Anita Stewart Memorial Food Laboratory

Meet Sara Epp, one of our featured guests for Deep Dish Dialogues on June 27.

Sara Epp is an Assistant Professor in Rural Planning and Development. She researches agricultural planning in northern and southern Ontario and examines issues related to farmland loss, agricultural viability, land use conflicts and social aspects of rural life. Sara will be joining us to chat with Nick about local food systems NEXT Thursday! We hope to see you there.

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at the link in bio

Meet Chef Nick Benninger! He’s our guest chef for Deep Dish Dialogues on June 27.

Chef Nick Benninger is the Director of Experiential Tourism at the Bruce and an avid local food advocate. Nick is proud to showcase the cornucopia of great ingredients and produce food found right here in the Waterloo and Guelph Region. In addition to his work as a Chef, he has also hosted the Bell Fibe series Farm to Fork which showcases many of the best farms the region has to offer. We can’t wait to have Nick join us for Deep Dish Dialogues where he’ll be preparing Fight for Farmland Warm Salad: Charred celeriac salad, dandelion, green allium, 3 year old gouda, browned butter, cracked pepper, sea salt!

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at the link in bio

Attend Deep Dish Dialogues on June 27 from 12 p.m. to 1 p.m. to learn about local food production and procurement. Guests for this event include Dr. Sara Epp, an Assistant Professor in Rural Planning & Development at the University and Chef Nick Benninger. Together they will discuss the benefits of sourcing local food and barriers to local food production in Ontario. Plus Chef Nick will be demonstrating how to make Fight for Farmland Warm Salad: Charred celeriac salad, dandelion, green allium, 3 year old gouda, browned butter, cracked pepper, sea salt!

📅 June 27, 12 p.m. to 1 p.m.

🎟️ Register at this link: https://www.eventbrite.com/e/deep-dish-dialogues-explores-local-food-production-tickets-897670435437?aff=oddtdtcreator

Meet Chef Yasi Zorlutuna from Community FEWD!
Chef Yasi founded the social enterprise, Community FEWD (Food Equity With Dignity). The Guelph-based organization transforms surplus ingredients into gourmet meals and brings affordable, nutritious food to neighbourhoods across the city of Guelph. Chef Yasi will be demonstrating how to make a delicious meal while also sharing tips on how to plan meals and be adaptable when cooking during Deep Dish Dialogues on March 28.

Join us in-person or online at this free event.
📅 March 28, 2024
⏰12 – 1 p.m.
Register below

If you love cookbooks, we highly recommend you check out this exhibit launch. We’re very excited because Anita Stewart’s cookbooks will be featured alongside other iconic Canadian cookbook authors.

Anyone can attend this event in-person or online.

We are thrilled to announce the launch of our newest exhibit, Cooking Up History: 30 Years of the Culinary Historians of Canada, is happening on Tuesday, April 2. We hope you can join us!

Learn more and register to attend in-person or online here: uoguel.ph/CookingUpHistory.

February’s Deep Dish Dialogues will be celebrating Caribbean cuisine with Chef Warren Ford from George Brown College and University of Guelph’s Chancellor, Dr. Mary Anne Chambers.

This event will include a discussion around Caribbean ingredients, cooking techniques and culture. Plus Chef Ford will be demonstrating how to prepare pan roasted jerk chicken with coconut rice and peas with coleslaw and guava vinaigrette. Anyone attending in person will get to sample this delicious meal!

📅 February 29
⏰ 12 – 1 p.m.
📍 Anita Stewart Food Lab or Online
Learn more and register:
https://www.eventbrite.com/e/deep-dish-dialogues-explores-caribbean-food-tickets-825810741157?aff=oddtdtcreator

Join Chef Vanessa Simon of Vanessa’s Cuisine KW as she teaches us how to make some delicious Caribbean dishes at our event “Stirrin the Pot”: Caribbean Cooking Class!  Caribbean cuisine is a blend of African, Indian, European, Creole, Amerindian, Chinese, Cajun, and many other flavours.

🗓️ Thursday, February 8th, 5:00 – 8:00 p.m.

Grocery items will be purchased for up to 50 student participants! This class will take place in a hybrid format. The first 25 students to register will have an opportunity to participate in-person at the Anita Stewart Food Lab on campus, and the remaining 25 are welcome to join online. This event is only open to U of G students. Register on GryphLife.ca

January’s Deep Dish Dialogues will be exploring how restaurant dishes can be transformed into retail food products and how to scale up a business into the retail market.

