Tastings, Maker Demos & More at Our Foodie Holiday Market

Our annual Foodie Holiday Market is popping back up from Saturday, December 16th to Sunday, December 17th at an incredible new venue – the Toronto Botanical Garden!

We invited some of our makers to host tastings, talks and demos—and to get to know you a little better! Get tickets in advance for all the fun on the Eventbrite page and sign up for the free workshops on site!

Here’s what’s happening:

Saturday, December 16th

11-11:30AM

Bald Baker’s Sugar-Free Holidays. Learn about the evils of sugar and discover some healthier ingredients to use in your holiday baking. Did we mention there will be fresh baked good to try?

12-12:30PM

Alveole’s Introduction to Honeybees. Urban beekeeping is a growing trend! Learn about the biology of honeybees, how pollination works, and the importance of bees to local food production.

Toronto Botanical Garden – Centrepieces to Dine For. Add some botanical bling to your holiday decor. Director of Horticulture, Paul Zammit will show you how to incorporate natural and whimsical elements into your festive tablescapes that will last throughout the holiday season.

1-1:30PM

Tropic Thunders Secrets of Ceviche. Get inspired in the kitchen! Learn what to look for when buying fish, essential knife skills to prep your fish and how to select ingredients for the perfect ceviche appetizer.

Crazy D’s Soda Labs’ Festive Prebiotic Cocktails. Learn all about the importance of PREbiotics in relation to gut health! Crazy D will be here serving festive prebiotic drinks made with some of his best-loved mixes in the spirit of maintaining a healthy flora over the holidays.

2-2:30PM

Wild Muskoka Botanicals – Using Bitters for Healthy Holiday Indulgence. Learn about the history of bitters and simple ways to use them in cocktails, aperitifs and as digestive aids. Wild Muskoka Botanicals uses sustainably wild foraged ingredients and homegrown herbs in their hand crafted bitters formulas.

How to Tell If Your Product is Unique. Thinking of starting a food business? Find the gaps in the market that your product fills. Innovation consultant Sima Gandhi offers up some research tools to help you find your niche.

3-3:30PM

City of Toronto – How to Start a Food Business Q&A. If you have ever considered taking that family recipe and making a small business or just are interested in why some new products succeed or fail in the marketplace come here Michael Wolfson, Senior Advisor Food and Beverage with the City of Toronto’s Economic Development Division.

10 Tips for Food Entrepreneurs. A special brew of 10 ingredients to make your food startup rise! Join Innovation consultant Sima Gandhi for tips and ideas for success in the food business.

4-4:30PM

Gibbs Honey’s Uh-huh Honey Tasting. Join Gibbs Honey to learn about some unusual, exciting and delicious uses for honey as they take you on a tasting journey.

The Drake Commissary’s New Year’s Eve Appetizers. Get set for New Year’s Eve with elegant appetizers from Chef Andrew Eade including Tim’s Charcuterie with Henderson’s Best Mustard, Sliced Pickle on Seed Toast, Oysters en Gelee with Champagne & Chamomile Infused Maple, and Cucumber & Melon Ceviche with Mango Habanero Hot Sauce & Sweet Chili Glaze.

5-5:30PM

Preservation Society’s Preserving 101Learn how to make your own preserves! Preserve maker Camilla Wynne leads a demo on small batch preserving and shares secrets for her top-selling Christmas marmalade.

Kinsip House of Fine Spirits’ Bitters 101. Learn about the history and use of bitters as cocktail and food flavourings.

Sunday, December 17th

12-12:30PM

Alveole’s Introduction to Honeybees. Urban beekeeping is a growing trend! Learn about the biology of honeybees, how pollination works, and the importance of bees to local food production.

Toronto Botanical Garden – Centrepieces to Dine For. Add some botanical bling to your holiday decor. Director of Horticulture, Paul Zammit will show you how to incorporate natural and whimsical elements into your festive tablescapes that will last throughout the holiday season.

1-1:30PM

Tropic Thunders Secrets of Ceviche. Get inspired in the kitchen! Learn what to look for when buying fish, essential knife skills to prep your fish and how to select ingredients for the perfect ceviche appetizer.

Crazy D’s Soda Labs’ Festive Prebiotic Cocktails. Learn all about the importance of PREbiotics in relation to gut health! Crazy D will be here serving festive prebiotic drinks made with some of his best-loved mixes in the spirit of maintaining a healthy flora over the holidays.

Bald Baker’s Sugar-Free Holidays. Learn about the evils of sugar and discover some healthier ingredients to use in your holiday baking. Did we mention there will be fresh baked good to try?

2-2:30PM

Wild Muskoka Botanicals – Using Bitters for Healthy Holiday Indulgence. Learn about the history of bitters and simple ways to use them in cocktails, aperitifs and as digestive aids. Wild Muskoka Botanicals uses sustainably wild foraged ingredients and homegrown herbs in their hand crafted bitters formulas.

How to Tell If Your Product is Unique. Thinking of starting a food business? Find the gaps in the market that your product fills. Innovation consultant Sima Gandhi offers up some research tools to help you find your niche.

Kinsip House of Fine Spirits’ Bitters 101. Learn about the history and use of bitters as cocktail and food flavourings.

3-3:30PM

City of Toronto – How to Start a Food Business Q&A. If you have ever considered taking that family recipe and making a small business or just are interested in why some new products succeed or fail in the marketplace come here Michael Wolfson, Senior Advisor Food and Beverage with the City of Toronto’s Economic Development Division.

10 Tips for Food Entrepreneurs. A special brew of 10 ingredients to make your food startup rise! Join Innovation consultant Sima Gandhi for tips and ideas for success in the food business.

4-4:30PM

Gibbs Honey’s Uh-huh Honey Tasting. Join Gibbs Honey to learn about some unusual, exciting and delicious uses for honey as they take you on a tasting journey.

The Drake Commissary’s New Year’s Eve Appetizers. Get set for New Year’s Eve with elegant appetizers from Chef Andrew Eade including Tim’s Charcuterie with Henderson’s Best Mustard, Sliced Pickle on Seed Toast, Oysters en Gelee with Champagne & Chamomile Infused Maple, and Cucumber & Melon Ceviche with Mango Habanero Hot Sauce & Sweet Chili Glaze.

Get tickets for all the fun on the Eventbrite page—we hope to see you there!

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