FOOD Spring – Summer 2013

Renae trusted Fabrizio so completely that she let him set the menu for the wedding. “‘I don’t care what you serve,’ I said. ‘This is my budget. Go for it.’”

Participating chefs were asked to use local, seasonal produce to create a signature dish.

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community…

To glaze the Toasted Almond and Chocolate Doughnuts.

“There was perfectly too much food,” says the bride.