Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

The Metro Homegrown Tour

Toronto!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.


Missed the Toronto Homegrown Tour?

See the highlights here

Our JUNO award-winning guests

The name Cold Creek County came easily to the members of the acclaimed country rock group, as they literally had to cross it to get to each other’s homes. Since their debut in 2013, they’ve skyrocketed to superstardom, collecting hit singles, nominations and awards, including the 2017 JUNO Award for Breakthrough Group of the Year. Not too shabby!

 

 


Celebrity Chef Mike Ward

Metro is thrilled to present Mike Ward as culinary curator of the Homegrown Tour. Not only has he been cooking professionally since he was 17 years old but he is also an award-winning television director, producer, and media personality.

You may recognize him from prestigious culinary events including the Visa Dining series and Taste of Toronto and now, he’s lending his talent to create Canadian-inspired menus for every stop on the Homegrown Tour. Don’t miss your chance to taste his one of a kind creations!

Hello Toronto! It’s summer time in the city and you’re the next stop on Metro’s Homegrown Tour. We’ll be at the Toronto Island Yacht Club on the night of Tuesday, July 11th to serve up snack size bites of my Toronto-inspired menu. There will be some great local talent as well. Can’t wait to see you there!

~ Chef Mike Ward

Celebrity Chef Mike Ward

Create your own Homegrown party

Take a look at these exclusive Toronto-inspired recipes by Homegrown Chef Mike Ward for an extra dose of inspiration. On the menu: Festive dishes celebrating the local catch. Let’s get cooking!

Pois cassés et bouillon de bacon et paprika fumé

Ingredients

  • 2
    portions of fresh Ontario pickerel, skin on
  • ½ cup
    (120 ml)
    finely shaved fennel (a mandolin makes light work)

  • ½ cup
    (120 ml)
    cup finely shaved celery

  • ¼
    of a small red onion, finely shaved

  • 2 Tbsp.
    (30 ml)
    capers
  • 1 Tbsp.
    (15 ml)
    fresh dill
  •  
    zest of ½ lemon
  • 1 tsp
    (5 ml)
    juice of ¼ lemon
  • 2 tsp
    (30 ml)
    olive oil

Preparation

In a medium heat fry pan add a splash of olive oil.

Season both sides of pickerel with salt and place fish skin side down in pan.

Press gently with a spatula until skin is evenly seared to a light golden brown.

Then turn fish over and continue cooking until done. Depending on its thickness it should take 2 to 3 mins per side.

Meanwhile, in a small mixing bowl gently combine bowl salad and dressing ingredients. Season lightly and you’re done.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Pois cassés et bouillon de bacon et paprika fumé

Ingredients

MEDIUM BEET, ROASTED, PEELED AND QUARTERED

  • 1
    6 inch piece of English cucumber, very thinly sliced lengthways
  • 12
    Asparagus spears, finely shaved

  • 2
    Radish, finely shaved

  • 1 cup
    (250 ml)
    Peas

DRESSING

  • 1 cup
    (250 ml)
    Peas

  • 1/4 cup
    (60 mL)
    Fresh mint
  • 1/4 cup
    (60 mL)
    0% fat Greek yogourt
  • 2 Tbsp.
    (30 mL)
    Good quality mayonnaise
  •  
    Juice of 1/2 lemon
  • 3 Tbsp.
    (45 mL)
    Olive oil
  • 1/2 tsp.
    (2.5 mL)
    Salt

Preparation

Separate veggies over 4 individual plates or a single platter. By the way, a mandolin makes light work of this salad.

