Toronto

St. Lawrence Market Meat Lovers Tour

DIY food tour​

The OG Sando, light mild, brioche bun and 2 chipotle aioli sauces on the side from Chica’s Chicken (photo credit @chicas.chicken)

Short history of the St. Lawrence Market

The market was originally established by Lieutenant Governor Peter Hunter, who wanted to create a central location for farmers and merchants to sell their goods. The first market was located on the northwest corner of Front and Jarvis Streets, and was a simple wooden structure. In 1845, a new market building was constructed on the south side of Front Street. This building was designed by English immigrant architect Henry Bowyer Lane, and is now a designated heritage property.

The market continued to grow and prosper in the 19th century. By the late 1800s, it was one of the largest and busiest markets in North America. The market was a major source of food for Torontonians, and was also a popular gathering place for social and political events.

The market continued to operate throughout the 20th century, but faced some challenges in the 1960s and 1970s. The market was in need of repairs, and there was some debate about whether it should be closed down. However, the market was eventually saved, and underwent a major renovation in the 1970s.

Today, St. Lawrence Market is a thriving and vibrant market. It is home to over 120 vendors, who sell a wide variety of fresh produce, meats, seafood, baked goods, prepared foods, and other goods. The market is also a popular destination for tourists, who come to experience the unique atmosphere and delicious food.

photo credit @diyfoodtours

details

This tour includes both onsite tastings and cook at home tastings. Sample 5 different types of meat (Pork, Chicken, Oyster, Lobster, and Lamb).

Number of stops: 9
Number of tastings: 9
Onsite tastings: Char Siu (BBQ pork), Freshly Shucked Oysters, Peameal Bacon Sand­wich, East Coast Lobster Roll, Chicken Gyro
Take home tastings: Stuffed Pork Tenderloin (sautéed apple, bacon, onion, cinnamon, thyme and sage), Mint Lamb Meatloaf, Banh Mi Sausage (Pork Casing, Pork, Ginger, Salt, Chili flake, Garlic powder, Black pepper, Basil, Corriander seed, Brown sugar, White vinegar, Cilantro), Chicken Empanada

photo credit @diyfoodtours

Factoids

  • St. Lawrence Market is one of the largest and oldest public markets in North America. It has been in operation since 1803.
  • The market is located in the heart of Toronto’s historic Distillery District.
  • The market is home to over 120 vendors, who sell a wide variety of fresh produce, meats, seafood, baked goods, prepared foods, and other goods.
  • The market is also a popular destination for tourists, who come to experience the unique atmosphere and delicious food.
  • St. Lawrence Market is a popular filming location for movies and television shows.
  • The market has been featured in movies such as “The Vow”, “The Handmaid’s Tale”, and “Suits”.
  • The market has also been featured in television shows such as “The Good Doctor”, “Rookie Blue”, and “Murdoch Mysteries”.
  • St. Lawrence Market is a great place to find fresh, local food.

diy food tour

Tasting types

There are 6 different tasting types. The first is a Must Try tasting, which means the dish provides a sense of pleasure, leaves an everlasting impression, evokes something exceptional, and will be remembered. The second is a Tasting Hack, that is for example, a tasting that is combined with another tasting on the tour, that together, create a better tasting experience. A Seasonal tasting is only available during certain times of the year. A Vegetarian tasting does not contain meat (only verified vegetarian tasting are identified). A Best-In-Class tasting is an identification of a top tasting destination. A Cook At Home tasting is where you purchase in store, but cook at home.

Must try

Must try food tasting

Tasting Hack

Special manipulated tasting

Seasonal

Seasonal tasting

Vegetarian

Vegetarian tasting

Best-in-class

Top tasting destination

Cook at Home

Tasting you purchase in store, but cook at home

Tasting Menu

Char Siu from Yip’s Kitchen

photo credit @yips_kitchen

Yip's Kitchen

Chinese Restaurant

Must try: Char Siu (BBQ pork)

“Char siu literally means “fork roasted” (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire… In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today’s preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze” (https://en.wikipedia.org/wiki/Char_siu)

How to portion: One order can provide up to 6 tastings
Address: 95 Front St E, Toronto, ON M5E 1C3,
Hours: Sunday 10 AM–4 PM
Monday Closed
Tuesday 9 AM–6 PM
Wednesday 9 AM–6 PM
Thursday 9 AM–6 PM
Friday 9 AM–6 PM
Saturday 5 AM–4:30 PM
Website: NA
Instagram: @yips_kitchen

Cheese Raspberry Crêpe from Doener Grill Express

photo credit @doener_grill_express

Carnicero's

Butcher Shop and Deli

Must try: Stuffed Pork Tenderloin (sautéed apple, bacon, onion, cinnamon, thyme and sage)

