This past Thursday night, 250 lucky people trekked through the snow to attend Foodshare’s Recipe For Change fundraising event. I say lucky because the event sold out and many people found themselves on a waiting list, but also because some of Toronto’s top chefs were on hand with delicious treats for guests to enjoy.
The event raised funds for the Field to Table Schools program which brings food literacy back to students from Junior Kindergarten to Grade 12.
Held in Foodshare’s warehouse at their Croatia Street offices (the same space where the weekly Good Food Boxes get packed), the room was simply but elegantly decorated, with plenty of seats (no, really, there’s usually never enough seats or tables at these things – I always threaten to come wearing a toolbelt to hold my camera, notebook, wineglass and cutlery) and plenty of good stuff to eat. Our only minor complaint was the lighting, which, while it made the room look fantastic, was not so photo-friendly. As such, I don’t have photos of everything that was offered (the full menu is available on the Foodshare website), but hopefully these will inspire readers to support both Foodshare and the great work they do as well as the many chefs and restaurants who donated their time and product to this event.
Top: Wheatberry, cucumber, beet and lentil salad with deep fried goat cheese from Chef Marc Breton at The Gladstone Hotel.
Salted Georgian Bay whitefish with cucumber and dill salad, horseradish dressing and white navy bean and lemon puree from Chef Donna Dooher at Mildred’s Temple Kitchen.
From Chef Brad Long of Veritas: Goat Cheese and Cookstown Beet Terrine.
Braised Beef Shortrib, Horseradish Red Wine Sauce, Roasted Winter Vegetables from Joan Monfaredi & Nicholas Sward, Park Hyatt.
Pork rinds from Chef Michael Steh of reds. Meant to be served with…
…lots and lots of charcuterie.
Little chestnut custards, Niagara apricot preserve coulis, coriander seed tostada and spiced Chocosol chocolate sauce (completely vegan) – groovy dessert from Chef Steffan Howard of Palais Royale.
Oyster Boy was also there. We like Oyster Boy.
And Chef Fabio Bondi of Local Kitchen and Wine Bar made pretty moon-shaped pasta filled with candycane beets.
Pudding Chaumer from Chef Anne Yarymowich of Frank. Topped with bacon brittle.
A dark picture (sorry) of the pretty little empanadas from Torito.
Smoked whitefish from Chef Mark Cutrara of Cowbell.
One of two duck dishes – this one a confit wrapped in cabbage from Chef Damon Clements of Nomad.