By Foodshare, a “Certified Good Food Fighter”
(left to right): Anne Yarymowich, Lora Kirk, Lynn Crawford, Christine Bib, Colen Quinn, Donna Dooher, Maureen Watson, Joanne Yolles and Marion Kane.
On March 8, 2011, Mildred’s Temple Kitchen celebrated the 100th anniversary of International Women’s Day with a fundraiser for the Sistering Organization. A group of Toronto’s celebrated female chefs joined forces to prepare a delectable four-course meal, all in the name of raising funds for Sistering, the Toronto drop-in for homeless and marginalized women. Over the past few years, the demand for meals has increased by 40%, requiring a massive kitchen renovation to allow the chefs at Sistering to meet their growing needs.
The gals in the kitchen gearing up for the evening’s festivities.
Mildred’s Temple Kitchen was transformed to seat everyone at one long dining room table.
Anne Yarymowich and Lynn Crawford.
Setting the tone and ambiance for the evening, a three-piece jazz trio played a delightful arrangement, followed by a performance from Alex Samaras who belted out a collection of Sondheim classics. The evening’s offerings began with passed canapés prepared by Donna Dooher (Mildred’s Temple Kitchen), Lynn Crawford (Ruby Watchco and Food Network’s Pitchin’ In) and Deborah Reid (George Brown College). For the first course, guests indulged in Quail Egg “En Cocotte” with “Tartare” of Celeriac, Ontario Pickerel Caviar and Brown Butter Drizzle, created by Trish Beard (Sistering) and Suzanne Baby (Gallery Grill). Christine Bib (Christine Bib Catering) and Sistering’s Maureen Watson served up Cedar Planked Maple Spiced Ontario Rainbow Trout with Flageolet Puree for the evening’s second course. As for the main, Anne Yarymowich (FRANK at the Art Gallery of Ontario) and Lora Kirk (Ruby Watchco) prepared Braised Beef Short Ribs with Bone Marrow Jus and Horseradish Beet Chutney. Master of Ceremonies Marion Kane introduced the evening’s meal to 100 eager guests.
Gearing up for service.
On the line in Mildred’s open kitchen.
Joanne Yolles and the gals prepping the sweet finale.
All accompanying bread was provided by Andrea Damon Gibson of Fred’s Bread while the wine was provided by Southbrook Vineyards, 13th Street Winery, Rosewood Estates, Peller, and Hinterland Wine Company.
Voila! A delicious dessert trilogy, ready to be served, enjoyed and talked about: Lennox Farm Rhubarb Tart, Brown Butter Pistachio Cake with Citrus Cream and Pistachio Meringue, and Meyer Lemon Sherbet on a Graham Cracker Crust, created by Joanne Yolles (formerly of Scaramouch and Pangaea) and Colen Quinn (Pangaea).
Lynn Crawford taking a picture of Donna Dooher taking a picture of her.
Along with these talented chefs, countless volunteers donated their time and energy to the evening’s festivities, making it a huge success for all who attended and for Sistering. Thanks to the generosity of everyone who supported this exciting venture, Kitchen Sisters was able to raise $61,000 for the much-needed kitchen renovations at Sistering.
