Before you enter Taste of Toronto, you must first brace yourself with a hungry appetite to dig into a haven of food and drinks galore. Taste of Toronto is among the top opportunities of the year to grab your favourite food-loving friends and leap across the greenery of Fort York to explore the range of offered free activities, eat at the stalls of Toronto’s restaurants or, make a new discovery from artisan producers.The event, held at Garrison Common at Fort York spans over 4 days: Thursday to Sunday with two sessions available each day. There are plenty of opportunities of interaction with these Chef – my favourite things to do is learn from the leading people of the food industry and discover foods and drinks from places old and new.
The led Tasting Rooms and Metro Master Classes have me most excited! My number one tip is to get in early and reserve your spot for the sessions you’re looking forward to, Taste of Toronto has loads to offer in experiences, you simply need to sweep in and take up those opportunities! For the Thursday, I was lucky to be invited during a media session of a Metro Master Class. Metro Master Classes are available at a no charge, first come, first serve to sign up on the day of the event. Other dishes that composed of the 2017 addition of Metro Master Class are Rob Bragagnolo of Craver with a Chorizo & Ginger Steamed Blue Mussels, Mark McEwan of McEwan Group with a Grilled Sea Bream with Capers and Mint and even a Sushi-Making class with Chef Kazuki Uchigoshi & Michael Acero of Miku Toronto.
I can say in all that it is the Taste of Toronto experience.
For my session, I stepped into Chef Michael Hunter’s class learning the makings of his go-to quick dish: Pan Seared Rainbow Trout and Ontario Strawberry Salad.
All produce and ingredients were provided by Metro Grocery. Chef Hunter first began with filleting a whole trout, but we were lucky to be provided with already fillet, deboned and descaled fishes. The process was very quick and easy as he described, I now have all faith in myself to cook fish!
For the fish, we oiled up a pan, put the trout on, some butter, threw in some rosemary and thyme and let it cook. Flipped it once and took it off the heat. Then finished with a squeeze of lemon.
For the strawberry salad, we started with minced garlic, diced shallots, mustard and olive oil all mixed together. Throw in the spring mix and sliced strawberries, salt & pepper to preference and it’s ready to serve!
At the end of our session, each attendee to a metro masterclass receives an ela x Metro tote bag, specially created for Canada 150! The same tote is available at select Metro locations for $9.99! I’m definitely going to be supporting this all Summer.
