Gallery: 30 top Toronto chefs at FoodShare’s annual Recipe for Change fundraiser
Gallery: 30 top Toronto chefs at FoodShare’s annual Recipe for Change fundraiser
The north building at St. Lawrence Market was filled to near-bursting on Thursday as food-loving philanthropists gathered to support FoodShare, a non-profit organization that endeavours bring healthy eating to all Torontonians. Recipe for Change, now in its fourth year, has become one of the city’s pre-eminent foodie fundraisers, with 400 patrons paying $125 to nibble on plates that tended to follow FoodShare’s devoutly seasonal philosophy (root vegetables were everywhere). Among the big name chefs supplying those plates were Aaron Joseph Bear Robe of Keriwa Cafe, Brad Long of Café BeLong, Pizzeria Libretto’s Rocco Agostino and Momofuku Toronto’s Sam Gelman and Hans Vogels. Between the ticket sales and the silent auction, FoodShare raised $42,000 to support its food literacy initiatives—educating Toronto students about not just nutrition but the entire food system, from seedlings to table to compost and back again.
Check out the chefs and their dishes »
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- 194063
- Jeff Dueck from the AGO’s Frank served two dips with root vegetable chips: baba ghanoush with pomegranate seeds and fava bean purée
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194074
- Etobicoke’s Black Oak Brewing previewed its double chocolate cherry stout, which is soon to appear on LCBO shelves. The beer is brewed with cocoa powder and chocolate malt, and fortified with cacao nibs from ChocoSol
- (Image: Natalie Swiercz)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194072
- Orrechiette with white pork shoulder ragu, Brussels sprouts and dried orange from Table 17’s John Sinopoli
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194062
- Soeul Food’s Sang Kim prepared a second-generation twist on the Korean bibimbap with hon-shimeji mushrooms, mung bean sprouts, rainbow beets and spinach
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194071
- Sang Kim of the newly opened Yakitori Bar and Seoul Food
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194078
- Rocco Agostino served a Tuscan ribollita: white beans, beets, carrot, cauliflower, fennel and potato, finished with freshly grated parmesan and crispy kale.
- (Image: Natalie Swiercz)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194070
- The man behind the food at Pizzeria Libretto and Enoteca Sociale, Rocco Agostino
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194069
- José Arato and Dolores Smith of Pimentón Fine Foods served chocolate beet brownies drizzled with Spanish olive oil
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194068
- Le Sélect’s Albert Ponzo served B.C. albacore tuna (Ocean Wise–endorsed, of course), with a radicchio agrodolce on a bed of puréed stinging nettles and smoked leeks
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194067
- Veteran Recipe For Change supporter Albert Ponzo (Le Sélect Bistro)
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194066
- Aaron Foster of Little Anthony’s surprised guests with his very un-Italian dish, drawn from a stint living in Thailand: si krong moo tod kratien, fried thai pork with fresh cucumber salad
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194065
- Kristin Donovan of Hooked furiously shucked oysters all night (she brought over 500 with her)
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 193701
- Savoury upside-down bread puddings topped with chèvre and caramelized onion jam from the George Brown Chef School contingent
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194064
- John Higgins, an instructor at the George Brown Chef School, led a team of eager first-year students
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194075
- Brad Long (Café BeLong) relished the challenge of making a vegan dish. His faux pho (the broth was made from a list of mushrooms so long Long couldn’t recall every varietal used) was served with root vegetables, cabbage and basil
- (Image: Natalie Swiercz)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194076
- Momofuku’s Sam Gelman and Hans Vogels served a steamed bun filled not with the restaurant’s signature pork but brisket, with mustard, sauerkraut and horseradish
- (Image: Natalie Swiercz)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194073
- Aaron Joseph Bear Robe prepared a dish that was recently added to Keriwa’s menu: venison kielbasa with caramelized onion purée, house-made elderberry mustard and pork crackling with micro greens
- (Image: Ben Goloff)
- Recipe for Change 2013
- Recipe for Change 2013
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- 194077
- This was Keriwa Cafe chef Aaron Joseph Bear Robe’s second appearance at Recipe for Change
- (Image: Natalie Swiercz)
- Recipe for Change 2013
- Recipe for Change 2013
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. Among the big name chefs supplying those plates were Aaron Joseph Bear Robe of Keriwa Cafe, Brad Long of Café BeLong, Pizzeria Libretto’s Rocco Agostino and Momofuku Toronto’s Sam Gelman and Hans Vogels. Between the ticket sales and the silent auction, FoodShare raised $42,000 to support its food literacy initiatives—educating Toronto students about not just nutrition but the entire food system, from seedlings to table to compost and back again.
Check out the chefs and their dishes »
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