More than 40 of Greater Toronto area chefs will gather to raise funds to build an organic garden at Cold Creek Conservation, to educate children on growing local foods.

Local Nobleton chef, Daniel Gilbert, co-founder and chair of the prestigious Feast of Fields event, is excited that the event that he has been organizing for the past 19 years is coming home to King Township’s Cold Creek Conservation area on September 12 from 1 pm to 5pm.

Feast of Fields event organizers are requesting that Greater Toronto Area residents
send in their favourite appetizer recipe for their first-ever appetizer recipe competition.

Judged by a panel of Feast of Fields chefs, the top three recipes will be prepared by
one of them, and photographed for local media. The winner will receive two tickets to the Feast of Fields event, scheduled for Sept. 12 from 1 to 5 p.m. at Cold Creek Conservation area on the 11th Concession of King. As well, the recipe will be included in this year’s recipe book. Submit appetizer recipes to info@feastoffields.org before July 30.

This extraordinary event offers the “foody” an opportunity to sample and taste a
wide variety of exciting local and organic food and drinks. Feast of Fields is an event
created by Organic Advocates, a non-profit association that supports organic food
awareness and sustainability.

Tickets are $100 each and $90 each for a group of 10 or more. Purchase tickets online
at www.feastoffields.org and or call (905) 859-3609.

Fresh Barbecued Trout
by Wild Organics, James Giggie
1. Catch Trout.
2. Clean Trout, either fillet or dress out whole
3. Prepare marinade by combining:
1 cup white wine
1 tsp. salt
2 cloves garlic, fresh chopped
1 tsp ginger
1/4 cup maple syrup
Juice of 1 lemon
4. Marinate whole fish for 1 hr, fillets 30 min
5. Use BBQ Fish Basket to hold fish and coat with oil or place fillets on a wet cedar plank.
6. BBQ fish 3-5 minutes each side depending on size or 10 min on cedar plank. Skin should be crisp and brown. Let fish rest, under tin foil 3 minutes
7. Remove basket, portion and enjoy.

Serve with Daniel Gilbert's Grilled Corn Salsa with Sorrel & Heirloom Tomatoes.

Grilled Corn Salsa with Sorrel & Heirloom Tomatoes
Chef Daniel Gilbert, Daniel's of Nobleton
3 Heirloom Tomatoes of different colours diced
1 Cob of corn
1 Small onion (diced fine)
1 clove
Garlic (minced)
1/2 Red Bell Pepper (diced)
8 Sorrel Leaves (roughly chopped)
2 Limes (juice of)
Salt, Pepper & Olive Oil
1. Peel corn & rub with olive oil
2. Grill corn on BBQ to cook and lightly char
3. Cut off kernels with sharp knife
4. When corn is cool, mix together with all other ingredients and toss together
5. Serve with Grilled Rainbow Trout or Arctic Char with slices of lemon