Toronto Food Collaboration Offers Family Style Preserving Manning Canning, The Depanneur, Not Far From The Tree Partnership Highlights Food Talent in Toronto
TORONTO, Ontario, July 21, 2013 – Beyond Toronto’s new food buzz around restaurant openings, bloggers and food trucks, a wave of food-focused partnerships built on local cooperation and social innovation are emerging. A great example is a new partnership between newcomer to the Toronto canning and preserving scene, Christine Manning, The Depanneur, Not Far From The Tree and Chef Cheryl Torrance formerly of the Daily Bread Food Bank. The group will come together for an afternoon workshop of family style preserving on Monday, August 5th hosted by The Depanneur.
“I heard Laura Reinsborough, the Founder of Not Far From The Tree, speak during TEDxToronto in September 2012 and their great work immediately caught my attention,” said Christine Manning, of Manning Canning. “I knew I wanted to create an opportunity to partner with them to explore how the beautiful local fruit they harvest could find its way into my jars.”
Christine has been involved with The Depanneur – both as a diner and as a workshop instructor for Manning Canning – for over a year now. This day of family style preserving represents the continuing evolution of this community partnership. “We will spend the afternoon turning an amazing harvest of fruit picked by Not Far From The Tree into preserves using recipes developed by Manning Canning and Chef Cheryl Torrance just for this event” said Len Senater of The Dep.
Each person in attendance at this family-friendly event, will take home the recipe, and have the option of buying jars of preserves (depending on overall yield) at a discounted price. Kids are encouraged to participate, whether it be prepping fruit or drawing custom labels for the jars of preserves. Not Far From the Tree will also receive a portion of the production to help with their fundraising efforts.
“This is a chance to talk to families about food – get them excited about homemade over store-bought,” said Chef Torrance. The workshop is an opportunity to spend time with your kids, learn a new skill, take home a delicious, local & organic treat, and help out amazing local organizations, and the partnership is likely one of many to come for these local food enthusiasts and entrepreneurs.
Adults: $40 +HST
Kids (up to 12 years): $20 +HST
Family (2 Adults+any # of kids): $100 +HST
Jars of preserves at the end of the day: $5 ea.
Monday, Aug. 5th, 2013 at 1 pm
The Depanneur, 1033 College Street in Toronto
Manning Canning makes a selection of jams, jellies, preserves, pickles and other products from locally sourced produce. Christine also teaches the craft of preserving in a variety of in class settings, including at The Depanneur in Toronto, and can be found participating in a number of local farmers’ markets. Each jar of Manning Canning product is made by hand.
About Manning Canning: /
The Depanneur, located at 1033 College Street in Toronto, exists to showcase culinary talent, promote innovation in the good food sector and collaborate with food entrepreneurs to expand the horizons for food in Toronto. It is located on College Street in Toronto and will be celebrating it’s 2nd anniversary on the Toronto food scene this August.
About The Depanneur: http://thedepanneur.ca/
Not Far From The Tree puts Toronto’s fruit to use by picking and sharing locally. When a homeowner can’t keep up with harvest produced by their tree, Not Far From The Tree mobilizes volunteers to help. The harvest is split three ways: 1/3 is offered to the tree owner, 1/3 is shared among the volunteers, and 1/3 is delivered by bicycle to be donated to food banks, shelters, and community kitchens in Toronto neighbourhoods.
About Not Far From The Tree: http://www.notfarfromthetree.org/
Cheryl Torrance is a Toronto-based chef and community food organization expert. With over 15 years of experience in food management and services, she has created recipes and menus for shelters, drop-ins, in-store sales, catered events, and has extensive experience working in small and large scale production kitchens. She feels strongly about supporting sustainable food systems and finding ways to address systemic poverty, as well as forging new relationships within Toronto’s food community.