Event

Farmer & Chef Taste and Talk @ Montgomery's Restaurant - February 7th, 2017

Talk & Taste with Chef Guy Rawlings of Montgomery's Restaurant and Farmers Mark Trealout and Laura Boyd of Grassroots Organics

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 focusing 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.

MENU

Crispy sunchokes with preserved green apricots
Cabbage with malt syrup and salted wild grapes
Sourdough cultured butter
Fermented cabbage