Slow Food Toronto is presenting two unusual tasting events in the next few weeks:
Sunday, January 25: Humble and Delicious: The Potato, 2 to 4 p.m.
Food crusader David Cohlmeyer of Cookstown Greens, who singlehandedly supplies most of this city's top restaurants with seasonal organic veggies, sprouts and edible flowers, leads a guided tasting of a dozen different potatoes, exploring their particular stories and personalities. George Brown College Hospitality and Tourism Building, 300 Adelaide E., Room 112. $15 for Slow Food Toronto members, $25 for non-members. Register online or by phone at 416-978-8849.
Sunday, February 8: Eggs and Grains Taste Education Workshop, 4 to 5:30 p.m.
Harry Stoddart of Stoddart Family Farm leads an exploration of dishes featuring chicken, duck, and quail eggs and grains like spelt, wheat, and rye, prepared by chefs Anne Yarymowich (Frank Restaurant at the Art Gallery of Ontario), Donna Dooher (Mildred’s Temple Kitchen) and Leslie Steh (Far Niente) with ingredients from Stoddart Family Farm. Frank Restaurant at the AGO, 317 Dundas W. $50 for Slow Food Toronto members, $40 for non-members. Register online or by phone at 416-978-8849.
Sunday, January 25: Humble and Delicious: The Potato, 2 to 4 p.m.
Food crusader David Cohlmeyer of Cookstown Greens, who singlehandedly supplies most of this city's top restaurants with seasonal organic veggies, sprouts and edible flowers, leads a guided tasting of a dozen different potatoes, exploring their particular stories and personalities. George Brown College Hospitality and Tourism Building, 300 Adelaide E., Room 112. $15 for Slow Food Toronto members, $25 for non-members. Register online or by phone at 416-978-8849.
Sunday, February 8: Eggs and Grains Taste Education Workshop, 4 to 5:30 p.m.
Harry Stoddart of Stoddart Family Farm leads an exploration of dishes featuring chicken, duck, and quail eggs and grains like spelt, wheat, and rye, prepared by chefs Anne Yarymowich (Frank Restaurant at the Art Gallery of Ontario), Donna Dooher (Mildred’s Temple Kitchen) and Leslie Steh (Far Niente) with ingredients from Stoddart Family Farm. Frank Restaurant at the AGO, 317 Dundas W. $50 for Slow Food Toronto members, $40 for non-members. Register online or by phone at 416-978-8849.
Photo: Alvimann, morguefile.
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