It seems as if every chef worth their weight in pork belly has been playing around with sausage-making lately. And with sausage and hot dog restaurants showing up as the next big trend, we’re all going to be eating many more of the things in the near future. So why not pit local chefs against each other to see who truly makes the best wurst.
Ryan Donovan and the gang at Marben (488 Wellington Street West) have decided to do just that. Throughout the spring and summer, select Wednesdays (2 each month) will see Sausage League take over the restaurant. While Marben’s regular menu will still be on offer, guests will have the option of ordering the sausage special for $25. What they’ll get is two dishes – one prepared by each chef – and they’ll get to choose their favourite. The chef who gets the most votes each night will move on to the next round of competition.
Over the past few years, Slow Food activists have taken part in a bi-annual event in Torino, Italy called Terra Madre. First held in 2004, the event brings together food activists from around the world in a giant conference and marketplace where people can exchange ideas and information. There are conferences, symposiums, dinners and markets, all with a focus on sharing ideas about how to promote sustainable food. Terra Madre takes place during the even-numbered years (2006, 2008… another coming up in 2010), and this year, Slow Food decided that it would be a good idea for individual convivia to hold local events – both as a great way to support local food producers, and because, well, not everyone can afford to get on a plane to Italy.
Organized and paid for by Slow Food Toronto (monies raised at the Picnic at the Brickworks allowed them to pay participating farmers and producers to take part, a rarity in the world of markets and trade shows where the producers usually have to pay to participate), this year’s Terra Madre Day took place at the FoodShare warehouse.
Last Wednesday evening, the line-up outside the Gardiner Museum of Ceramic Art stretched as far north as Bloor Street. People had come prepared; many had snacks, drinks and umbrellas to shield them from the warm May sunshine, because to be first in line meant having the dedication to wait for hours to get in. But being first in line also meant having first choice when selecting a bowl, as well as getting to the variety of soups from the participating local chefs before they all ran out. And they would run out.
Normally, the north building of St. Lawrence Market is the focus of local food only on Saturday mornings as farmers and food producers fill tables with all things edible and Torontonians descend upon the place in search of tasty treats. This past Tuesday evening, the market building was a bastion of local food again as a number of chefs and wineries offered samples of their wares as part of An Evening of Local Cuisine, one of the many events put on by The Green Carpet Series.