In a food processor whizz up all dressing ingredients until a fine puree is achieved. Spoon over desired amount of dressing. Add a few extra drops of olive oil and fresh cracked pepper. Garnish with fennel fronds of fresh dill if desired Serve.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Pois cassés et bouillon de bacon et paprika fumé

Ingrédients

  • 3/4 cup
    (180 mL)
    All-purpose flour
  • 2/3 cup
    (150 ml)
    Whole-wheat flour

  • 1 Tbsp.
    (15 mL)
    White sugar

  • 1/2 tsp.
    (2.5 mL)
    Salt

  • 5 1/2 Tbsp.
    (85 mL)
    Chilled unsalted butter, cut into ½ inch pieces

  • 3 Tbsp.
    (45 mL)
    Whole milk
  • 1/4 cup
    (60 mL)
    Greek yogourt
  • 2 Tbsp.
    (30 mL)
    Raspberry jam
  • 4
    Rhubarb stems, cut into 1 to 2 inch pieces
  • 2 Tbsp.
    (30 mL)
    Brown sugar
  • 1
    Egg (white only)

Preparation

In a food processor pulse all-purpose flour, whole-wheat flour, white sugar and salt, 6 or so times to combine. Then add butter and pulse 10 more times, or until mixture resembles a coarse meal. Add milk and yogurt and pulse for 60 seconds or until pea size lumps form. Remove and shape in a lump, wrap with saran wrap and refrigerate for a minimum of 2 hours. Can also be made the day before.

Preheat oven to 400°F. Lightly flour parchment paper and roll out dough to around a 15 inch diameter – 1/8 inch thickness.

In a small bowl microwave raspberry jam for 30 to 60 seconds or until warm and runny. Brush entire up-facing surface of dough generously with jam.

Toss rhubarb and brown sugar in a mixing bowl. Place rhubarb onto dough and sprinkle over remaining brown sugar leaving a 2 inch edge. Brush remainder of jam over rhubarb. Fold over dough edge, brush with egg white, slide onto an oven tray and bake for 25 to 30 mins or until golden brown. Let rest for 5 mins and serve with whipped cream, or ice cream, you can also dust with confectioner sugar if desired.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

The Bounty of the Great Lakes

Like so many of the world’s great cities, the story of Toronto is intrinsically linked with rivers and lakes. In fact, two theories about the origin of its name are tied to water. “Toronto” could refer to the Seneca word for “on the other side,” as in where the Humber River narrows, or the Mohawk for “where there are trees standing in the water.” Evidently, water has given life to the city, providing everything from trade advantages to many fish species like the delicious Ontario pickerel you’re likely to find on your plate at the Toronto stop of the Homegrown Tour.

A Local Catch

Metro prides itself on supporting Ontario’s fishery industry and protecting the environment. This is why we have adopted a sustainable seafood policy that offers ecologically and socially responsible seafood. You can learn more about our policy here .

The main stage will feature Texas King, providing a stellar soundtrack of Canadian classics for the evening. The cherry on top? A VIP Juno-nominated artist will join them on-stage for a truly unforgettable experience.

The Toronto Beat

It goes without saying that the Six is a hotbed of Canadian music talent. To help narrow down the choice of performers at the Homegrown Tour, Metro enlisted the help of Coalition’s Incubator Project to select local artists to open the show.

The headliners for the Toronto Homegrown Tour were none other than folk sensation Common Deer, who delighted attendees with a set list showcasing a sampling of their smash hits as well as some of the greatest Canadian hits ever. By the time surprise guests JUNO Breakthrough Group of the Year Cold Creek County, took the stage, the party was already one for the books.

toronto

Bring the atmosphere at home

Couldn’t make it to the party? Create your own Toronto-inspired get together at home with these décor tips. Three zero-fuss ideas to make your table picture-perfect.

Go with grass

Into the Blue

From shimmering turquoise to sky blue, there’s nothing like a water-inspired palette to evoke the beauty of Ontario’s great lakes. Add pops of pristine white for a crisp, clean take.

Shift into neutral

Nautical Style

Skip the obvious anchor and sailboat motifs and opt for knotted rope accents, lanterns, and bottles that could carry messages out to sea. Subtle, chic and timeless!

Reclaimed beauties

Cozy Canadiana

Adirondack chairs are a must—as are patterned fabrics to add texture and comfy blankets to cozy up to should the night get chilly. This is Canada, after all!