This year’s event was all about ‘world cuisine’ using local and
It was an honor for me and my crew, to have been invited to the
picnic, thanks to the event organizers decision to recognize cultural and
ethnic groups from around the world that make Toronto home.
Connecting the global palate using foods grown locally is a great
opportunity to bring environmental and cultural traditions together,
which at the same time makes our city more beautiful in the eyes of
The crew, from right to left, Adrian Marquez, Marc Lukacs and Eduardo Lee, thanks for your help guys!!
There were food stations from Central and South America, Africa, the
Caribbean, Eastern Europe, the Middle East, Asian and India.
With that spirit of global food, I decided to make a “Guiso de
Calabaza, queso y Siqui-siqui” (Organic Delicata squash stew and fresh
cheese). I got all my food products from Pfennings Farms and the queso
fresco from Local Dairy Produce (Ingersoll, Ontario) and the
Portuguese Cheese Company, which is based in Toronto.
It was great to see people enjoying the food, particularly the groovy
organic vessel I designed to carry the guiso to avoid plastic or
To make the containers we cut squares of plantain leaf, wrapped them
into the shape of a cup and then held them together with small,
sturdy wooden skewers from Chinatown. All of it will become beautiful
Happy to report that it was a hit with all my new vegetarians friends.
Yours from the 2009 Bricks Works Picnic