Toronto Garlic Festival

3rd Annual Toronto Garlic Festival September 22nd, 2013 GAT PR Press Summary

Interviews completed September

We’ve Been Expecting You eNewsletter Peter McClusky

September 17

SheDoesTheCity.com Interviewed: Heather MacMillan

September 18

Notable.ca Chef Anne Sorrenti

September 19

CHOQ FM Interviewed: Chef Véronique Perez

September 20

EverythingZoomer.com Interviewed: Peter McClusky CBC Metro Morning Interviewed: Peter McClusky

September 22

CityTV Interviewed: Chef Anne Sorrenti Torontoist Interviewed: Peter McClusky

September 25

The Huffington Post Interviewed: Peter McClusky

Forks & The Road: Bring on the garlic festivals Margaret Swaine http://life.nationalpost.com/2013/09/07/forks-the-road-bring-on-the-garlicfestivals/ Stave off the colds and vampires by attending a garlic festival this September.

Gilroy, California, the unofficial “Garlic Capital of the World” has likely the longest running festival in North America, which celebrated its 35th anniversary this past July. In Canada, the main Ontario varieties are the same as wild garlic first discovered in the Ural Mountains 6,000 years ago. Some of our Ontario star garlics also have a higher Brix content which allows them to beautifully and quickly caramelize into delicious sweetness when cooked.

Several of Ontario’s “stinking rose” celebrations are coming up soon. Stratford’s 7th annual Garlic Festival is happening this Saturday and Sunday with samplings of garlic riddled food, preserves, dressings, vinaigrettes, jams and condiments as well as garlic themed entrées, and cooking demonstrations. The Niagara Garlic and Herb Festival occurs on Sept. 14, featuring vendors from all over Ontario that either grow garlic (for example the delightfully named Music variety which has a flavour described as very musky, strong and robust that sticks around) or incorporate garlic into dishes, condiments, ice cream, chocolate and more.

Activities include cooking demos, garlic braiding and lectures on how to grow it.

In Toronto, the third annual Garlic Festival takes place Sept. 22 at the Evergreen Brick Works. Vendors will be slicing and dicing Ontario garlic into their signature garlic dishes. This year’s attractions include garlic popcorn-flavoured ice cream and a pancetta-kissed garlic chocolate truffle. The new “garlic shot” station will be slinging free shots of fresh pressed garlic, and the “garlic breath contest,” returns, adjudicated by the Ontario Science Centre. Whew. Don’t plan a big date that evening. torontogarlicfestival.ca; stratfordgarlicfestival.com; neobevents.neoblavender.com

IN ANTICIPATION OF THE THIRD ANNUAL TORONTO GARLIC FESTIVAL, WE INTERVIEW GARLIC FARMER HEATHER MACMILLAN Sara Harowitz http://www.shedoesthecity.com/in-anticipation-of-the-third-annual-toronto-garlicfestival-we-interview-garlic-farmer-heather-macmillan

After studying human kinetics at the University of Guelph, Heather MacMillan realized the HK industry wasn’t for her. And so, a career in food was born. After studying at the Northwest Culinary Academy of Vancouver, MacMillan developed a love for farming—garlic farming, to be exact. Fast-forward to present day, and the entrepreneur runs Little Trickle Farm and Heather’s Hearth bakery just outside Cobden, ON. MacMillan will be at the third annual Toronto Garlic Festival, taking place this Sunday, Sept. 22 at Evergreen Brick Works (550 Bayview Ave.). Admission is $5 (free for kids 12 and under), and gets you a full day of garlication! Taste and stock up on Ontario-grown garlic from a slew of farmers including MacMillan, and try inventive dishes like a pancetta-kissed garlic chocolate truffle, garlic popcorn flavoured ice cream, and garlic shots. There will be a craft beer and garlic dish match-making guide, plus a garlic breath contest judged by the Ontario Science Centre. No chance of vampires ruining this day of fun!

There will also be cooking demos, taste-judging, and workshops. You don’t wanna miss out! Read our interview with MacMillan to get excited about all things garlic.

Shedoesthecity: W here did you grow up?

Heather MacMillan: I grew up in the bush just minutes from the shores of Georgian Bay near Midland, ON. My family had horses, a few chickens, and a small garden, but my interest in farming didn’t grow until I was in my early 20s. In retrospect, growing up outside of town must have influenced my new career choices to farm. Having nature so close to your backdoor and a lack of television channels (only three!) encouraged me and my siblings to explore and play outside more than some of my peers.

SDTC: W hat m ade you becom e interested in garlic farm ing?

HM: Although my mom has a garden, she has now learned more from me about growing garlic! I have always loved eating garlic, but really became interested in growing it when I was an intern at Whole Circle Farm four years ago. That is where Peter McClusky (the organizer of the Toronto Garlic Fest) and I met. I helped Peter plant his first garlic crop! It took a year or two of going back to school after my internship and working before I started growing garlic to sell. I have grown garlic for three years now, but this is my first year selling it.

SDTC: W hat does a typical day look like for you?

HM: Garlic is an interesting crop because it is in the ground growing for about 10 months of the year. There is no typical day. There are times of intense work and times when you will not even touch it for months. Garlic goes in the ground sometime in October, so for a short and strategic time period you are busy preparing soil, planting cloves, and mulching. It then sits over winter, hopefully well insulated under the snow. In the spring, the garlic pops up through the mulch, but as long as things go as planned you do not have to do much with it except some weeding until the scapes (the seed heads of the garlic) start growing in June. Once the scapes are curling over on themselves, you snap them off to concentrate energy to the bulb.

Harvest happens in July; during this time, a typical day is pulling the garlic out of

the ground and bringing it to the barn, greenhouse, or storage area to either hang up or lay out to cure. Curing takes between three to four weeks. Then cleaning, culling, braiding, and sorting happens in preparation for selling and replanting. Soil preparation and garden rotation are also part of garlic growing, and this takes place throughout the year.

Many people who grow garlic also have other farm projects to fill in the rest of the time. My partner Patrick and I raise organic pastured chickens, turkeys, and grass-fed beef, and I bake organic sourdough bread three days a week to sell at market. Garlic is a good crop to diversify a small farm business.

SDTC: How will you be participating in the Toronto Garlic Festival?

HM: I will be selling my non-certified garlic and garlic braids from my booth, Little Trickle Farm. I have nine different varieties for sale.

SDTC: W hat m akes garlic such an am azing ingredient to add in food?

HM: Garlic is so versatile and good for you! It can be incorporated into almost every single dish you make. You can slice it, crush it, roast it whole. It can go in light salads or hearty stews to add depth and flavour. Raw garlic will keep colds and infection away, too!

