*Warning – The following can be considered a food post!* I had the pleasure to attend a culinary event based on sustainable food sources on Wednesday February 11th, which incorporated understanding the importance of bees in our world while also tasting the food they pollinate during the different seasons. The event came at a cost of $80-100 per person (and yes I paid for this 3.5 hour long experience). Globe Bistro, owned by Ed Ho, features seasonal menus and locally sourced/sustainable ingredients. Not many of its kind around Toronto especially at this degree of size. The event’s description (as per Winterlicious):
A sweet collaboration between Toronto’s Globe Bistro and Niagara’s Rosewood Estates Winery, this unique evening starts with a reception of wine and canapés, followed by a five-course tasting menu featuring mead and wine pairings. This event will be offered two nights – Feb. 10th and 11th Each dish prepared by Chef Dan Sanders will showcase fresh local ingredients and incorporate the rooftop honey produced by Globe Bistro bees. Executive Chef Dan Sanders will be joined by the Social Bee Krystina Roman, a third generation beekeeper from Rosewood Estates, to discuss beekeeping challenges & rewards, the importance of bees to our food production, and the perils facing Ontario’s declining bee population.
I have to admit that this was one of the best meals I’ve had in a long while. The taste and combination of the ingredients made the plate much more intriguing, while trying to find where they incorporated the honey in each dish. The courses were spread out into the life of a bee – a rather short one for males in particular. Ingredients included local lamb, trout from the east coast and wildflowers (harvested from a local greenhouse). The honey was retrieved from Rosewood Estates Winery and each meal was paired from a wine from there. During events like these you learn to appreciate the world of beekeepers who sells their honey as is compared to that of a brand name. Not only do you learn about the process, you also come to a realization why quality will always be more expensive (although worthwhile). Yes – quality will always be a higher price. It’s awfully contradicting at times to know that local goods would be pricier but it’s the amount of manual work that goes on behind the scene that determines the worth. It’s worth considering. As per Globe’s Motto: “Think Global. Eat Local” I couldn’t agree more if it’s available or maybe just try the best you can to change at least where you get one produce. Although, majority of restaurants don’t buy their produce as so, there is a slow movement as it becomes more and more highlighted into menus.
To Ponder On: If we only bought and ate what’s in season, I feel we lose out on the diversity of foods we eat. What’s the next best thing then?
Photo Source: Self-Taken Photo @ Globe Bistro Event