The Food: half of the show is about Ontario food, so there were breads from Stonemill, water from Q Water, and dips from Summer Fresh. The show also had a student chef presentation and panel discussion, with three student teams from the Canadian Association of Foodservice Professionals Student Branch (GeorgeBrownCollege, HumberCollege and RyersonUniversity). The teams all prepared food and presented a business plan for marketing that new food product. Other demonstrations later that evening came from Carl Heinrich (Richmond Station), Trista Sheen (Crush), and David Chrystian (Victor). Outside in the tasting venue, Chrystian gave the wine show a duck liver ice cream treat, Sheen gave us smoked trout, the Boiler House had white fish and lentils, Reds had smoked salmon and lentil hummus, El Gastronomo Vagabundo had an excellent lamb pasta and cream, while Houselink had a polenta dish. The Dairy Farmers of Canada served up Albert's Leap brie-type cheese from Quality Cheese, Guernsey Curds from Upper Canada Cheese Company, and Maple Cheddar from Black River Cheese.
The Downside: it was a consumer show with too much noise and bouncing bodies. And of course, numquam spuemus.
The Upside: great local food
The Contact Person: firstname.lastname@example.org
The Event's Marketing Effectiveness and Execution (numerical grade): 90