Cultivate School

Feel the need to expand your mind? Cultivate School brings together some of Ontario’s industry leaders to share their insight on all things food and drink. From whiskey tastings to farming insects, you’ll be sure to learn something new and likely to taste something remarkable. It’s time to go back to school.

Seminar:

Signe Langford

Farm Fresh Eggs and Backyard Hens

Sunday – 2:00 – 2:45pm

From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories, creates delicious recipes, and published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University, and she earned her Wine Specialist Certificate from George Brown College. Click

www.signelangford.com

Seminar:

Signe Langford

Farm Fresh Eggs and Backyard Hens

Sunday – 2:00 – 2:45PM

From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories, creates delicious recipes, and published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University, and she earned her Wine Specialist Certificate from George Brown College.

www.signelangford.com

Seminar:

Joel MacCharles

15 Preserves in 45 Minutes!

Saturday

Joel ponders, “I used to think I did t have time to make preserves. Then I had a thought: my memere (grandmother) raised 6 kids – often while her husband was away from home serving in the Merchant Marine. She didn’t preserve food because she had a lot of free time – she preserves food because she didn’t have a lot of free time!”

In this 45 minute session he will share stories and laughter as he attempts to make 15 different preserves and show you how to fill a pantry in minutes! Hang on tight – it’s going to be a fun ride!

Joel is a home cook and writer. He loves to cook a great meal, but beyond that he is passionate about learning, understanding the impact of our food choices, getting to know where food comes from and the people who help bring it to the table. This passion has resulted in over 1700 articles and recipes shared through several online communities anchored by wellpreserved.ca. Joel’s love of food takes him into the woods to forage and hunt, to meet farmers and chefs, and to explore the culture around food.

www.wellpreserved.ca

Seminar:

Joel MacCharles

15 Preserves in 45 Minutes!

Saturday

Joel ponders, “I used to think I did t have time to make preserves. Then I had a thought: my memere (grandmother) raised 6 kids – often while her husband was away from home serving in the Merchant Marine. She didn’t preserve food because she had a lot of free time – she preserves food because she didn’t have a lot of free time!”

In this 45 minute session he will share stories and laughter as he attempts to make 15 different preserves and show you how to fill a pantry in minutes! Hang on tight – it’s going to be a fun ride!

Joel is a home cook and writer. He loves to cook a great meal, but beyond that he is passionate about learning, understanding the impact of our food choices, getting to know where food comes from and the people who help bring it to the table. This passion has resulted in over 1700 articles and recipes shared through several online communities anchored by wellpreserved.ca. Joel’s love of food takes him into the woods to forage and hunt, to meet farmers and chefs, and to explore the culture around food.

www.wellpreserved.ca

Seminar:

Kevin McKenna

Sunday

Chef McKenna joined the team at South Pond Farms in the Winter of this past year. His passion for local ingredients lends perfectly to the South Pond value system, keeping food simple, understandable and delicious. South Pond harvests or procures over 65% of all of its food for its menus from its own and neighbouring farms. Chef McKenna is committed to supporting local producers and creating menus showcasing seasonal ingredients.

McKenna was trained at the prestigious Niagara-on-the-lake Culinary School. He moved to England cooking in the kitchens of the Fat Duck and Le Manoir aux Quat’Saisons. He then returned to Canada and has worked with many of Canada’s premier Chefs – Paul Boehmer of the Spoke Club, Chefs Michael Stadtlaender of Eigensinn Farms and Michael Potters. His other positions in Ontario include being part of the culinary team Tres Hombres in Peterborough.

www.southpondfarms.ca

Seminar:

Kevin McKenna

Sunday

Chef McKenna joined the team at South Pond Farms in the Winter of this past year. His passion for local ingredients lends perfectly to the South Pond value system, keeping food simple, understandable and delicious. South Pond harvests or procures over 65% of all of its food for its menus from its own and neighbouring farms. Chef McKenna is committed to supporting local producers and creating menus showcasing seasonal ingredients.

McKenna was trained at the prestigious Niagara-on-the-lake Culinary School. He moved to England cooking in the kitchens of the Fat Duck and Le Manoir aux Quat’Saisons. He then returned to Canada and has worked with many of Canada’s premier Chefs – Paul Boehmer of the Spoke Club, Chefs Michael Stadtlaender of Eigensinn Farms and Michael Potters. His other positions in Ontario include being part of the culinary team Tres Hombres in Peterborough.

www.southpondfarms.ca

Seminar:

Matt DeMille

Meatball Sandwiches for Kids!

