featured at last year's festival...
Tea Sommelier Raelene Gannon
A certified Tea Sommelier, one of the first fifteen in Canada, Gannon is truly an expert in all things tea, including countries of origin, plants, ceremonies, manufacturing and in particular, tea menus and food pairings. Raelene is the author of
Tea From Cup To Plate, referring to the ability of tea to be used not only as a beverage but also as a cooking ingredient.
Saturday June 13 | Time: 12:30
Sunday June 14 | Time: 2:00
Chef Shashank Parkhi
Shashank Parkhi grew up in Toronto, learning to cook at his mother’s side from a young age. He received formal culinary training at Liaison College in Advanced Chef Training. Shashank is also currently pursuing further studies at the University of Toronto, focused on Food and Globalization. As a practitioner of the Hare Krishna faith (bhakti-yoga), Shashank espouses the importance of vegetarianism as part of a holistic lifestyle along with the importance of a chef developing a spiritually focused consciousness when cooking.
Saturday June 13 | Time: 2:00
Chef Laurie-Ann Fisher
Laurie-Ann has been active in the Hospitality Industry for over 30 years during which time she has worked in both the front and back of the house of operations in restaurants and catering companies and has achieved her Red Seal Chef Certification. Having owned and operated her catering company "Guess Who's Coming to Dinner?" she has catered events for up to 2500 people including many VIP and themed events. Laurie-Ann regularly frequents farmers markets while continuously developing recipes from local fare.
The least amount of time from farm to table, the better the flavor!
Saturday June 13 | Time: 11:am
Fermenting with Oli Ullmann
Born and raised in former Czechoslovakia, Oli grew up with strong traditional culinary roots in fermentation. After receiving her masters degree, Oli moved to Canada with her husband. Health challenges in her family led her to search for answers in nutrition and alternative medicine. On her new path Oli studied traditional healing nutrition, getting her certification in the world-renowned Body Ecology system of health and healing. Oli Ullmann developed her passion and interest in fermentation more than 15 years ago.
Fermenting with local food sources and wild edible plants
Fermented foods are satisfying and economical part of healthy diet. 1 Tbsp of fermented food or a small glass of fermented beverage daily can support the digestive system, boost the immune system, increase energy and enhance nutrient absorption. Oli will be teaching the simple tradition of preserving foods through bacterial collaboration using local, seasonal ingredients. She will share the benefits of fermentation and how you can creatively & fearlessly ferment in your own kitchen.
Sunday June 14 | Time: 12:30
Christine Olding's vision is to encourage people to pursue their dreams, to challenge themselves, to learn and most importantly to recognize their own unique gifts and incredible value. Christine created Heart's Ease and Thyme as a vehicle to reach out to women and families through cooking, gardening, education and history.
Christine studied Ancient History, Archaeology and Medieval English at the University of Toronto. She travels throughout Southern Ontario teaching hands-on Medieval and Ancient History classes to Elementary and High School students. Christine is presently studying at the George Brown College Chef School in Toronto and is a certified food handler by TRAINCAN through George Brown College. Christine also offers themed cooking classes to encourage the timid and challenge the curious.
Saturday June 13 | Time: 3:30
Sunday June 14 | Time: 11:am
Chef Matthew Ness
Matthew Ness is currently the Executive Chef at Urban Pantry in Uxbridge. Over the last 12 years, he has been working in some of the best restaurants in and around the GTA. He is also the culinary face of Durham Parent Magazine.
Sunday June 14 | Time: 3:30