Guest speakers include:

🌟 Erin Young from the . She will be sharing some tips on what businesses should consider before scaling up their operations

🥼 Derek Vella will share how helps businesses with product development and labelling requirements

🍜 Jared Ferrall and Khalil Khami from will share how they grew their business and transformed their restaurant ramen into their delicious frozen “heat and eat” products sold across the country!

Tune into the event online or join us in-person on January 18.

📅 January 18

⏰ 11:00 – 12:00 p.m.

📍 Anita Stewart Food Lab or Online

Register here: https://www.eventbrite.com/e/deep-dish-dialogues-explores-scaling-up-from-restaurant-to-retail-tickets-791283930537?aff=oddtdtcreator

Deep Dish Dialogues is a free monthly event series in the .stewartfoodlab which brings together students and experts across campus for a food demonstration and discussion. Each month has a different topic and the upcoming event on November 30 will explore Food and Faith with U of G's Multi-Faith Resource Team.
👉Rabbi Raphi Steiner will be demonstrating how to make latkes which are often eaten to celebrate Chanukah
👉Father Patrick Ohl and Ania Krysciak will be preparing a Polish dish typically served by Roman Catholics on Christmas Eve.
👉Charandeep Dhillon will show us how to make karah prasad which is served to Sikhs at the gurdwara.

Join us online or in-person at the Anita Stewart Memorial Food Lab on November 30 from 12:00 - 1:00 pm.

Ahead of the holidays, learn about the role food plays in Jewish, Roman Catholic and Sikh faiths during Deep Dish Dialogues. Rabbi Raphi Steiner from Dr. Jeff & Lisa White Chabad of Guelph will be demonstrating how to make latkes which can be used to celebrate Chanukah. Father Patrick Ohl and Ania Krysciak from Newman Centre Guelph will be preparing a Polish dish typically served on Christmas Eve. And Charandeep Dhillon from U of G's Sikh Student Association will show us how to make karah prasad, a sacred offering served to all who visit and pray at the Gurdwara.

📅 November 30
⏰ 12:00 – 1:00 p.m.
📍 Anita Stewart Food Lab or Online
Register at the link below:
https://www.eventbrite.com/e/deep-dish-dialogues-explores-food-and-faith-tickets-758073216397?aff=oddtdtcreator

We hope you all have been enjoying our Deep Dish Dialogues at the A. Stewart food lab. We would really appreciate if you could take a few moments to complete our feedback survey to help us plan and improve future events! Please use this link 👉 https://uoguelph.eu.qualtrics.com/jfe/form/SV_8xqRXPALYVzdwI6 or head over to our linktree for access to the survey. We can’t wait to hear from you!

Happy World Food Day!

Did you know that World Food Day was founded by the United Nations Food and Agriculture Organization to increase awareness of world hunger and poverty and to inspire solutions for world change? Each year there is a theme and this year’s theme for World Food Day is water is life, water is food, leave no one behind.

We’re thrilled to have the Anita Stewart Food Lab included in the official World Food Day event. Today we will be hosting a special Arrell Food Institute at the University of Guelph and University of Guelph panel discussion which will be streamed worldwide. It begins at 12 ET and you can watch it here: https://www.youtube.com/watch?v=z8vAPL48kaI

Meet our October Deep Dish Dialogues chef, Dean Herkert! 

Dean Herkert is the Chef and Owner of  in Winnipeg. Dean is a Red River Métis citizen with over 20 years of experience in the hospitality industry. Dean has demonstrated leadership in conservation, waste reduction and efficiency efforts that advance ecological stewardship in Winnipeg and applies them to all aspects of BoND’s operations. 
 
Throughout the event Chef Dean Herkert will be demonstrating how to make a wildflower risotto with smoked duck breast. If you join us in-person, you’ll even get to sample his dish! 

📆 October 12, 12 - 1:30pm
Registration is now open, visit the link in our bio.

We’re excited to feature special guests Ted Norris from and Chef Dean Herkert from to participate in October’s Deep Dish Dialogues. Ted Norris will be sharing details about the Pathways project and Cooks with Stones. In addition, Red River Métis chef, Dean Herkert from Bistro on Notre Dame will be sharing how he educates people about Indigenous food at his restaurant and acts as a mentor to Indigenous youth.

Throughout the event, Chef Dean will be preparing a wildflower and wild rice risotto with smoked duck breast. If you are attending in-person, you’ll receive samples of Chef Dean’s dish!

📆 October 12, 12 - 1:30pm
📍At the Anita Stewart Food Lab or Online
🎟️Free registration at the link in our bio

At the end of the summer, our gardens are brimming with food ready to be harvested. But what do you do if you’ve got more food than you can eat? With the help of Michael Smith, manager of the Guelph Centre for Urban Organic Farming (Guelph Centre for Urban Organic Farming), University of Guelph Executive Chef Vijay Nair and food safety expert, Dr. Keith Warriner you’ll learn how to safely and deliciously process and preserve your food. This event will feature demonstrations on how to pickle, ferment and cure foods.

