Stratford Chefs School and Kiwanis Garlic Festival join forces for a fragrant union
By: Lisa Chester
The team behind the Kiwanis Garlic Festival is thrilled to partner with the Stratford Chefs School to discover the versatile applications of garlic in the culinary arts through demonstrations and educational sessions.
Is it an herb? A spice? Technically, it is a vegetable; an edible bulb made up of cloves that belongs to the Allium genus which includes onions, leeks and chives. That’s a fun fact to take with you to the annual Garlic Festival Sept. 12 and 13 where vendors of garlic growers and chefs will immerse the pungent bulb in ways one may not have imagined.
“We wanted to make it more about food with a vendor marketplace, a celebration of garlic and food of all kinds and community,” said Heather Herman of the Kiwanis Club Garlic Festival committee.
The popular pairings that have been held in the past have been replaced with free tickets for samples available at vendor booths and paid tickets for alcoholic samples.
The Stratford Chefs School is known for the high calibre talent developed and the Festival City has been lucky that many graduates stay in town. Chef Eli Silverthorne, chef instructor of the Stratford Chefs School (and a graduate himself), will be present to educate and demonstrate the uses of garlic and to serve up fresh food for guests.
“We wanted there to be a little bit of excitement when you come through the door so now when you come in you will hear Eli Silverthorne, he’s from the Chefs School, cooking and explaining what he’s doing, and there will be other presentations going on by chefs who mostly have gone through the Chefs School. We just wanted to expand the focus and thought what better way than partnering with that organization. It’s a great collaboration and we are very enthusiastic about it,” said Herman.
There will be presentations from the likes of Chef Amanda Traynor-Propper, a 2024 graduate, who will share her gastronomic journey at the Local Community Food Centre where she connects professional cooking with community food education and local food advocacy in Stratford.
Chef Andrew Mavor of the Avocado at Stratford District Secondary School is known for his unusual gastronomic style and will be presenting new ideas constantly in development as teacher of Culinary Arts at the high school.
A special guest that may not have attended the Chefs School but is very much a presenter is Stratford’s poet laureate David Stones who, as a poet, is an accomplished public speaker and a true foodie, providing the perfect combination of storytelling, garlic, food and poetry.
Chef Ryan O’Donnell is often seen front of house as co-owner and director of operations for Mercer Kitchen + Beer Hall as well as Foster’s Inn. He has worked and studied in Canada, Spain, Australia, France, England and the United States. His presentation will bring a few of his expert foodie hacks to learn from one of the best around.
Chef Christopher Giannakopoulos of Pizza Bistro will be sharing his knowledge in “Infusions: Stories of Greek Oil and Ontario Garlic.” His presentation will include tips on using Greek extra virgin olive oil, Mediterranean herbs, garlic and its role in Greek cuisine.
There is also more to garlic than cooking so there will be presentations on growing garlic by the popular Bob Romaniuk, of Brant County Garlic Company, the team at Tuscan Holistic will teach about the health benefits and taste pleasures of black garlic, foraging with Peter Blush from Pucks Plenty Foraging and a cooking demonstration by nutritionist Theresa Albert as she entertains while preparing “Marry Me Chicken.”
“We’re so lucky to have the Chefs School here in Stratford and we hope this raises their profile more locally, even though they are renown internationally. It’s exciting. There will be a silent auction too so come and eat, shop and enjoy,” said Herman.
This fundraising event raises money for the Kiwanis Club which then extends into the community. This exciting group of chefs will come together for two days at the Rotary Complex, Sept. 12 and 13. General admission is $10, a two-day pass is $15 and children 12 and under are free.
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