Vendor Spotlight: The Galley 519

On November 18, 2024, Craig Bannerman and Chuck Maloney of The Galley 519 officially worked their first Saturday at the Horton Farmers’ Market. With unique sandwiches that change weekly to Saturday morning milk and pressed juices, The Galley 519 aims to do things differently. “I want it to be different, and I know that may freak people out,” Craig said with a laugh. “From a culinary perspective, everyone has the same thing; you just need to do it differently.” ​

Craig grew up in St. Thomas, on Leger Ave to be exact, and he remembers living surrounded by cornfields, trekking through the forest, which would eventually become Lake Margaret and a time before the “new” St. Joseph’s High School was constructed. He eventually moved away for school and subsequent jobs, starting off around London, ON, and then moving to Montreal and Toronto. “Growing up in this town, then leaving for 25 years and coming back, I really see two different St. Thomases now,” Craig said. He returned to a ‘new,’ expanded city with a population that had doubled in size, compared to ‘his’ St. Thomas remembered from childhood. “You never see growth,” Craig explained. “You never watch your child get old; they are just old all of a sudden.” 
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Through his travels and subsequent return to St. Thomas, Craig has seen the change and growth, and he wanted to create something that would fit those changes. As more people with different cultural backgrounds have moved into the city, there is more of a need for different offerings and services. “Seeing how much this town has grown, and then moving back and being able to relate more with the newer people, I decided to do something different,” Craig said with a proud smile. 

The Galley 519 is Craig's brainchild, the product of artistic thinking, culinary experience and training, and a desire to experiment with new flavours and ideas. Craig does all the prep work, accounting, marketing, shopping, menu creation, and business aspects, and Chuck is the essential support that keeps things flowing each Saturday. ​

Chuck grew up in Aylmer but has also travelled and worked in the culinary industry. “Chuck has worked in the highest restaurants in Toronto, under Michelin chefs,” Craig explained. “He has bar tended, he’s been a maître’d at the highest level, he has worked with start-ups to mom and pop operations; he has immense culinary experience.” Chuck tastes tests everything each Saturday before service begins; it must pass his approval before anything else moves on. “I rely on Chuck.” Craig said with a smile. “I couldn’t do this without Chuck; he is amazing.” 
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Both Craig and Chuck have worked in kitchens for many years, in all different settings and locations. Craig cooked, served, and worked at the Prince Albert’s Diner in London, ON, before moving to Montreal kitchens and working up to sous chef. Initially, Craig had gone to Montreal to pursue art in college, and after graduation he found himself working in a fashion house, running the photography department. He has worked in Manhattan, Paris, and more, and through his travels and culinary and artistic experiences, he was able to learn and experience numerous different cultures. “It doesn’t matter where you go in the world; everyone’s the same,” said Craig. “Everyone needs to eat, everyone wants to be loved, it’s the same, it doesn’t matter.” It is a simple but true philosophy and one that translates into offering different, new, and creative takes on food.

COVID-19 brought both Craig and Chuck home, reuniting them after many years apart in their old stomping grounds of St. Thomas. To his surprise, Craig’s many skill sets from his different jobs became applicable to starting his business. “When I make my prep, it is no different than how I would make a photography set list when working in the fashion house,” Craig explained while showing us his prep lists from previous markets. He can sit down and decide on what he wants to make, what ingredients he will need, the quantities he will need, and what work will need to go into prep to make sure the Saturday service runs well. 

Regarding the business, The Galley combines Craig’s artistic side, his multicultural experiences living in different cities, and his culinary skills, knowledge, and background. He strives to do things uniquely differently, like offering bacon pancake fingers, because “pancakes don’t have to be round; it is as simple as that.” Craig laughed. But he also always has an alternative up his sleeve, inspired by his multicultural experiences, fast thinking, and on-the-spot problem-solving. “I’ve always got an alternative there because some people don’t want or can’t eat certain things,” said Craig. “No problem, I’ll whip it up (within reason). It's just not on the menu; it’s a backup.”

The Galley’s look is also unique, with a large white sign, walls, and a built-in bar for customers to hang out, chat, and eat during the Market. “Every design element is intentional,” Craig explained. “The walls are there to keep people safe from hot surfaces and tools, the bar is there because I want people to hang out, to stop and chat while grabbing a bite to eat.” The Galley’s name was chosen as an homage and connection to the city’s train history. “The name of a kitchen in a train is a galley,” said Craig. As for the 519 part of the name, Craig hopes it will allow future expansions into different areas, each with their own area codes. 

But for now, Craig is focused on the Horton Farmers’ Market and is looking forward to expanding his offerings during the new Wednesday evening Midweek Market, beginning June 5th. “I’m excited that it is being licensed, and we aim to offer 2 to 3 different mocktails alongside sandwiches and sides.” Craig smiled. Although it will be a lot of work, he is excited to see what it brings and is looking forward to brainstorming up more creative and unique offerings with an artistic and culinary twist.

Until then, Craig and Chuck will be around each Saturday, serving up delicious, unique creations and looking to meet folks and forge new relationships with local vendors and customers alike. Next time you are at the market, check out their menu, grab some Saturday morning cereal milk to relive the joy of childhood, or a tasty sandwich with an entertaining name, and enjoy it at the bar; you never know what wild ideas the Galley 519 menu might have for you.

Paige Palmer, EDC Summer Marketing Support

Paige is happy to be joining the St. Thomas Economic Development Corporation as their 2024 Summer Marketing Assistant. She is completing her undergraduate degree this summer with a double major in Media and Communications Studies and Thanatology at Western University and King’s University College. She is excited to help to promote local vendors and businesses this summer, and is looking forward to trying all the delicious and unique produce and products at the Horton Farmers’ Market this summer! Outside of work and school she loves spending time learning about nature, animals, and gardening. ​