May 16th marked Jamie Oliver’s third annual Food Revolution Day. Celebrated throughout the world, this international day created by the UK superstar chef celebrates the importance of cooking good food from scratch and getting kids food smart by making cooking fun.
Here in Montreal, Suite 203 Communications spearheaded the events as the local ambassadors of this global movement. Armed with our expertise in all things event planning, PR and social media, we wanted to make the day truly stand out. Rather than limiting ourselves to a cooking class for children, we wanted to get as many people involved and appreciating Montreal’s passion for food.
And so, the Real Food Market was launched for 2014 after its initial debut in 2012. This year’s event kept it truly local with all proceeds benefitting La Tablée des Chefs. This local organization not only feeds families in needs but provides adolescents with cooking skills to make them autonomous in the kitchen. The 2014 edition of the Real Food Market was held at La Tablée des Chefs’ cooking school in the Jean Talon Market; La Salle Mandoline, an ideal venue given the nature of the event.
Guests were treated to the culinary delights of over a dozen local restaurant and food purveyors. From canapés to Carone wine and fresh breads to yogurt, local, homemade food was put front and centre, giving guests a chance to try some of Montreal’s newest culinary talent. Vendors included: La Bête à pain, Bevo Bar & Pizzeria, Bretzel & Compagnie, Carone wines, Creemore Springs, Cult Yogourt, Glow Cleanse, Granville Island Brewing Company, Fédération des producteurs d’oeufs de consommation du Québec, Le Kitchen, Macchi Inc., Petit Pots & Co., Preservation Society, Prince Noir, Renoir, Rickards, Rougié, Round Table Tours, Su, La Tablée des Chefs and Voss Water.
Once they had shopped and sampled the market, guests were privy to watch our Live Cooking Challenge. This Chopped-style event featured chefs Martin Juneau of Pastaga and Stefano Faita of Impasto, as well as Johanna Tremblay, a sous-chef at Restaurant Renoir who had won her spot in an online auction. The chefs were given a basket of mystery items from event sponsors Macchi Inc. and Lufa Farms and had access to a pantry of products to cook up a main course in just 45 minutes. Judges Dustin Gilman, Aimee Wimebush-Bourque and Catherine Lefebvre decided that Martin Juneau’s lamb chop dish beat out the competition.
In true Suite 203 style, Food Revolution Day was all over the news prior to the event. On TV, entire segments were devoted to the cause on Global Morning News, Breakfast Television, CTV’s Sunday Bite and Ca Commence Bien. Articles were also published in La Presse+, Notable.ca, Coup de Pouce, Journal Metro and more.
Mission accomplished for an importance cause. Our wheels are already spinning for the 2015 edition of Food Revolution Day in Montreal…Do you want to get involved?
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