GALLERY: At this year’s What’s on the Table benefit, Toronto’s top chefs came out to support The Stop

On Wednesday, 550 Toronto foodies and philanthropists gathered in the Wychwood Barns for What’s on the Table, the annual fundraiser for The Stop Community Food Centre. The sold-out event featured 35 food and drink stations representing a staggering array of top Toronto restaurants, including Canoe, Scaramouche, Niagara Street Café, Parts and Labour, Jamie Kennedy Kitchens, C5, Ruby Watchco, Noce, Cowbell, George and the Gabardine, with desserts from Frangipane, Nadège and Soma, and drinks from Steam Whistle, Henry of Pelham, Frodpond Farm and Château des Charmes, among many others, not to mention two contestants from season one of Top Chef Canada. The event, which also included a pair of auctions, one silent and one live, raised over $340,000 to support The Stop’s mission of increasing everyone’s access to good food through its food bank, drop-in centre, after-school programs, urban agriculture initiatives and more. Check out our gallery of the dishes, chefs and guests from the night »

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Auctioneer Stephen Ranger led the live auction. Items up for bid included dinners, getaways and, the grand finale, direct underwriting of healthy lunches at The Stop for a year.

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The Nadège table had a large assortment of chocolates and other French gourmandises.

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At the Soma table, they were giving away these little cups of hot chocolate topped with whipped cream and sumac just as fast as they could make them.

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The Soma table was mobbed most of the night: these miniature truffles were made with Prugna, a plum liquor.

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Frogpond Farm, the organic Ontario winery, was one of the drink sponsors

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The Gabardine crew, all in plaid, preparing their porky dish: chicharrón stuffed with pork rillette, served alongside ricotta, black currants and an apple and root veggie salad

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Anthony Walsh, the very tall Oliver and Bonacini corporate executive chef, helping to prepare a B.C. scallop and Ontario bacon steam bun

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Champion shucker Patrick McMurray of Starfish brought two kinds of Channel Island oysters with him.

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Cowbell’s Mark Cutrara sported his signature look while serving house-cured pepperoni.

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CBC’s Matt Galloway made an appearance; sadly, he was not sporting his <a href="http://www.torontolife.com/daily/informer/the-old-normal/2011/10/26/matt-galloway-dreadlocks/">recently revealed dreadlocks.</a>

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Noce’s silky pumpkin gnocchi with truffled pumpkin cream and wild mushrooms

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Parts and Labour’s Matty Mattheson frying up head cheese croquettes for his take on bahn mi, which also had duck liver paté and assorted veggies and herbs

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C5’s offering: a halibut cheek tempura sandwich with hot peppers

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Jamie Kennedy holding a Great Lakes fish eclair (yes, made with choux pastry) with wild leek tartar sauce and slaw

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Scaramouche’s yellowfin tuna carpaccio with olive oil, celeriac and coriander

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Scaramouche’s Keith Froggett plating an elegant yellowfin tuna carpaccio

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The Niagara Street Café’s General Tso Olliffe sweetbreads with jellyfish slaw. (“Jellyfish is one of the most sustainable seafoods,” chef Nick Liu told us.)

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Gonzalez plates General Tso Olliffe sweetbreads with jellyfish slaw at the Niagara Street Café table.

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<em>Top Chef Canada</em> joker Steve Gonzalez was helping out Nick Liu of the Niagara Street Café.

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The view from the floor

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Todd Perrin, the friendly Newfoundlander from season one of <em>Top Chef Canada,</em> served a surf-and-turf made of a pork croquette and cod.

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The Ruby Watchco crew—including chefs Lora Kirk and Lynn Crawford—were serving chicken liver parfait from their Ruby Eats line.

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The Stockyards provided the smoked trout on rye hors d’oeuvres.

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A record 550 tickets were sold for this year’s benefit. By 7:30 p.m., the room was packed.

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