SDTC: W hat are your favourite ways to use garlic, or your favourite dishes to put garlic in?

HM: I love garlic in salad dressings and pasta sauces, and I love to make my roasted garlic sourdough bread.

See you at the Fest! Tickets can be bought in advance here.

Garlic Festival http://www.cbc.ca/metromorning/episodes/2013/09/20/garlic-festival/

Matt Galloway spoke with Peter McClusky. He is the founder and director of the Toronto Garlic Festival.

September 19th, 2013 - Interview with Chef Veronique Perez No Archive Available

Cooking with garlic: A Canadian favourite Elizabeth Baird http://www.torontosun.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

The skies opened, and there were puddles everywhere. But that did not deter crowds of visitors at the Stratford Garlic Festival last weekend. I have a special affection for this particular garlic fest, (there are eight others in Ontario, seventeen all together in Canada, from Pender Island, B.C. to Avondale, Nova Scotia). It takes place in the old Fairgrounds, down the street where I grew up in Stratford, Ontario. It’s also an excellent celebration of the stinking rose. Garlic festivals attract people interested in growing garlic, braiding garlic, pickling garlic, eating garlic, buying garlic, and of course, cooking garlic.

Visitors can nosh on garlic ice cream, garlic fudge and garlic popcorn, sip on garlic juice and take in talks, cooking demonstrations and competitions like the garlic breath competition at the Toronto Garlic Festival. Both Rose Murray, my co-author of Canada’s Favourite Recipes, and I braved the recent rainy weather to share garlic recipes from our book. Here’s a sample.

Plum Tomato Crumble 8 plum tomatoes, about 2 1/2 lb. (1.2 kg) 1 Tbsp. (15 ml) olive oil 1 Tbsp. (15 ml) dried oregano 1/2 tsp. (2 ml) salt Freshly ground pepper Crumble Topping: 2 Tbsp. (30 ml) each olive oil and butter 1 onion, diced 4 large cloves garlic, minced 1 cup (250 ml) fresh bread crumbs 3/4 cup (175 ml) finely grated firm cheese, such as Parmesan or Romano Trim out tomato stem ends; halve lengthwise. Arrange cut-side up on parchment paper-lined rimmed baking sheet. Brush tops with oil; sprinkle with oregano, salt and pepper. Roast in centre of 375F. (190C.) oven until tomatoes are crinkly, about 1 1/2 hours.

Crumble Topping: Meanwhile, in skillet, heat oil and butter over medium heat. Fry onion and garlic, stirring often, until light golden, about 12 minutes. Let cool; stir in bread crumbs and cheese. Arrange tomatoes, slightly overlapping, in shallow baking dish (an 8-inch/2L square baking dish is ideal). Spoon breadcrumb mixture overtop. (Make-ahead: Cover and refrigerate for up to 1 day. Add 5 minutes to

baking time.) Bake in centre of a 400F. (200C.) oven until crisp on top and bubbling, about 25 minutes.

Makes 6 servings.

Curried Mussels with Garlic The recipe originated as Bombay Mussels at a restaurant called Flex Mussels in Charlottetown. Alas, Flex Mussels is no more.

2 lb. (1 kg) mussels 1 tsp. (5 ml) canola oil 1 large shallot, diced 4 large cloves garlic, minced 1/4 cup (60 ml) diced mango 4 tsp. (20 ml) mild curry paste 1/4 cup (60 ml) white wine 1/2 cup (125 ml) whipping cream 1/2 tsp (2 ml) sesame oil 1/3 cup (75 ml) chopped fresh coriander (cilantro) Half lime Check mussels, discarding any that don’t close after a minute or two when tapped against the counter. Discard any that continue to gape. Snip off any beards; rinse mussels and set aside. In a large saucepan, heat oil over medium heat. Add shallot, garlic, mango and curry paste; fry, stirring,1 minute. Stir in wine, scraping bottom of pot smooth, then cream, sesame oil and half of coriander (cilantro). Bring to a boil over medium-high heat. Add mussels; stir to coat them evenly. Cover and steam until mussels open, about 4 to 6 minutes, stirring midway. Discard any mussels that have not opened. With slotted spoon, scoop mussels into warm pasta bowls. Over high heat boil cooking liquid until slightly thickened, about 2 minutes. Spoon over mussels, sprinkle with remaining coriander (cilantro). Squeeze lime juice over mussels. Makes 4 appetizer servings, 2 to 3 main courses.

Roasted Garlic, Two Ways Roast garlic heads in multiples, up to six in a slow cooker, and freeze for dips, spreads, mashed potatoes, pizzas and salad dressing.

In the Oven: Rub loose skin off garlic. Cut off top of heads, just enough to expose garlic. (This makes squeezing out garlic easier.) Arrange garlic, tips up, on piece of foil large enough to enclose heads generously. Drizzle lightly with oil and sprinkle with thyme, oregano or basil. Pull foil up around garlic; fold in edges to seal. Place on rimmed baking sheet. Bake in 350F. (180C.) oven until garlic cloves are tender, about 45 minutes.

In the Slow Cooker: Prepare garlic as above, limiting number that fits in bottom of slow cooker. Place foil package in slow cooker; cover and cook on low for about 2 hours.

Garlic Festivals across Canada: While most of the festivals take place in August and early September, there are two later this month: In Toronto, Sunday, September 22 at Evergreen Brickworks and on the 21st, Avondale Garlic Fest in Nova Scotia.

This article was also seen in:

http://www.recorder.ca/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.chathamdailynews.ca/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.cochranetimes.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.forterietimes.ca/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.interlaketoday.ca/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.melfortjournal.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.owensoundsuntimes.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.theobserver.ca/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.stthomastimesjournal.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.thebarrieexaminer.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.theenterprisebulletin.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

http://www.thewhig.com/2013/09/16/cooking-with-garlic-a-canadian-favourite

Toronto Food Events: Awestruck, Canada Braai Day, Sweets & Treats Fest, Garlic Fest, Foodival Liora Ipsum http://www.blogto.com/eat_drink/2013/09/toronto_food_events_awestruck_canada_braai_day_sweets_tre ats_fest_garlic_fest_foodival/

THIS WEEK Toronto Garlic Festival is on at the Evergreen Brick Works (550 Bayview Avenue) this Sunday, September 22nd. The $5 festival will showcase Ontario-grown garlic in a variety of preparations from local chefs, growers and street food vendors, plus suds, will be available from ten participating breweries.

