CHEF BEN KRAMER Local Winnipeg chef known for his work with Table for 1200 the longest dining table in Canada and for running the food service program at the Winnipeg Folk Festival for 4000 people (the green room, the artists lounge and all band riders) making 10,000 meals daily. TOMATO BUTTER Tired of canning or freezing your tomatoes? Roast 2 cups of tomatoes in a very hot oven. Cock until the tomato skins brown slightly. Cool completely. Put tomatoes in a food processor with a few thyme and basi leaves, 1 chopped garlic clove and a pinch of salt and pepper, Pulse until the tomatoes are finely chopped. ‘Add half a pound of diced up room temperature butter and blend until completely mixed, Eat on toast. Add to finished risotto or pasta. Use it on popcorn or fresh com, ‘Cook eggs init. You do you. [hope you enjoy it!LOAF AND HONEY Husband and wife team of Dustin Peltier and Rachel Isaak best known for their pop up events around the city and their raw unpasterized cow's milk cheese Monastic style after being mentored by Brother A\lberic a monk from the Monastery by Holland Manitoba, ‘ZUCCHINI AND TOMATO BAKE INGREDIENTS lb. zucchini (about 3 medium), chopped 2.cups cherry tomatoes, or any of the wonderful heirloom tomatoes available this time of year. 2 cloves garlic, minced, Melo's Finest Sunflower oil, for drizzling kosher salt Freshly ground black pepper 73 cups freshly grated Golden Prairie cheese 2 tbsp, torn basil, for garnish Balsamic vinegar optional Preheat oven to 350° Ina large bowl, add zucchini and toss with 1 tablespoon of salt. Let sit for 5 minutes then rinse clean, This helps to draw out some of the excess water: ‘Add the tomatoes and garlic toss with oil and season with salt and pepper. Transfer vegetables to a small baking dish, then sprinkle ‘with Golden Prairie Cheese. Bake until golden, 33 to 35 minutes. Garnish with basil and drizzle with Balsamic vinegar and serve.CHEF SCOTT MALCOLMSON ‘Owner of Juneberry restaurant located at 531 St Mary's Road which is great new brunch spot located on the main floor of the Riverside Inn. TAHINI KALE SALAD INGREDIENTS Cucumber Roasted Onion Zalatar Chickpeas Lime Tahini Dressing Toasted Pumpkin Seeds MintJESSICA SCOTT REID Journalist who writes articles for major media across Canada and is also vegan home-cook. GINGER EGGPLANT Eggplant is a werm season crop which means it needs a long growing season. Marinade plus sauce for one large or 3-4 small eggplants Blend...» cup of soy sauce, ¥ cup of olive oil, 15 inches of fresh ginger, I red chill Fresh cilantro Score the eggplant with a knife and pour the marinade inside Cover and leave in fridge for at least 3 hours Put in the oven covered 410f for an hour and use some of the marinade save to baste halfway through Mix the last '4 of marinade with heaping tablespoon of peanut butter to top eagplant once out of the oven. ‘Cook some rice or quinoa fora side