{Charity Event} Recipe for Change, a “party for the future of food!”

Website: http://www.foodshare.net/recipeforchange
Address: 92-95 Front St E, Toronto ON
Event type: Charity
Event date: Feb. 26th, 2015 from 6-9 pm at the St. Lawrence North Market

I attended the 6th annual Recipe for Change at the historical St. Lawrence Market, a gastronomical event that featured visionary chefs, delicious food, wineries, brewers, tea sommeliers and a silent auction.

The Recipe For Change supported Food Share (@foodshareTO), a non-profit organization that works with communities and schools to deliver healthy food and food education.

Food Share was established in 1985 and has created a food system that is both accessible and sustainable to everyone. Examples of their programs include Good Food Cafe, a healthy school cafeteria for students; Field To Table Schools, Food Share’s food education program; and Student Nutrition, where Foodshare works in partnership through the Toronto Partners for Student Nutrition (TPSN) to create meal programs that have reached 149,000 students everyday. The funds raised at the #RecipeForChange event helps various food share programs.

Check out the Foodshare website to read more about their programs, their impact in our communities and how you can contribute to their mission. (Source: Food Share website and 2013 annual report)

This was my first first time attending the Recipe for Change, and I was blown away by the number of attendees who supported the incredible cause. If attendees missed the early bird tickets, a single ticket was $150 per person and included unlimited food and drinks, and tax receipts of approximately $50/ticket would be issued to guests after all costs are reconciled for the event.

RecipeForChange

There was SO much food, even a big eater like me couldn’t finish the portions at every station. The event was well organized with minimal lines ups at each booth. There were many tables to enjoy the mouth-watering selection of dishes and canapes. This event was also a great opportunity to speak to 30 local chefs all under one roof.

Typical Booth at Recipe for Change

Typical Booth at Recipe for Change

 

Silent Auction items, Recipe for Change

Silent Auction items, Recipe for Change

Check out the full menu and beverage selection from the evening. The delicious selection seemed endless!

Recipe for Change

Recipe for Change

Some of the highlights for me included:

Chef Sang Kim and daughter Kiki (Sushi Making For the Soul) prepared “modern sashimi” with B.C white tuna with maple syrup, balsamic and tamari. It was a delicious mouthful. It was awesome seeing the dynamic duo again!

Sushi Making For the Soul

Sushi Making For the Soul

Nick Liu and Jen Grant (Dailo Restaurant) served Giggie’s smoked trout with betel leaf, lime leaf, lemon grass and almond satay sauce. The flavours were bright and appetizing!

Nick Liu from Dailo Restaurant

Nick Liu from Dailo Restaurant

Richa Gupta (Good Food for Good) served the beautiful Oaxaca arbol Mexican slider with hints of Indian spices.

Oaxaca Arbol Mexican Sliders

Oaxaca Arbol Mexican Sliders

Chef Suman Roy (Wild Burger) served Ontario Bacon wrapped wild boar slider with brie, filled with nutella on a petite brioche. These fresh-off-the-grill sliders were juicy with a subtle taste of nutella!

Wild Burger

Wild Burger

Andrés Márquez and Howard Dubrowsky (Fonda Lola) served sustainable seafood ceviche . The scallop civeche with an avocado lime dressing really hit the spot. I helped myself to several of these shooters.

Seafood Civeche

Seafood Civeche

Bernadin Chef Emerie Brine served delicious beef and celery dumpling with hot and spicy sauce.

Therese De Grace (The Good Earth Food and Wine Co) served seared Upper Canada Guernsey girl cheese, winter fattoush salad, tahini drizzle, 2-day marinated sumac scented tofu. The salad was tasty and light, even with the tofu.

The Good Earth Food and Wine Co

The Good Earth Food and Wine Co

Bertrand Alépée (Tempered Room) served chewy pecan macaron, praline cream, raspberry jam, candied hazelnut. It had just the perfect amount of sweetness for me.

The Tempered Room

The Tempered Room

Unfortunately, I missed out on the the oyster station from Hooked (I love oysters!), as they ran out of oysters by the time I realized the station was there.

I did not have much alcoholic beverages that evening, but I enjoyed the tea selections from Lemon Lily Tea and Carol Mark’s ‘Primal Tea’ before and after my meal. Lemon Lily Tea is one of our household favourites, so I was so happy they were in attendance serving their organic and loose-leaf teas.

Lemon Lily Tea and Primal Tea

Lemon Lily Tea and Primal Tea

Follow @foodShareTO  on Twitter and join the the food conversations (#recipeforchange). Next year, grab early bird tickets or come with a friend to receive a discount and  “party for the future of food!”

Thank you to Mary Luz (@maryluzonfood) and Food Share (@foodshareTO) for the invitation to cover the event.

*Disclosure: The ticket was complimentary but the opinions in the post are my own.

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