Chefs from Toronto’s leading restaurants will strut their stuff when the seventh annual Festival of Chefs unfolds at Cheese Boutique over the five weekends of May.
The concept is simple: Let the chefs create dishes with ingredients available at Cheese Boutique. Invite the public to interact with the chefs and—for a donation to Toronto Zoo’s conservation program—let them sample the cuisine paired with a glass of wine.
Here’s the schedule for the cooking demonstrations every Saturday and Sunday in May, from 12 noon to 4 p.m.:
May 1 – Anthony Walsh of Canoe
May 2 – Anne Yarymowich of Frank (AGO)
May 8 – Jason Bangerter of Auberge du Pommier
May 9 – Alida Solomon of Tutti Matti
May 15 – Mike Steh of reds bistro
May 16 – Anthony Rose of Drake Hotel
May 22 – Chris McDonald of CAVA
May 23 – John Higgins of George Brown College
May 29 – Keith Froggett of Scaramouche
May 30 – Jonathan Gushue of Langdon Hall.
Five wineries are participating:
- Tawse Winery
- 13th Street Winery
- Cave Spring Cellars
- Norman Hardie
- Cattail Creek Estate Winery
Afrim Pristine, co-owner of Cheese Boutique, describes the annual promotion as “a celebration of culinary excellence, of passion, fine ingredients and sharing knowledge.”
Cheese Boutique is located at 45 Ripley Avenue in Toronto’s west end. The photos were taken at the festival launch party last week.
