resorts to a quick-fix Snakebite

Do It Slow “Banchetto”, Toronto

Occasionally one does get the chance to spend a little time with one’s heroes…

Jamie and Slow Food Founder Carlo Petrini

Jamie and Slow Food Founder Carlo Petrini

”Do it Slow” Banchetto Menu
Friday May 1st, 2009

Canadian Cheese Reception
Chef: Jamie Kennedy

Cave Spring 2006 Chenin Blanc Sparkling VQA Search: Cave Spring
Château des Charmes 2005 Methode Traditionnelle Rose VQA Search: Des Charmes
Featherstone 2007 Gamay Noir VQA Search: Featherstone
Henry of Pelham Cuvée Catharine Brut VQA Search: Henry of Pelham

1st Course
“Charcuterie Masters”
Cold Smoked Duck Breast and Whitefish
Mushroom, Chicken and Cognac Terrine, Chicken, Basil and Cashew Pate
Venison Couveture Salami, Elk Bresaola
Beef Cheek en gelée, Rabbit and Mustard Rillettes, Duck Neck and Pistachio Torchon
Red Fife Wheat Lavash, Pickled Quail Eggs, Kozlik’s Triple Crunch Mustard
Chefs: Sharon Bergey, Karen Viva-Haynes, Mark Cutrara, Jonathan Gushue, Jeff Crump
Red Fife Pain Rustique and Campagne
Organic Fresh Churned Butter
Pastry Chefs: Rob Howland, Bettina Schormann

2nd Course

“Veg Heads”
Red Fife Flatbread, B.C. Stinging Nettles, Vertical’s Ricotta Salata,
First Cold Pressed Niagara VQA Grape Seed Oil
Maple Consommé, Wild Foraged Vegetables
Butterball Potato Pave
Wild Leek, Fiddlehead and Mushroom Ragout
Chefs: Tawfik Shehata, David Chrystian, Anthony Walsh, Tom Brodi, Michael Steh
Featherstone 2008 Old Vines Riesling VQA Search: Featherstone

3rd Course

“Reel Big Fish”
Roasted Ontario Lake Trout, Black Walnut Crust
Local Spring Greens
Sorrel Fume
Sunchoke Crisps
Chefs: Joshna Maharaj, Steffan Howard, Andrew Milne-Allan, Marco Tucci
Cave Spring 2005 Estate Chardonnay VQA Search: Cave Spring

Intermezzo

Lovage Sour Freezie’s
Pastry Chef: Michelle Fernandes

4th Course
“The Whole Tamworth Pig”
Roasted Belly and Loin
Ham Cooked in Red Fife and Hay Crust
Jowl and Trotter Ravioli
Pork and Apple Sausage, Kozlik’s Mustard, Cookstown Potato Salad
Pork Reduction, Morels, Rhubarb Chutney, Apple Cider Gelée, Pickled Vegetables
Chefs: Teddy Corrado, Bertrand Alépée, Jason Inniss, Anne Yarymowich, Anthony Rose
Henry of Pelham 1999 Cabernet Merlot Reserve VQA Search: Henry of Pelham

5th Course

“Honey Four Play”
Black Walnut and Rosemary Financier, Honey Mousse
Hewitt’s Goat Milk Panna Cotta, Borage Honey, Cookstown Roots
Meadowview Honey Pie, Matsu Apple Sauce Mousse, Tamworth Crust,
Honey Cream, Peanut Brittle
Honey-Lavender Fudge, Inniskillin Ice Wine Glaze
Pastry Chefs: Rachelle Cadwell, Chantalle Noschese, Michelle Fernandes, Chrystal Porter
Château des Charmes 2005 Late Harvest Riesling Search: Des Charmes
Coffee Provided by Merchants of Green Coffee

A Dinner with Charlie

Before I start here I’d like to dedicate this amyl-fueled Italo Disco gem to Charlie himself… I was pointed towards it around 5 years ago by Dave S, of the (now sadly defunct) Electric Workers DJ crew.

