Bowls, mugs, spoons and soup – the varieties were endless.  And crowds amassing approximately 40,000 people came in droves for Soupstock, a culinary protest of epic proportions.

Over 200 chefs and restaurateurs from across Canada and the U.S. gathered together at Woodbine Park to serve their soup creations and raise awareness about the proposed mega-quarry in the Township of Melancthon, just northwest of Toronto.  The agricultural, environmental and ecological impact of the proposed mega-quarry has been foreseen as devastating, with a permanent destruction of over 2,300 acres of farmland. 

Over 10,000 pounds of local produce was donated for the Sunday event, a sequel to last year’s Foodstock, which held 28,000 supporters who navigated through the woods approximately 100 km north of Toronto.  This year, the event was held in the city in an effort to strengthen the connection between those who live in the city and their local produce.  Admission to the event was free and tickets for soup were $10 for three servings.  With a BYOB (bring your own bowl) mantra, supporters came armed and prepared with their own bowls, spoons and napkins. 





Soup was ladled out by the thousands on a day that was perfect for the event – with the sun in full force and a light breeze to cool off the day of soup consumption.  Supporters of all ages weaved through the park with strollers, pets, backpacks full of re-usable containers, and maps in hand outlining the 80+ soup stations.  With Soupstock M.C.s, George Stroumboulopoulos and Jeremy Taggart at the helm, live entertainment added to the experience, from Jesse Cook to the Jim Cuddy Trio rocking out as the day continued.





Our very own O&B soup station was in full force with Chefs Amanda Ray, Stephen Pynn, Neil Patterson, Jeremy Korten, Paul Senecal and Patrick Forest serving a Potato & Leek soup with Braised Beef Shank, Sweetbreads, Pear, Rainbow Shard and Crème Fraiche.  The flavours were light, refreshing and perfectly clean – perfect for a day of soup sampling throughout the course of five hours.





As we strolled through the park and made our way to each station, seeing friends old and new, a generosity of spirit and community was apparent throughout.  People had come together to support an important cause, to eat soup, and to bond over the local ingredients our land produces – a powerful experience.

More soup for us, please.

To see our full Flickr gallery of Soupstock 2012, click here.



Chef Michael Stadtländer's signature station



O&B's Soupstock Soup:  Potato & Leek soup with Braised Beef Shank, Sweetbreads, Pear, Rainbow Shard and Crème Fraiche


Chef Amanda Ray (Biff's Bistro) was smiles all day


O&B Chefs Amanda Ray, Jeremy Korten (Blue Mountain), Patrick Forest (Biff's Bistro) and Paul Senecal (Biff's Bistro)


Our own Chef Stephen Pynn (Bannock) - he really loves soup


Chef Jamie Kennedy serving a Swiss Chard soup


Chef Patrick McMurray (Starfish, Ceili Cottage) and Chef Brad Long (Cafe Belong)


Chef Susur Lee (Lee Lounge, Bent)


CHARCUT duo Chefs John Jackson, Connie Desousa with Chef Matty Matheson (Parts and Labour)


Chef Andrew Richmond (La Carnita)


Chef Albert Ponzo (Le Select) serving his Duck Consommé with Pork and Apple - Parsnip Meatball Soup