These savings are scary Rita Demontis http://www.torontosun.com/2013/09/18/these-savings-are-scary

THIRD ANNUAL GARLIC FESTIVAL: Garlic lovers take note! The Third Annual Garlic Festival is taking place this Sunday at the Evergreen Brick Works, and here’s your chance to really get to nose this stinky rose! This event is all about food, fun, and festivities — all for five bucks. “Where else can you have such an eclectic and fun experience while celebrating a universally loved food ingredient?” says festival founder Peter McClusky.

From street food to high-end restos, vendors will be slicing and dicing Ontario garlic into their signature garlic dish. This year’s attractions include garlic popcorn-flavoured ice cream, a pancetta-kissed garlic chocolate truffle, and the craft beer and garlicky-dish “match-making” guide. The new “garlic shot” station will be slinging free shots of fresh pressed garlic, and the “garlic breath contest,” returns, adjudicated once again by the Ontario Science Centre.

Other highlights include talks on growing garlic in the city, garlic as an aphrodisiac, the appropriateness of garlic as a pet food supplement and a cooking demo by Chef Brad Long.

THIRD ANNUAL GARLIC FESTIVAL, Sun. Sept. 22, Evergreen Brick Works, 550 Bayview Ave. Torontogarlicfestival.ca.

THE TORONTO GARLIC FESTIVAL Mark Munroe http://www.weraddicted.com/toronto-garlic-festival/

This Sunday marks the 3rd annual Toronto Garlic Festival. The savoury festival will feature cooking demos, fascinating talks, food and beer pairings, garlic braiding workshops, screening of a cult classic foodie film, and a guest appearance by Canada’s Garlic Guru, Ted “Fish-Lake-Garlic-Man” Maczk.

Can Pets Eat Garlic? Ontario Science Centre’s Senior Researcher David Sugarman has the answer! He will also talk about the use of garlic in World Wars I and II and garlic’s effectiveness as an aphrodisiac.

For the cost of the garlic, Ontario farmer Bryan Mailey will share his awardwinning garlic braiding skills, and Chef Anne Sorrenti will demonstrate her kidfriendly Ultimate Garlic Grilled Cheese recipe throughout the festival day.

“Garlic is a spice, but it also tells a story with cultural, historical and medical

significance,” says festival founder Peter McClusky “and the festival programming strives to reflect this richness.”

Epicurians and cinephiles alike will munch on garlic buttered popcorn and watch the Les Blank documentary Garlic is As Good As Ten Mothers filmed in part at the Gilroy Garlic Festival and starring (among others) Werner Herzog and Alice Waters of Chez Panisse fame,.

This year at the Speaker’s Corner, Chef Brook Kavanagh of La Palette Restaurant, presents beer and garlic dish pairing tips; Chef Brad Long will take the stage and create Carnaroli Risotto with Fermented (black) Garlic and Extra Virgin Olive Oil with samples courtesy of Sarafino; and a talk on growing great garlic in an urban environment.

It wouldn’t be a festival without contests! Fresh City Farm ’s Tastiest Tomato Contests will be judged by Chef Sang Kim, Food Writer Karon Liu and Nutritionist Megan Telpner. And the Ontario Science Centre returns as the adjudicator of the Garlic Breath Contest – a high reading on their gas chromatograph will earn the winner a $100 gift certificate, generously provided by Morgan’s On The Danforth. (The trick is to use the free raw garlic shots from the new garlic shot station to your advantage).

Toronto Garlic Festival: Sunday September 22, 2013 The Pavillions at Evergreen Brick Works – 550 Bayview Avenue, Toronto, in the Don Valley.

Hours are 9 AM to 5 PM. Wheelchair accessible. Admission $5, includes access to contests, food demos, talks and all-day film screening of the Les Blank classic, “Garlic Is As Good As Ten Mothers.”

Free for children 12 years and under.

Drink Responsibly – a free festival shuttle will be running every 10 minutes from the parkette beside Broadview Subway station.

Express entry for holders of tickets bought online in advance.

Paid parking available. Bike paths: Rosedale Valley Road and Beltline Trail.

Foot paths: Chorley Park and Milkman’s Run.

How to Get Local Garlic in Your Supermarket Peter McClusky http://www.huffingtonpost.ca/peter-mcclusky/ontario-garlic_b_3971968.html Many people ask me, what's the big deal about Ontario garlic? And I always tell them, it's the taste.

Ontario garlic really is different from the imports. Local farmers mainly raise hardneck varieties. Hardneck garlic has a more robust flavour profile than the softneck type of most imports. Hardneck types -- like Purple Stripe, Rocambole, and Porcelain -- deliver flavour variations the imports just can't match, everything from mild to very hot flavours.

Added to this, Ontario garlic also has a higher sugar content or "degrees Brix" than most imports. This works well in both savoury and sweet dishes. Ontario garlic yields fantastic tastes the bulk imports can't touch. Imagine roast garlic and buttered popcorn ice cream, black garlic dark chocolate truffles or garlic brittle with almond and cashew. Is your mouth watering yet? These aren't gimmicky foods -- they're real! Try delicious dishes like these and your appreciation of local garlic will be transformed.

Garlic is good for you. A recent study in the journal Cancer Prevention Research claims that subjects who ate raw garlic at least twice a week cut their risk of lung cancer by 44 per cent. Other studies claim raw garlic has anti-oxidant properties.

So, if Ontario garlic is so great, why isn't it in my supermarket? Basically, imported garlic is cheaper and more uniform-looking, so supermarkets prefer it to the more expensive local varieties.

It's simply a matter of supply and demand. Demand more local garlic and the supply will follow. Discover Ontario garlic and ask for it at your local farmers' market and produce section. Farmers are smart: they'll get the message and plant more of it.

While it's true local garlic is not as common as local apples, it is increasingly available at farmers' markets, farm stores, supermarkets and produce stores. There's even a garlic map showing hundreds of locations across Ontario where you can buy it. Not to mention the plethora of garlic festivals across the province.

Some people say local garlic is too expensive. But is it really? Using a clove of local garlic in a meal adds a mere twenty-five cents to its cost. The flavour will be noticeably better.

Can you afford that twenty-five cent investment in your nearby garlic farmer? Or would

you rather support a mechanized operation thousands of miles away?

Part of my satisfaction in cooking with Ontario garlic comes from knowing it was grown in a field a few hours down the road. Local farmers cultivate garlic for its flavour and health benefits. Overseas farmers grow whatever ships well or produces a uniform bulb conducive to mechanized farming. I prefer delicious-tasting garlic more than "perfectlooking" bulbs. Don't you?

Finally, try visiting your local farmers' market or garlic festival to talk with the garlic farmers. These people are passionate about their garlic, and will share their recipes for you to enjoy. If you still have doubts, try this simple taste test. Crush a clove of raw Ontario garlic and a clove of imported garlic. Place each on a slice of buttered bread. I'm sure you'll taste the difference. Then tell your grocer you want to buy more Ontario garlic!