“Pork tenderloin, also called pork fillet, pork steak or Gentleman’s Cut, is a long, thin cut of pork… As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion… A regional dish of the Midwestern United States is a pork tenderloin sandwich, also called a tenderloin – a very thinly sliced piece of pork, which is the larger, tougher loineye – or longissimus – muscle, which is battered or breaded, deep fried, and served on a small bun, often with garnishes such as mustard, pickle and onions. This sandwich is relatively common and popular in the U.S. Midwest, especially in the states of Iowa and Indiana. In the southern states, tenderloin is often prepared as a breakfast biscuit, typically with egg or cheese” (https://en.wikipedia.org/wiki/Pork_tenderloin)

How to portion:
Address: 93 Front St E Unit 26, Toronto, ON M5E 1C3
Hours: Sunday 10 AM–5 PM
Monday Closed
Tuesday 9 AM–7 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Website: https://carniceros.ca/
Instagram: @carnicerosmeats

Mint Meatloaf from Di Liso’s Fine Meats

photo credit https://www.dilisosmeats.com/product-page/meatloaf

Di Liso's Fine Meats

Butcher Shop

Must try: Mint Lamb Meatloaf

“Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses… The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables” (https://en.wikipedia.org/wiki/Meatloaf)

How to portion: One meatloaf can provide up to 6 tastings
Address: 93 Front St E, Toronto, ON M5E 1C3
Hours: Sunday 10 AM–5 PM
Monday Closed
Tuesday 9 AM–7 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Website: https://www.dilisosmeats.com/
Instagram: @dilisosmeats

Sausage from The Sausage King By Bespoke Butchers (photo credit @bespokebutchers)

The Sausage King By Bespoke Butchers

Butcher Shop

Must try: Banh Mi Sausage (Pork Casing, Pork, Ginger, Salt, Chili flake, Garlic powder, Black pepper, Basil, Corriander seed, Brown sugar, White vinegar, Cilantro)

“A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The meat may be from any animal but is often pork, beef or veal, or poultry. The lean meat-to-fat ratio depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content” (https://en.wikipedia.org/wiki/Sausage#)

How to portion: One sausage can provide up to 4 tastings
Address: 93 Front St E, Toronto, ON M5E 1C3
Hours: Sunday 10 AM–5 PM
Monday Monday
Tuesday 9 AM–5 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Website: https://bespokecraftfoods.com/
Instagram: @bespokebutchers

 

Oysters from Seafront Fish Market

photo credit @seafrontfish

Seafront Fish Market

 

Seafood Market

Must try: Freshly Shucked Oysters

“Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters provides only 460 kilojoules (110 kilocalories). They are rich in protein (approximately 9 g in 100 g of Pacific oysters). Two oysters (28 grams or 1 ounce) provide the Reference Daily Intake of zinc and vitamin B12… Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs. A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone” (https://en.wikipedia.org/wiki/Oyster)

How to portion: One oyster can provide 1 tasting
Address: 93 Front St E, Toronto, ON M5E 1C3
Hours: Sunday 10 AM–5 PM
Monday Closed
Tuesday 9 AM–7 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Website: http://www.seafrontfishmarket.com/
Instagram: @seafrontfish

The OG Sando, light mild, brioche bun and 2 chipotle aioli sauces on the side from Chica’s Chicken

photo credit @chicas.chicken

Manotas Organics & Latin Foods

Gourmet Grocery Store

Must try: Chicken Empanada

“An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as ‘breaded’, that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying”(https://en.wikipedia.org/wiki/Empanada)

How to portion: One empanada can provide 2 tastings
Address: 93 Front St E, Toronto, ON M5E 1C3
Hours: Sunday 10 AM–5 PM
Monday Closed
Tuesday 9 AM–7 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Website: https://manotasfoods.com/
Instagram: @manotaslatinfoods

Crown Royal’s distillery in Gimli, Manitoba (photo credit https://www.crownroyal.com/story/our-home/)

Peameal Bacon Sandwich

photo credit @diyfoodtours

Carousel Bakery

Sandwich shop

Must try: Peameal Bacon Sand­wich

*CASH ONLY*

“Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who came to Canada from England in 1854, is credited with its development… The name “peameal bacon” derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal… Peameal bacon sandwiches, consisting of cooked peameal bacon on a Kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto, particularly from Toronto’s St. Lawrence Market” (https://en.wikipedia.org/wiki/Peameal_bacon)

How to portion: One order can provide up to 4 tastings
 93 Front St E, Toronto, ON M5E 1C3
Hours: Monday Closed
Tuesday 9 AM–7 PM
Wednesday 9 AM–7 PM
Thursday 9 AM–7 PM
Friday 9 AM–7 PM
Saturday 7 AM–5 PM
Sunday 10 AM–5 PM
Website: NA
Instagram: NA

