by FoodShare a ‘Certified Good Food Fighter

FoodShare is proud to announce the line-up of chefs for May 26th Recipe for Change event at the North St. Lawrence Market. Chefs include Adam Colquhoun (Oyster Boy), Albert Ponzo (Le Select), Anne Yarymowich (FRANK at the AGO), Anthony Rose (The Drake Hotel), Chris McDonald (Cava/Xococava), David Garcelon (Fairmont Royal York), Didier Leroy (Didier), Donna Dooher (Mildred’s Temple Kitchen), Fabio Bondi (Local Kitchen and Wine Bar), Mark Cutrara (Cowbell), Martin Kouprie (Pangaea), Michael van Winkel (Quince), Winlai Wong (Spice Route) to name but a few. For a full list of chefs and participating suppliers click here.

The menu (as confirmed so far)…

Pangaea, Martin Kouprie
Spot Prawns on Green and White Asparagus, Olive Oil Béarnaise Sauce and Acadian Sturgeon Caviar with Chèvre

Epic at the Fairmont Royal York, David Garcelon & Tim Palmer
Sunchoke Bisque “Espresso”

Didier, Didier Leroy
Oeuf Bénédictine en croustade

Mad Maple Farm, Miriam Streiman
Red Fife Wheat Pancakes with Mad Maple Glazed Duck

The Drake Hotel, Anthony Rose
Maple Sugar Cream Puff with Ontario Fruit Stuffing

Spice Route, Winlai Wong
Braised Efu Noodles with King Oyster Mushrooms

Mildred’s Temple Kitchen, Donna Dooher
Curried Cauliflower with Quinoa and Pressed Yogurt

FoodShare, Jesus Gomez
Mini Bandeja Paisa en Bunuelos featuring Beef and Red Kidney Beans, a Colombian Favourite.

Palais Royale, Steffan Howard
Rabbit and Jerusalem Artichoke Bondinette

Quince Restaurant, Michael van den Winkel
Vegetarian Gnocci

Le Sélect Bistro, Albert Ponzo
Morrocan-spiced Mini Lamb Burger

Joshna Maharaj
English Cucumber Twirls with Spring Herb and Radish Chevre

FoodShare, Sybil Pinnock
Jerk Chicken with Rice & Peas (Jerk Tofu with Rice & Peas for vegans and vegetarians)

Magical Catering, Abby Sabherwal
East Indian Pakora (Gluten Free and Vegan)

Local Kitchen, Fabio Bondi
Pasta with Spring Vegetables

Bernardin, Emerie Brine
Lemon-filled Phyllo Topped with Blueberry Compote and Candied Lemon

Alvin Rebick, FoodShare
Multi-coloured Celery, Carrot and Sweet Pepper Succotash with Corn and Chickpeas finished with Fresh Thyme, Honey and Lemon.

Monforte, Ruth Klahsen
Selection of Ontario Cheeses

Pingue Prosciutto, Mario Pingue
Selection of Artisanal Salumi

Oyster Boy, Adam Colquhoun
Fresh Oysters

Enoteca Sociale/Pizzeria Libretto, Rocco Agostino
Pollo alla Romana

Torito, Luis Valenzuela
Ontario Pickerel Ceviches

FoodShare, Leonard Abel & Tony Metatawabin
Cranberry Bannock

Cava / Xococava, Chris McDonald
Rhubarb-Riesling Sorbet

Hall’s Kitchen, Katherine Hall
Bangkok Curry, Coconut & Lime Soup

The Chef’s House, Oliver Li
Chilled Cucumber Yogurt Soup, Mint Foam and House Smoked Trout

The Gladstone Hotel, Marc Breton
Chickpea Polenta topped with Ratatouille and fresh Mozzarella

Cowbell, Mark Cutrara
Dry-aged Dingo Farm Beef Tartare on Gaufrette Potatoes

Chocolate Coconut Hemp Cupcakes

Frank at the AGO, Anne Yarymowich
Housemade Pork Sausage en Brioche Served with Our Own Choux Croute, Pickles, Mustards and Ontario Preserves

Click here to find out more and buy tickets today!