Brewers Plate Toronto

A Glimpse of the Feast that Awaits You at the Brewers Plate—
A Celebration of Local, Sustainable Food, and
Farmers and Craft Brewers


Brewers Plate 2009, Main Dishes

From the Kitchen of Brad Long, Veritas

Auburn Ale Poached Erie White Bass on Spruce Tip Crepe

  • Local Lake Erie White Bass from Diana’s Seafood Delight in Toronto
  • Cameron’s Auburn Ale from Cameron’s in Oakville, Ontario
  • Pickled Spruce Tips from Forbes Wild Foods in Toronto, Ontario


From the Kitchen of Karen Vaz, Rebel House

Smoked Elk Sausage Ragout with Dark Ale and Leeks; served with Herbed Potato Gnocchi

  • The sausage is from SmokeKing in Meaford, Ontario
  • The potatoes are from Shelburne, Ontario
  • Vegetables will be supplied by Sanci's Produce


From the Kitchen of Jamie Kennedy, Jamie Kennedy Event Catering

Potato and Apple Doughnut with Fine Pork Fricassee:  This is a yeast raised doughnut made with potato and apple. The fine pork fricassee is like a stew made with pork and onions and red peppers and cream and cider and reduced apple cider.

  • The pork is from Fred Demartines from Perth Pork Products in Sebringville, Ontario
  • The potatoes are from Markus of Klondyke Farms in Dashwood, Ontario
  • The apples are from Lincoln Line Orchards, Smithville, Ontario


From the Kitchen of Marc Breton, Gladstone Hotel (vegetarian selection)

Welsh Rarebit: Savoury bite size snacks combining Great Lakes Brewery Devil’s Pale Ale and Monforte sheep milk Cheddar with a hit of Kozlik Dijon mustard served on a toasted St. John’s Bakery Red Fife bread.

  • Devil’s Pale Ale from Great Lakes Brewery in Toronto
  • Sheep’s milk cheddar produced by Ruth Klahsen at Monforte Dairy in Millbank, Ontario
  • Kozlik’s Dijon mustard made by Anton Kozlik in Toronto and distributed by 100km Foods
  • St.John’s Bakery whole wheat bread baked on Broadview Ave. in Toronto with heritage Red Fife wheat grown by Patricia Hastings near Madoc, Ontario


From the Kitchen of Brook Kavanagh, La Palette

Everspring Farms Muscovy Duck 2 Ways: Leg Confit Croquette and Seared Breast with Maple-Parsnip Preserve and Pickled Brussel Sprout.

  • Duck is from Everspring Farms, Ilderton, Ontario
  • Parsnips from Pfennings Organic, just outside Baden, Ontario
  • Brussel sprouts from Sosnicki Organics located in Waterford, Ontario


From the Kitchen of Mark Cutrara, Cowbell

Legendary Beef Tartare:  made from Dingo Farms Red Angus Beef and served on a crostini made from bread Cowbell bakes in-house.

  • Dingo Farms is located in Bradford, Ontario
  • Bread from Cowbell, Toronto, Ontario


With these dishes you can enjoy these fine craft beers:  Black Oak, Cameron’s, Great Lakes, Mill Street, Steam Whistle and Wellington.

Appetizer restaurants include Oyster Boy, Buddha Dog, Hart House and Magic Oven with bar snacks from Daily Apple.

Dessert Artisans include LPK’s Culinary Groove, Ninutik Maple Sugar, and the Ontario Cheese Society with chocolates from Kakayo and Chocoland

Other wonderful beverage providers include The County Cider Company, Henry of Pelham, Arthur’s Fresh Company, Merchants of Green Coffee and Oikos Teas.

’08 Menu


Hors D’Ouvres

Oysters with a story to tell from Oyster Boy
Prince Edward county sausages and chutneys from Buddha Dog
Organic, local, and exotic pizzas from the Magic Oven

The Main Feast

Deron Engbers - Veritas:  'Oreo' of Northern Woods Mushrooms with Wit beer gastrique, Jerusalem artichokes and walnuts.  Paired with Mill Street

Brook Kavanagh - La Palette:  Cherry Chocolate Stout Braised Bison Shortrib on Fondant Potato w/ Sour Cherry Jelly.  Paired with the Black Oak Chocolate Cherry Stout.

Jamie Kennedy:  Jamie Kennedy’s signature Ontario Pickerel and frites with Cole Slaw and wild leek Tartar sauce. Paired with Church Key

Mark Cutrara - Cowbell:  Legendary, traditional pulled Pork and Beans.  Paired with Cameron’s

Karen Vaz - Rebel House:  Barley Risotto - With or without smoked trout.  Paired with Wellingtons

Marc Breton  - Gladstone:  Potato and Onion Galette topped with Monforte’s Smoked Sheep’s Milk Cheddar garnished with Toronto Sprouts’ Super Mix and Steam Whistle Pilsner-toasted mustard seed vinaigrette.  Paired with Steam Whistle


Desserts both sweet and savory include creations from Sequel and Chris Klugman, and a selection of fine cheeses from the Ontario Cheese Society. Coffee by Raymond Eames & Co. Tea by Oikos and organic apple cider from Filsinger’s.