Harvest Halton, a Farm to Chef Experience. What an experience it was, different restaurants paired with local farmers and fresh local ingredients. Lavender shortbread, and cinnamon apple wildflower honey cake with a pear glaze. I even received a history lesson from chef Mark Duncan from Liaison College who prepared the sweet and savory treats, and was paired up with Fisher Farms, Martins Sweet Farm, Terre Bleu Lavender Farm, and Williams Orchards. This event was a true adventure, as I went from tent to tent to see what fresh local ingredients had been created. Pumpkin cheesecake from Paradiso, pulled chicken sliders with chipotle guava BBQ sauce from Ristorante Juila, & spiced porchetta with Marsala Apple jam from Risposta Bistro just to name a few. All these delicious tapas were paired with local farmers to prepare a luscious culinary creation for us to enjoy, and that I did. Now! Nothing gets me more stoked than attending an event like this, and seeing a restaurant and a farmer give the whole farm to chef experience. Latitude Food & Drink did it. Cooking on an open fire, with large cast iron skillets, and the scent of smoked breast of duck sizzling. Latitude Food and Drink served up a black currant glazed smoked breast of duck, with duck confit hash. They served this succulent taste of the outdoors on what I believe was a birch dish, and when you were done enjoying your Farm to Chef Experience you threw the dish back in the open fire, Brilliant! Great for the environment as well. Latitude Food & Drink were paired with Andrews Scenic Acres, Cody’s Cows & DGs Greenhouses, DiGirolamo Farm. Well done Latitude, well done. I’m coming to see you again. We also enjoyed wine pairing, the breweries, music, vendors, and little C enjoyed the children’s activities. A truly great culinary event, that brought together some great local restaurants, local farmers, and people from all over. Support your Local Farmers.
