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 historic St. Lawrence Market, a gastronomical event that featured visionary chefs, delicious food, wineries, brewers, tea sommeliers and a silent auction.
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 every day. The funds raised at the #RecipeForChange event helps various food share programs.
This was my 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.
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.
Check out the full menu and beverage selection from the evening. The delicious selection seemed endless!
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!
Nick Liu and Jen Grant (Dailo Restaurant) served Giggie’s smoked trout with betel leaf, lime leaf, lemongrass and almond satay sauce. The flavours were bright and appetizing!
Richa Gupta (Good Food for Good) served the beautiful Oaxaca arbol Mexican slider with hints of Indian spices.
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!
Andrés Márquez and Howard Dubrowsky (Fonda Lola) served sustainable seafood ceviche. The scallop ceviche with an avocado lime dressing really hit the spot. I helped myself to several of these shooters.
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.
Bertrand Alépée (Tempered Room) served chewy pecan macaron, praline cream, raspberry jam, candied hazelnut. It had just the perfect amount of sweetness for me.
Unfortunately, I missed out on 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.
Follow @foodShareTO on Twitter and join 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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