Party for the Future of Food at Recipe for Change

SAVE THE DATE FOR A RECIPE FOR CHANGE

PARTY FOR THE FUTURE OF FOOD!

I love to support local Charitable Events that are both fun and do a whole lot of good for a whole lot of people in the local community so I am happy to tell you about this upcoming event in February.

It combines the great food and beverages of Toronto's Top Chefs and Beverage producers to raise money for Healthy Food and Education programs for young and old alike.

Please SAVE THE DATE and pick up a Hot Ticket for this event soon. 

On Thursday, February 25, 2016, Toronto’s St Lawrence Market South Tent (Lower Jarvis and
the Esplanade) will play host to FoodShare’s seventh annual RECIPE FOR CHANGE fundraising
event presented by Tangerine, with support from Hain Celestial Canada, Urbanspace Property
Group,The Daniels Corporation, St. Lawrence Market, NOW Magazine and Pattison Outdoor
Adver tising.The feast, which is second to none, boosts healthy food and Food Literacy in our
schools.  Join us in supporting the next generation of healthy eaters, growers, and sharers.
As in the past, FoodShare will collaborate with chefs, brewers and master winemakers at this
year’s Party for the Future of Food. 

Participating Sponsors Include:

• Colette Grand Bistro’s Executive chef Amira Becarevic and her vegan mushroom soup served            with pickled mushrooms and truffle oil.
• Dailo’s Nick Lee and his Big Mac Baos
• Biff ’s Bistro’s Amanda Ray’s French bistro fare
• Mnandi’s hand crafted, Zimbabwean meat pies
• The Tempered Room featuring Chef Bertrand’s French pastries
• SOMA Chocolate makers bean to bar chocolate treasures
• Mata Petisco Bar with Felipe Faccioli
• Karelia Kitchen with Nordic open faced smorrebrod
• Santo Pecado’s Paola Solarzano’s Mexican bites
• Pizzeria Libretto with Chef Rocco Agostino
• Carmen Cocina Espanola’s Luis Valenzuela
• Sweet Sammies ice cream creations
• Beamsville Bench’s Good Earth Winery’s Therese De Grace food and wine
• A selection of Black Oak Brewing and Beau’s All Natural craft beers
• VQA Wines including offerings from Chateau des Charmes, Good Earth Winery, Grange of                Prince Edward CountyVineyards and Estate, Southbrook Vineyards and Frogpond Farm                      Organic Winery
• Specialty coffees by Crema Coffee Co. and organic teas by The Love of Tea

FoodShare is once again engaging some of the school children they work so closely with in their various programs, to get their hands in the mix. Students from FoodShare’s work on the school farm at Bendale Business and Technical institute, will be serving guests at one of the chef stations.

This is a chance to be part of a unique annual event, to try lovingly crafted food by some of Toronto’s top toques, have it expertly paired with craft beers and wines – all while supporting a truly worthwhile cause. Pull up a seat at Toronto’s finest dining event - you won’t want to miss this!

Tickets are from $132.48–$158.85
For more event details or to purchase tickets, please visit: www.foodshare.net/recipeforchange
#RFC16 @FoodShareTO

If you are unable to attend this event but you like the programs that this supports then please make a donation of either funds or give them some of your time to help them keep their great programs going.

What's on the Table - The Stop knows

I went to an amazing event this week at the Daniels Spectrum On Dundas Street East in Toronto. It was the fundraising Gala WHAT"S ON THE TABLE an event that raises money for the Stop's Community Food Programs. I have been to a couple of the Stop's events and they are really great but the best part is that people have a great time and they raise a lot of money for people dealing with poverty and food insecurity and other local issues that their programs help with.  With the help of some great donations for silent and live auction and raffle prize The Stop was able to raise over $328,000 at this event.  This will literally serve a lot of people in community.  With over 30 food and wine stations providing some really tasty bites and sips prepared by some of the Top Chefs in Toronto it was a fantastic way to almost restaurant hop and try a bit at one restaurant and then to the next one.  A lot of the Chefs in Toronto are really supportive of each other and are great friends so they donate their time and food and get to see the people in the industry that are always working when they are.  It's pretty much a win win for everyone which is what makes it a great event.  The space at the Daniels Spectrum was beautifully decorated with big white hanging lit round balloon lights which added a lot of whimsy to the room

There was a lot of food and I ran out of room by the time it came to dessert so I only tried a truffle and a mocha choux pastry from Nadege but I wanted to try almost everything.  My friend Mary was able to try just about everything but I think I got about 3/4 of the way through the savoury dishes.  My favourites included Richmond Station's thanksgiving on a cracker and DaiLo's Big Mac Bao a really interesting Bao bun.  I also really liked the Oyster station from Hooked and Mildred's Temple Kitchen's Beet Lox. Aria's veal ragu gnocchi were light and great simple classic Italian.

PARTICIPATING RESTAURANTS DISHES:

• Aria/Noce - Homemade gnocchi 2 ways
• Beast - Rainbow trout and sunchokes
• Baretta - Caramelized onion and pulled beef stuffed sesame bun
• Cafe Belong - Buttermilk biscuits with scrambled eggs and micro greens
• Citizen Catering - Roasted duck, pumpkin pie, black walnuts and maple whisky
• Creemore Kitchen - Blue potato ice cream with beet caramel, pumpkin seed praline
• DaiLo - Big Mac Bao
• Frangiapane - Assorted patries
• George - Lemon thyme donuts
• The Good Son - Smoked sweetbreads, pistachio crust, parsnip puree
• Hooked - Selection of Oysters
• Luma - Octopus with pumpkin and pepitas
• Mamakas - Greek stew with beef cheeks, parsley root
• Mildred's Temple Kitchen - Beet lox on a pretzel crisp
• Monforte Dairy - Assorted cheeses
• Nadege - Assorted pastries
• Pluck Teas & The Rolling Pin - Chai hot chocolate, teas, brownies, donuts and tarts
• Providore Catering - Smoked duck, barley miso, kumquat marmelade
• Richmond Station - Turkey mortadella, stuffing cracker, cranberry chutney, celery salad
• Salt - Salt cod croquettes
• Skin + Bones - Cavatelli with lamb neck ragu
• Soma - Hazelnut hot chocolate and 2 types of truffles
• The Stop Community Food Centre - Sweet and sour trout
• The Tempered Room - Choux a la creme
• Tundra - Wild boar pastrami, ramp kimchi on a milk bun

WINES:

• Cave Spring
• Chateau des Charmes
• Coyote's Run
• Flat Rock Cellars
• Frogpond Farm
• Stratus

BEER:

• Steam Whistle

Luma, Beast, Richmond Station, The Good Son, Cafe Belong, Mamakas, The Citizen, DaiLo

There were so many desserts I wanted to try but just didn't have enough room in my stomach but here's a snapshot of all of the assortment of goodies that were there to sample.

It's not too late if you want to donate or give them some of your time.  

To contact them check their website for further information.  http://thestop.org/

*Disclaimer:  I was invited to attend this event but the opinions in this post are my own