Tag: Recipe for Change

Picture This! Recipe for Change 2015

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For one night, chefs, brew masters and winemakers came together for a night of food and fun in St. Lawrence Market for Recipe for Change. It’s all to raise money for a good cause.

Debbie Field has been the Executive Director of FoodShare since 1992. She first become involved in FoodShare as a parent concerned about how poor the food in her children’s elementary school was. To her, the school programs have had the most impact.

These programs include healthy school food programs and hands-on education to teach students food skills. In 2015, Debbie would like to expand the Good Food Cafe into as many high schools as possible.The Good Food Cafe is a healthy cafeteria, that serves up delicious food that is also good for you. Students enjoy a diverse menu including items such as jerk chicken, shepard’s pie, squash & bean burritos, and more!

For the public, FoodShare offers workshops year round. New this year is the FoodShare Academy series of workshops that will provide urban agriculture skills. (Check it out here!)

How can you support FoodShare? Check their website for activities and consider volunteering or donating at any time of the year.

Check out my pictures and favourite dishes from the delicious event! (more…)

Picture This! Recipe for Change 2014

1-Feburary 20143Recipe for Change was an amazing event. Over 30 of Toronto’s top chefs were at St. Lawrence Hall to share small plates and bites of their delicious creations. VQA wines from Niagara,  freshly made coffee from Crema Coffee Co. and Bloody Caesar cocktails from Walter All Natural Craft Caesar Mix were on hand to quench your thirst.

Of course, all tickets and funds raised from the evening supports FoodShare‘s amazing work in schools!

Here are some of my favourite dishes from the night!

1-IMG_0555Le Sélect Bistro, Albert Ponzo Sweet Potato Gnocchi with Wild Boar Ragu

1-IMG_0649Pizzeria Libretto/Enoteca Sociale, Rocco Agostino  Monforte Ricotta Gnudi with Mushroom “bolognese”

1-IMG_0588Culinary Students from Bendale Business & Technical Institute/ Eastdale Collegiate Institute Atlantic Salt Cod Fritters with Cilantro and Watercress Pesto from Bendale Gardens. These were amazing hot and fresh right from the oven!

1-IMG_0561The Love of Tea, Carol Mark
Foggy Sunburst Morning Earl Grey Mocktail with infusions of Bergamot and Citrus for a total tea drink experience with molecular mixology.

1-IMG_20140227_190442613Lisa Marie/Fidel Gastro, Matt Basile Argentinean Lamb Meatball

1-IMG_20140227_194005066Palais Royale, Steffan Howard Crispy Frogs Legs with a Paw Paw Crema and Chia Ash

1-IMG_20140227_202125952My Little Dumplings, Bashir Munye Mushroom Bao Words cannot express how much I loved this bao. They served it with a spicy sauce to boot. Perfection!

1-IMG_0633Santo Pecado, Paola Solórzano Chicken Chilaquiles Mexico City style. I was unfamiliar with this fantastic dish! Corn tortillas are cut up and fried, then topped with salsa, cream, shredded queso fresco and other toppings. In Mexico the tortillas are served as crisp as possible.

1-IMG_0567416 Snack Bar, Mark Ota Gulab Jamun with masala chai

I also really, really loved the mead from Rosewood Estates Winery. They brought a special variety from the winery that isn’t sold in stores yet. It was well balanced and on the sweeter side. I want to buy a bottle!

To see a complete list of the incredible amount of food and drink served that night, click here.  To find out more about the event and how you can support Foodshare, click here.

www.foodshare.net/recipeforchange

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