Benefits of Garlic: 11 Healthy Reasons To Eat More Of This Smelly Superfood Terri Coles http://www.huffingtonpost.ca/2013/09/25/benefits-of-garlic_n_3990616.html Garlic — known to some as the stinking rose — is used by many cuisines around the world to add flavour to food, but it's also been used as a natural medicinal ingredient for centuries, both in its fresh plant form and as a supplement.

Peter McClusky, founder of the Toronto Garlic Festival, moved back to Ontario from New York in 2009 and started growing garlic, which is actually part of the onion family.

Today he's an expert, sharing his love of the bulb with Torontonians. Five thousand people came out for the city's first garlic festival, McClusky said, so there's got to be some shared affection there.

So aside from the fact that it's delicious, why add garlic to your dishes? "Research shows that garlic is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and antimicrobial effects," McClusky said.

Sounds pretty good to us! Here are 11 ways to enjoy garlic's many health benefits and some other lesser known facts:

Notable Reads: Anne Sorrenti http://notable.ca/nationwide/shop/Notable-Reads-Anne-Sorrenti/

Two years ago Anne Sorrenti left her job of 10 years working for a Toronto MP to become the Executive Chef of Morgans, a new restaurant on a stretch of the Danforth populated by methadone clinics and dive bars, along with one of the most supportive neighbourhoods in Toronto. Friends, family and strangers commented that this was a crazy move, but she has no regrets and thoroughly enjoys featuring local food and social justice on the menu whenever possible. This Sunday September 22, Anne will be taking part in the 3rd Annual Toronto Garlic Festival at Evergreen Brickworks. These are the pages that have inspired her career path‌ Ways of Seeing by John Berger
 This book was recommended to me at the age of 19. I was living in Vancouver and attending Emily Carr, taking 3D Form and Material and Art History. Written in 1972 as a companion to a BBC series of the same name, it opened my eyes to the power of the artist to manipulate the viewer. The way that the author was able to make the link between the tradition of oil painting of the 1500s to the

present methods used by advertisers to elicit specific reactions fascinated me. A follow-up book, About Looking by the same author, delved deeper into the social justice aspects of art and elitism, the idea of class discrimination. It really altered my view of the world and forced me to look at my surroundings and choice of study in a new light.

A Tree Grows in Brooklyn by Betty Smith When I picked this book up I read the jacket and my expectations were quite low. What I encountered was a story that dealt with issues of poverty, alcoholism, discrimination and intolerance within the context of Brooklyn slums preWWI. Though specific in it's location, the story of the Nolan family has universal themes that echoed many of the stories of my own mother's childhood poverty.

The female characters were very strong and determined, much like own mother and grandmother. The character's complicated relationship to near constant hunger in relation to pride and charity resonated with my strong sense of food security as a right. The fact is that access to good, healthy food plays an important role in people’s sense of success, and their ability to move forward, is as relevant today as it was a century ago. It pushed me to be aware that how you give is at times as important as what you give.

Kitchen Confidential by Anthony Bourdain Initially reading this view from the “inside” had me alternately laughing and cringing. The tales of the miscreants and ne'er do wells encountered by Bourdain made me wonder if I would ever want to pursue being a chef full-time. I had seen the alcoholism, the hierarchy and the sexism first-hand, but it seemed to me that it was rather embellished. I was working in politics at the time and parttime in “the biz.” Fast-forward, and after the past two years of running my own kitchen, I re-read it with a much different view. I nodded a lot recognizing characters, customers and situations we all encounter. I skimmed the parts that grossed me out knowing I would never tolerate some of the crap he got up to, and in the end decided that 10 years in politics had toughened me enough that I could take whatever this profession wanted to dish out. I love it and I know made the right choice.

THE MAN BEHIND THE TORONTO GARLIC FESTIVAL Tianna Robinson http://www.everythingzoomer.com/the-man-behind-the-toronto-garlic-festival/

Change. It can be a scary word. Especially for those of us who have been working in the same job or living in the same city for years. But if you feel an itch to do something new, you should follow your gut.

This is exactly what 50-year-old former sale and marketing VP-turned-Ontario garlic farmer Peter McClusky did. He’ll be the first to say it was a scary leap but, “If you are afraid of doing something new, don’t let that stop you. If you are afraid, then it’s a sign that the thing you are thinking about is something you should really consider.”

After more than 10 years with a sales and marketing company based out of New York, McClusky loved his job but felt he needed something more in his life. “I just felt I wasn’t getting the same satisfaction at the end of the day,” he says. He didn’t have a plan but after his sister had suggested farming, the decision became clear. He always had an interest in plants as a kid and in cooking and food as an adult. “So I made some inquiries and started volunteering at local farms in

Toronto. Then I took the plunge in 2010 and interned full-time at an organic farm near Guelph, Ont.” Now, McClusky is not only a strong advocate for Ontario garlic, he also runs Toronto’s first garlic festival. Why garlic? you might ask. Well, for a cook, it is one of the most important ingredients no matter which cuisine you prefer. And what is so special about Ontario garlic? McClusky says the proof is in the taste: “When I give garlic to friends and acquaintances, they are really blown away by the flavour.” Some festival participants prefer to be paid in Ontario garlic: “They won’t accept cash. If there is any measure of how good Ontario garlic is, I think that is a good one.”

Although there are many garlic festivals around Canada and the U.S., McClusky points out that most take place in rural areas, making the decision to host one in the big city an easy one.

“Toronto is a perfect city for a garlic festival because we have all of these food lovers. We have all of these different cultures and ethnicities and cooking styles.” Many Toronto chefs interested in local farmers, local agriculture and with an appreciation for garlic were eager to be a part of the event – making last year’s inaugural festival a success and this year’s highly anticipated by foodies.

The Toronto Garlic Festival runs this Sunday, Sept 22, 2013 at Evergreen Brick Works, Toronto.

Click here for more information on the festival.

If you make your way to the festival, here are five ways to get rid of the garlic smell from Natasha Edwards’ book Garlic: The Mighty Bulb:

- “Eat a couple slices of lemon to help neutralize the odours.”

– “Brush your teeth or tongue with baking soda” – “Chew a roasted coffee bean” – “Chew parsley leaves” – “Eat more garlic! The more we eat, the easier it is for our bodies to metabolize it.”

Openings, closings, events and other news from T.O.’s food and drink scenes Steven Davey https://www.nowtoronto.com/food/story.cfm?content=194401 Big stink The third annual Toronto Garlic Festival returns to the Brick Works on Sunday (September 22).

