See how chefs (from Frank’s Kitchen and Woodlot) feed each other at a fundraiser for one of their own

By Renée Suen | July 18, 2011

By Renée Suen | 07/18/2011

Chef Robbie Hojilla, the man of the hour, pictured with his family. (Image: Renée Suen)

Over the last couple of months, we’ve reported on events where cooks and restaurateurs have donated their time and resources to give to others. Last Monday at Frank’s Kitchen, we dropped in on a fundraiser thrown for one of their own: Woodlot cook Robbie Hojilla. Just 25 years old, Hojilla has been diagnosed with heart failure and is currently not able to work. Given that the restaurant business lacks the sort of financial fallbacks of other jobs (like health benefits or sick leave), chef Frank Parhizgar and his wife, Shawn Cooper, the owners of Frank’s Kitchen, decided to help the talented young chef with an industry-wide fundraiser. Donating space, food and alcohol, the couple joined up with the staff of Frank’s and Woodlot to offer a multi-course dinner complete with wine pairings.

All attendees were from the restaurant industry, including Chris McDonald (Cava), Biana Zorich (Petite Thuet), Robert Bartley (Maple Leaf Sports), Chris Kalisperas (Brassaii) and Dustin Gallagher (Grace). For some, the highlight of the evening was the expertly delivered dishes courtesy of chefs Parhizgar, David Haman (Woodlot) and Jason Carter (Centro). For Hojilla, we imagine it was the generosity of his peers: a total of $5,000 was raised. We take a look at the evening’s highlights—including who was there and what they ate—in the following slideshow.

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Chef Frank Parhizgar just as the guests start to pour into his College Street restaurant

Fresh, house-made breads from Woodlot’s and Frank’s Kitchen

A charcuterie starter from Frank’s Kitchen: house-cured venison bresaola, wild boar and lamb prosciutto with house-cured olives and pickled lotus root and carrots. Served with Robbie Hojilla’s favourite drink: Coat-Albret Cider (available at Woodlot).

Chef Robbie Hojilla, the man of the hour, pictured with his family. The hard-working chef told us how keen he was to get back behind the stoves once his doctor gives him the approval to return to work. Hojilla also told us he’s planning on throwing a special Filipino dinner using local ingredients. “We’re going to set it up like a Filipino home, so there might be a karaoke machine.”

Seared scallop with octopus and chorizo salad, quail yolk ravioli and black olive oil, from Frank’s Kitchen

Oyster Rockefeller. An amuse-bouche from Frank’s Kitchen

Chris McDonald (Cava, Xococava) with Franco Prevedello (Nota Bene). McDonald fondly remembers a bottle of 1983 Château Margaux that Prevedello gave him when he first worked at Centro, which Prevedello then owned.

Grilled asparagus and sunchoke tart with mache, aged goat tomme, sherry and hazelnut, from Woodlot

Biana Zorich (centre) came on behalf of her husband, Marc Thuet, who was unable to make it due to the demands of Petite Thuet (he was overseeing the daily production of 2,000 croissants). Zorich told us that they purchased a larger production facility in Mississauga three weeks ago to help with the increased demands for baked goods. In the fall, both Thuet and Zorich will be heading to France to assist in converting Thuet’s brother’s 600-year-old monastery into a boutique inn and gourmet cooking school.

Wood-fired suckling porchetta, charred radicchio and spiced chickpea purée with an orange and rosemary jus, from Woodlot

Brassaii executive chef Chris Kalisperas (right) with friends

Cheese and port course by Frank’s Kitchen, including a large wedge of brie savarin sandwiching shaved summer truffles, dark chocolate, orange zest and pistachio with 25-year-old balsamic vinegar

Cherry, basil and olive oil cake with crushed meringue and chantilly cream, from Woodlot.

All the seats in the restaurant and along the bar were filled with supporters. The evening raised $5,000 to help Hojilla.

The folks behind the magic, from left: Jason Carter (Centro), Mike (Woodlot), Shawn Cooper (Frank’s Kitchen), Robbie Hojilla (Woodlot), Cheska Zarah Ang (Frank’s Kitchen), Frank Parhizgar (Frank’s Kitchen), David Haman (Woodlot)

One thought on “See how chefs (from Frank’s Kitchen and Woodlot) feed each other at a fundraiser for one of their own”

john v. says:

September 27, 2013 at 2:19 am

I don’t see why this place gets these reviews. from the reservation you are harassed about not cancelling. I arrived late and watched this women note it down before seating me. I was hoping to be done with her but she kept interrupting my server and giving long winded explanations. food was ok…they sent over bread and other inbetween fillers between courses but would just seemed like a cheap way to make uswait 445minutes for our standard food. I’ve had better seafood and meat elsewhere. I was given a bill without even asked if I wanted anything else and when I brought it up my I was told that they needed the table rudely and was watched and talked about by this crazy “owner” woman until I left. one of the most uncomfortable and pressured dining experience.

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See how chefs (from Frank’s Kitchen and Woodlot) feed each other at a fundraiser for one of their own

Start the slideshow »

One thought on “See how chefs (from Frank’s Kitchen and Woodlot) feed each other at a fundraiser for one of their own”

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