La Ferme is once again opening our doors to our customers and to food lovers of Toronto! Join us at an open house where you can meet and greet a wide variety of our suppliers, taste new products and learn about why we love what we sell!
Some of our featured suppliers attending are Rougié Foie Gras, Plaisirs Gourmets, Sheldon Creek Dairy, Brome Lake Duck, Carmen Creek Bison, Best Baa Dairy, and more!
Drop in at our warehouse near Keele and St. Clair any time between 2 and 8pm.
Hampshire Cheese’s Tunsworth…. I really, really want to try this cheese.
Here is a great recap of the Artisan Cheese Fair in Melton Mowbray, home to England’s famous PGI protected Pork Pie! Appropriately held in the old cattle market of an ancient market town, the festival has been going strong for 4 years, and will be back in May of 2015 for it’s largest incarnation yet. As a warning, the It is replete with image after beautiful image of outstanding and gorgeous artisan English cheeses. And I am very jealous.
A new App from an food focused Argentinian start-up is giving cooks, both professionals and ambitious amateurs, an innovative way to mingle.
CookApp in action: Two Argentinian chefs prepare dinner for guests in their home in Buenos Aires on April 12. 2014.
CookApp is a new social network aimed at the burgeoning ‘pop-up’ restaurant ethic, allowing ambitious and innovative cooks access to a much wider swath beyond their family and friends for potential clients and future fans. With a rating system for chefs, and “donations” up front to cover the cost of product, CookApp can minimize the risk for chefs by eliminating the need to rent a space, advertise, & worrying about no-shows.
Guests getting the “silverware will be counted” lecture.
As it says in it’s tagline, CookApp promises to let members “meet & eat”. Check out what they are up to at CookApp and if NYC goes as well as Buenos Aires did, maybe we will get it in the G.T.A.! ( after the Bay Area, and Boston, AND… well, you get the idea)
As if four appetizer courses weren`t enough… It was time to have the mains:
Spaghetti with wild mushroom ragout & parmiggiano reggiano.
Our Sales Team leader Shai put together a hearty winter ragout of wild mushrooms and fortified chicken broth; tossed with spaghetti and topped generously with crunchy Parmiggiano Reggiano.
We learned two things about the pasta from the 2012 LFBR staff dinner; first, that the pasta should be served closer to the end, and in relatively small amounts. Second, gnocchi & braised rabbit has a bigger knock-out punch than a granddaddy dose of NyQuil.