Look who turned 5!
A Recipe For Change Event
Last year I was very fortunate to be invited to attend ‘Recipe for Change‘ and felt extremely honoured to be invited to return again this year. This annual event, held at the St. Lawrence Market north building , is a community filled celebration of food with a distinct purpose that supports Food Literacy education & FoodShare’s innovative and timely work in schools.
A staunch supporter of Food Literacy is Sang Kim of the newly opened Wind Up Bird Cafe who got a chance to promote his restaurant’s contribution to #RecipeforChange this year on Breakfast Television the morning of the event. See the interview here.(via @BTtoronto) Below is the dish and its creator Chef Yumiko Kobayashi.
Chef Yumiko Kobayashi
Tofu-Avocado Gratin and Sweet Potatoe Mille-Feuille from Wind Up Bird Cafe (Vegetarian)
The Recipe for Change Initiative
Foodshare believes the following:”How children eat when they’re young lays the foundation for life-long patterns, but integrated good food education is not the norm in Ontario schools. Students are not regularly provided the tools to make healthy decisions to sustain themselves, nor are they taught how to garden, cook a healthy meal, compost or understand where their food comes from on an ongoing basis.”
“Childhood obesity and diabetes are global pandemics and, in Ontario, major health risks. Barring electives, and a few sporadic science or health lessons, healthy eating, hands-on Food Literacy skills and physical activity are not as regularly integrated into the school day as they should be.” – taken from “Why Recipe for Change”
This year brought together some of Toronto’s all-star chefs for a night of culinary delights with complimenting beverage selections from local vendors:
The amazing Recipe for Change Chefs
The Recipe for Change VQA Wines, Breweries, Coffee,Tea and other Beverages
Crema Coffee in the making
Maple Bacon Crema
Frida Restaurant and Bar, Chef Jose Hadad – Tacos de Pescado en Salsa Verde, pan fried and then finished in Salsa Verde Haddock and garnished with Sour Cream, Coriander and Onion
My Little Dumplings, Chef Bashir – Mushroom Bao
Annona at the Park Hyatt, Chef Joan Monfaredi – Pulled Buschbeck Braised Lamb Slider with Spicy Mustard Glaze, Crunch Slaw Sesame Tooney
Lisa Marie/Fidel Gastro, Chef Matt Basile – Agrentinian Lamb Meatball
Urban Acorn/The Depanneur, Chef Daniel Holloway & Marie Fitrion – Haitian Goat Griot & Banana Peze
Urban Acorn/The Depanneur, Chef Daniel Holloway & Marie Fitrion – Haitian Accra & Banana Peze (Vegetarian)
SOMA Chocolate from Chocolatemakers , David Castellan & Cynthia Leung – Hot Chocolate Mix Spiced with Ginger, Madagascar Vanilla, Orange Peel, Chili and Soma Blend Spices
The Beverly Hotel, Chef Eric Wood – Reuben Caraway Rye Gnocchi, Pastrami Lambs Tongue, Dill Pickled Mushrooms with Red Cabbage and Apple Mostarda, Fresh Tarragon and Gruyere Snow
Le Select Bistro, Chef Albert Ponzo – Sweet Potato Gnocchi with Wild Boar Ragu
The Love of Tea, Carol Mark – Foggy Sunburst Morning Earl Grey Mocktail with infusions of Bergamot and Citrus
The Tempered Chef, Chef Bertrand Alepee – Citrus Financier with Chestnut Mousse and Coffee Nougatine
Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves
Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves
George Brown Chef School, Chef John Higgins – Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves
Good Earth Food & Wine Co., Chef Therese De Grace – Moroccan Inspired Cauliflower Soup with Crispy Chick Peas, Pickled Vegetable Micro Salad and Tahini Drizzle (Vegan)
Bernadin, Chef Emerie Brine – Ice Wine Jelly Bite-Size Appetizers
Cruda Cafe, Chef Claudia Gaviria – Mini Raw Pumpkin Tarts on Pecan Salted Date Crust
Cruda Cafe, Chef Claudia Gaviria – Mini Raw Cashew French Herbed Fermented Cheese with Sweet Potato Crackers (Vegan)
T.O. Ceviche Bar, Chef Alvaro Valencia – Mixed Ceviche (Seafood)
Table 17/Ascari Enoteca, Chef John Sinopoli – Ham Hock Terrine with Home-Made Branston Pickle and Quail’s Egg
Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute – Atlantic Salt Cod Fritters with Cilantro and Watercress Pesto from Bendale Gardens
Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute – Apple Fruitcake with Caramel Yogurt
Lamesa Filipino Kitchen, Chef Rudy Boquila – Arroz Caldo (Meat and Vegetarian options)
Valdez, Chef Steve Gonzalez – Duck Tamales
Walter Caesar – Caesars and Virgin Caesars
Hooked, Kristin & Dan Donovan – Fresh Shucked Oysters – Shan Daph, Pictou County, Nova Scotia, Cooke’s Cove, Ellerslie, PEI
416 Snack Bar, Chef Mark Ota – Gulab Jamun with Masala Chai (Vegetarian)
The collection of Chefs will ensure that there is great, amazing food for all guests so that even vegetarians, vegans, and those with other food considerations are accommodated.
The tasty evening at #RecipeforChange is composed of small plates allowing each chef to present their own creative vision, surprising us with their combining of foods and flavours.
Having chefs were on hand to personally prepare, plate, and serve their food, be available to discuss their inspiration with us gave us the rare chance to get up close and personal as a guest with some of the city’s prominent culinary minds – a rare treat for many and for me a chance to say hello to many of my culinary friends and personal chef inspirations.
Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute
Lamesa Filipino Kitchen, Chef Rudy Boquila
Valdez, Chef Steve Gonzalez
My Little Dumplings, Chef Bashir Munye and Crew
Hooked, Kristin & Dan Donovan
FRANK at the AGO, Chef Jeff Duek – Grilled Tofu and Edamame Salad, Pipian Sauce, Coriander Spouts in a Palm Leaf Boat (Vegan)
Two of my favourite guys! Crema Coffee Co. – Amazing Maple Bacon never tasted so good.
Santo Pecado, Chef Paola Solorzano – Chicken Chilaquiles Mexico City Style
Frida’s Chef Jose Hadad
Chopped Canada Season 1 Episode 7 Winner Brianne Nash with Tania Daviduke of The Culinary Adventure Company
Everything that Foodshare Toronto does is centered on the power of food to connect, to inspire and to ultimately transform. Their work is so impactful because of this important and sometimes neglected act of sharing. The power of caring and sharing truly does work and their work clearly shows that every little bit counts.
The Recipe for Change Super-Supportive Sponsors
Supporting FoodShare is easy, and you can be part of its impacts and help it grow and grow. Easy ways to show your support can be found here.
I truly love the opportunity to mingle and chat with the chefs, the beverage partners and many of my writing colleagues, dear foodie friends and general public who are in awe of each culinary expedition from table to table. There are also all the amazing things that FoodShare has been able to do and will do for Food Literacy and creating a healthier future for our future generations.
The opportunity to taste bites from over 30 Chefs, 20 VQA wines, 6 local beers, and so much more, the event was an amazing value for attendees and a wonderful opportunity to support FoodShare’s work to create a healthy future.