It went very well. The trick is to not let the filling over-cook. Garlic sausages from Green Gate Farm. Bannock from Tea & Bannock (on Gerrard). The pasta came from Pasta Casereccia in Vaughan. Garlic truffles made by The Spice Chef.
(Peter McClusky, right, with fellow interns from Whole Circle Farm during his 2010 internship) To see more photos and learn about my journey from New York City to farm, and to Toronto (my home city) to start the Toronto Garlic Festival, you're welcome to wander through my blog.
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