Recipe for Change 2017 was FoodShare’s 8th annual signature fundraising event. Among the hundreds of ways FoodShare moves their mission forward is a chance to connect, celebrate and savour. Over 30 sweet and savoury dishes made with love by some of the city’s best chefs in an intimate setting were at our disposal. We only had three hours to try and connect with all the chefs. Next year we will bring take out containers!
FoodShare is a non-profit organization that works with communities and schools to deliver healthy food and food education. We believe everyone deserves access to affordable high-quality fresh food. Since 1985, FoodShare has pioneered innovative programs like the Good Food Box, impacted what kids eat in school, and improved the way people eat and grow food across Toronto every day.
- Great cause
- Great food and beverages
- Connect with local chefs and restaurants
Tangerine Bank was the presenting sponsor of the Event.
We really appreciated the lightboxes provided by Tangerine Bank so that we could take great pictures of all the dishes.
This masterpiece from Chef Steffan Howard from Palais Royale looked too pretty to eat. We ate is anyway and it was delicious!
Executive Chef Ricky Casipe fromHawthorne Food and Drink@HawthorneTO
Executive Chef Therese DeGrace from The Good Earth Food and Wine Company@goodearthtweets
Chef Paola Solórzano from Santo Pecado@santopecadoto
Chef David Lee from Planta @plantatoronto
CHÂTEAU DES CHARMES Michelle Bosc from Bosc Family Wines @mbosc
Chef Felipe Faccioli from Mata @MataBarTO
Chef Brittney Pawlick from Providore Catering @
Chef Steffan Howard from Palais Royale @
Amreen and Seema Omar from Bombay Street Food @
Beau’s All Natural Brewing Company @
Leonard Abel and Sybil Pinnock from FoodShare Toronto
Darren Beer and Culinary Arts Students from Bendale Business and Technical Institute #BendaleBTI
Executive Chef Rocco Agostino from Pizzeria Libretto @
Chef Luis Valenzuela from Carmen Cocina Espanola @
Chef Nuit and Husband Jeff of Pai Toronto @
Evis Chirowamhangu from Mnandi Pies @
Chef Nick Liu from DaiLo @
Executive Chef Renée Bellefeuille from Art Gallery of Ontario @
Chef Kristin Donovan from Hooked @
Vanessa Chiara from Holy Cannoli Shells and Cream @
Propeller Coffee Company, Specialty Roaster @
Chef Bashir Munye@
Barque Smokehouse @
Chef Bertrand Alépée at The Tempered Room @
Cynthia Leung and David Castellan from SOMA Chocolatemaker @ a
Southbrook Vineyards @ a Biodynamic Winery
Dave Mottershall from Loka @
Great Lakes Brewery @Craft Beer
Empower T @Clean, Crisp, Refreshing Tea & Botanicals Beverage
Frogpond Vineyards @Organic winery
Chef Johl Ringuette from Nishdish @
Grange of Prince Edward @Family run winery
Valerie Krampac founder of The Cake Collective
Melanie Bozzo from The Plant YYZ w/ Yoso
Jakob Anderson from Monforte Dairy @
Andres Salomon from Barsa Taberna @
Some of our favourites
We loved everything about Pai Toronto food station.
The Wild Mushroom Aranchini by Chef Brittney was one of our faves.
Planta provided the most creative item of the evening. That is a carrot dog. Yes – a roasted carrot!
Our favourite dish from was Chef Nick Liu. I am not vegetarian but after eating his pumpkin dumplings I was going to reconsider.
We loved meeting Chef Nick and getting an inside scoop on the preparation of his dumplings.
It was also fun to hang out with the Tangerine Bank team. They are always so much fun – as you can tell from the image below!
If you didnt’ make it this year be sure to make it next year.Tweet