Saturday – 2:15 – 3:00PM

Goat Milk Ricotta

Saturday – 3:45 – 4:30PM

Matt grew up in rural Ontario, surrounded by a bounty of locally grown food, before farm-to-table was cool. Inspired by his French Canadian roots and the comfort food that filled his childhood memories, he knew at an early age that the kitchen was his calling. He completed Chef Training at George Brown College in Toronto and was hooked on the big city and it’s dining scene.

His first culinary job was with the Oliver Bonicini Group and he credits that with increasing his awareness of local food and wine. Matt has completed stints at renowned restaurants LeSelect Bistro, Enoteca Sociale and Parts & Labour, where he grew creatively and honed his love for Canadian-inspired comfort food.

Yearning for a simpler life, Matt made the move to Prince Edward County with his small family. Having grown up in the region, he helped to put Wellington on the food map as chef at PEC restaurant Pomodoro. In the late summer of 2014 he opened the widely acclaimed Drake Devonshire Inn, snagging a spot on Canada’s Best Restaurants List, 2016.

In 2017 he launched a small, in-house, interactive dining program called, EAT with Matt DeMille, that brings the best of PEC into your home. Matt is the host of CBC’s digital food series, All Things Food, exploring the stories, philosophies and creators of the most delicious food in Canada, airing in late 2017

www.mattdemille.com

 

Seminar:

Matt DeMille

Meatball Sandwiches for Kids!

Saturday – 2:15 – 3:00PM

Goat Milk Ricotta

Saturday – 3:45 – 4:30PM

Matt grew up in rural Ontario, surrounded by a bounty of locally grown food, before farm-to-table was cool. Inspired by his French Canadian roots and the comfort food that filled his childhood memories, he knew at an early age that the kitchen was his calling. He completed Chef Training at George Brown College in Toronto and was hooked on the big city and it’s dining scene.

His first culinary job was with the Oliver Bonicini Group and he credits that with increasing his awareness of local food and wine. Matt has completed stints at renowned restaurants LeSelect Bistro, Enoteca Sociale and Parts & Labour, where he grew creatively and honed his love for Canadian-inspired comfort food.

Yearning for a simpler life, Matt made the move to Prince Edward County with his small family. Having grown up in the region, he helped to put Wellington on the food map as chef at PEC restaurant Pomodoro. In the late summer of 2014 he opened the widely acclaimed Drake Devonshire Inn, snagging a spot on Canada’s Best Restaurants List, 2016.

In 2017 he launched a small, in-house, interactive dining program called, EAT with Matt DeMille, that brings the best of PEC into your home. Matt is the host of CBC’s digital food series, All Things Food, exploring the stories, philosophies and creators of the most delicious food in Canada, airing in late 2017

www.mattdemille.com

Seminar:

Jeff Beaver

Manoomin (Wild rice), Gift from Chi Manitou.

Friday – 6:00 – 6:45PM

Join Jeff as he starts off with some history of rice in North America as well as archaeology. From there he will share some words about the old prophesies that speak about rice and the importance of rice as a staple in our culture.

 

Seminar:

Jeff Beaver

Manoomin (Wild rice), Gift from Chi Manitou.

Friday – 6:00 – 6:45PM

Join Jeff as he starts off with some history of rice in North America as well as archaeology. From there he will share some words about the old prophesies that speak about rice and the importance of rice as a staple in our culture.

 

Seminar:

Kinsip: House of Fine Spirits

Mixology 101

Friday – 7:30 – 8:15PM

DIY Bitters

Saturday – 8:30 – 9:15PM

 

Learn the simple tricks that make a superb cocktail! Or, if you want to one up that, make your own bitters from scratch. Do them both! You’ll be a mixologist in no time.

Kinsip: House of Fine Spirits came to life in the past year with some family and friends sitting around a table talking about what’s next. They purchased the beautiful 66 Gilead Distillery and made it their own. With a passion for local ingredients and building the Prince Edward County food and drink, Kinsip is fitting right in as a leader of the pack. Most recently, they were at Big Feastival spreading their love via spirit. Kinsip is what Ontario tastes like.

www.kinsip.ca

Seminar:

Kinsip: House of Fine Spirits

Mixology 101

Friday – 7:30 – 8:15PM

DIY Bitters

Saturday – 8:30 – 9:15PM

 

Learn the simple tricks that make a superb cocktail! Or, if you want to one up that, make your own bitters from scratch. Do them both! You’ll be a mixologist in no time.

Kinsip: House of Fine Spirits came to life in the past year with some family and friends sitting around a table talking about what’s next. They purchased the beautiful 66 Gilead Distillery and made it their own. With a passion for local ingredients and building the Prince Edward County food and drink, Kinsip is fitting right in as a leader of the pack. Most recently, they were at Big Feastival spreading their love via spirit. Kinsip is what Ontario tastes like.

www.kinsip.ca

Seminar:

Bretton Clark

Wild Edibles of The Ganaraska

Sunday – 12:30 – 1:15PM (Followed by a Wild Edible Walk!)

