Closer to Home
Celebrating Local Produce
The IW&FS Toronto Branch presented an evening of learning the joys of Local Produce. Globe’s great high standard produced a dinner of exceptional creativity using local produce …..Fresh seasonal and local ingredients inspire chef Ben Heaton’s creative process which incorporates flavours from around the world. Think Global. Eat Local!
“Closer to Home”
Celebrating Local Produce
Date: Monday November 10, 2008
Time: 6:30 P.M – 11:00 P.M.
Event: “Closer to Home” - Celebrating Local Produce
Location: Globe Bistro
124 Danforth Avenue, Toronto, Ontario M4K 1N1
phone. 416.466.2000
Just East of Broadview on the north side of the Danforth.
If using Public Transport, the stop would be the Broadview Station with a short one block walk going East on the Danforth.
Click here ...be patient.........>>>>IWFSNov102008b.pdf
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75th Anniversary of the founding of the IW&FS
Tuesday November 14th 1933 is the Date.
Click here ...be patient.........>>>>75th Anniversary Globe .pdf
The event featured Ontario produce from Quail eggs to Lamb shank. 
Globe Bistro’s Chef Kevin McKenna has taken it upon himself to interview and work closely with each local supplier or more accurately each local Farmer that feeds, raises and grows the produce and meat that the restaurant actually uses in every dish.
Chef Kevin McKenna 
actually spends about 25% of his time with our food growers to understand their business and offer a commercially viable direct outlet to small volume producers. This direct approach offers a win-win situation in a very competitive world of the Agri-business.
In working with the producers Kevin has an influence in the ultimate taste sensations at the table while helping the small producer remain active in the market and very competitive on the quality side. Which is better, a vine ripened tomato or green picked tomato allowed to ripen in a cardboard box on route in an over heated truck from California. The answer is clear. Local produce wins every time in the quality flavour category.
The flavours that you experience on you palette are heavily influenced by the processes, which the local producer uses to grow or feed the raw ingredients of your dinner; lamb that is raised on alfalfa will surely be different than lamb raised in bulk feed lot operation. The type of food animals are actually fed, or the type of soil in which vegetables are grown has a immense influence on the final product. Soil and sunshine influences wine, why not food.
This fundamental premise is clear to Chef Kevin McKenna and is the underlying philosophy of the Globe Bistro’s Owner Ed Ho.
These local flavours and delicate nuances are what one experiences when dinning at the Globe Bistro.
The IWFS Dinner at the Globe Bistro was a splendid affair. Succulent creative hors d’ouvres accompanied by a Chateaux des Charmes traditional method Champagne 
. greeted us The Riesling, Konzelmann ’05 was a superb combination with the new farm beet salad, Black olive horseradish leather,( a wonderful touch of tastiness), sheep’s milk crème fraîche and smoked carrot couli. The main dish highlited the restaurant’s philosophy braised Dorset lamb shank with roasted root vegetable stew, that included interesting smoked bacon, and candied cashews offering an interesting ‘crunch’, shallot jus served with a Meritage Grand Reserve, Jackson Triggs ’00. Not to forget dessert, Niagara apple pudding, Screech rum toffee sauce, cinnamon chantilly, caramel walnut ice cream and Québec bee pollen, served with a marvelous Late Harvest Vidal, D. Lenko ’03. The wines were selected by the IW&FS’s Cellar Master David Jarvis. Good pairing David!
There was a bountiful cornucopia of draw prizes donated by the restaurant and the IW&FS Board member 
Joanne Colbourne, also the organizer of the event. I thank Joanne for a fine evening indeed!
On the 75th anniversary, André Simon would have been proud of his society’s outreach to Canada and of what we are capable .
I am looking forward to the Christmas Extravaganza….
December 8th, 2008 7:00Pm Amuse Bouche Restaurant.
