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| PRESS RELEASE |
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Taking Local Gourmet Menus to the Mainstream
The Pickle Barrel
creates a harvest menu using local Ontario ingredients.
Toronto, Ontario – November 06, 2008
Renowned Toronto chef, Jamie Kennedy, has been at the forefront of incorporating local ingredients into seasonal menus. Evolving this idea to the mainstream, the Pickle Barrel, serving 3.5 million people a year within the GTA, are proving that serving local Ontario foods is not a niche concept and can be done on a larger scale.
Full Press Release
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Menu Fact Sheet
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Backgrounder
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GOURMET CHOPPED LAMB STEAKS
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Ontario lamb provides a convenient alternative to beef or turkey. The perfect choice for a quick healthy meal, these patties can be served with a side of locally sourced vegetables for a delicious fall supper.
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ROOT VEGETABLE MASH
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Mashed potatoes are a traditional comfort food, but this season use
fall’s bounty and include local Ontario sweet potatoes and parsnips for
a new twist on an old favourite.
MAPLE-CRANBERRY AND APPLE CHUTNEY
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This cranberry and apple chutney is a fall inspired condiment best served with roasted Ontario chicken.
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