Convivium Contacts:
Karen Lavigne
Peter Blakeman

Convivium Website:
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Recent Photos:





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ABOUT NIAGARA

The Niagara region is a vibrant agriculture and viticulture area due in parts to the influence of the escarpment or "bench", which captures and re-circulates the warm air off of lake Ontario. This allows the growing season to extend and minimizes the damage of winter. It is a natural resource for the foundation of a slow food culture. In late 2006 After initial meetings with Wally Grobb- cheese-maker at Upper Canada Cheese, Mario Pinque - Niagara Specialty Meats, Chris Smythe - Chef at Riverbend inn, we decided to rekindle the Slow Food Movement that was started years ago by people like Donna Lailey among many others. After my return from a very inspirational trip to Torino, Italy to attend Salon Del Gusto / Terra Madre, I was introduced to Karen Lavigne who shared my passion for slow food and together we formalized the process for a Niagara Slow Food convivium. It was launched on Monday February 26th, 2007 at a conference organized by Niagara College event management post grad students called (Rejuvenating Niagaraís Best Foods Conference & Food Exhibition). Sunday February 25th included a food festival that featured producers, chefs and wineries, all coming together to celebrate Niagara local/regional food. (See list below). Monday February 26th comprised of a slow food symposium that featured many great speakers: Culinary demonstration and discussion of Niagara regional cuisine by Chef Mark Picone; Key Note address by Sinclair Philip; Stephen Treadwell, Treadwells, Farm to Plate, Restaurant Concepts of farmer/chef relationships; Donna Lailey, Lailey Winery, background of Niagara slow food; Mathew Speck, Henry of Pelham, Sustainable Viticulture; Anise Docherty, First Nations. Our convivium is still finding it"s feet and we look forward to working with the community, producers and industries to champion sustainable "good, clean and fair food" as well as foster a "responsibility to protect the heritage of food, tradition and culture". Peter Blakeman Producers: 1. Cheese ñ Upper Canada Cheese Company 2. Prosciutto - Niagara Food Specialties 3. Blue Berries ñ Bluemin Acres 4. Vinegar - Niagara Vinegars 5. Nuts - Grimo Nuts 6. Organic Poultry, Beef - Fenwood Farms 7. Maple Syrup ñ White Meadow Farms 8. Lamb - Cumbrae Farms 9. Game - Lake land Meats 10. Pork - Hommer\\\'s Meats 11. Fair Trade Coffee - 10,000 Villages 12. Fresh Herbs by Daniel- Bob Patterson 13. Cold Pressed Canola Oil ñ Persall Naturals 14. Cro-Quail in Vineland 15. Koslick"s Mustards Restaurants: 1. Casa Mia Ristorante Chef: Claudio Molica 2. Good Earth Cooking School, Chef: Patrick Engel 3. Grille At Epicurian, Chef: John Pekka Woods 4. Keefer Mansion Chef: Bruce Warden 5. Niagara Culinary Institute, Chef: Jim Mclain 6. Reggie Pelletier, BBQ competitor 7. Riverbend Inn Chef: Chris Smythe 8. Savoia Hors díoeuvre Chef: Oscar Turchi 9. Stone Road Grill Chef: Ryan Crawford 10. Wellington Court CafÈ Chef: Erik Peacock Wineries: 1. Reif Winery 2. Strewn Winery 3. 20 Bees Winery 4. Sunnybrook Farm Estate Winery 5. Henry of Pelham 6. Niagara Falls Brewing Company 7. Niagara College Teaching Winery 8. Stratus Winery 9. Frogpond Organic Wine 10. Lailey Winery