[Recap] Recipe for Change 2016

Monday, March 07, 2016

FoodShare’s seventh annual fundraising event, Recipe for Change, took place on Feb 25, 2016 at St. Lawrence Market south tent.  The event, presented by Tangerine, supports healthy food and food literacy in our schools, an important and ongoing initiative by Canada’s largest community food security organization.  Foodshare’s vision of good healthy food for all is implemented through a wide variety of programs within the community which reach over 155,000 children and adults per month in Toronto.  Programs include fresh produce sourcing and sales, childhood nutrition, hands-on food education from jk-grade 12, healthy school cafeteria model, gardening, composting, cooking, and urban agriculture.


This year’s event ‘Party for the Future of Food’ included a diverse menu of exquisite food and beverage created by over 30 of the best chefs in Toronto.  A lot of these chefs and restaurants are long-time supporters of the cause, with additional new comers each year.

The diversity of food was incredible, with a palette for everyone’s appetite.  There were a ton of gluten-free options, vegan, vegetarian, meats, sweet treats, seafood and more! As much as I wanted to try every item, my belly just couldn't handle it.  Here are some of the delicious items I had the pleasure of trying:

Hawthorne Food & Drink - Ricky Casipe
Bread Stuffing with Smoked Monforte Chevre & Mushroom Gravy

Annona at the Park Hyatt - Joan Monfaredi
Crabcake Sliders, Fresh Avocado Salsa & Sesame Roll

Lamesa Filipino Kitchen - Daniel Cancino
Coconut Pork Adobo, Coconut Guac & Pickled Vegetables on Shrimp Chip

DaiLo - Nick Liu
Big Mac Bao - Lettuce, Fried Potato, Special Sauce

Familia Fine Foods - Luis Velasquez
Quinia Ball on Plantain with Guac

Smoked Boneless Beef Short-rib with Lee's Ghee

Mnandi Pies - Evis Chirowamhangu
Zimbabwean Pies with Spicy Baobab Mayo

The Tempered Room - Bertrand Alépée
Assorted Choux á la Creme

Spiced Chickpea Flatbread with Roasted Squash, Eggplant Caviar & Coriander

Assorted Truffles & Chocolate

Mata Petisco Bar - Steve Fernandes
Coxinha - Brazilian Chicken Croquettes

Carmen Restaurant - Luis Valenzuela
Tacos de Carnitas

Sweet Sammies - Sanober Motiwala
Chestnut Milk Chocolate Profiterole

Pegasus Hospitality Group - Steffan Howard
Great Lakes Whitefish, Balsam Fir Fish Fumet

Hooked - Kristen Donovan
Fresh Oysters

Assorted Chocolates and Sweets

Craft Beer from Beau's, Black Oak and Great Lakes Brewery


Some of the Silent Auction Items

If you missed this year's Recipe for Change, make sure to keep your eye out for next year's event with tickets going for $150 including all drinks and food.  Plus you're helping to support the next generation of healthy eaters, growers and sharers! 

Thank you to Mary Luz Mejia, all of the event organizers, volunteers, and fellow foodie friends for a successful Recipe for Change 2016!



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