Stratford Kiwanis Garlic Festival
Stratford Kiwanis Garlic Festival
Brant County Garlic Co. 2018 represents the 40th year that Bob and Irene Romaniuk have been in the business of growing fresh produce. They got into the business in 1978, supplying the Toronto Food Terminal with fresh produce and garlic. They also supplied the local Calbeck’s grocery chain, which at the time had nine stores, including two in Brantford and one each in Paris, Simcoe, Waterford and Port Dover. He also got into custom agricultural spraying and grew herbs. From 1991 to 2001 he grew echinacea, Golden Seal and black cohosh, and the Romaniuks saw to it that they became certified organic growers. Bob stayed with custom agricultural spraying and started to concentrate on garlic. Between 1992 and 2008, the Romaniuks grew a modest eight to 10 acres of garlic for the family and friends. But as Bob says: “Then lightning struck and we decided to get into garlic on a larger scale.” That started the specialized planting regime. They grow five varieties. The largest is called music, the most common variety. They also plant Yugoslavian red, which is about 20 per cent of this year’s 45-acres crop. The other three are French varieties all in the official French catalogue. They are sabagold, thermador and messidor. The Romaniuks also have trial plots every year to see if there are better ways of growing each variety. They work with the Ontario Ministry of Food and the University of Guelph. It’s all to ensure they have the best quality product on the market. He also mentors a lot of growers who want to get into garlic. Their website includes an article detailing 20 items growers should know if they want to get into growing garlic. “We believe in sharing information and helping others grow this crop,” said Bob. Romaniuk said that between 1,800 acres and 2,000 acres of garlic are grown in Ontario every year, and the average grower plants two to three acres. That’s a far cry from the known demand in the province, he said. “Ontario could use 40,000 acres to supply just its domestic needs.” Bob has been a director in the Garlic Growers Association of Ontario for the past nine years, and a director of the Brant County Federation of Agriculture. We’re delighted to have Bob and Irene back yet again this year, and are thrilled that Bob has once again agreed to share his vast garlic growing knowledge with you in the Presentation Theatre. His talks on garlic growing are always one of our most popular presentations. Don’t miss him!
Winona Sands has been a Chef since 2002 after she received her schooling at the Kla-how-eya Aboriginal Chefs’ School in British Columbia. She has been cooking for most of her life but took a leave from her cooking career from full-time to part-time in order to pursue other careers in her life. Her love and passion for cooking still draws her into the kitchen today. During Winona’s five year absence from cooking she pursued a career as a Social Worker and an Addiction Counselor where she could help her community and the people in it. Winona received her training and education at triOS College in London, Ontario for two years. She also worked as a support worker for one year working with First Nations women and children at the Zhaawanog Shelter in London, Ontario, and then as a Women’s advocate for Atiohsa Native Family Healing Centre for a further year. This is where she began her love for the arts, beading and moccasin-making, and soon, she was teaching those around her to do these things along with cooking on a budget and how to use basic knife skills. Winona’s passion to teach these trades is now leading her into the field of teaching her cultural teachings and arts to younger children. Winona has been involved in Scouting for the past 10 years, and is also a member of the Women’s Auxiliary of the Royal Canadian Legion. She is a hunter, and is currently learning how to tan hides in the traditional way. Winona loves painting and is a fan of the outdoors. She is a great mother, grandmother and step-mother. Her enthusiasm, warmth, witticism and her energy make her a joy to be with! Winona is a part of the Indigenous Bkejwanong Band on Walpole Island First Nations Reserve on Lake Erie. The Kiwanis Club of Stratford is simply delighted to have Winona share her love of cooking with us at this year’s Stratford Garlic Festival.
Dan Needles is a writer who explores life where city and country meet. For 30 years his popular Wingfield Farm stage plays have filled theatres across Canada and the United States, including several seasons at the Stratford Festival and with Mirvish Productions in Toronto. A 30 part TV series based on the stage plays aired on CBC, Bravo and PBS.
Dan has been nominated three times for the Stephen Leacock Medal for Humour and won in 2003 for his history of mythical Persephone Township, With Axe and Flask. Vintage Canada/Random House released the complete collection of Wingfield stories, Wingfield’s World in 2011. Douglas and McIntyre just published True Confessions from the Ninth Concession, a collection of his Harrowsmith magazine columns. His Christmas musical The Last Christmas Turkey premiered at Theatre Orangeville in December. Dan continues as a regular columnist with Small Farm Canada, Farmers Forum, Harrowsmith and three Ontario regional magazines, On The Bay, In the Hills and Watershed.
