Local Food Fest banner 2015

Local Food Fest

12th Annual Taste Real Guelph Wellington Local Food Fest

WINNER of Ontario Culinary Tourism Alliance’s 2015 “Event of the Year”!

June 25, 2017  |  11:00am – 4:00pm

Ignatius Jesuit Centre, Guelph

Please check back for updated information on the 2017 Festival.

For information on last year’s festival, please see below:

Enjoy the tastes of Guelph Wellington, watch food skills demos and pick up fresh, delicious and real local food. You can also learn about fermenting, butter making, beekeeping, butchery, bread baking, backyard chickens, and wild foraging, through free workshops offered throughout the day. Scroll down for workshop times and more information on activities you can enjoy at the 11th Annual Guelph Wellington Local Food Fest.LLF_poster3 with Drink button

Admission: Minimum donation of $5 per person, $10 per family

Download a copy of the 2016 LFF poster

Participate

Celebrating local food, we invite you to participate!
View our 2016 LOCAL FOOD FEST Vendor Application Form.

Volunteer

On the day and committee positions available!
Learn more here.

Sponsor

Affiliate your business with this wonderful community event!
Sponsorship Package Local Food Fest 2017.

 

 


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Thank you to everyone who came out to last year’s Local Food Fest. We loved seeing families sprawled on the grass with their Local Food Fest bags packed full of great local produce, meat, bread, craft products, and seedlings! We hope you took home some new skills from our workshops and cooking demos, and made new friends and new connections with our local farmers and producers.  This year, we have even more to offer. Check out the program below.

We’d also like to say a big thank you to our volunteers and our sponsors. The Local Food Fest wouldn’t happen without strong community support.

Thank you!

In the Media:

CTV News  |  Guelph Today  |

 

How to get to the Local Food Fest site:

We encourage you to BIKE or take the free shuttle bus if possible.

A map and driving directions and map can be found here: http://ignatiusguelph.ca/about/contact/

Shuttle Schedule and Locations

Catch a free ride to and from the Guelph Wellington Local Food Fest thanks to the Downtown Guelph Business Association and Red Car Service. Plan your trip by viewing stop locations and times below.

Shuttle Schedule 2016

Craft Beer, Wine and Cider

Vendors and Exhibitors

You must purchase a wristband at the door in order to sample beer from these great vendors. Only people 19 years of age or older can purchase wristbands.

Hands-on Workshops

This year, the food workshops are stepping it up a notch. We’ve invited Minga Skill Building Hub to help us organize hands-on food re-skilling workshops. We are happy to have 7 amazing local instructors to teach us about preparing food for ourselves. All workshops take place at the Food Skills workshop area close to the entrance to the festival. The workshops and tours will run at 12:30-1:15 pm, 1:30-2:15 pm, 2:30-3:15 pm. This year, we will be presenting the following:

Butchery with Brian Manning of Trotters Butcher Shop and Charcuterietrotters

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Have you ever wanted to learn the skills of butchery? Join the pig butchery demonstration as Brian guides you through the process of butchering a pig.

Brian started out in the industry as a butcher in Peterborough with a passion in hunting and using the whole animal. Brian Worked in Guelph at Row Farms, as well as honing his skills in a few restaurants in the area. Brian put a few years in learning at Artisinale French County Cooking, and then moved up to become sous chef at Baker St Station. Now Brian is head butcher at Trotters using his diverse background for cutting meat and and creating a wide range of charcuterie.

Wild Foraging with Luke Eckstein

Schedual: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Come enjoy the wonders of nature by foraging for wild edibles in a late springLuke Erickson hike through out the Jesuit Centre. Join avid forager and nerdy biologist Luke Eckstein in celebrating spring ephemerals. Whether you’re keen to learn about nature, want to be more self-reliant or perhaps lack a green thumb, foraging is a fantastic window through which to explore the natural world and increase our awareness and respect for its beauty and complexity. Wild foods are very nutritious and often have much higher amounts of minerals and other nutrients than their domesticated counterparts. They can also be used medicinally – and they’re free. You will get an introduction:

  • To harvest fresh wild edibles to take home
  • A greater awareness and appreciation of nature
  • Knowledge of what’s edible and what’s not in your own backyard

Luke has been eating wild edible plants since I was little.  His love for foraging took him to study biology during University and was entirely amazed by subjects like genetics and cell biology, and chose to specialize in molecular biology and microbiology. Learning from these fields about how the world works on a scale below what we can see with our eyes is like rediscovering all sorts of things that he thought he knew. Luke also took courses in plant biology and zoology and have been quite compelled by questions about the origins of life, the story of life on Earth over time and how the world of today came to be.  Luke loves to share his years of foraging experience and help others discover and rediscover the wonders of the world around us.

The foraging tours leave at the meeting point in the Food Skills workshop area.

Fermenting  with Josh Whitehead of Green Table FoodsJoshua Whitehead Picture

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Learn how to wild ferment local seasonal produce in small or large batches as it becomes available. We’ll cover cabbage ferments like sauerkraut and kim-chi, vegetable pickles, condiments, fruits, and drinks.