The all-day tribute to the stinky rose includes appearances by chefs like La Palette’s Brook Kavanagh and Gilead Café’s Jamie Kennedy, screenings of Les Blank’s Garlic Is As Good As Ten Mothers and garlic galore. Admission is $5, and shuttle buses run to the site every 10 minutes from just north of Broadview subway station. For more info: torontogarlicfestival.ca.

Weekend Warrior: Yogapalooza, Word on the Street, Toronto Garlic Festival, Manifesto Katherine Cameron http://www.postcity.com/Eat-Shop-Do/Do/September-2013/Weekend-WarriorYogapalooza-Word-on-the-Street-Toronto-Garlic-Festival-Manifesto/

It’s Thursday, and the weekend is fast approaching. Need stuff to see or do? We’ve got you covered. In this edition: a celebration of yoga, a festival of garlic, an autumn beer bash and more.

Toronto Garlic Festival When: Sept. 22 Where: Evergreen Brick Works D etails: For those who thought they knew garlic, prepare to experience it in ways you never thought possible. This Saturday, the Evergreen Brick Works will become Toronto’s garlic headquarters. Ontario farmers will sell different varieties of garlic, and local chefs (including Jamie Kennedy and Brad Long) will have garlic-inspired dishes on offer. Wash it all down with a pint of craft beer, and don’t forget the roast garlic and chocolate ice cream for dessert. Activity-wise, there’s a garlic braiding workshop and even a garlic breath contest.

3rd Annual Toronto Garlic Festival –This Sunday September 22, 2013 | Evergreen Brick Works You Can Eat Garlic with Everything! http://villagelivingmagazine.ca/3rd-annual-toronto-garlic-festival/ Canadian reporter Morley Safer was once quoted as saying, ‘you can never have enough garlic. With enough garlic, you can eat The New York Times.’ “And I agree with that,” says Toronto Garlic Festival Founder Peter McClusky, “you can eat anything with garlic, and this year’s featured chefs have challenged themselves to prove that.”

When it comes to food, nothing enhances the flavor more than garlic.

At this year’s Toronto Garlic Festival, there will be an abundance of food offerings and plenty of the good ol’ garlic classics such as Jamie Kennedy’s famous Fries with Garlic Aioli; roasted corn with a twist – add Korean kimchi, or wasabi on top; comfort food like Chef Brad Long’s Carnaroli Risotto with Fermented Black Garlic and Extra Virgin Olive Oil; and even a delicious elixir to boost your immune system in time for flu season – ‘To Cure What Ails’ Roasted Garlic and Chicken Soup.

NishDish Marketeria and Catering will serve traditional Aboriginal Cuisine such as Elk and Buffalo hors d’oeuvres, and the ever popular Japanese Street Food warrior Gushi Toronto will return with Karaage Chicken Skewer and new this year, their special Toronto Garlic Festival Teriyaki Sauce.

Hot, Spicy, Seafood, Vegetarian, Gluten Free and Paleo tastes will find mouth-watering garlic dishes to satisfy their palate. Even those who bring their Fitness Pal Diet App to the festival will be welcome at this year’s Garlic Shot Station where free shots of fresh pressed garlic will add oomph to their dish and a measly 4 calories to their waistlines.

“Festival volunteers will be cracking and pressing garlic all day to keep up with the demand,” adds McClusky. And we have an open invitation to politicians and celebrities to come down and help crack garlic at the Garlic Shot Station.”

These delectable dishes and more will be freshly prepared on site using Ontario garlic and paired with over 30 types of craft beer, wine and other homemade treats like Toronto’s famous Limonana – Chef Véronique’s exquisite and natural blend of mint and lemon, which is also currently featured in George Stroumboulopoulos’ Made In Canada Lounge at TIFF. And what about that sweet tooth you ask? Chocolate Artisan Laura Slack has fashioned a Limited Edition Black Garlic Chocolate Truffle in a Luxurious Skull Mold, and Magic Oven will serve Garlic French Toast with Salted Maple Creme-Fraiche, a sweet/savoury version of aweekend favorite. If that isn’t enough, wait for it…a roasted garlic popcorn ice cream concocted by Chocolateria’s Tim English is sure to be an unforgettable taste adventure.

Drink Responsibly – a free festival shuttle will be running every 10 minutes from the parkette beside Broadview Subway station.

Toronto Garlic Festival, Sunday September 22, 2013 The Pavillions at Evergreen Brick Works 550 Bayview Avenue, Toronto, in the Don Valley.

Hours are 9 AM to 5 PM. Wheelchair accessible. Admission $5, includes access to contests, food demos, talks and all-day film screening of the Les Blank classic, “Garlic Is As Good As Ten Mothers.”

Free for children 12 years and under.

Express entry for holders of tickets bought online in advance.

Paid parking available. Bike paths: Rosedale Valley Road and Beltline Trail.

Foot paths: Chorley Park and Milkman’s Run.

Garlic Unites a Crowd at the Brick Works At the third-annual Toronto Garlic Festival, people came together to enjoy their favourite bulb.

Chris Dart, Photos by Corbin Smith http://torontoist.com/2013/09/garlic-unites-a-crowd-at-the-brick-works/ Toronto Garlic Festival founder Peter McClusky speaks in a reverent tone about garlic—which makes sense, in a way. He has the zeal of the converted. McClusky spent most of his adult life working in digital photography. Then in 2009, he packed it all in to try his hand at farming.

Initially, garlic was a last resort after his other crops failed to take. Since then, though, the pungent bulbs, which grow on farms across Ontario, have become an allconsuming passion.

“I wrote a business plan for how I could sell my garlic, and I thought, ‘Well, why don’t I do some kind of event?’” he said. “Then the idea percolated for a couple of days, and I realized that it could be much bigger than selling garlic. So the irony is, even though I grow garlic, I haven’t actually sold any garlic. I’ve been too busy with the festival.”

This year’s event, which took place on Sunday, saw an estimated 7,000 people make their way out to the Evergreen Brick Works for a garlicky good time. McClusky believes garlic gets an undeservedly bad rap. “People’s concern over things like garlic breath are vastly overblown,” he said. In fact, he sees garlic as a great uniter of people.

“Garlic is universally loved, so the admission is only five bucks to draw everybody,” he said. “Toronto is a brilliant city with people from all parts of the world, and they all love garlic.”

Indeed, if the turnout at the Garlic Festival was any indicator, the bulbous plant may represent mankind’s best hope for world peace and intercultural harmony. The crowd was made up of a remarkably diverse crosssection of Torontonians—representing all ages, races, and genders—all of whom came

together to sample spreads, oils, chutneys, and other garlicky concoctions. The event also featured a garlic-breath contest, sponsored by the Ontario Science Centre.

