EAT TO THE BEAT
TORONTO’S TOP CULINARY FUNDRAISER IN SUPPORT OF CBCF
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 KitchenAid, a 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 Abballe, Succulent Chocolates and Sweets
· Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
· Wanda Beaver, Wanda's Pie in the Sky - Grand Marnier Nanaimo bars
· Renee Bellefeuille, Art 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 Beqaj, Emma's Eatery Catering - lobster grilled cheese
· Arvinda Chauhan and Preena Chauhan, Arvinda’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 Christie, Marigolds and Onions
· Felicia Derose Colette Grand Café
· Donna Dooher and Michael Leary, Mildred's Temple Kitchen
· Kyla Eaglesham, Madeleines
· Rossy Earle, SupiCucu
· Michelle Edgar, The Sweet Escape Patisserie
· Alison Ferland, Byblos
· Mali Fernandez, Xola Mexican Food
· Alexandra Feswick, The Drake Hotel - Adobo pulled pork steam buns with daikon pickle
· Trish Gill, The Emmet Ray
· Bonnie Gordon, Bonnie Gordon College of Confectionary Arts - Macaron in a variety of flavours, homemade chocolates, and langues de chat
· Tamara Green, The Living Kitchen
· Kimberly Humby, East & Main Bistro
· Anna Janes, Cocomira Confections
· Vanessa Le Page, Cake Lady - Edible Art - The Shortbread
· Tara Lee, Bar Hop - mini pork and ricotta meatballs with a tomato cream sauce
· Jacqueline Lo, Ruelo Patisserie
· Erin Marcus, Ace Bakery
· Lynn Mendelson, Lynn Mendelson Catering - million $ bars
· Joan Monfaredi, Park 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 Perez, Crêpes à GoGo Spadina and Limonana
· Jennifer Perusini, BerBer Social
· Andrea Poirier, Inn on the Twenty
· Karen Rachlin, Bite Catering
· Regular Nuit, Pai 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 Richards, Professional Home Economist - balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip
· Dufflet Rosenberg, Dufflet 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 Sheen, Bar Begonia
· Alida Solomon, Tutti Matti
· Lili Sullivan, Waupoos Winery - cider braised lamb in a filo cup with spiked apple
· Meghan Van Horne, Public 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 Yeung, Aphrodite Cooks
· Eden Hertzog, New Moon Kitchen
· Leyla Kizilirmak, Art Square Gallery and Café - organic and fair trade dark chocolate boobs
· Carmen Jeffrey, President’s Choice Cooking School
· Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
· Wanda Beaver, Wanda's Pie in the Sky - Grand Marnier Nanaimo bars
· Renee Bellefeuille, Art 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 Beqaj, Emma's Eatery Catering - lobster grilled cheese
· Arvinda Chauhan and Preena Chauhan, Arvinda’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 Christie, Marigolds and Onions
· Felicia Derose Colette Grand Café
· Donna Dooher and Michael Leary, Mildred's Temple Kitchen
· Kyla Eaglesham, Madeleines
· Rossy Earle, SupiCucu
· Michelle Edgar, The Sweet Escape Patisserie
· Alison Ferland, Byblos
· Mali Fernandez, Xola Mexican Food
· Alexandra Feswick, The Drake Hotel - Adobo pulled pork steam buns with daikon pickle
· Trish Gill, The Emmet Ray
· Bonnie Gordon, Bonnie Gordon College of Confectionary Arts - Macaron in a variety of flavours, homemade chocolates, and langues de chat
· Tamara Green, The Living Kitchen
· Kimberly Humby, East & Main Bistro
· Anna Janes, Cocomira Confections
· Vanessa Le Page, Cake Lady - Edible Art - The Shortbread
· Tara Lee, Bar Hop - mini pork and ricotta meatballs with a tomato cream sauce
· Jacqueline Lo, Ruelo Patisserie
· Erin Marcus, Ace Bakery
· Lynn Mendelson, Lynn Mendelson Catering - million $ bars
· Joan Monfaredi, Park 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 Perez, Crêpes à GoGo Spadina and Limonana
· Jennifer Perusini, BerBer Social
· Andrea Poirier, Inn on the Twenty
· Karen Rachlin, Bite Catering
· Regular Nuit, Pai 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 Richards, Professional Home Economist - balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip
· Dufflet Rosenberg, Dufflet 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 Sheen, Bar Begonia
· Alida Solomon, Tutti Matti
· Lili Sullivan, Waupoos Winery - cider braised lamb in a filo cup with spiked apple
· Meghan Van Horne, Public 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 Yeung, Aphrodite Cooks
· Eden Hertzog, New 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.
No comments:
Post a Comment
If you post Spam links in this comments section they will be deleted.