East Coast Lobster Roll from Buster’s Sea Cove

photo credit @bustersseacove

Buster's Sea Cove

Sandwich shop

Must try: East Coast Lobster Roll

“A lobster roll is a dish native to New England. It is made of lobster meat served on a grilled hot dog-style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise. Other versions may contain diced celery or scallion. Potato chips or French fries are the typical side dishes… Lobster rolls are a popular seasonal meal, particularly among tourists throughout the Maritime provinces in Canada, especially Nova Scotia, where they may also appear on hamburger buns, baguettes, or other types of bread rolls and even in pita pockets. The traditional side orders are potato chips and dill pickles” (https://en.wikipedia.org/wiki/Lobster_roll)

How to portion: One order can provide up to 3 tastings
Address: 178 MB-12 Unit 32C, Steinbach, MB R5G 1T7
Hours: Saturday 10 AM–5 PM
Sunday 10 AM–5 PM
Monday Closed
Tuesday 10 AM–7 PM
Wednesday 10 AM–7 PM
Thursday 10 AM–7 PM
Friday 10 AM–7 PM
Website: https://busters-stlawrence.business.site
Instagram: @bustersseacove

Crown Royal’s distillery in Gimli, Manitoba (photo credit https://www.crownroyal.com/story/our-home/)

Chicken Gyro from Yianni’s Ketchen

photo credit @yiannisgreekkitchen

Yianni's Kitchen

Greek Restaurant

Must try: Chicken Gyro

“Gyros, anglicized as a gyro in some regions, is meat cooked on a vertical rotisserie (similar to Doner kebab), then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries… or hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed. Spices may include cumin, oregano, thyme, rosemary, and others.[citation needed] The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler. As the cone cooks, lower parts are basted with the juices running off the upper parts. The outside of the meat is sliced vertically in thin, crisp shavings when done” (https://en.wikipedia.org/wiki/Gyros)

How to portion: One gyro can provide up to 4 tastings
Address: 178 MB-12 Unit 32C, Steinbach, MB R5G 1T7
Hours: Saturday 6 AM–5 PM
Sunday Closed
Monday Closed
Tuesday 9 AM–5 PM
Wednesday 9 AM–5 PM
Thursday 9 AM–5 PM
Friday 9 AM–5 PM
Website: NA
Instagram: @yiannisgreekkitchen

Crown Royal’s distillery in Gimli, Manitoba (photo credit https://www.crownroyal.com/story/our-home/)

Notable nearby

photo credit @mainbreadandbutter

Dnister Ukrainian Store

Charcuterie

“The Pityks took over the business in 2004 from friends who had served Ukrainian foods, chicken and ribs. Maria and Manoliy and their daughter Nataliya have expanded the menu and introduced more varieties of food. They specialize in home-made kobassa and sausages, made fresh with quality meat and spices without additives or preservatives.
For small meals or take-out, they offer different specials everyday. They cook most of the food on the premises, based on their own family recipes. Their wonderful kobassa is a specialty, but they also create delicious soups, stews, cabbage rolls, latkes and home-made salads. They can sell you a meal for one or a whole dinner party to take-out” (http://dnister.ca/about_us.html)

Buffalo Bresaola (left) and Horse Bresaola (right) from Scheffler’s Delicatessen

photo credit @schefflersdeli

Scheffler's Delicatessen

Cold Cut Store

“Scheffler’s Deli & Cheese has been in business at the Market since 1955. Odysseas has worked around the Market since 1982 and learned all about cheese and meat at various businesses. He met his wife, Sandra, here at the Market. He bought into the business in 1991 with his wife, and hired family members to help run the operation. He enjoys the community feeling of the Market and the lively competition between vendors.

Scheffler’s was the first business in the Market to introduce a line of antipastos and still offers a wide selection of these delicious finger foods. Cheese and spice stuffed peppers, tomatoes, grape leaves, roast garlic buds, fresh-made pesto, dips, salads, and olives of all kinds are available here. You will find a wide choice of gourmet world cheeses, the largest selection of prosciutto in the city, patés from all countries, fresh truffles from Italy and France, oils, vinegars, mustards, and condiments from everywhere. Many more gourmet delights are displayed in this busy shop” (http://www.stlawrencemarket.com/vendors/vendor_detail/95)

photo credit @cdo.oriental.store

Mike's Fish Market

Seafood Market

“Mike’s Fish Market has been in business for over 40 years. We specialize in fresh and frozen seafood, live lobsters, smoked fish, prepared value added items, oysters, and more” (https://mikesfishmarket.ca/pages/about-us)

COMMENTS/QUESTIONS/RECOMMENDATIONS/UPDATES

Email: Matt@diyfoodtours.com