FoodStock: A Whole New Field to Fork Experience

          28,000 people.  TWENTY EIGHT THOUSAND PEOPLE! That is how many folks flocked to a small(ish) potato farm in Melancthon, Ontario.  85 kilometers north of Toronto, it was the site of FoodStock—a ragingly successful fundraiser in support of the No Mega Quarry campaign. Despite the rain, hail and winds this weekend, people came out in their wellies with forks in hand. The idea was to bring people together to sample gourmet treats inspired by the bounty the region has to offer—all while bringing awareness of the important role agriculture and this specific piece of prime land play in feeding Ontario. Prepared by over 85 celebrated Ontario chefs, the food was nothing short of phenomenal.               All funds raised went to fighting the mega quarry application that has been put forward to create a limestone quarry over 2,300 acres in size on prime, fertile agricultural land and digging into pristine aquifers. The pay-what-you-can event brought out powerhouses like organizer Chef Michael Stadtlander, Chef Jamie Kennedy, Chef Brad Long, Chef Anthony Walsh and dozens more.             OCTA was there sampling the regions treasures.  Culinary highlights included a charred mini-burger crostini with delicious, gooey fondue by Chef Paul Boehmer and his team, as well as a crab-apple preserve served up by the delightful ladies of Evelyn’s Crackers and Monforte Dairy.  Other highlights included the grilled beef heart Bahn Mi from the team at Parts&Labour and a German style apple flat bread from the folks at Haisai Restaurant.  The list could be endless… For more information or to get involved in the fight against the Mega Quarry, visit: http://nomegaquarry.ca/ and while you’re at it, check out this video!
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