Here’s what was served at The Stop’s sixth annual all-you-can-eat-and-drink night market

Here’s what was served at The Stop’s sixth annual all-you-can-eat-and-drink night market

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The sixth edition of The Stop’s wildly popular night market kicked off last night with a celebratory drum line. This year’s all-you-can-eat, all-you-can-drink fundraiser features over 40 vendor carts, all decked out by local designers. Last year, this two-night event raised $215,000 for The Stop. Tickets for tonight’s event are still available. Here, just some of the dishes and drinks that were served on the first night.

After outgrowing Honest Ed’s alley (RIP), the event moved last year into this vacant Junction Triangle lot, which can hold 1,000 people:


Craig Wong let us know he’s soon to re-open Patois, the much-loved Jamaican-Chinese spot that burned down last June. Here, he poses with his cart’s designer’s Beacon Cluster:


And here are his sugar cane-crusted garlic chicken wings:


The newest edition to the Gusto empire, Chubby’s Jamaican Kitchen, previewed its jerk chicken:


Soi Thai was serving up grilled squid, chicken and tofu:


Steve Gonzalez repped Baro with a tuna, watermelon and daikon ceviche:

Photo by Caroline Aksich


DaiLo’s Nick Liu was also flying solo, preparing chicken satay skewers:


Citizen Catering ran out of their pancetta-wrapped asparagus, so they started helping Nick Liu with his skewers:


Richmond Station was making pita on-site for their vegetarian shawarma:


The spicy salads from Greenbelt Microgreens were a refreshing palate cleanser in between richer courses:


Rasa’s crispy Brussels sprouts in a cauliflower-cheddar cheese sauce with scotch bonnet heat and croutons:


FeasTO was slinging crispy shrimp dumplings as quickly as they were coming out of the fryer:


Sea Witch ditched their usual fish and made battered mushrooms fried in tallow, served with a tangy dill sauce:


Norman Hardie himself came in all the way from P.E.C. to pour his wine:


Providore Catering’s jerk chicken arancini with habanero-mango chutney:


Maizal’s grilled fish quesadilla on a corn tortilla:


Peach gazpacho from iQ Food Co. topped with avocado and micro greens:


Smoke Signal BBQ’s wings were slathered in a tongue-numbing Szechuan peppercorn sauce:


Three-bite pork belly pastrami sandwiches from White Lily Diner:


And there was booze, too: beer from Henderson, Muskoka, Woodhouse and Lake of the Woods; G&Ts from Boodles Gin; a boozy Lot 40 cocktail from Dave Mitton; Havana Club daiquiris; Gin Smash coolers from Georgian Bay Gin; and wine from Norman Hardie, Adamo Estates and Tawse:


For dessert, Tori’s still-warm cinnamon buns were a crowd pleaser:


And bubblegum-flavoured cupcakes from Sullivan and Bleeker: