Eatdrink #71 May/June 2018

46 | May/June 2018
eatdrink.ca |@eatdrinkmag
The BUZZ
Culinary Community Notes
London
The Forest City Cookbook crew have some great
news to share. The cookbook is being finalized;
the final count is 60 talented culinary artists
and 40 dedicated local producers in a stunning
490-plus paged hardcover book, with 135 recipes.
Delivery had originally been set for spring 2018,
and although it has not all happened as quickly
as planned, they’re on track to have a copy to
you in late spring/early summer (end of June).
forestcitycookbook.ca
Last month the Canadian Food Inspection Agency
announced revisions to the country-of-origin
labelling policy for wines blended in Canada. The
term “Cellared in Canada” will be replaced. The
label on wines made primarily from imported
products may read “International blend from
imported and domestic wines,” while those that are
primarily domestic may state “International blend
from domestic and imported wines.” The change
was made to provide more clarity for consumers,
and is considered to be more supportive of local
growers and producers. The statement “Product of
Canada” may be included on wines that are made
from 100 per cent Canadian content.
Fanshawe College’s School of Tourism, Hospitality
and Culinary Arts one-of-a-kind Artisanal Culinary
Arts graduate program teaches students techniques
in gardening, fermenting, preserving, butchering,
curing, cheese making, and bread baking. The fasttrack
curriculum is based on a modified schedule
that runs from May to December. The spring intake
allows students to work in the on-campus fruit
and vegetable garden throughout the semester.
This land provides fresh seasonal ingredients for
students to use in their labs, and produce is sold
at the on-campus farmer’s market every other
week. Fanshawe College’s Artisanal Culinary Arts
fundraising dinner will be held on October 20, which
coincidentally is International Chefs Day.
If you love cold beer and sizzling grilled foods the
London Beer & BBQ Show (presented by White Oaks
Mall) is the place to be on June 15–17. Bring your
friends and quench your thirsts with Canada’s top
breweries and Ontario’s craft breweries alike. There
will also be a selection of wines, coolers, ciders and
spirits. Outstanding food will include everything
from barbecued saucy ribs and smoked brisket to
roasted chicken, grilled cheese and tacos, prepared
by a variety of grill masters from area restaurants.
Be entertained by backyard games, live bands,
bubble soccer, beer tours, cooking demonstrations,
cook-offs, taste-offs and more. westernfairdistrict.
com/beer-bbq-show
Congratulations to culinary farmer Paul Spence and
his collaborators in the Heritage Grain Bread Camp
initiative for winning the 2018 Ontario Southwest
Innovative Start-up of the Year Award. Workshops at
the camp were hosted by Growing Chefs! and led by
chef Katherine Jones and Greg Wade (James Beard
Award finalist and head baker at Chicago’s Publican
Quality Bread). Collaborators included the London
Brewing Co-operative and Fanshawe College’s
Artisanal Culinary Arts Program.
Reserve
for
Mother’s Day
Brunch!
46 Blackfriars Street, London | 519-667-4930 | www.blackfriarsbistro.com
Blackfriars
Bistro & Catering
•
Lunch Mon–Fri
Dinner Mon–Sat
•
Dietary Needs
Accommodated
•
Ample Free Parking