Now open! The Stop Market Cafe

The bustling community kitchen at our Wychwood Barns location is used for many things: as part of our Shovel and Spoon program; to prepare the delectable Food for Change dinners; to introduce kids the art of cooking in our After-School Program. Every Saturday since early June, however, it’s been home to The Stop Market Café, now one of the most popular stops for visitors to our weekly Farmers’ Market.


Under chefs Alex Tso and Alana Maksymiw, the café turns out an irresistible array of snacks, sandwiches and desserts, using ingredients that have been donated, grown in our gardens or—you can’t get more fresh-and-local—plucked from our greenhouse, just steps away. “It’s all affordable, local and seasonable,” says Tso of the food. “And it mirrors the market offerings.” A typical menu might include strawberry rhubarb galette; Bizjak Farms cherry strudel; frittata with peppers, onions and snowpeas; meatball sandwiches and fresh cherry juice. Everything is reasonably priced, ranging from two to seven dollars, with all proceeds helping to fund our various programs.


Tso, who also volunteers in our kitchen at 1884 Davenport, has known our Food Enterprise Coordinator, Chef Chris Brown, since their days together at George Brown. Since school, Tso’s been an esteemed chef at Jamie Kennedy Kitchens, the Drake and Victor Restaurant and Bar. The Stop provides a more expansive platform for his talents. “The best part about The Stop is that you have people with so many different skills and backgrounds lending their talents to the goal of enhancing an awareness of healthy food,” he says. The second best part, maybe? The amazing strudel.


The Stop Café is open every Saturday from 8 a.m. to noon.

Photos courtesy of Anna Prior.
 

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