Tuesday, October 18, 2016

Eat to the Beat 2016 - 60 Female Chefs - 1 Great Event

Tuesday, November 1, 2016 | 7 pm – 10 pm | Roy Thomson Hall

The countdown is on to one of the hottest food events in Toronto! Join us for the 21st annual Eat to the Beat presented by KitchenAida fundraiser for the Canadian Breast Cancer Foundation (CBCF) that features 60 female chefs supporting people living with breast cancer.

Emily Richards - photo provided by Eat to the Beat
Eat to the Beat guests have the opportunity to enjoy specially prepared savoury and sweet dishes at 60 stations, along with wine, beer and a selection of non alcoholic beverages set up around Roy Thomson Hall’s outer lobby.

In addition to food and drink, colourful and whimsical one-of-a-kind corsets, inspired by food and created and modelled by breast cancer survivors, have become an integral part of Eat to the Beat.

photo provided by Eat to the Beat
Started 21 years ago by sisters Lisa and Abby Slater, Eat to the Beat has raised more than $3.9 million since its inception. Funds raised at Eat to the Beat will support the Canadian Breast Cancer Foundation – dedicated to funding relevant and innovative research, supporting and advocating for the breast cancer community, and providing credible, unbiased information to help empower those affected by breast cancer or at increased genetic risk of developing the disease.

The 60 Participating chefs and select menu items that will be featured at this year’s Eat to the Beat include:

·         Sandra AbballeSucculent Chocolates and Sweets
·         Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
·         Wanda BeaverWanda's Pie in the Sky - Grand Marnier Nanaimo bars
·         Renee BellefeuilleArt Gallery of Ontario - cured whitefish, rye toast, tarragon crème fraiche and        pickled caperberry goat cheese and artichoke puff
·         Cathy Beneway, Creative Catering by Cathy
·         Emma BeqajEmma's Eatery Catering - lobster grilled cheese
·         Arvinda Chauhan and Preena ChauhanArvinda’s - spicy curry leaf infused chick pea dip with            tomato purée served on cucumber and zucchini rounds and garnished with noodles and curry leaf
·         Tiiu Christie and Tysa ChristieMarigolds and Onions
·         Felicia Derose Colette Grand Café
·         Donna Dooher and Michael Leary, Mildred's Temple Kitchen
·         Kyla Eaglesham, Madeleines
·         Rossy EarleSupiCucu
·         Michelle Edgar, The Sweet Escape Patisserie
·         Alison FerlandByblos
·         Mali FernandezXola Mexican Food
·         Alexandra FeswickThe Drake Hotel - Adobo pulled pork steam buns with daikon pickle
·         Trish Gill, The Emmet Ray
·         Bonnie GordonBonnie Gordon College of Confectionary Arts - Macaron in a variety of flavours,          homemade chocolates, and langues de chat
·         Tamara GreenThe Living Kitchen
·         Kimberly Humby, East & Main Bistro
·         Anna Janes, Cocomira Confections
·         Vanessa Le PageCake Lady - Edible Art - The Shortbread 
·         Tara LeeBar Hop - mini pork and ricotta meatballs with a tomato cream sauce
·         Jacqueline LoRuelo Patisserie
·         Erin MarcusAce Bakery
·         Lynn MendelsonLynn Mendelson Catering - million $ bars
·         Joan MonfarediPark Hyatt Hotel - tuna tartar wonton tacos with pea shoots
·         Jennifer Mooers and Chris Brown, Citizen Catering
·         Lauren Mozer, Elle Cuisine
·         Catherine O’Donnell, Willow Cakes and Pastries
·         Christine Ostiguy, Yorkshire Pudding Catering
·         Angela Panigas, The Sultan's Tent & Café Moroc
·         Chef Véronique PerezCrêpes à GoGo Spadina and Limonana
·         Jennifer Perusini, BerBer Social
·         Andrea Poirier, Inn on the Twenty
·         Karen RachlinBite Catering
·         Regular NuitPai Northern Thai Kitchen, Sabai Sabai Kitchen and Bar and Sukhothai Restaurant -     "Mee kra ti" – stir fried rice vermicelli with coconut milk and tofu
·         Caroline Reid, Scaramouche - house-cured duck pastrami with celery root salad, hazelnut purée 
·         Emily RichardsProfessional Home Economist - balsamic roasted pear wedges wrapped in                prosciutto with gorgonzola dip
·         Dufflet RosenbergDufflet Pastries - cookie bar
·         Barbara Rotberg, Lollicakes 
·         Gauravi Shah, Tilde - chorizo meatballs with lime aioli and grilled pineapple salsa, bean vegballs          with roasted tomato salsa and cilantro gremolata
·         Trista SheenBar Begonia
·         Alida SolomonTutti Matti
·         Lili SullivanWaupoos Winery - cider braised lamb in a filo cup with spiked apple
·         Meghan Van HornePublic Schoolhouse @ Jackson’s Falls - polenta crisp with smoked trout,              chèvre, wild spinach and walnut pesto
·         Karen Viva-Haynes, Viva Tastings
·         Elaine Wong, The Omni King Edward Hotel
·         Winlai Wong, The Badminton and Racquet Club of Toronto
·         Jeanne Da Silva, George Brown College Chef School - edamame falafels with a cultured                      vegetable slaw on whole wheat tortilla cups and vegetarian BLT with coconut bacon, roasted                tomatoes and a spicy avocado purée on whole grain baguette
·         Vanessa YeungAphrodite Cooks
·         Eden HertzogNew Moon Kitchen
·         Leyla Kizilirmak, Art Square Gallery and Café - organic and fair trade dark chocolate boobs
·         Carmen Jeffrey, President’s Choice Cooking School

Eat to the Beat at a Glance:
DATE:              Tuesday, November 1, 2016
TIME:                7 pm – 10 pm
VENUE:            Roy Thomson Hall, 60 Simcoe Street, Toronto (St. Andrew subway station) 
COST:  General Admission Ticket: $189 (a tax receipt will be issued for the maximum allowable amount) Tickets include dishes at 60 stations along with wine, beer and a selection of non-alcoholic beverages.
DRESS:            Smart Casual
CONTACT:        eattothebeat@cbcf.org or call 1 (800) 387-9816
FACEBOOK:     www.facebook.com/cbcf.ettb 
TWITTER:         @EattotheBeat_TO
HASHTAG:        #EattotheBeat

About the Canadian Breast Cancer Foundation:
The Canadian Breast Cancer Foundation (CBCF) is a national community-driven charity. As the largest charitable funder of breast cancer research in Canada, CBCF’s vision is to create a future without breast cancer. Since its inception in 1986, the Foundation has invested over $360 million in breast cancer research, funding more than 1,400 scientific and community grants.CBCF’s investments in vital research, education, health promotion, support and information programs have led to progress in breast cancer prevention, diagnosis, treatment and care. For more information, visit cbcf.org.

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