GALLERY: The Stop’s annual What’s on the Table fundraiser brought out Toronto’s top chefs—and their biggest fans

For philanthropists with a gourmet bent, What’s on the Table, the big annual fundraiser for The Stop, is kind of a big deal. Every year, a slew of the city’s top chefs come out to support the community food centre and hobnob with some of their biggest fans. The 2012 edition, which took place on Wednesday at the Artscape Wychwood Bars, featured chefs from Beast, Cava, George, GwaiLo, Hooked, Nadège, Noce, Parts and Labour, Paulette’s, Pizzeria Libretto and The Harbord Room, among many others. We spied former mayor David Miller enthusing with Cava’s Chris McDonald over their shared love of Spanish cuisine, and GwaiLo’s Nick Liu politely fending off nosy questions about where his still-not-yet-open restaurant will be located. In the end, after two auctions (one live and one silent), The Stop came away with $270,000 to support their mission of increasing everyone’s access to good, healthy food. The 500-odd donors, meanwhile, left with full bellies and rosy cheeks, having kibitzed with their chef-idols for a few hours.

Check out the chefs, dishes and guests at this year’s event »

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Stop executive director Rachel Gray

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Paulette’s Original Chicken and Doughnuts had a table of mini doughnuts set up

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The Harbord Room’s sticky carrot and ginger cake with sour cream and squash icing and pumpkin seed brittle

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Corey Vitiello led The Harbord Room’s crew

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Pizzeria Libretto served these tiny pork arancini with fontina and smoked scamorza sauce

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Pizzeria Libretto’s Rocco Agostino

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Auctioneer Stephen Ranger

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Noce served P.E.I. potato gnocchi in a veal ragu

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Guido Saldini of Noce and Aria

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Nick Liu of GwaiLo served this bison pastrami spring roll with kimchee pickled green tomato and Chinese mustard aïoli

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GwaiLo’s Nick Liu

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Bertrand Alepée served a goat cheese falafel in a homemade pita

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Bertrand Alepée, The Tempered Chef

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Beast’s dish was an Ontario water buffalo manti (a kind of dumpling) with yogurt and sumac

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Scott Vivian and Rachelle Caldwell from Beast

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Former mayor David Miller was a particular fan of Cava’s Supergilda

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Chris McDonald of Cava called this a “Supergilda,” his take on the Spanish snack called a Gilda (itself named after the Rita Hayworth film <em>Gilda,</em> which was popular in Spain). It layers pickled sardines, anchovies, olives and peppers on an Ace baguette

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Cava’s Chris McDonald

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Canoe’s dish: roast garlic bannock with barbecued chanteclair chicken and “nasty sauce,” an Irish hot sauce (the recipe was passed down through chef Anthony Walsh’s family)

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Canoe’s Anthony Walsh

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Beaujolais macarons from Nadège

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Nadège served a selection of savoury and sweet macarons, including these maple bacon ones

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Nadège Nourian, the proprietor of Nadège Patisserie

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Monforte’s selection of artisanal cheeses included this piacere

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Rachel Silva for Monforte Dairy

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Duck liver ice cream cones with saskatoon berry preserve from David Chrystian of Victor (this dish came from <em>Top Chef Canada</em>)

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Duck liver ice cream cones with saskatoon berry preserve from David Chrystian of Victor (this dish came from <em>Top Chef Canada</em>)

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Victor’s David Chrystian, a finalist on this year’s <em>Top Chef Canada</em>

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https://torontolife.com/wp-content/uploads/2012/11/wott-2012-1-victor.jpg

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https://torontolife.com/food/whats-on-the-table-2012/slide/wott-2012-1-victor/

wott-2012-1-victor

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