It seems as if every chef worth their weight in pork belly has been playing around with sausage-making lately. And with sausage and hot dog restaurants showing up as the next big trend, we’re all going to be eating many more of the things in the near future. So why not pit local chefs against each other to see who truly makes the best wurst.
Ryan Donovan and the gang at Marben (488 Wellington Street West) have decided to do just that. Throughout the spring and summer, select Wednesdays (2 each month) will see Sausage League take over the restaurant. While Marben’s regular menu will still be on offer, guests will have the option of ordering the sausage special for $25. What they’ll get is two dishes – one prepared by each chef – and they’ll get to choose their favourite. The chef who gets the most votes each night will move on to the next round of competition.
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.
The Day of the Dead is not a day of mourning in Latin America, but a day of celebration. Families gather at the graves of loved ones who have passed and have a party. They bring the deceased’s favourite foods, music and things in a celebration honouring their life. This annual event, which takes place on November 1st and 2nd (coinciding with All Saint’s Day and All Soul’s Day), is a day of feasting and joy.
To coincide with this year’s Day of the Dead, 7 local Latin American chefs have joined forces for a one-night extravaganza that is sure to have diners jumping and the dead wishing they were here to take part.
OLA – Of Latin America (“7 chefs, 1 kitchen, 1 hot night”) will take place on October 26th at Caju Restaurant with proceeds from the event directed toward the charity Youth Link which allows street kids to make a new start. Tickets are $100 or $140 with wine pairings.
The evening is also a celebration of local Latin American cookery, with the participating chefs hailing from Mexico, Brazil, Argentina, Colombia and Venezuela. Each chef has taken on a course in this 7-course meal but everyone is pitching in to help each other in the spirit of co-operation. During the media preview, at one point we all stopped mid-bite as the chefs started singing together in Caju’s kitchen. And if that’s what happens at the preview luncheon, just imagine how much fun the dinner itself is sure to be!
Each dish will be accompanied by Latin American wine pairings selected by sommelier Drew Innis.
The OLA – Of Latin America event is sold out as of publication of this article, but don’t let that stop you from checking out the work of the participating chefs at their own establishments.