| WHERE WE ARE SERVED
Air Canada Centre
This huge food-service enterprise honestly makes very generous use of local Organic foods. Chef Robert Bartley (ex executive chef of the Four Seasons) opens for concert, hockey and basketball fans; and feeds the stars.
Ancaster Old Mill
Chef Jeff Crump is a longtime active supporter of Slow Food in Ontario, and along with this comes being a longtime supporter of Cookstown Greens. Look for his Earth to Table set menu for a special locally inspired meal.
Auberge du Pommier
Chef Jason Bangerter (an Anton Mossiman protege) assures a tranquil oasis amongst the uptown highrises. He creates many memorable innovations with our produce.
Bymark
Chef Brook McDougall has a brilliant formula he and Chef Mark McEwan have developed and adher to. We are pleased to be part of it.
C5 On the fifth floor of Daniel Libeskind's Royal Ontario Museum (ROM) crystal, chef Ted Corrado searches out the best in Toronto's ethnic markets and Southern Ontario produce. Every season he falls in love with a few of our specialties.
Canoe
Chefs Anthony Walsh and Tom Brodi and their eager team cooking at the top of the city stay abreast of our many new specialties. They honour us with humour by serving Cookstown Blues (potatoes).
Colborne Lane Chef Claudio Aprile is Toronto's molecular gastronomy specialst. He works his magic fusing science with tradition to transform our favourite produce into edible works of art.
Drake Hotel
This 1890's hotel has been brought back to life. It is now the energetic hub of the latest arts and culture. Chef Anthony Rose came back from San Fransico and New York to provide the appropriate local food.
Eigensinn Farm
Michael Stadtlander loves to come to our farm to pick his own vegetables! No web site
Four Seasons Hotel
One of our very first customers, this pre-eminent hotel remains an enthusiastic supporter of everything we do. Thank you.
Globe Bistro
The name comes from Think Global, but the food comes from Eat Local. Chef Kevin McKenna does not look globally to find his favourite ingredients. He clearly loves to create art with what he finds.
Intercontinental Hotel
Chef Jonathon Lome's Azure kitchen carefully manages the fine food section of this busy hotel next door to the Toronto Convention Centre.
King Edward Hotel
Chef Daniel Schick uses as much local food as his hotel chain lets him get away with. Victoria's, the main dining room, is an a not to be missed elegant space.
Kiwe Kitchen
KIng WEst at Portland is a trendy location for a neighbourhood restaurant. Nevertheless the food is comforting.
Lucien Restaurant
Long-time restaurateur Simon Bower welcomes guests with his warmth. Meanwhile chef Scot Woods loves to take our more obscure heirloom crops to craft modern takes on classical dishes.
Miller Tavern
Chef Hugh Kerr is now running his dream kitchen the way he has always dreamed. The old Jolly Miller in Hoggs Hollow now has really grown up.
One
Chef Drew Ellerby manages the kitchen in Mark McEwan's class restaurant in the lux Hazelton Hotel on elegant Yorkville Avenue. Our vegetables are sold seprately so you can be assured they are treated very well.
Pangaea
Chef Martin Kouprie is a consummate teacher of the talented young cooks in his brigade; and an ardent supporter of the flavours we provide. Peter Geary is the consumate host who assures a comfortable visit.
Royal York Hotel -- EPIC
Executive Chef David Garcelon is convinced that tourists come to experience local foods and traditions. He demonstrates that this philosophy pays. This is exemplified with the VQA Restaurant Award of Excellence and he frequently attends farmers' conferences to build relationships with local farmers.
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