“People initially said we should get a mouthwash sponsor, but that’s not what we want.

We want to celebrate garlic,” said McClusky. “So instead, we have a garlic-breath contest. They actually measure your garlic breath with a gas chromatograph, so it’s fun, but it’s also educational.”

A number of Ontario garlic farmers showed up at the event. They sold bulbs for both planting and cooking, and spent some time telling attendees about what makes each strain of garlic different. Heather MacMillan, of Little Trickle Farm in the Ottawa Valley, said that too many people think of garlic as having a particular taste. In reality, the bulb can produce a wide array of flavours.

“I’ve done a few raw-garlic taste tests, and you can taste the difference between different strains,” she said. “I like that. Check broadleaf is one of my favourites, and it stores a really long time, which is nice. But I also like some of the spicier ones for roasting.”

She added that the festival was a sales bonanza for her farm.

“We’re small—we only grow about 4,000 plants,” she said. “Just today, we’ve sold half of what we wanted to sell this year.”

The booth for Ottawa-based Major Craig’s had one of the festival’s hottest items, black garlic. Originally from Korea, black garlic is regular garlic put through a special 45-day fermentation process. The end result is a clove with a soft texture and an almost syrup-like flavour. Major Craig founder Andrew Craig said black garlic is on the verge of having a culinary moment.

“A friend of mine introduced me. He’s a chef, and I got interested,” Craig said. “I call this the new saffron. Most people who are home cooks don’t always know what to do with it, but when really experienced chefs get a hold of it, they know exactly what to do with it.

Brad Long was in today and did a risotto, and it was phenomenal.”

McClusky is just happy to see that there are so many people who love garlic as much as he does.

“When I started this, I had no idea it was going to be this big,” he said. “This is incredible.”

News at 11 September 22nd, 2013 -Did a mention, and ran clips from the festival No Archive Available

September 22nd, 2013 -Interview with Chef Anne Sorrenti No Archive Available

Toronto Garlic Festival (Sunday Sept 22, 2013, 9am-5pm, $5) http://torontofoodies.wordpress.com/upcoming-events/

Evergreen Brickworks, Bayview extension x DVP After hosting a two-day event last year at $10 admission, it sounds like the folks behind the Toronto Garlic Festival have taken a lot of the crowd suggestions to heart, condensing it to a single day event this year, and dropping admission to $5.

Vendor listing includes Market 707′s Gushi and NomNomNom, TUM veteran Babi & Co, Jamie Kennedy. Greg’s Ice Cream will be bringing back their Chocolate Garlic ice cream this year. I’m excited about the free “Garlic Shot” station, where you can get a boost of garlic to whatever food you bring. A black garlic brownie from Morgan’s On The Danforth also has my attention Unfortunately, it looks like The Spice Chef won’t have my favourite item from last year, the ridiculously good Salted Caramel Roasted Garlic Truffle. I’m also not seeing Buzy Liz on the vendor list — I nibbled and savoured on her garlic brittle and garlic fudge for a good 3 weeks, whenever I was feeling peckish for sweets.

Beer and Garlic: More than friends at the Toronto Garlic Festival Agatha Podgorski https://ontarioculinary.com/beer-and-garlic-more-than-friends-at-the-toronto-garlic-festival/

Ontario’s craft beer and that beloved stinky allium: garlic have joined forces at this year’s Toronto Garlic Festival. The annual event will feature up to 30 craft beers on tap, ready to be paired with dozens of garlic-inspired food dishes. ”A surprising number of recipes call for both beer and garlic as ingredients,” says festival founder Peter McClusky. “This year’s festival will feature one such dish – Clameron’s Chowder by Smoked and Cracked. Beer and garlic dish pairings is a natural extension at our garlic-centric food festival.”

“The many variables in the production of beer allows for its great variety of flavours,” says Brook Kavanagh, Executive Head Chef at La Palette Restaurant on Queen Street – who will be giving a talk on beer and food pairing at the Garlic Festival. “It is this variation that lends beer its broad spectrum of pairing possibilities.”

Want a teaser? Check out these just-announced tasty treats at this years festival: Amsterdam Brewery’s Natural Blonde, with its crisp, clean pickup and smooth mellow finish will quell the heat of The Spice Chef’s Indian street food.

The hoppy aroma, lingering bitterness and soft bready malt flavour of Crazy Canuck Ale from Great Lakes Brewery is destined to be paired with Babi & Co.’s Indonesian Corn and Shrimp Fritters with Garlic Chili Sauce.

Black Oak’s Nut Brown Ale has the sweetness to attract Liko’s Hawaiian Barbecue Pork Skewers.

And the ultimate garlic and chocolate lover hook-up: Laura Slack’s Black Garlic Chocolate Skull Truffle meets Dieu Du Ciel!’s Rosee d’Hibiscus!

With over 20 Ontario garlic farmers appearing at the festival this year, you can pick up a years supply of garlic from among many rare, heirloom varieties of Ontariogrown garlic and continue their beer match-making at home!

You’re also welcome to raise the stakes in the beer and food dating game with free shots of fresh pressed garlic at this year’s Garlic Shot Station! Garlic Breath Contest anyone?

Breweries at the Toronto Garlic Festival: Amsterdam Brewery, Beau’s All Natural Brewing Company, Black Oak Brewing Co, Flying Monkeys Craft Brewery, Great Lakes Brewery, Dieu Du Ciel!, Spirit Tree Estate Cidery, Howe Sound Brewing, Glutenberg, and Le Trou Du Diable. Wine will also be poured at this year’s festival.

Drink Responsibly – a free festival shuttle will be running every ten minutes from the parkette beside Broadview Subway station.

About Toronto Garlic Festival When: Sunday September 22, 2013. Hours are 9 AM to 5 PM. Where: The Pavillions at Evergreen Brick Works – 550 Bayview Avenue, Toronto, in the Don Valley.

Admission $5, includes access to contests, food demos, talks and all-day film screening of Les Blank classic, Garlic Is As Good As Ten Mothers . Free for children 12 years and under.

Free festival shuttle leaves every 10 minutes from the parkette beside Broadview subway station.

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Toronto Garlic Festival http://gardenmaking.com/event/toronto-garlic-festival/ September 22, 2013 @ 9:00 am - 5:00 pm | $5 The Toronto Garlic Festival offers fresh Ontario garlic for sale, delicious garlic-themed food prepared by local chefs, and fascinating presentations.

