Stratford: Canada's Hottest Food Destination
Source: AOL.ca
Posted: 09/12/09 12:47AM
Filed Under: Canada Travel Guide
Canada's hottest food destination isn't where you think it is. While Niagara, BC's Okanagan Valley, Vancouver Island and Prince Edward County have all developed serious culinary cred alongside their burgeoning wine industries, and Quebec's Charlevoix region has had a reputation for local food for decades, an older Ontario food culture is finally getting its due, back in Perth County. The region's rich farming heritage along with the world-renowned Stratford Chef's School's emphasis on locally produced, high quality food products meant that collaboration was a given, and a steady stream of graduates has helped spread the word about this perfect storm of gourmet proportions.
Until recently, Stratford's main event - the Stratford Shakespeare Festival - got most of the attention. And while theatre-goers from Toronto and London picknicked and dined spectacularly well, it was still the thespians that got top billing in the minds of travellers. But we predict that that's about to change, as the second annual Savour Stratford event gets underway on September 26 and 27.
Danielle Brodhagen coordinates the event for the Stratford Tourism Alliance. She came up with the concept for a large-scale food event during a trip to Abergavenny, Wales. Every year the town hosts an enormous food festival, well-known in the UK for its conviviality, inventive locally sourced dishes, and great atmosphere. Brodhagen thought Stratford was up to the task of creating a similar event, and Savour Stratford was born.
For two days, renowned Canadian chefs, James Beard award-winning food writers, local farmers and artisans celebrate Perth County's diverse bounty of glorious food. On Saturday locavores can wander farmers markets in search of edible treasures, watch hands-on culinary demonstrations, take in outdoor concerts, and enjoy an authentic Perth County BBQ. Sunday continues with more merriment, but with the addition of the York Street Tasting event. This foodie confab pairs more than 30 chefs with 30 local producers and VQA wines for an afternoon of sampling and imbibing under tents alongside the Avon River. It's a dynamite way to illustrate how close the connection is between the fields and tables of Perth County. This symbiotic relationship between food producers and chefs is what makes Stratford so unique. For any serious foodie in southern Ontario, Savour Stratford is a can't miss opportunity.
If your appetite has been whetted, get to know some of Stratford's notable food personalities by clicking through our gallery. They'll all be on hand at Savour Stratford helping to create this unique and delectable experience.
Ruth Klahsen knows Stratford well. She used to cook for actors at the festival, but her love of cheese eventually won her over. She's been making great sheep and goat cheese at Monforte Dairy in Millbank, Ontario since 2004. Delicious toscano, a demon blue cheese, smoked cheddar, Pecorino Fresco, Pepato Fresca and many, many more. Actually it seems there's little cheese Ruth won't try her hand at making. These days she's on hiatus, while she builds a new dairy. To finance the new facility, she's embarked on a community-supported-agriculture campaign. Here's how it works: if you love cheese (and Toronto Life says Ruth makes the best cheese in Ontario), you can invest in Monforte by one of three subscription plans. In return you'll receive a share of her wonderful cheese annually for five years starting in 2010. If you invest $200, you receive coupons which will get you $250 in Monforte cheese; $500 will get you $750 worth, etc. She'll be back in cheese-making mode by January 2010, with fresh cheese available soon after, and aged cheeses ripening by March. Until then, you can follow Monforte's renaissance on Twitter and join their Facebook group, Flock EWE.
Savour Stratford
Ruth Klahsen, Monforte Dairy
Ruth Klahsen knows Stratford well. She used to cook for actors at the festival, but her love of cheese eventually won her over. She's been making great sheep and goat cheese at Monforte Dairy in Millbank, Ontario since 2004. Delicious toscano, a demon blue cheese, smoked cheddar, Pecorino Fresco, Pepato Fresca and many, many more. Actually it seems there's little cheese Ruth won't try her hand at making. These days she's on hiatus, while she builds a new dairy. To finance the new facility, she's embarked on a community-supported-agriculture campaign. Here's how it works: if you love cheese (and Toronto Life says Ruth makes the best cheese in Ontario), you can invest in Monforte by one of three subscription plans. In return you'll receive a share of her wonderful cheese annually for five years starting in 2010. If you invest $200, you receive coupons which will get you $250 in Monforte cheese; $500 will get you $750 worth, etc. She'll be back in cheese-making mode by January 2010, with fresh cheese available soon after, and aged cheeses ripening by March. Until then, you can follow Monforte's renaissance on Twitter and join their Facebook group, Flock EWE.
Antony John, Soiled Reputation
Antony John is a new breed of foodie – call him a farmer-celeb – whose upbeat Food Network show called 'The Manic Organic' introduces viewers to the cult of fresh, locally grown and organic vegetables. Walking the fields with John is an education in itself, as he passionately describes the land where he grows 50 varieties of vegetables as an ecosystem. The birds that inhabit his fields are as important to him as the specialized equipment he uses (much of it from the 50's) to cultivate his 80-acre farm. He waxes poetic about the nature of the terroir around Stratford and Perth County, saying it's probably the richest agricultural land in the country, and explains how different vegetables grown this way taste from the imported varieties we're used to getting in our big box grocery stores. If you'd like to be inspired by food that enriches your palate while giving back to the land, you can book a culinary package, which includes a stop at John's farm, through Stratford Tourism .
JEFF SILVERSTEIN
Kathy Hundt, Pass da Pasta
After many years of working in other people's kitchens, Hundt decided to get one of her own. She loved pasta, and thought Stratford could use a take-out shop specializing in gourmet, handmade pasta. The years have gone by, and have proven her right. These days, you can find Hundt in her compact kitchen experimenting with lamb, Monforte cheese and beet fillings, along with her signature ravioli in tomato sauce. And if you're lucky, you can grab a whole head of roasted garlic to spread on some crusty bread...
JEFF SILVERSTEIN
Ian MacArthur, Food at Your Fingertips
Whether it's 3000 in a field, or 10 at a formal dinner, MacArthur can do ya. At his stall at the Stratford Farmer's Market, he doles out bowls of his extraordinarily good soups - and not just any soups. He favours flavours like sour cherry-chipotle or and strawberry-pineapple mint chilled soups. Winter brings in heartier fare, and dips and spreads, salads and salsas are always available for hosts in need of an extra je ne sais quoi to offer guests.
JEFF SILVERSTEIN
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