3rd Annual
 Toronto Garlic Festival – 
September 22, 2013
 – Evergreen Brick Works, 550 Bayview Ave. ,in the Don Valley

garlic fest 1

Ontario Garlic for the Body, Mind and Heart

3rd Annual
Toronto Garlic Festival

September 22, 2013

Evergreen Brick Works

550 Bayview Ave. ,in the Don Valley



Facebook: Toronto Garlic Festival

Twitter: @TorontoGarlic



(Toronto, September 16, 2013) This Sunday at the 3rd annual Toronto Garlic Festival, there will be cooking demos, fascinating talks, food and beer pairings, garlic braiding workshops, screening of a cult classic foodie film, and a guest appearance by Canada’s Garlic Guru, Ted “Fish-Lake-Garlic-Man” Maczk.

Can Pets Eat Garlic? Ontario Science Centre’s Senior Researcher David Sugarman has the answer and will also talk about the use of garlic in World Wars I and II and garlic’s effectiveness as an aphrodisiac.

For the cost of the garlic, Ontario farmer Bryan Mailey will share his award-winning garlic braiding skills, and Chef Anne Sorrenti will demonstrate her kid-friendly Ultimate Garlic Grilled Cheese recipe throughout the festival day.

“Garlic is a spice, but it also tells a story with cultural, historical and medical significance,” says festival founder Peter McClusky “and the festival programming strives to reflect this richness.”

Epicurians and cinephiles alike will munch on garlic buttered popcorn and watch the Les Blank documentary Garlic is As Good As Ten Mothers filmed in part at the Gilroy Garlic Festival and starring Werner Herzog and Alice Waters of Chez Panisse fame, among others.

This year at the Speaker’s Corner, Chef Brook Kavanagh of La Palette Restaurant, presents beer and garlic dish pairing tips; Chef Brad Long will take the stage and create Carnaroli Risotto with Fermented (black) Garlic and Extra Virgin Olive Oil with samples courtesy of Sarafino; and a talk on growing great garlic in an urban environment.

It wouldn’t be a festival without contests.  Fresh City Farm’s Tastiest Tomato Contests will be judged by Chef Sang Kim, Food Writer Karon Liu and Nutritionist Megan Telpner. And the Ontario Science Centre returns as the adjudicator of the Garlic Breath Contest – a high reading on their gas chromatograph will earn the winner a $100 gift certificate, generously provided by Morgan’s On The Danforth. (The trick is to use the free raw garlic shots from the new garlic shot station to your advantage).



(Toronto – September 5, 2013) Canadian reporter Morley Safer was once quoted as saying, ‘you can never have enough garlic. With enough garlic, you can eat The New York Times.’ “And I agree with that,” says Toronto Garlic Festival Founder Peter McClusky, “you can eat anything with garlic, and this year’s featured chefs have challenged themselves to prove that.”

When it comes to food, nothing enhances the flavor more than garlic. At this year’s Toronto Garlic Festival, there will be an abundance of food offerings and plenty of the good ol’ garlic classics such as Jamie Kennedy’s famous Fries with Garlic Aioli; roasted corn with a twist – add Korean kimchi, or wasabi on top; comfort food like Chef Brad Long’s Carnaroli Risotto with Fermented Black Garlic and Extra Virgin Olive Oil;  and even a delicious elixir to boost your immune system in time for flu season – ‘To Cure What Ails’ Roasted Garlic and Chicken Soup.

NishDish Marketeria and Catering will serve traditional Aboriginal Cuisine such as Elk and Buffalo hors d’oeuvres, and the ever popular Japanese Street Food warrior Gushi Toronto will return with Karaage Chicken Skewer and new this year, their special Toronto Garlic Festival Teriyaki Sauce.

Hot, Spicy, Seafood, Vegetarian, Gluten Free and Paleo tastes will find mouth-watering garlic dishes to satisfy their palate. Even those who bring their Fitness Pal Diet App to the festival will be welcome at this year’s Garlic Shot Station where free shots of fresh pressed garlic will add oomph to their dish and a measly 4 calories to their waistlines.

“Festival volunteers will be cracking and pressing garlic all day to keep up with the demand,” adds McClusky. And we have an open invitation to politicians and celebrities to come down and help crack garlic at the Garlic Shot Station.”

These delectable dishes and more will be freshly prepared on site using Ontario garlic and paired with over 30 types of craft beer, wine and other homemade treats like Toronto’s famous Limonana – Chef Véronique’s exquisite and natural blend of mint and lemon, which is also currently featured in George Stroumboulopoulos’ Made In Canada Lounge at TIFF.

And what about that sweet tooth you ask? Chocolate Artisan Laura Slack has fashioned a Limited Edition Black Garlic Chocolate Truffle in a Luxurious Skull Mold, and Magic Oven will serve Garlic French Toast with Salted Maple Creme-Fraiche, a sweet/savoury version of a weekend favorite. If that isn’t enough, wait for it…a roasted garlic popcorn ice cream concocted by Chocolateria’s Tim English is sure to be an unforgettable taste adventure.



