Favorite things I tasted at the Ontario Culinary Summit.

By Randall Shirley

How a farm boy from Idaho ends up at a swanky culinary event in Toronto brushing shoulders with the likes of celebrity chefs Jamie Kennedy and Michael Smith, I don’t quite know. But here I am, about to speak on a media panel at the Ontario Culinary Summit, where they’re discussing all things local, fresh, and good. I’m speaking about food’s place in the greater travel experience.

For lunch, we were treated to a “locovore’s cafeteria.” There were a bunch of chefs from around Ontario—even as far as Ottawa. All the samples were amazing. But we all have our personal taste; here’s what I liked best.

© Randall Shirley

1. Sour Cream Apple Crumble Tart. Ah, the humble apple. This time of year I love it right from the tree. But second best is when it’s married to butter, cinnamon, and a bit of pastry. Pie, we call that. Chef Oliver Bonacini’s take on pie made me go back for seconds at an event where there was no room in my belly for seconds. Deliciously Autumn.
2. Ontario Caldo Verde. Chef Michael Sterpin had my mouth dancing and many other mouths talking about his amazing, hearty soup creation. 2 kinds of kale, spuds, and his house-made chorizo sausage simply couldn’t have been nicer on this Fall day.
   

   Goat Cheese Tart. © Randall Shirley

3. Goat cheese tart. And I’m a guy who generally doesn’t like goat cheese. Chef John Harcourt topped a simple pastry with mixed marriage of goat cheese, roasted apple, caramelized onion, and honeycomb. I often find such tarts goopy and heavy; not this one. It was light and slipped like silk across my tongue. And Chef informed me that the sprinkling of bee pollen is incredibly good for me. I keep hearing that; time to research.
   

   Pulled Pork on Cornbread. © Randall Shirley

4. Pulled pork on cornbread. Just the right stringy texture to the pork let me know—or at least believe—that it was carefully hand pulled. The sweetness of the apple relish was perfect (haven’t pigs been kissing apples forever?). I’m not sure where to send you to try this dish, though; it was prepared by Appetizingly Yours in Guelph, Ontario.
   

   Mini Chicken Caesar Salad on a Parmesan Frisco Basket. Niagara region Chef Oscar Turchi. © Randall Shirley

5. Mini Chicken Caesar Salad on a Parmesan Frisco Basket. Niagara region Chef Oscar Turchi put this little nugget together; and while the chicken and lettuce and dressing were lovely, the Parmesan basket was lusciously crisp with just enough chewiness to remind me it was actually cheese. Yum.

Got a favorite locally grown and created item where you live? Tell me about it.

Tags: Chefs, Farmers, food, Ontario, Organic, restaurants