July 9th- Hosts Chefs Anna & Michael Olson. Sold Out.
Celebrity Chef Anna Olson is most known as host of two cooking programs, Sugar and Fresh with Anna Olson, which air on the Food Networ. She has authored six cookbooks, two of which were written with her husband Michael, a well-noted chef and culinary instructor.

Chef Michael Olson has been a chef professor at the Niagara Culinary Institute since January 2001 after a nine year stint at On The Twenty Restaurant in Jordan, ON. He has been credited with pioneering the use of fresh local ingredients and working with farmers to develop a distinctive, wine-friendly "Niagara Cuisine".

July 16th- Hosts John Szabo, Master Sommelier & Afrim Pristine, Cheese Boutique.
John Szabo is Canada's first and currently only Master Sommelier, earning the title from the Court of Master Sommeliers in London, England in 2004, and is a member in good standing of both the Court Worldwide as well as the American chapter.
Today, John tastes, writes, judges and consults nationally and internationally, teaches, speaks, voices his views regularly on radio and travels the wine regions of the world in search of the best. To round out his experience and get closer to the land, he also owns a small vineyard in Eger, Hungary.

Afrim Pristine of the famed Cheese Boutique in Toronto has received one of the highest international honours, he has become the youngest Chevalier ever entered in to the Confrérie des Chevaliers du Taste Fromage de France, received on March 31, 2007, a poignant affirmation of his skill and expertise. Afrim’s visibility with regular guest appearances for Food Network specialty shows such as
“The Heat”, has evolved to development of his own show to host, “Whey to Go”, currently in production.

July 23rd - Pietro Picchioni from Saladini Pilastri Winery & Chef Alida Solomon from Tutti Matti.
Pietro Picchioni from ths Saladini Pilastri Winery from the Marche region of Italy will be joining us for the evening and will have four unique wines on hand to be paired with the BBQ. The flavours of the wines he will bring unites the perfumes and colours of its land, the care with which it is produced and the knowledge of an ancient art.
Count Saladini Pilastri's farm began three centuries ago; the land has always produced wine. Originally the tenant farmers gave up their wine to the Counts so they could age it in the so called "barriques", the famous durmast barrel.
The Saladini Pilastri winery binds the knowledge of an ancient tradition with the guarantee of advanced technology. The wines born on this small parcel of Marche land are exported to America, Europe and Asia and they are appreciated by the most sophisticated tastes.

Alida Solomon is the Chef and proprietor of Tutti Matti located in Toronto and serves traditional Tuscan cuisine, prepared using only fresh seasonal
ingredients. Everything is made in house, including our fresh breads and pastas.
We preserve the simple, hearty, robust flavours for which Tuscan food is known.

August 6th- Host Moray Tawse, Tawse Winery & Chef Chris McDonald from Cava Restaurant.
Moray Tawse, owner of the Tawse family vineyards is committed to bringing together techniques and viticulture talents from our region and from around the world. Very active within the wine community, Moray is an elected director on the board of the Ontario Wine Producers Association a group dedicated to making high quality wines that represent Ontario’s terroir. Tawse winery is committed to sustainable farming practices and meticulous viticulture that together help to keep the land in a natural state. We use both biodynamic and organic farming techniques to avoid the use of man-made solutions as much as possible, preserving the land for a long and healthy future.

Chef Christopher McDonald is one of Canada's most respected chefs, known for a creative, first-principles approach to cooking, and an exceptional knowledge of the intricate relationships between food and wine. He first worked in New York at Dodin Bouffant, one of the city's finest French restaurants, McDonald embarked on what would become a 15-year educational odyssey of learning both the spoken and culinary languages of the world's great cuisines. After refining his craft in the finest restaurants throughout the world, chef Christopher McDonald opened Avalon restaurant in Toronto in 1995. Avalon was McDonald’s 11-year project investigating the culinary boundaries of urban fine dining. Cava, which opened in May 2006, grows out of McDonald’s desire to return to the exploration of more rustic culinary themes, and to establish a neighbourhood restaurant with a more casual tone.

August 13th- Host Bonnie Stern, Cook Book Author & Columnist & Chef Anthony Rose from The Drake Hotel.
When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post and monthly in Readers Digest. As well as offering cooking classes, she has a unique book club where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.

Chef Anthony Rose, a native Torontonian, awoke his passion for food under mentor David Lee at Centro. Upon graduating from the California Culinary Academy, Chef Rose worked alongside legendary chefs Bradley Ogden at the Lark Creek Inn and Mark Franz at Farallon, savouring the cuisine culture of Northern California. A move to the East Coast, brought Rose to Jean-Georges Vongerichten’s Mercer Kitchen and Jonathan Waxman’s Washington Park, lending a New York edge to his California “farm house” cooking. Rose now makes his Toronto return at the Drake Hotel bringing with him his fresh and flavourful approach to food.

August 20th- Hosts Mark Schatzker, Author of "Steak" & Enzo Spigarelli from The Butcher Shoppe.
The definitive book on steak has never been written-until now.
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate.

August 27th-Chef Jamie Kennedy
For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering.
Jamie’s most recent endeavour, Gilead Café & Bistro, showcases the chef’s continued commitment to local and sustainable methods of cooking. Its adjoining kitchen also acts as the production kitchen for on and off-site private catered events.
Producing locally sourced, seasonally driven, hand crafted menus, Jamie Kennedy Event Catering works with each individual client to customize their experience, from private corporate functions to weddings.
In the coming years, Jamie looks forward to cultivating his farm and vineyard with plans to open a tavern on his farm in Prince Edward County.
Throughout his remarkable career, Jamie has applied the slow food philosophy in every aspect of his downtown restaurants and flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.