There has never been anything like it! Over 100 chefs from across Canada will gather on October 16th to cook in the country, all in support of the righteous movement to Stop the Mega Quarry. The event is called Foodstock – and like Woodstock back in… well, I forget when exactly… it will be the sort of gathering that can define a decade and a generation. This is not a weekend, it’s a Sunday afternoon but it will go down in history.
There will be awesome music – the great Jim Cuddy will be performing, and so will Ron Sexsmith, Sarah Harmer, Tom Barlow, Cuff The Duke, and Hayden! There will be inspiring speeches – from Dr. Faisal Moola of the David Suzuki Foundation and from Michael Stadtländer, President of the Chef’s Congress of Canada and the mastermind behind this event.
There may also be mud – Foodstock is happening in the fields, just like Woodstock, to remind us of the farmland we will lose if the appalling quarry is allowed to proceed. So guests are encouraged to wear boots and dress appropriately. It would be a great idea to bring your own plates and cutlery too, to cut down on waste and clean-up.
The purpose of all this? To encourage the people of Ontario to stand up for the land that feeds us and to show the government that we mean business.
The price? Pay what you can. All funds raised will go to fighting the mega quarry application that has been put forward by the Highland Companies to create a limestone quarry over 2,300 acres in size on prime, fertile agricultural land and digging into pristine aquifers.
Above all there will be food! Here is the unbelievable line-up of chefs who will be present – and the list will no doubt have grown larger by October 16th! Each chef will be preparing a dish that celebrates the local bounty.
TORONTO
Paul Boehmer, Milana Lise, Boehmer
Teo Paul, Union
Adam Colquhoun, Oyster Boy
J.P. Challet, Ici Bistro
Lora Kirk, Ruby Watchco
Jeffery Claudio, Scarpetta at The Thompson Hotel
Chris Brown, The Stop Community Food Centre
Jamie Kennedy, Jamie Kennedy Kitchens
Aaron Bear Robe, Keriwa Café
Fabio Bondi and Michael Sangregorio, Local Kitchen and Wine Bar
Rocco Agostino, Enoteca Sociale, Pizza Liberetto
Luis Valenzuela, Torito Tapas Bar
Victor Barry, Splendido, The County General
Donna Dooher, Mildred’s Temple Kitchen
Albert Ponzo, Le Select Bistro
Hiro Yoshida, Hiro Sushi
Anthony Walsh, Bannok and Oliver and Bonacini Restaurants
Carole Ferrari, The Bus Kitchen
Carl Heinreich & Ryan Donovan, Marben
Michael Sacco &Chrystal Porter, Chocosol Chocolate Traders
David Kokai, Loic Gourmet
Anthony Rose, The Drake Hotel
Derek Bendig and Colen Quinn, Pangaea
Zane Caplansky, Caplansky’s
Alex Johnston, Hockley Valley Resort
Evelyne Gharbirian, Hearty Catering
Rodney Bowers, Hey Meatball
Matty Matheson, Parts & Labour
Derek, Merchants of Green Coffee
Keith Frogett, Scaramouche
Lorenzo Loseto, George Restaurant
Rob Gentile, Buca Restaurant
Patrick McMurray, Starfish Oysterbed and Grill, Ceilei Cottage
Joshna Maharaj, Freelance
Stefan Czapalay, (representing Nova Scotia)
Steffan Howard, Palais Royale, Casa Loma
Kevin McKenna, Globe Bistro
Kevin McKenna and Phillip Heilborn, Earth Bloor West
Kevin McKenna, Earth Rosedale
Trish Donnelly, Chef Donnelly Catering
Anne Yarymowich, Frank Restaurant at the AGO
Brad Long/ Sara Kuntz, Belong Café
John Higgins, George Brown College
Daisuke Izutsu, Kaiseki Sakura
Joe Levesque,International Centre
Graham Pratt, The Gabardine
Giacomo Pasquini , Vertical
Audrey Demers, private chef
Bertrand Alepee, The Tempered chef
Fawzi Kotb, Veloute Bistro & Catering
Nick Laliberte, Poutini’s House of Poutine
Ruth Klahsen, Monforte Dairy
Christopher Palik, L’eat Catering
Diane, Whole World Trade Ltd.
Dawn Woodward and Ed Rek, Evelyne’s Crackers
Linda and Suzy, Alternative Grounds
Alexandra Feswick, Brockton General
Jeff Brown and Jennifer Rashleigh, Delight
Carin Balint, Garden of Vegan
Lesia Kohut, LPK’s Culinary Groove
Joe Friday, i.am.CHEF
Two Brothers Inc., Jacob Sharkey Pearce
DURHAM
Michael Shmidt, and Chef Carey McLellan, Glencolton Farms
SHELBURNE
Rob Uffen’s Trout House, Pine Springs
OWEN SOUND
Robin Pradhan, Rocky Racoon Café
CREEMORE
Chez Michel, Creemore
Dave Nesbitt, Creemore Coffee Company
COLLINGWOOD
Gareth Carter, Men with Knives
Andrea Greyerbiehl, Chef Leona Nyman, Azurra
Jeremy Korten, Oliver and Bonacini Blue Mountain
Mark & Christen, Espresso Post
Scott Chalmers and Andrew Barber, Simplicity Bistro
Christophe and Wispy Boivin, Tremont Café
Joelle Rogers, Tesoro Restaurant
199 Broadway
Roger Genoe, Ravenna Market
Don Akehurst, Sovereign Restaurant
SINGHAMPTON
Marita and Jorg, Haisai
Michael and Nobuyo Stadtlander, Eigensinn Farm
ORANGEVILLE
Jason, The Mono Cliffs Inn
MARKDALE
Shawn Adler, The Flying Chestnut
BURLINGTON
Tobias Pohl-Weary, Red Canoe Bistro
NIAGARA
Paul Harber, Ravine Vineyard
Janice Suarez, Pastry Chef
Ryan Crawford, The Stone Road Grille
AURORA
Jason D’Anna, Magna Golf Club
PARRY SOUND
Philip Patrick, The Ridge at Manitou
BARRIE
Matthew Flett , Dave Jones, Georgian College
David Keenan, At Five, Barrie
Chef Daniel Hong, Owner Anna Kim, Furusato Restaurant
Ceasar Guinto, Cravings Fine Food Market and Catering
THORNBURY
Jennifer, Bruce Wine Bar
HUNTSVILLE
Rory Golden, Deerhurst Resort
OTTAWA
Ross Fraser, Fraser Café
SASKATECHWAN
Moe Mathieu
People can pre-register at: http://canadianchefscongressfoodstock.eventbrite.com/
Buses are being organized from the following locations:
FROM HAMILTON:
https://www.facebook.com/event.php?eid=171213449626497
FROM GUELPH:
http://www.facebook.com/event.php?eid=167799386628287
FROM TORONTO:
(SLOW FOOD) http://guestlistapp.com/events/71778
(ELECTRICITY) https://www.facebook.com/event.php?eid=272927569398365
If people would like to volunteer on the day of the event, they can click here:
http://www.volunteerforfoodstock.com/
One day your grandchildren will ask you what you did to fight the Mega Quarry. What will you tell them? Be there or be square.
I am curious how this will all work logistically. If Food Truck Eats had crazy long lines how will 70 chefs manage to feed 20,000 people? I am all for the cause, but, I wonder who all the people are behind the organization of this and how it will all work logistically. So, you make a donation to enter and then you pay how much per sample? And does all of that money go to the cause as well, or do the chefs deduct their costs? I would like to hear more about these type of details but I can’t seem to find them anywhere.
See you Sunday 🙂