BOOKING DATES
This is the link to the calendar where chefs can go and see what dates are open and select one. When you get someone who's interested you can send this link to them. They go to the link for the calendar and select a date. The program generates a confirmation email will be sent to Susan , who can forward it to you. (that's how they're set up but we should get it changed to go directly to you since Susan's going on vacation) You can also go on it yourself and book the date for the chef.

CALL FOR CHEFS and FOOD EDUCATORS
Details for COOKING DEMOS at the Harbourside Organic Farmers Market


This 2-4 hour event from 10:30 - 12:30 every Saturday between June 20 and October 31 at the farmers’ market will showcase cuisine designed by local chefs and food educators featuringseasonal produce, eggs, meat, etc. from the market farm vendors.

What’s in it for You?
• Enjoy the opportunity to greet the public and let them sample your edible creations in a fun and festive setting.
• Recognition in Customer Promotions – Chef's name (and/or business name) promoted on the OSFP/Harbourside Organic Farmers Market website, Twitter, Facebook and to 1000+ customer email list.
• On-site Recognition – Chef's name (and/or business name) on banners during the event.
• Website Recognition – Chef's name (and/or business) full contact information and a 20-word description on the OSFP/Harbourside Organic Farmers Market’s official website www.OSFP.ca.

How it will work:
• Up to $100 will be provided for ingredients. Bring your own ingredients for your recipe and include invoice for reimbursement. Fresh ingredients can be obtained from the market vendors prior to your demo or purchased at the market a week ahead. $100 is the total allotted for the day for all ingredients purchased at the market and brought by you.
• Set up between 9:30 and 10:30. Demos are generally scheduled to run between 10:30 and 12:30 but can be adjusted to your schedule with advance notice. When you arrive, your station will be set up and ready for you. At 12:30, you only need to pack up your stuff and leave the clean-up to our volunteers.
• Tastings, since the market is a Zero Waste initiative, should be designed to be served creatively, without dishes (paper cocktail serviettes can be provided upon request). [No disposable dishes, please].
• Recipes should be seasonal, highlighting the crops that are at the market that day.
• Demos can include samples to eat, techniques for preparing a fruit or vegetable to eat, or a method of preserving.
• Cooking Station is provided complete with butane burners, some pots and pans and serving utensils, fridge, freezer, water, cooking oil, wash station, dish cloths, table & table cloth, fire extinguisher.
• Anything goes except for these simple rules:
1. No GMOs (No non-organic corn, soy, canola, sugar, oils or derivatives from these products).
2. Main and feature Ingredients should be grown in our regional food shed (100 miles) and be fresh seasonal and/or preserved.
3. Ingredients that are imperative for the recipe should be from organic and/or fair trade sources.
4. Recipes that include ingredients that may be cost prohibitive to people on a fixed budget should also show low cost alternatives. For example, walnut oil could be substituted with sunflower oil.
5. Teflon or coated pots, pans or utensils are not favoured. OSFP promotes healthy eating and wishes to avoid the use of these unstable petroleum based coatings. Stainless steel, copper and cast iron are preferred.

Don’t miss this unique opportunity to showcase your culinary diversity and attract the growing number of customers who are seeking restaurants who serve sustainably produced food!

Join in the fun. Sign up Now!
Contact Barb at barb@OSFP.ca or call 905 580 4404 for more information and to book your demo date.