On February 28, more than THIRTY celebrated Chefs, both local and from the surrounding areas, will gather in the St Lawrence Market North Building to display their culinary talents and contribute to Recipe for Change, an annual Food Share event in support of food literacy for students across the GTA.

Thursday February 28, 6-9pm
St. Lawrence Market North Building
Tickets are just $125

 “Recipe for Change is a tasting adventure unlike any other, and has been called “a Food Network fantasy come life”: a full meal composed of tasting plates and beverage accompaniments, plus unheard-of opportunities to mingle with 30 Chefs seldom found in the same room, let alone contributing to the same meal. Add the opportunity to taste 30 VQA wines, 9 local beers, and more, and at just $125 the event is an amazing value plus a wonderful opportunity to support FoodShare’s important work to create a healthy future for our children.”

About FoodShare Toronto
“FoodShare (www.foodshare.net) is a Toronto non-profit community organization whose vision is Good Healthy Food for All. Founded in 1985 to address hunger in our communities, FoodShare takes a unique multifaceted and long-term approach to hunger and food issues. We work to empower individuals, families and communities through food-based initiatives, while advocating for the broader public policies needed to ensure that everyone has adequate access to sustainably produced, good healthy food. Working “from field to table,” we focus on the entire system that puts food on our tables: from the growing, processing and distribution of food to its purchasing, cooking and consumption.” ~ FoodShare website
The Chefs

1. Aaron Foster, LA’s Italian + Bar
2. Aaron Joseph Bear Robe, Keriwa Café
3. Albert Ponzo, Le Sélect Bistro
4. Alvin Rebick, FoodShare Toronto
5. Bashir Munye, My Little Dumplings
6. Brad Long, Café Belong
7. Christopher Ennew, Ste. Anne’s Spa
8. Claudia Gaviria, Cruda Café
9. David Nienstein, Barque Smokehouse
10. Dolores Smith, The Olivar Corp
11. Dewey Truong, Chococrêpe
12. Donna Dooher, Mildred’s Temple Kitchen
13. Emerie Brine, Bernardin
14. Hans Vogels, Momofuku Noodle Bar
15. Jeff Dueck, FRANK at the AGO
16. Jesus Gomez, FoodShare Toronto
17. John Higgins, George Brown Chef School
18. John Sinopoli, Table 17/Ascari Enoteca
19. José Arato, Pimentón Fine Foods
20. Kristin and Dan Donovan, Hooked
21. José Hadad, Frida Restaurant and Bar
22. Leonard Abel, FoodShare Toronto
23. Luis Valenzuela, Torito Tapas
24. Matt Basile, Fidel Gastro
25. Odysseas Gounalakis, Scheffler’s Deli
26. Pedro Quintanilla, Bloom Restaurant
27. Rocco Agostino, Pizzeria Libretto/Enoteca Sociale
28. Ruth Klahsen, Monforte Dairy
29. Sam Gelman, Momofuku Toronto
30. Sang Kim, Yakitori Bar/Seoul Food
31. Steffan Howard, Palais Royale
32. Sybil Pinnock, FoodShare Toronto
33. Therese DeGrace, St. Anne’s Spa

Confirmed Menu Items so far:

• Sam Gelman and Hans Vogels, Momofuku
Momofuku Brisket on a Steamed Bun with Mustard, Cabbage, and Horseradish
• Luis Valenzuela with Ruth Klahson, Torito Tapas Bar, Monforte Dairy
Dates stuffed with Toscano Cheese and Roasted Almonds wrapped in Double Smoked Bacon
• Kristin and Dan Donovan, Hooked
Cooke’s Cove, PEI, and Leslie Hardy & Sons Oysters – served with housemade Horseradish, Ontario Riesling Mignonette, Hooked Hot Sauce and Fresh Lemon
• Brad Long, Café BeLong
Faux Pho made with Vegan Broth and Omnivorous Options
• David Neinstein, Barque Smokehouse
Smoked Brisket Parfait with Barbecue Sauce, Mashed Potatoes, and Crispy Onions
• Pedro Quintanilla, Bloom Restaurant
Fried Plantain Chips topped with Cuban Ropa Vieja, and Shredded Spiced Flank Steak
• Therese DeGrace & Christopher Ennew, St. Anne’s Spa
Vegan Mushroom Ragout over Peppered Polenta with a Tofu Truffle “ricotta”
• Matt Basile, Fidel Gastro
PeKing Elvis Sandwich: a Butter Grilled Pita featuring Spicy Orange Duck Meat, Green Onion and the King’s Secret Sauce
• Jeff Dueck, Frank at the AGO
Vegan Fava Purée, with Sunchokes and Winter Vegetables
• Rocco Agostino, Pizzeria Libretto/Enoteca Sociale
Warm Ribollita Salad with Beans, Beets, Carrot, Kale, Fennel, and Potato
• Donna Dooher, Mildred’s Temple Kitchen
Veggie Tagine with Couscous and Preserved Lemon
• Steffan Howard, Palais Royale
Rosemary Smoked Duck Breast served with a Mousse of Duck Confit, and a Blueberry and Raw Chocolate Coulis
• Aaron Foster, LA’s Italian & Bar
“Si Krong Moo Tod Kratien” – Fried Thai Pork with fresh Cucumber Salad
• Dewey Truong, Chococrepe
Savoury Pulled Pork Mini Crépes and Vegetarian Mini Crépes
• Claudia Gaviria, Cruda Café
Raw Truffle King Oyster Mushroom Tartlets, and mini dessert “Love Me Forever Vegan Tarts”
• José Arato and Dolores Smith, Pimenton Fine Foods, The Olivar Corp.
Luscious Beet Root Chocolate Brownies Drizzled with Silky-smooth, Premium Spanish Olive Oil – Gluten Free
• José Hadad, Frida Restaurant and Bar
“Pescado al Mojo de Ajo” – Roasted Garlic with Butter Kissed Grouper, and a vegetarian option
• John Higgins, George Brown Chef School
Savoury Bread Puddings with Seasonal Root Vegetables and house made Pickles
• Bashir Munye, My Little Dumplings
Vegan Squash and Green Curry Dumplings
• Albert Ponzo, Le Sélect Bistro
Seared, rare Albacore Tuna with Radicchio, Black olives and Walnuts
• Sang Kim, Yakitori Bar/Seoul Food
Mini Vegetarian Bibimbap bowls with tantalizing toppings
• John Sinopoli, Table 17/Ascari Enoteca
Orrechiette with White Pork Shoulder Ragu, Brussel Sprouts and Orange Zest
• Emerie Brine, Bernardin
Mini spiced Cupcakes topped with Butter Cream, and a Seville Marmalade
• Odysseas Gounalakis, Scheffler’s Deli
Melted Raclette and Speck Slivers over Rustic Bread
• Aaron Joseph Bear Robe, Keriwa Café
Venison Kielbasa with Cabbage and Onions
• Sybil Pinnock, FoodShare Toronto
Pineapple Upside Down Cake
• Jésus Gomez, FoodShare Toronto
Eggplant Parmesan with a Pesto Drizzle on Mozzarella Crackers
• Leonard Abel, FoodShare Toronto
Bison Meatballs with Wild Blueberry Mustard

There will also be a Silent Auction…

Items from the 2012 event included:

– GE Café 30″ Free Standing Electric Self Cleaning Convection Range with Baking Drawer (retail value $2999)
– Four Linus single speed Roadster Classic bikes– 2 mens, 2 womens  (retail value at $500)
– One Night in a Deluxe Guestroom at the Fairmont Royal York Hotel  (valued at $350)
– Cooking Classes at:  Whole Foods Market,  From the Farm Cooking School (Prince Edward County)
– Restaurant Gift Certificates
– Selection of wine from Lacey Estates
– Wine tasting and tour at Southbrook Vineyards
– Photograph from GreenFuse Photography
– Cookbooks from Penguin Books
– Canning Kits from Bernardin
– Gift Basket from Borden Communications
– Gift Basket from Ace Bakery

Who knows what auction items will be up for grabs this year?!

I know where I’ll be on the 28th….  See you at Recipe for Change!  Now go out and get your ticket!!

(note: all photos and information in this post were copied from the Food Share website)