Admission: $5.00. Free for children under 12. Price includes FREE access to talks, presentations and activities, including The Garlic Breath Contest, The Garlic Shot Station, food cooking demos, raffles, and the Les Blank film classic, Garlic is as Good as Ten Mothers. Fresh Ontario Garlic, delicious food, and beer and wine are for sale.

Access: Metred parking available, wheelchair accessible. Free festival shuttle leaves every ten minutes from the parkette beside the Broadview subway station. Shuttle takes seven minutes one way. Last bus leaves from the festival venue at 5:15 PM. For bike and walking paths go to www.torontogarlicfestival.ca Expected attendance: 5,000 The garlic festival includes: -25 garlic farmers, selling rare and heirloom garlic -25 chefs selling delicious hot and cold portions of their signature garlic dish -Garlic-infused chocolate, fudge and brittle, and garlic ice cream, created by local chocolatiers -Ontario craft beer and wine -Free shots of fresh-pressed garlic at the garlic-shot station -Specialty products from Ontario-based food producers, including fermented drinks and homemade sodas, garlic honey and black garlic -100+ Ontario-made condiments -The Garlic Breath Contest, officiated by the Ontario Science Centre Interesting topics include, Garlic as an Aphrodisiac, 50 Tastes of Garlic, How to Grow Great Garlic and, Is Garlic Good for your Pet? Screening of the cult classic, “Garlic is as Good as Ten Mothers�, (with garlic popcorn!) by filmmaker Les Blank Access to all festival events and activities is free with $5 admission. Garlic, food and beverages are for sale.

Ontario Garlic for the Body, Mind and Heart http://quench.me/else/ontario-garlic-body-mind-heart/ Ancient Egyptians fed it to their soldiers for stamina.

It protected Ulysses from Circe’s spells. Imagine what magic garlic can do for you.

Health-minded and discerning taste-lovers will be marking their calendars for the Toronto Garlic Festival, Sunday, September 22 at the eco-venue Evergreen Brick Works. It’s food, fun, and festivities — for five bucks. “Where else can you have such an eclectic and fun experience while celebrating a universally loved food ingredient?” says festival founder Peter McClusky.

From street food to high-end restos, vendors will be slicing and dicing Ontario garlic into their signature garlic dish. This year’s attractions include garlic popcorn-flavoured ice cream, a pancetta-kissed garlic chocolate truffle, and the craft beer and garlicky-dish “match-making” guide. The new “garlic shot” station will be slinging free shots of fresh pressed garlic, and the “garlic breath contest,” returns, adjudicated once again by the Ontario Science Centre.

The festival is a rare opportunity to stock up on your winter supply of Ontario garlic from more than 20 farmers selling rare and heirloom garlic bulbs from across the aromatic and flavour spectrum, plus black garlic and smoked garlic. On a public-spirited note, sales of Ontario condiments will raise funds for Seed To Table, a youth-oriented food-issues community organization. And there will be a taste-judging of the ultimate marriage of flavours – garlic and tomato – with recipes submitted from amateur chefs and home cooks. Entry recipes are to be sent to http://www.torontogarlicfestival.ca/. The best will be judged by the renowned Chef Sang Kim. Other highlights include talks on growing garlic in the city, garlic as an aphrodisiac, the appropriateness of garlic as a pet food supplement and a cooking demo by Chef Brad Long. And a screening of Les Blank’s cult classic documentary Garlic Is As Good As Ten Mothers.

Toronto Garlic Festival takes place Sunday September 22, 2013 The Pavillions at Evergreen Brick Works – 550 Bayview Avenue, Toronto, in the Don Valley. Hours are 9 AM to 5 PM. Wheelchair accessible. Admission $5. Free for children 12 years and under. Express entry for holders of tickets bought online in advance. Paid parking available. Bike paths: Rosedale Valley Road and Beltline Trail. Foot paths: Chorley Park and Milkman’s Run. Free festival shuttle leaves every 10 minutes from the parkette beside Broadview subway station.

Photo Credit: Gat

Green Neighbours 21 Newsletter September 16, 2013 http://gn21.ca/green-neighbours-21-newsletter-september-16

Toronto Garlic Festival Date: Sunday, September 22, 2013 Time: 9am-5pm Location: Evergreen Brick Works Cost: $5 admission There are many exciting things to do at the 3rd annual Toronto Garlic Festival – visit a farmer selling heirloom Ontario garlic, try a chef’s best garlic dish, dare to eat various specialty foods incorporating garlic (even chocolate!), or watch a film about garlic (plus so much more). To find out more information, and purchase tickets, visit http://new.torontogarlicfestival.ca/index.php.

Better Dating Ideas: September 19th to 22nd Whitney Wilson http://www.eligiblemagazine.com/2013/09/20/better-dating-ideas-september-19th-22nd/ If you thought garlic didn’t belong on a first date then this is the exception. Indulge in garlic in some of the most unexpected places. Enjoy a day at Evergreen Brick Works but don’t forget them mints! http://www.torontogarlicfestival.ca/ September 22nd, 2013

Toronto Garlic Festival and More Upcoming Events http://momwhoruns.com/toronto-garlic-festival-and-moreupcoming-events/

There is something about the Toronto Garlic Festival that I love. Perhaps it’s the aroma that I can detect from the parking lot. HA HA. (sorry….but it’s true). This is my third year that I’ve attended the Toronto Garlic Festival, and I swear each year it keeps getting better and better. I had a ton of fun sampling a variety of delicious food, craft beer, and even managed to participate in a free garlic shot. Here’s proof!! –

I discovered a few new vendors as well. In particular, one called Smoked & Cracked. I had a spoon of their soup that will have me running to their restaurant in no time at all. (516 Mt. Pleasant Rd).

I also discovered some unique key chains that would make the perfect gift for foodies! I’m now the proud owner of one of these beautiful key chains. ps u can email your order to: uaddloveandstir@hotmail.com

fall//weekend http://syddavis.blogspot.ca/2013/09/fall-weekend_23.html#.UmiTrcu9KSM After the market, Simon and I headed to the Toronto Garlic Festival at Evergreen Brickworks.

It was definitely worth the 20 minutes circling the parking lot from hell to find a spot. The first and best part of the Garlic Festival was the smell. Oh my goodness, you walked into the festival space and all you could smell was beautiful, warm, roasting garlic. There were wall-to-wall vendors: farmer's, crafters, chefs, anyone who could incorporate garlic into their products were there. At the far end there was a beer section, which I am happy to report did not include any garlic flavoured brews. That's just wrong. I opted for an ontheme Oktoberfest brew from Black Oak which was delightfully autumnal. Yes, I'm an asshole who uses the word "autumnal" to describe things. Simon and I shared a piece of french toast topped with creme fraiche, blueberry compote and garlic preserves. Totally delicious. We decided against roasted corn because the line up was a million people long, but we were very keen to try the much advertised and anticipated garlic ice cream. For reals. They had two flavours on offer: roasted garlic and chocolate, and roasted garlic and buttered popcorn. They were both totally delicious. The buttered popcorn tasted much more garlicky, but it didn't have the spicy punch of raw garlic. The roastedness mixed very well with the buttered popcorn flavour, a great combination of sweet and savoury. I bought a 2 pound bag of music garlic for my mom, which I was told should last until March, but let's be honest, who uses that little garlic?!