In 2016, Dan was presented with the Order of Canada by the Governor-General for a body of work that celebrates rural Canada.
Tracey Pritchard is a former Toronto caterer, food writer, restaurateur and consultant with over 30 years’ experience in the food industry. Now living in Stratford, Ontario, Tracey continues her passion for feeding and educating people about good food and how to prepare it. Tracey firmly believes that: People want to make their own food Pastry-making is daunting to the average home cook People would cook with pastry much more often if they had a quality product to purchase and a few simple tips and ideas And that’s how Perfect Pastry came to be! Come to the 2018 Stratford Garlic Festival to catch some of Tracey’s tips and ideas. This writer has done two of Tracey’s pastry classes at The Stratford Chefs’ School, and not only does she make them informative, but she makes them so much fun!
Chef Eli Silverthorne, as his Twitter handle says, is the #truffledchef. A London, Ontario native and Red Seal Chef, Chef Eli has worked most recently at The Berlin (K-W) and Stratford’s Prune Restaurant. He was Class Valedictorian for his graduation from The Stratford Chefs’ School in May, 2015, and has staged for Maison Publique, Richmond Station, Scaramouche and Araxi in Whistler, BC., all top restaurants in the country. Chef Eli also completed his B.A. in history and political science at the University of Western Ontario in 2006 and has worked as an educational aid at Fanshawe College for six years. Currently, Chef Eli is an Instructor of Practical Cookery at The Stratford Chefs’ School. Chef Eli tells us that his favourite part of being a Chef is being able to utilize all five senses plus intuition and imagination at the same time. He is constantly visualizing, smelling, tasting, touching, and listening, whether it be to other chefs or sizzling burners…all the time! Few occupations demand so much of you at any given singular moment. He loves the challenges offered by food. We are thrilled to have Chef Eli join this year’s Stratford Garlic Festival to share his love of all things colourful and culinary!
Sing & dance along with Kim’s ‘karaoke- style’ program. website
Sing & dance along with Kim’s ‘karaoke- style’ program. website
Scavenger Hunt: Search the Garlic Festival for hidden clues to win a prize from the Treasure Chest! Active games: Try your hand at skeet-ball, bean-bag toss and mini-putt. Crafts: Make a garlic crown, a beaver hand-puppet or color a garlic-themed fun page. Face Painting: Make a statement – have your face painted!
A local wine and goat cheese pairing session using 3 wines from Alton Farms Estate Winery paired with 3 goat cheeses from Great Lakes Goat Dairy.
As you taste the deep textures and unique flavours of the goat milk based Gouda from Blyth farm cheese, you’ll be able to pair it with the crisp and flavourful wines from Maelstrom Winery. These pairings will showcase the intensity of the cheese, while also bringing out the subtle notes of both the wine and cheese. Allowing you to explore several different flavours from each variety while also showing you the beautiful balance between Blyth Farm Cheese and Maelstrom Winery, and what Huron County has to offer.
Vineland Estate Winery and Stonetown Artisan Cheese have a history of working together to bring you their mouth watering Game Changer wine and cheese selection. It is a must try combination for both red and white wine lovers. This pairing will be heaven for your taste buds! Drink what you love, love what you eat!
Stonetown Artisan Cheese and Junction 56 Distillery will demonstrate that cheese not only melts on a fire, it will melt in your mouth together with the fine batch distilled spirits. It is sure to be a mouth melting pairing. Don’t miss out on this great experience, one slice and sip at the time.
Rheo Thompson Candies and Junction 56 Distillery are teaming up to to satisfy both your sweet tooth and craft spirit cravings! Rheo Thompson candies will be sampling some of their world famous creations while Junction 56 Distillery pairs them with hand crafted spirits made with inspiration from these treats! Be sure to get your spot for this uniquely Stratford pairing!
Join Rheo Thompson Candies and Black Swan Brewing as they explore the unique pairing of beer and chocolate! Experience the interaction between the richness of chocolate and the carbonation of beer– complementing each other through aroma, flavour and mouthfeel! Experiment, indulge and enjoy!
In a fun, comfortable setting, The Milky Whey Fine Cheese Shop and Black Swan Brewing Company highlight the fascinating relationship between beer and cheese!
With a wide variety of flavours and aromas, beer is a natural match to the nutty, sweet, bitter, and grassy flavours in cheese. Join us to experiment, indulge and enjoy!