(Toronto – August 30, 2013) Beer and Garlic have joined forces at this year’s Toronto Garlic Festival and will ignite your taste-buds like you never imagined. The popular annual event will feature up to 30 craft beers on tap, ready to be paired with dozens of garlic-inspired food dishes.

“A surprising number of recipes call for both beer and garlic as ingredients,” says festival founder Peter McClusky. “This year’s festival will feature one such dish – Clameron’s Chowder by Smoked and Cracked. Beer and garlic dish pairings is a natural extension at our garlic-centric food festival.”

“The many variables in the production of beer allows for its great variety of flavours,” says Brook Kavanagh, Executive Head Chef at La Palette Restaurant on Queen Street – who will be giving a talk on beer and food pairing at the Garlic Festival. “It is this variation that lends beer its broad spectrum of pairing possibilities.”

Following are a few teasers of the perfect beer matches made in garlic heaven to be found at the festival:

Amsterdam Brewery’s Natural Blonde, with its crisp, clean pickup and smooth mellow finish will quell the heat of The Spice Chef’s Indian street food.

The hoppy aroma, lingering bitterness and soft bready malt flavour of Crazy Canuck Ale from Great Lakes Brewery is destined to be paired with Babi & Co.’s Indonesian Corn and Shrimp Fritters with Garlic Chili Sauce.

Black Oak’s Nut Brown Ale has the sweetness to attract Liko’s Hawaiian Barbecue Pork Skewers.

And the ultimate garlic and chocolate lover hook-up: Laura Slack’s Black Garlic Chocolate Skull Truffle meets Dieu Du Ciel!’s Rosee d’Hibiscus!

With over 20 Ontario garlic farmers on hand, festival visitors can choose their winter supply of garlic from among many rare and heirloom varieties of Ontario-grown garlic, and continue their beer match-making at home. Visitors are welcome to raise the stakes in the beer and food dating game with free shots of fresh pressed garlic at this year’s Garlic Shot Station.

And, Garlic Breath Contest anyone?

Breweries at the Toronto Garlic Festival: Amsterdam Brewery, Beau’s All Natural Brewing Company, Black Oak Brewing Co, Flying Monkeys Craft Brewery, Great Lakes Brewery, Dieu Du Ciel!, Spirit Tree Estate Cidery, Howe Sound Brewing, Glutenberg, and Le Trou Du Diable. Wine will also be poured at this year’s festival.



(TORONTO – August 20, 2013)  Ancient Egyptians fed it to their soldiers for stamina. It protected Ulysses from Circe’s spells. Imagine what magic garlic can do for you.

Health-minded and discerning taste-lovers will be marking their calendars for the Toronto Garlic Festival, Sunday, September 22 at the eco-venue Evergreen Brick Works.  It’s food, fun, and festivities — for five bucks.

“Where else can you have such an eclectic and fun experience while celebrating a universally loved food ingredient?” says festival founder Peter McClusky.

From street food to high-end restos, vendors will be slicing and dicing Ontario garlic into their signature garlic dish. This year’s attractions include garlic popcorn-flavoured ice cream, a pancetta-kissed garlic chocolate truffle, and the craft beer and garlicky-dish “match-making” guide. The new “garlic shot” station will be slinging free shots of fresh pressed garlic, and the “garlic breath contest,” returns, adjudicated once again by the Ontario Science Centre.

The festival is a rare opportunity to stock up on your winter supply of Ontario garlic from more than 20 farmers selling rare and heirloom garlic bulbs from across the aromatic and flavour spectrum, plus black garlic and smoked garlic.

On a public-spirited note, sales of Ontario condiments will raise funds for Seed To Table, a youth-oriented food-issues community organization.

And there will be a taste-judging of the ultimate marriage of flavours – garlic and tomato – with recipes submitted from amateur chefs and home cooks. Entry recipes are to be sent to http://www.torontogarlicfestival.ca/. The best will be judged by the renowned Chef Sang Kim.

Other highlights include talks on growing garlic in the city, garlic as an aphrodisiac, the appropriateness of garlic as a pet food supplement and a cooking demo by Chef Brad Long.

And a screening of Les Blank’s cult classic documentary Garlic Is As Good As Ten Mothers.


Toronto Garlic Festival takes place Sunday September 22, 2013

The Pavillions at Evergreen Brick Works – 550 Bayview Avenue, Toronto, in the Don Valley.

Hours are 9 AM to 5 PM.

Wheelchair accessible.

Admission $5, includes access to contests, food demos, talks and all-day film screening of the Les Blank classic, “Garlic Is As Good As Ten Mothers.”  Free for children 12 years and under. Express entry for holders of tickets bought online in advance.

Paid parking available.

Bike paths: Rosedale Valley Road and Beltline Trail.

Foot paths: Chorley Park and Milkman’s Run.

Free festival shuttle leaves every 10 minutes from the parkette beside Broadview subway station.