We brought Hali with us, and took her on a walk through the back of the Brick Works, which is full of little walking trails and ponds. I also shared my ice cream with her, because ice cream is literally her favourite treat.

Sunday night Tiffany came over and I made dinner for us while we did school work and laughed about our own ridiculous tendencies and lives. I also made my apple crisp recipe and, screw modesty: it's damn delicious. It's my most popular post at the moment.

On-Air Mention No Archive Available

Garlic Episode http://deconstructingdinner.ichannel.ca/garlic-episode/

Kitchen Operas http://kitchenoperas.com/2013/09/24/roasted-walnut-garlic-hummus/ This weekend, Ashley and I skipped our collaborative hummus-making date for a hummusrelated field trip: the Toronto Garlic Festival!

Because really, what’s hummus without garlic?

We had fun sampling the different garlic dishes — including an awesome kale salad from Roots of Health with grated beets, shredded red cabbage, garlic scapes, and sunflower seeds:

And our local vegan organic chocolate makers, ChocoSol, were serving up freshly made corn tortillas with garlicky beans, salsa, and sprouts:

And of course, we had to buy some garlic. We found a few organic varieties from Cedar Grove Organic Farm. I brought home a few different varieties: Music garlic, “Romanian Mystery” garlic, and “Persian Star” garlic:

I chose to roast up the Persian Star garlic for a hummus.

Apparently, Persian Star is a standard purple stripe variety of garlic. It’s a hard necked variety, which means it grows in cooler climates, like Ontario.

I thought I’d use the garlic’s name to inspire my hummus — so this one has a bunch of flavours that I love in Iranian (Persian) food: toasted walnuts, lemon, and cinnamon. The walnuts were inspired by my friend Michael, who upon hearing of Hummus Month, informed me that I must make a hummus with lots of very toasted walnuts. Ohhhh, Michael was right, it’s a nice touch for hummus.

I also used walnut oil here, instead of my usual olive oil. It added more of the walnut flavour, which worked with the toasted walnuts here, but if you don’t have it, olive oil will be a great substitution.

The cinnamon was one of those “I really hope this works” idea… I added just a teeny bit to the hummus to see if the flavour would work (I thought it would, but I just didn’t know for sure), and I was extremely pleasantly surprised. It is just so perfect in this hummus. My friend Nicole says it makes it taste like fall.

I topped this one with some extra walnut halves, as I especially like indicating when there are “sneaky” nuts in recipes in case anyone is allergic. I think it would be really beautiful topped with pomegranate arils, or even crispy onions (I think the “Sinful Onions” from this recipe would be awesome).

Roasted Walnut & Garlic Hummus 1 can (300g/10 oz.) chickpeas, drained (or 300g cooked chickpeas) 3 cloves Persian star garlic, roasted (see How to Roast Garlic) 1/2 c. walnut halves, raw & unsalted 1/4 c. walnut oil (or olive oil) juice and zest of 1 lemon 1/8 tsp. ground cinnamon In a small skillet over low heat, toast the walnuts, watching them to make sure they don’t burn.

Place all ingredients (including the toasted walnuts) in a food processor and blitz until smooth (you may need to pause and scrape down the sides).

Eat with joy!

The G Word/Toronto Garlic Festival http://thehangryspell.com/2013/09/23/the-g-word-toronto-garlic-festival/ It was my first time going to the Toronto Garlic Festival. Hearing about the crazy garlic creations from the previous year’s event piqued my interest and made me skeptical. Really… garlic kombucha? Garlic chocolate? Sounds like a Harry Potter booger-flavoured jellybean type thing.

Everything I heard lived up to the hype. That is, if you are a fan of garlic. The smells wafted through the Evergreen Brickworks building and out into the parking lot. After a whole day at the event, the smells clung onto my clothes and hair. I was guilty of stinking and driving on the way home.

I was helping out Jon and Geoff at Kota Kuisine. They had prepared a traditional Malaysian-style dish called Babi Chin, which is a slow-braised pork dish simmered in soy sauce, garlic and various spices. It was served with a side of pickled mixed veggies, all on a bed of rice. Lunch time rolled around and we were slammed.

I ate a lot of food. I usually do at festivals but I did especially in my efforts to warm up. In between jumping jacks and running on the spot, I had a mixed veggie + chicken stock soup from Roots of Health Nutrition, a vegan corn tortilla from Chocosol, shrimp and corn fritters from Babi & Co. among other garlic-spiked eats. I tried black garlic for the first time. It was sweet, unlike its raw form, and delicious.

And if that wasn’t enough garlic, there was a booth serving fresh shots of raw garlic cloves. You could take the garlic straight up or have it topped on your food. I didn’t subject my tastebuds to that one.

A highlight of the event for me was getting organic heirloom tomatoes. Succulent, juicy, colourful, ready tomatoes. Samsara Fields was selling beautiful varieties.

Finally, how is this trip complete without purchasing some garlic?

I had a great time but by the end of it all, I had ODed on garlic and was getting a little woozy thinking about it.

I don’t want to think about the G word for a while.

Toronto Events September 2013 Best Things to Do in Toronto in September http://www.toronto-travel-guide.com/toronto-events-september.html#.Us4YxyiQTOc

Toronto Garlic Festival When: September 22, 2013 9am - 5pm Where: Evergreen Brick Works, 550 Bayview Avenue, Toronto Cost: $5 Website: www.torontogarlicfestival.ca Toronto Garlic Festival offers you amazing opportunity to taste savoury delicacies, stock up garlic direct from Ontario farmers, buy speciality products and watch garlic cooking demos from chefs and local cooks.

Enjoy mouth-watering garlic dishes including garlic bread, garlic ribs, garlic fries and garlic popcorn with craft beer, wine or homemade soda. For sweet lovers, there are garlic ice cream, garlic fudge, garlic truffles, jams, jellies and much more. You can buy Ontario made products and condiments including fermented drinks, homemade sodas, black garlic, smoked garlic, garlic dips, pesto and jellies, pickle made from Toronto rooftop hives.

The event also features educational workshop, contests, lectures, presentations and a short film.

Publicity handled by GAT PR