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Chef Mark from That Little Pub preps one of his favourite pizzas, ‘The Local’ with lots of great Trent Hills ingredients.

Chef Kimberly Davidson from Sans Kitchen demonstrates how to make a no waste, no gluten, no dairy salad.

Chef Melissa Smeets demonstrates how she prepares Japanese Salad Rolls.

Westben Performer-Composer Residency Chef-In-Residence: Clarke Sumner demonstrates a vegan preparation of Causa Rellena, a versatile and beautiful Peruvian potato-based dish. Music by Yvette Holzwarth and Miroslav Tadić.

Chef Douglas Hope of Sper Food & Farm Restaurant takes us through a true farm to table experience with a tour of his farm and a lesson on pasta making!

Chef Dorset Mitchell from Capers Tap House in Campbellford Dares to Share the recipe for the famous Turkey, Apple, Brie Clubhouse Sandwich!

Nikki Fotheringham from Green Moxie takes a walk through her Edible Flower Garden.

Angela Roest of Centre & Main Chocolate demonstrates how she prepares Dark Chocolate Hearts with Berries.

Chef Ravi Anadrappa of Antonia's Bistro teaches us how to make Grilled Pacific salmon, shrimp, and scallops creole sauce.

Chef Tina Bastas of The Humble Herb takes us on a gorgeous tour of her farm!