As you taste the deep textures and unique flavours of the goat milk based Gouda from Blyth farm cheese, you’ll be able to pair it with the crisp and flavourful wines from Maelstrom Winery. These pairings will showcase the intensity of the cheese, while also bringing out the subtle notes of both the wine and cheese. Allowing you to explore several different flavours from each variety while also showing you the beautiful balance between Blyth Farm Cheese and Maelstrom Winery, and what Huron County has to offer.
Murphy’s Law Moonshine and All Sauced™ INTOXICATING RECIPES™, are proud to introduce ‘Sip. Taste. Pair’. Learn to introduce moonshine to your everyday cuisine choices, in a declaratory way! Enhance your meals at home with examples of ‘Shinesauce’, by pairing them with food that not only brings out the best in the moonshine, but taste and respect its attributes. Learn, taste, pair, and prepare for deliciousness!
Taking time from his busy schedule as Executive Chef at The Bruce Hotel, Chef Arron Carley is sure to attract the most discerning of “foodies” in Southern Ontario. When Chef Arron Carley instructs, it is an opportunity not to be missed! As the 2016 winner of Chopped Canada on The Food Network, Chef Carley has built a solid reputation for innovative cuisine in luxurious dining establishments. “Looking into our past and understanding our roots as well as looking forward into the undiscovered wilderness of our nation, we will forge New Canadian Cuisine.” In 2006, Chef Carley studied at George Brown College in Toronto. After many years in the casual dining scene, he decided to chase his dream and so, in 2010, landed a Chef De Partie position with Maple Leaf Sports and Entertainment as part of the opening team of e11even. To continue his pursuit in 2011, Chef Carley next achieved a position at Oliver and Bonacini’s Luma as a Sous Chef with Chef Jason Bangerter (Langdon Hall) and Chef Micheal Wilson (Luma). Next on the journey was Noma in Copenhagen, which has held the #1 restaurant spot in the world four tmes. In 2014, at Noma as an intern, he was able to truly understand what it is he wanted to focus his culinary skills on. Afer Noma, Arron came back to Toronto and landed at Oliver and Bonacini’s Canoe as a Sous Chef under Chef John Horne. Don’t miss this once-in-a-lifetime opportunity to hear from acclaimed Chef Arron Carley on the Main Stage
Chef Anthony Jordaan (or Chef McDreamy as he has become affectionately known at The Garlic Festival) is returning for a third year to do one of his popular presentations in our Presentation Theatre. Chef Anthony is a native of South Africa and is a trained chef with 17 years experience in the Hospitality Industry in both Africa and Canada. While working in Zambia as Manager of a Hotel/Restaurant, he met his partner Kimberly Hurley of Stratford, and after a series of adventures, they settled in Canada. Chef Anthony has worked his culinary magic in Vancouver, Nunavut and now Stratford as Co—Owner/Chef of The Keystone Alley Café. We at the Stratford Garlic Festival LOVE Chef Anthony Jordaan!
Chef Ian Middleton was born and raised in Thunder Bay. His culinary adventures began more than 20 years ago while working his way through university. Having worked in many aspects of the restaurant industry, both in dining rooms and kitchens, Chef Ian felt it was time to hone his skills and enrolled in the Stratford Chefs School in 1999. Following his graduation from the Chefs’ School, he spent time in London, England, working in Michelin-starred restaurants to gain more experience. Upon returning to Canada, he has worked in some of Stratford’s best restaurants as a Sous Chef, Pastry Chef, Baker and Chef de Cuisine. He has been a core member of the faculty at the Stratford Chefs School the past seven years, teaching practical cookery and academic courses. In Spring, 2018, he left The Chefs’ School to take on the position of Executive Chef of Bard’s on Market Square, Stratford, where he has revamped the Bard’s menu as well as the menu of The Hub located upstairs above Bard’s on Market Square. The Kiwanis Club of Stratford is delighted to have Chef Ian Middleton with us for the first time this year, and hope he’ll return year after year. It’s of note that the reason we haven’t been able to twist his arm until this year is because, during his years at The Stratford Chefs’ School, he oversaw the prestigious “Long Table Dinner” held in Stratford each year on the same weekend as our Garlic Festival. The “Long Table Dinner” is the signature fundraising culinary event of The Stratford Chefs’ School.