Identifying and collecting edible and medicinal plants is a fulfilling part of nature connection, because is flies in the face of the typical narrative of the wilderness as a harsh, unremitting challenge to human surviving and thriving.

This workshop outlines our approach to harvesting wild edibles and medicinals: with attention to the four senses, the time of season or year, environment and various methods of preparation.

Bretton is the Chief Experience Officer at The Land Canadian Adventures, a multi award-winning family business based in Lakefield, Ontario, specializing in four-season day trips, backcountry excursions and team building events in the Kawarthas’ most beautiful locations: safe, educational, unforgettable!

www.canoecampingtrips.ca

 

Seminar:

Bretton Clark

Wild Edibles of The Ganaraska

Sunday – 12:30 – 1:15PM (Followed by a Wild Edible Walk!)

Identifying and collecting edible and medicinal plants is a fulfilling part of nature connection, because is flies in the face of the typical narrative of the wilderness as a harsh, unremitting challenge to human surviving and thriving.

This workshop outlines our approach to harvesting wild edibles and medicinals: with attention to the four senses, the time of season or year, environment and various methods of preparation.

Bretton is the Chief Experience Officer at The Land Canadian Adventures, a multi award-winning family business based in Lakefield, Ontario, specializing in four-season day trips, backcountry excursions and team building events in the Kawarthas’ most beautiful locations: safe, educational, unforgettable!

www.canoecampingtrips.ca

 

Seminar:

Donna Griffith

Fundamentals of Food Photography

Saturday – 12:45 – 1:30PM

You know you want to make your Instagram page pop. Donna has A TON of real deal experience taking photos for massive brands like LCBO, IKEA, Kraft, Loblaws and The New York Times. If you don’t get what I mean, SHE KNOWS WHAT SHES DOING! And she’s really nice. Join her to learn the fundamentals of food photography!

www.donnagriffith.com

Seminar:

Donna Griffiths

Fundamentals of Food Photography

Saturday – 12:45 – 1:30PM

You know you want to make your Instagram page pop. Donna has A TON of real deal experience taking photos for massive brands like LCBO, IKEA, Kraft, Loblaws and The New York Times. If you don’t get what I mean, SHE KNOWS WHAT SHES DOING! And she’s really nice. Join her to learn the fundamentals of food photography!

www.donnagriffith.com

Seminar:

David Wolfman + Marlene Finn

Indigenous Fusion

Saturday – 5:15 – 6:00PM

Chef David Wolfman, with partner Marlene Finn, presents Indigenous Fusion:  traditional foods with a modern twist.  Whether the topic is cooking utensils, curing fish, soup making, smoking game, or baking bread, each chapter explores the past and present use of foods native to the western hemisphere by indigenous peoples.  The food history and cooking traditions of First Nations, Metis, Inuit, Native Americans, Peruvians, Mexicans, and Central Americans are highlighted, showcasing diverse cultural practices and social customs that developed over thousands of years.  Recipes combine ingredients of the New World with those of the Old World, with a focus on contemporary cooking techniques, to illustrate how the use of indigenous foods has changed over time, reflecting changes in hunting, fishing, and farming; diet; technology; health and safety standards; and consumer demand. The addition of a few personal stories from David’s First Nations background and Marlene’s Metis background round out the book, sharing insights on what it means to enjoy indigenous foods today.

www.cookingwiththewolfman.com

Seminar:

David Wolfman + Marlene Finn

Indigenous Fusion

Saturday – 5:15 – 6:00PM

Chef David Wolfman, with partner Marlene Finn, presents Indigenous Fusion:  traditional foods with a modern twist.  Whether the topic is cooking utensils, curing fish, soup making, smoking game, or baking bread, each chapter explores the past and present use of foods native to the western hemisphere by indigenous peoples.  The food history and cooking traditions of First Nations, Metis, Inuit, Native Americans, Peruvians, Mexicans, and Central Americans are highlighted, showcasing diverse cultural practices and social customs that developed over thousands of years.  Recipes combine ingredients of the New World with those of the Old World, with a focus on contemporary cooking techniques, to illustrate how the use of indigenous foods has changed over time, reflecting changes in hunting, fishing, and farming; diet; technology; health and safety standards; and consumer demand. The addition of a few personal stories from David’s First Nations background and Marlene’s Metis background round out the book, sharing insights on what it means to enjoy indigenous foods today.

www.cookingwiththewolfman.com

© 2017 Cultivate Festival