📅 September 21
⏰ 12:00 – 1:00 p.m.
📍 Anita Stewart Food Lab or Online

Register below https://www.eventbrite.com/e/deep-dish-dialogues-food-preservation-tickets-699633702237

In the weeks leading up to Food Day Canada we’re sharing recipes that highlight Canadian ingredients!

This week Maple Glazed Salmon! With a hint of sweetness and full of flavour this recipe will quickly become a favourite.

- Emma LeBrun, President’s Research Assistant

Last week at the Food Day Canada Showcase we had a mini marketplace with a collection of University of Guelph food businesses and alumni food entrepreneurs.

Products for sale included:
Honey from the UoG Honey Bee Research Centre
Plants from the Guelph Centre for Urban Organic Farming
Hot sauce from the Guelph Food Innovation Centre
Flour from 1847 Flours (alumni)
Waffle mixes from Happy Era (alumni)
Oat milk powder from Magic Oats (alumni)
Souper Heroes soup kits from The SEED Community Food Project (alumni)
Ice cream from Four All Ice Cream (ice cream technology course graduate)

What are some of your favourite University of Guelph alumni food and drink businesses?

Over the next month leading up to Food Day Canada we’re sharing recipes that highlight Canadian ingredients. This week our recipe is Saskatoon Berry BBQ Sauce!

This sauce is a fun take on the Saskatoon berry which grows from western Ontario to British Columbia and the Yukon.

This BBQ sauce can be added for a taste of sweetness and tang to any item on the grill this summer.

Try this dish at home yourselves and make great memories with your families while enjoying this delicious delicacy!

- Emma LeBrun, President’s Research Assistant

We'd like to give a major shoutout to the chefs that participated in the Food Day Canada Showcase Chef Competition on Tuesday. Each chef was tasked with creating a dish that they thought represented Canada.

Platters Catering & Events celebrated their Indigenous roots with a bannock and smoked salmon canapé.
Kirtida Kitchen prepared onion fritters and a chickpea curry using Canadian grown ingredients.
Pi-vate Chef prepared a strawberry vol-au-vent using ingredients from the Guelph Farmers' Market.

Key lesson: Canadian food can be diverse and delicious and we should be proud of the ingredients that grow in Canada from coast to coast!

Thanks chefs for celebrating with us!

On Tuesday, the University of Guelph kicked off Food Day Canada celebrations with a University of Guelph food showcase. We enjoyed collaborating on this event which included a chef competition, a food business marketplace, research displays and lots of conversations around food.

The University of Guelph has had close ties to Food Day Canada for many years. We are looking forward to officially celebrating its 20th Anniversary on August 5.

Learn about the connection between University of Guelph, Food Day Canada and the Anita Stewart Memorial Food Laboratory in this news post.

Looking forward to bringing the community together at the Food Day Canada Showcase: A University of Guelph Celebration next week!

Lang School of Hospitality, Food & Tourism Management
Gordon S. Lang School of Business and Economics - University of Guelph

U of G Celebrates 20 Years of Food Day Canada Food Day Canada, founded by the late Anita Stewart, former University of Guelph food laureate, commemorates its 20th anniversary this year, celebrating Canadian-grown food and recognizing those who…

Lang School of Hospitality, Food & Tourism Management has just released their Prud'homme Beer and WSET wine certificate courses for the 2023/2024 school year. These are great courses for those who love beer and wine or work in restaurants.

Find more details about these programs
https://www.uoguelph.ca/hftm/wine-spirits-beer

Registration is open! 🍻 We are thrilled to offer the Prud’homme Beer Certifications® back in the Classroom and Online!

Experience a World Class Beer Education Program ⭐

Prud'homme Level 1 - Beer Enthusiast (Classroom)
📆 Starting October 3, 2023 - Tuesday evenings,
⏰ 6:30 - 9:30 p.m. for 4 weeks.

Prud'homme Level 2 - Beer Specialist (Classroom)
📆 Starting February 6th, 2024 - Tuesday evenings
⏰ 6:30 - 9:30 p.m. for 10 weeks

Prud'homme Level 1 - Beer Enthusiast (Online Self-Directed)
📆 November 6th, 2023 for 30 days

Prud'homme Level 2 - Beer Specialist (Online Self-Directed)
📆 February 6th, 2024 for 10 weeks

🏢 In person classes will be held in PJ's Restaurant - Macdonald Stewart Hall at the University of Guelph.