“Theresa is a proud transplant to Stratford where she traded her Toronto media career for her Bed and Breakfast, Rosehurst Stratford. Never one to do one thing at a time, she also hosts a garden to breakfast table show on our local Rogers cable channel called Breakfast at Rosehurst and teaches at the Stratford Chef School. She misses Stratford like Dorothy missed Kansas when she has to head back to “the big smoke” to continue her consulting work with food corporations. She has two books published in Canada and the US: “Cook Once a Week, Eat Well Every Day” and “Ace Your Health, 52 Ways to Stack Your Deck”. Born and raised in Toronto, Theresa is a Registered Holistic Nutritionist and has blazed a trail as a nutrition personality in Canadian media, focused on bringing her message of easy, healthful eating to busy Canadian families. You can find her in real life in the garden at Rosehurst Stratford at 131 Front Street, which is just minutes walk from all restaurants. Her social channels are either under Theresa Albert or Rosehurst Stratford where she shares the humour and beauty of a city girl learning to grow in the country.”
Barb Hacking has been retired from teaching at Avon School for six years. She loved raising Monarch butterflies in her classroom each September, but when she retired, her husband (a biology teacher) could only find one caterpillar. Evidently, the Monarch population had reached an all-time low. Consequently, Barb has spent her retirement educating people as to what they can do to help not only Monarch butterflies, but all pollinators. Each February, she has travelled to Mexico to visit the Monarchs in their overwintering grounds. We, in Kiwanis, support Barb in her efforts to save the Monarch butterfly, and are proud to have her be a part of our 2018 Stratford Garlic Festival.
Sing & dance along with Kim’s ‘karaoke- style’ program. website
Scavenger Hunt: Search the Garlic Festival for hidden clues to win a prize from the Treasure Chest! Active games: Try your hand at skeet-ball, bean-bag toss and mini-putt. Crafts: Make a garlic crown, a beaver hand-puppet or color a garlic-themed fun page. Face Painting: Make a statement – have your face painted!
Think sweet and savoury? Think Munro Honey & Meadery and Stonetown Artisan Cheese. The sweet and rich combination is an experience you will not want to miss. Honey is a great pairing with cheese but wait until you taste the honey wine with handcrafted artisanal cheese. Bring your sweet heart and enjoy this bee-autiful pairing!
Taste some of what Ontario has to offer in both cheese and white wine.
This pairing will feature a number of excellent white wines from Trail Estate Winery in Prince Edward County paired with Ontario Artisan cheeses selected from The Milky Whey Fine Cheese Shop in Stratford.
An award winning selection.
A local wine and goat cheese pairing session using 3 wines from Alton Farms Estate Winery paired with 3 goat cheeses from Great Lakes Goat Dairy.
In a fun, comfortable setting, The Milky Whey Fine Cheese Shop and Black Swan Brewing Company highlight the fascinating relationship between beer and cheese!
With a wide variety of flavours and aromas, beer is a natural match to the nutty, sweet, bitter, and grassy flavours in cheese. Join us to experiment, indulge and enjoy!
Murphy’s Law Moonshine and All Sauced™ INTOXICATING RECIPES™, are proud to introduce ‘Sip. Taste. Pair’. Learn to introduce moonshine to your everyday cuisine choices, in a declaratory way! Enhance your meals at home with examples of ‘Shinesauce’, by pairing them with food that not only brings out the best in the moonshine, but taste and respect its attributes. Learn, taste, pair, and prepare for deliciousness!
Rheo Thompson Candies and Junction 56 Distillery are teaming up to to satisfy both your sweet tooth and craft spirit cravings! Rheo Thompson candies will be sampling some of their world famous creations while Junction 56 Distillery pairs them with hand crafted spirits made with inspiration from these treats! Be sure to get your spot for this uniquely Stratford pairing!
Vineland Estate Winery and Stonetown Artisan Cheese have a history of working together to bring you their mouth watering Game Changer wine and cheese selection. It is a must try combination for both red and white wine lovers. This pairing will be heaven for your taste buds! Drink what you love, love what you eat!
This pairing will showcase the perfect balance between the cheese from Millbank Cheese and Butter and the wine from Maelstrom Winery. As you go through the different pairings, you will first experience soft and subtle notes between the two. You will then be able to try some of the more intense and flavorful pairings, which will showcase the best of both companies. This collaboration between the pride of Perth East and Huron East will truly be an experience to remember.
Trail Estate Winery and Stonetown Artisan Cheese have come together to bring you their newest creations. They will be pairing the best wine and cheese selections they have to offer. This is sure to be a sensational flavour experience. Life is great, wine and cheese make it better!
