City Adventure: Eat to the Beat at Roy Thomson Hall – November 1, 2016

ettbashley | It’s my favourite time of year again! Yes, fall, but also, Eat to the Beat! A mecca for urban foodies to experience the best Ontario’s culinary scene has to offer, the 21st annual Eat to the Beat presented by KitchenAid®, is a fundraiser for the Canadian Breast Cancer Foundation (CBCF) and features 60 female chefs supporting people living with breast cancer on Tuesday, November 1 from 7 pm – 10 pm at Roy Thomson Hall.

General Admission Tickets are $189 (a tax receipt will be issued for the maximum allowable amount). For tickets or to see the line-up of chefs and beverage participants, please visit www.eattothebeat.ca or call 1 (800) 387-9816.

Guests have the opportunity to enjoy specially prepared savoury and sweet dishes at 60 stations, along with wine, beer and a selection of non alcoholic beverages set up around Roy Thomson Hall’s outer lobby.

In addition to food and drink, colourful and whimsical one-of-a-kind corsets, inspired by food and created and modelled by breast cancer survivors, have become an integral part of Eat to the Beat.

Started 21 years ago by sisters Lisa and Abby Slater, Eat to the Beat has raised more than $3.9 million since its inception. Funds raised at Eat to the Beat will support the Canadian Breast Cancer Foundation – dedicated to funding relevant and innovative research, supporting and advocating for the breast cancer community, and providing credible, unbiased information to help empower those affected by breast cancer or at increased genetic risk of developing the disease.

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 Eat to the Beat at a Glance:

DATE:              Tuesday, November 1, 2016

TIME:                7 pm – 10 pm

VENUE:            Roy Thomson Hall, 60 Simcoe Street, Toronto (St. Andrew subway station) 

COST:              Tickets include savoury and sweet dishes at 60 stations along with wine, beer and a selection of non-alcoholic beverages.

General Admission Ticket: $189 (a tax receipt will be issued for the maximum allowable amount)

DRESS:            Smart Casual

CONTACT:        eattothebeat@cbcf.org or call 1 (800) 387-9816

FACEBOOK:     www.facebook.com/cbcf.ettb 

TWITTER:          @EattotheBeat_TO

HASHTAG:        #EattotheBeat

Participating chefs and select menu items that will be featured at this year’s Eat to the Beat include:

·         Sandra Abballe, Succulent Chocolates and Sweets

·         Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin

·         Wanda Beaver, Wanda’s Pie in the Sky – Grand Marnier Nanaimo bars

·         Renee Bellefeuille, Art Gallery of Ontario – cured whitefish, rye toast, tarragon crème fraiche and pickled caperberry goat cheese and artichoke puff

·         Cathy Beneway, Creative Catering by Cathy

·         Emma Beqaj, Emma’s Eatery Catering – lobster grilled cheese

·         Arvinda Chauhan and Preena Chauhan, Arvinda’s – spicy curry leaf infused chick pea dip with tomato purée served on cucumber and zucchini rounds and garnished with savoury noodles and curry leaf

·         Tiiu Christie and Tysa Christie, Marigolds and Onions

·         Felicia Derose Colette Grand Café

·         Donna Dooher and Michael Leary, Mildred’s Temple Kitchen

·         Kyla Eaglesham, Madeleines

·         Rossy Earle, SupiCucu

·         Michelle Edgar, The Sweet Escape Patisserie

·         Alison Ferland, Byblos

·         Mali Fernandez, Xola Mexican Food

·         Alexandra Feswick, The Drake Hotel – Adobo pulled pork steam buns with daikon pickle

·         Trish Gill, The Emmet Ray

·         Bonnie Gordon, Bonnie Gordon College of Confectionary Arts – Macaron in a variety of flavours, homemade chocolates, and langues de chat

·         Tamara Green, The Living Kitchen

·         Kimberly Humby, East & Main Bistro

·         Anna Janes, Cocomira Confections

·         Vanessa Le Page, Cake Lady – Edible Art – The Shortbread 

·         Tara Lee, Bar Hop – mini pork and ricotta meatballs with a tomato cream sauce

·         Jacqueline Lo, Ruelo Patisserie

·         Erin Marcus, Ace Bakery

·         Lynn Mendelson, Lynn Mendelson Catering – million $ bars

·         Joan Monfaredi, Park Hyatt Hotel – tuna tartar wonton tacos with pea shoots, chili rice vinegar and scallion

·         Jennifer Mooers and Chris Brown, Citizen Catering

·         Lauren Mozer, Elle Cuisine

·         Catherine O’Donnell, Willow Cakes and Pastries

·         Christine Ostiguy, Yorkshire Pudding Catering

·         Angela Panigas, The Sultan’s Tent & Café Moroc

·         Chef Véronique Perez, Crêpes à GoGo Spadina and Limonana

·         Jennifer Perusini, BerBer Social

·         Andrea Poirier, Inn on the Twenty

·         Karen Rachlin, Bite Catering

·         Regular Nuit, Pai Northern Thai Kitchen, Sabai Sabai Kitchen and Bar and Sukhothai Restaurant – “Mee kra ti” – stir fried rice vermicelli with coconut milk and tofu

·         Caroline Reid, Scaramouche – house-cured duck pastrami with celery root salad, hazelnut purée and vincotto

·         Emily Richards, Professional Home Economist – balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip

·         Dufflet Rosenberg, Dufflet Pastries – cookie bar

·         Barbara Rotberg, Lollicakes 

·         Gauravi Shah, Tilde – chorizo meatballs with lime aioli and grilled pineapple salsa, bean vegballs with roasted tomato salsa and cilantro gremolata

·         Trista Sheen, Bar Begonia

·         Alida Solomon, Tutti Matti

·         Lili Sullivan, Waupoos Winery – cider braised lamb in a filo cup with spiked apple

·         Meghan Van Horne, Public Schoolhouse @ Jackson’s Falls – polenta crisp with smoked trout, chèvre, wild spinach and walnut pesto

·         Karen Viva-Haynes, Viva Tastings

·         Elaine Wong, The Omni King Edward Hotel

·         Winlai Wong, The Badminton and Racquet Club of Toronto

·         Jeanne Da Silva, George Brown College Chef School – edamame falafels with a cultured vegetable slaw on whole wheat tortilla cups and vegetarian BLT with coconut bacon, roasted tomatoes and a spicy avocado purée on whole grain baguette

·         Vanessa Yeung, Aphrodite Cooks

·         Eden Hertzog, New Moon Kitchen

·         Leyla Kizilirmak, Art Square Gallery and Café – organic and fair trade dark chocolate boobs

·         Carmen Jeffrey, President’s Choice Cooking School

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