My friend Charlie invited the Melon and I for dinner last night. Chef was Executive Sous from Langdon Hall, Victor DeGuzman.

It was held in a private home that also serves purpose as a private museum… a very dark museum indeed.

Dinner was preceded by a tour of the exhibits by curator and owner William Jamieson.

Here’s the real story in pictures… let’s just say it was bloody marvelous and the company was superb.

Some seriously juicy conversation went down… but then, as Charlie says, “it’s not for everyone”.

Here’s a little 5 minute piece about the event from CBC’s Here and Now show.

I missed pics of the passed Hors D’Oeuvres and the duck:

Selection of Hors D’oeuvres

Omnibus of Bison:
Jerky, Satays, Steamed Buns

Rob Howland’s Unpasteurized Butter
Assortment of Crusty Breads, Radishes and Pickles
Langdon Maple Martini

Amuse Bouche: Colville Bay Oysters
Lemongrass and Shallot Mignonette

Marinated Scallops and Charred Octopus
Mango, Tamarind and Red Chili
2006 Pinot Grigio IGT, CANDONI, Delle Venezie – ITALY
Extra Course
Balut (A fertilized duck egg with a nearly developed embryo inside that is boiled and eaten in the shell)

Opus of Rouen Duck
Cured and Roasted Breast, Boiled Egg, Leg Confit, Gizzards, with Glutinous Rice, Lotus Root and Leaf
2006 Barbera D’Alba DOC, “Piani” PELISSERO, Piemonte – ITALY

Seared Itoham Kobe Beef Striploin
Braised Cheeks, Ginger and Kaffir Lime Consommé
2005 Langhe Rosso DOC, “Long Now” PELISSERO, SUPER Piemonte – ITALY

Cashew Praline and Meringue Torte
Mangosteen, Coconut Caramel Ice Cream
“WHITE NUN” – Vecchia Romagna Brandy

Sweet Gifts
Buffalo Milk Bonbons, Purple Yam Truffles, Rice Cakes
A 500BC Mummy

A 500BC Mummy

Some notes on the Mummy above

Some notes on the Mummy above

Mr. Jamieson purchased the contents of the Niagara Falls Museum, the first museum in Canada.

Mr. Jamieson purchased the contents of the Niagara Falls Museum, the first museum in Canada.

Like a butterfly on a pin...

Like a butterfly on a pin...

The back of an antique French hearse... now an aquarium

The back of an antique French hearse... now an aquarium

There was simply so much to look at

There was simply so much to look at

The world's second electric chair

The world's second electric chair

A real dog with no front legs... taxidermy at its finest

A real dog with no front legs... taxidermy at its finest

Kiss the wee shrunken head

Kiss the wee shrunken head

Two heads are better than one

Two heads are better than one

The stairwell

The stairwell

Tribal Weapons

Tribal Weapons

Jamie and Susur

Jamie and Susur

Two big heads and wee shrunken one

Two big heads and wee shrunken one

The table before dinner... replete with a pole...

The table before dinner... replete with a pole...

Amuse Bouche: Colville Bay Oysters Lemongrass and Shallot Mignonette

Amuse Bouche: Colville Bay Oysters Lemongrass and Shallot Mignonette

Marinated Scallops and Charred Octopus Mango, Tamarind and Red Chili

Marinated Scallops and Charred Octopus Mango, Tamarind and Red Chili

Balut (a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell)

Balut (a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell)

All sitting for dinner... 36 peeps

All sitting for dinner... 36 peeps

Seared Itoham Kobe Beef Striploin, Braised Cheeks, Ginger and Kaffir Lime Consomme

Seared Itoham Kobe Beef Striploin, Braised Cheeks, Ginger and Kaffir Lime Consomme

Cashew Praline and Merigue Torte, Mangosteen, Coconut Caramel Ice Cream

Cashew Praline and Merigue Torte, Mangosteen, Coconut Caramel Ice Cream