Josh Whitehead is the founder and CEO of Green Table Foods, a certified organic food processing company which specializes in lacto-fermentation. Over the past decade GTF has established itself as the go-to manufacturer of living vegetables, and currently makes over 20 products under six nationally distributed brands.

Historical Butter Making  with the Wellington Museum and Archives

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join Kyle Smith and Katie Anderson from the Wellington County Museum and Archives for a hands on lesson in historical butter making. Learn how pioneer families earned their ‘butter money’ and make your own flavoured butter to take home to your family.

Beekeeping  with Alison Van Alten of Tuckamore Honeytuckamorebeecompany

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join Alison Van Alten from Tuckamore Bee Compnay as she takes you for a journey to the Ignatius bee hives. She will share information about the basic equipment required for beekeeping and what you need to get started.

AlisonVan Alten is  from a beekeeping family in Newfoundland. She studied bees at the University of Guelph and worked as a honey bee researcher for 15 years. She now owns and operates Tuckamore Bee Company and specialize in selling bees to beekeepers.

No Knead Bread Baking with Richard PreissRichard Preiss

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join us to explore one of the most ancient human activities, baking bread. We’ll make bread using the No Knead technique. Your instructor, Richard Priess, has spent years experimenting with rustic breads. He has developed a master recipe for no knead breads that can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit.

Richard Preiss is a University of Guelph student who was inspired to make really good bread through a combined passion for thrift, science, and good food. His curiosity has led him to learn about food and cooking as much as possible while in school. Richard believes that his experience with bread making will make it easy to teach people how to make beautiful, creative, and delicious bread at home, and inspire them to cook more and experiment in the kitchen.

Backyard Chicken Workshop with Backyard Bok Boks

Schedule: ReSkilling Hub – 12:30-1:15, 1:30-2:15, 2:30-3:15

Join us for an exploration of raising hens in a backyard. Backyard hens are a Backyard Bok Bokspowerful way to connect with easy, low-cost, delicious, and nutritious local food. You can have fresh eggs every day, just outside your back door! You will learn about:

  • where to get hens
  • where hens live
  • costs
  • breeds
  • how to keep hens healthy
  • what hens eat
  • what nesting boxes they like best
  • what kind of roosts they like to sleep on
  • how to protect them from predators
  • how to keep hens in the winter
  • how to pick up a hen to check for health and happiness

Mike and Mary Kate, founders and owners of Backyard Bok Boks, are interested in access to local food, and fostering a physical connection with the earth. They have had backyard hens for 12 years. They have loved watching their children learn to hold chickens, discover eggs, and develop a connection with their food.

Courtyard Garden Tours, Using Gardening to Enrich Lives with The Julien Project

Courtyard Garden, Orchard Park – 11:00, 2:00thejulienproject_photo

Follow the green arrows to the  peaceful courtyard in Orchard Park where you will find a cool, accessible and beautifully diverse garden with creative features such as a small willow house, living food boxes, vertical gardens and lush beds filled with flowers, herbs and vegetables.

Come and taste the delicious organic produce and products students have made throughout the spring and fall season. Pick up some good quality garden tools at the silent auction, or take home some plants students have grown from seed.

Learn how to assemble and plant a “Living Food Box”; a container garden that is ideal for gardening on patios or balconies. See you in the garden!

Kombucha Brewing with Jessica Shortkombucha-health-benefits-1

Kombucha is an ancient, healthy fermented tea. It is made with a starter called a mother or a scoby which is a symbiotic culture of bacteria and yeast, Think fizzy and fermented. Think probiotics. Think delicious.

Sponsored by Minga Skill Building Hub

Live Music Line-up

Children’s and Family Activities

Sponsored by Makin’ Faces & Wellington County Child Care Services

Exhibition Sponsor

NGC Logo (3)      Borealis Grille and Bar logo      Woolwich-Arrow-Logo-JP     miijida_logo

Harvest Sponsors

Ignatius logo 10-2015       MortonWholesale_LogoforWebsite

Field Sponsors

minga_logo_green Ontario Pork logo stroms_logo_board2016 Red-Tree-Inc-Logo  1460CJOY logo Hillside Festival logo

Seed and Product Sponsors

Egg Farmers of Ontario logo  Guelph Downtown logo Red Car Service logo Bernardin logoDirectsave logo 2015

garnishes for kids logo  buttertartsandbuggieslogo slow food wellington county

Site Partners:

Tin Roof Rusted Farm logo BringFillDrink - City of Guelph

 Planet Bean Coffee Logo

Local Craft Breweries

OntCraftBrewers-Seal royalcitybrewing  Wellington Brewery logoEBC_logo_orange

 

Thanks to our amazing MCs:

Brendan Johnson, Mark Rodford and Mark Kenny

GNSC-200-whitebk  OandTlogo    UoG Hospitality Services