Feast of Local Flavours 2015

The Feast of Local Flavours, featured 10 of the Greater Sudbury Area’s most exciting chefs and producers dedicated to healthy, sustainable foods and beverages. The feast took place at the College Boreal, Ontario’s only Francophone chef training school.

 

Local Flavours Menu for Bring Food Home 2015

  • Chef Philip at College Boreal – Braised lamb on savoy Cabbage
    (Featured Producer: Pasture Hill Lamb)
  • Culgins Creative Cuisine – Steak stuffed with pulled pork wrapped in bacon on mesclun greens
    (Featured Producers: Burt’s Farm Beef, Rowantree Farms Pork, Mesclun Mix from Field Good Farms)
  • Oh My Bakeshop – Salted Chocolate-Dipped Maple Oat Biscotti
    (Featured Producers: Seguin Maple Syrup, Loonsong Oats)
  • Café Petit Gâteau – Carrot Cake
    (Featured Producers: Heirloom Coloured Carrots Field Good Farms)
  • Helvi’s Catering – Vanilla Custard Varenne
    (Featured Producers: Frey Farms eggs and Farquhar’s Dairy)
  • Verdicchio Ristorante – Roasted Beets with Goat Cheese, Pumpkin Seeds + Chestnut Vinaigrette
    (Featured Producer: Red Beets Leisure Farms, Golden Organic beets from Pfennings,  Basswood Honey from Boards Honey)
  • Garden’s Gate Restaurant – Whitefish Crepes from Manitoulin Island with beets, horseradish from the restaurant’s own garden
  • Motley Kitchen – Crispy Latkes topped w/ smokey almond & chickpea, carrot and beet slaw, honey cilantro veganaise & pickles
    (Featured Producer: Don Poulin Potatoes)
  • The Townehouse – Grass Fed beef sliders
    (Featured Producer: Penokean Hills Farms beef)
  • Chef Jean at Co-op Boreal – Butternut squash soup + Cheesecake
    (Featured Producer: butternut squash from Leisure farms and Cheese from Fromagerie Kaspuskoise)

We had some great beers, spirits and bitters from Stack Brewery, Manitoulin Island Brewing, Rheault Distillery (Hearst) and Frape and Sons Bitters (Thunder Bay)!