Certifications are open to the public. Discount for U of G students, faculty, staff and alumni.

Register early! Payment will not be processed until our class minimum is met.

Find all details in the following link:
https://www.uoguelph.ca/hftm/wine-spirits-beer







Hospitality & Tourism Management Students' Association
HAFA HFTM Alumni Association
Anita Stewart Memorial Food Laboratory
Gordon S. Lang School of Business and Economics - University of Guelph

Each Friday leading up to Food Day Canada on August 5, we’re going to share a recipe that highlights Canadian ingredients!

These recipes will be easy to incorporate into your everyday life and they are delicious. This week is Pouding Chômeur!

Pouding Chômeur is a French Canadian delicacy. This sweet cake like dish was created during the early years of the Great Depression.

As a French Canadian myself, I have enjoyed the dish many times often waking up to the smell of warm maple syrup filling my house. I have memories of my dad and I catching up while eating the sticky cake for breakfast.

I hope you try this dish at home yourselves; and continue to make more great memories with your families with enjoying this great Canadian delicacy!

- Emma LeBrun, President’s Research Assistant

🍁 Attend UofG’s Food Day Canada Showcase on July 11th! 🎉

The showcase features local chefs, a UofG food business marketplace, live music, the Gryph n’ Grille Food Truck, and FREE Four All Ice Cream!

Register here: https://www.eventbrite.com/myevent?eid=645428462907

We are getting very excited for Food Day Canada which is taking place on August 5th! Food Day Canada is a national celebration of Canadian cuisine and the people who grow, harvest, produce, research and cook food. This year marks the 20th anniversary of Food Day Canada which was founded by Anita Stewart.

Restaurants have played an integral role in developing Canada's food identity and promoting Food Day Canada. If you're a chef or restaurant operator, we highly recommend you attend Food Day Canada's info webinar on Tuesday June 20 at 4:30 p.m. EST to learn how you can participate. All you have to do is join this zoom link: https://us02web.zoom.us/j/84922716950

For those that aren't in the restaurant industry, stay tuned, Food Day Canada and their many supporters have lots of activities planned!

We are excited to welcome Vanessa Ling Yu from caterToronto for Deep Dish Dialogues on June 15!

Vanessa is the founding director of caterToronto, a Toronto neighbourhoods-based network for the continuum of food workers. Its mission is to cultivate better social and economic outcomes by connecting people and food in ways that are diverse, dignified, and delicious for all!

Vanessa will be preparing samosas and pakoras with a variety of sauces while in discussion with Lang School of Hospitality, Food & Tourism Management's Interim Director, Mark Holmes.

Register to join us online or in-person at the Anita Stewart Memorial Food Laboratory on June 15 from 12 – 1p.m.

Deep Dish Dialogues - Food Justice from the Kitchen Chef Vanessa Ling Yu of CaterToronto will be discussing food justice from the kitchen!

Meet our speakers for Deep Dish Dialogues which is taking place tomorrow, May 25!

➡️Chef Destiny Moser from .ca. Destiny will be making a braised bison dish with a wild rice mushroom pilaf and fiddleheads and sharing her knowledge about Indigenous foods
➡️Nykole Crevits from Noki Farms. Nykole will be sharing her knowledge on growing mushrooms
➡️Rosemary Brockett from UofG’s Controlled Environment Systems Growing Facility. Rosemary will be speaking about her research on growing fiddleheads.

There’s still time to register to attend this event in-person or online from 12-1pm ET on May 25. Visit the link in our bio

What are the differences between wild and farmed foods? Find out in the next as we discuss how food is grown can have an impact on flavour, nutrition and culture. Our special guests include Chef Destiny Moser of Cedar Spoon Indigenous Catering, mushroom grower Nykole Crevits of Noki Farms and controlled environment growing researcher, Rosemary Brockett.

📅 May 25
⏰ 12:00 – 1:00 p.m
📍 Anita Stewart Food Lab or Online
Register below

Deep Dish Dialogues - Wild vs Farmed What is the difference between farmed and wild food? We’ll explore this topic as we take a dive into mushrooms, fiddleheads and bison.

Deep Dish Dialogues is this Thursday and we’re diving into discussions around food waste and food security.

👨‍🍳 from will be preparing a dish made from rescued surplus food.

📚Professor Bruce McAdams from and will share his insights on food waste from studies he’s conducted.

🌱Samantha Casey from and will discuss some initiatives has underway

This is a free, public event.

📅 March 23
📍In-person and online
🕰️ 12 - 1 pm
🎟️ Register at the link in bio