Cuisine & Cuvée, presented by TD Bank and The Co-operators, is best described as “a party with a purpose.” Taking place at REBEL event space on Toronto’s waterfront on May 26, 2017, and featuring the latest in culinary trends at 36 gourmet food and drink stations, Cuisine & Cuvée is an annual fundraiser for Providence Healthcare. It was sold out this seventeenth year with over 1,100 attendees.

 

Cuisine & Cuvée 2017 Providence Healthcare
Cuisine & Cuvée 2017 Providence Healthcare

Providence Healthcare is a leader in providing rehabilitation, palliative care, long-term care and community programs in Toronto; it’s an informal “mini health network.” The first food station that caught my eye upon entering the venue was BBQ pork ribs from Jawny Bakers, an east-end eatery. Although messy to eat, they were moist and tangy. A pilsner from Steam Whistle was a fantastic accompaniment.

Cuisine & Cuvée 2017BBQ pork ribs from Jawny Bakers
BBQ pork ribs from Jawny Bakers

An amber lager from Woodhouse Brewing went well with the hot grilled cheese with a tomato relish and the just fried zucchini fritters; both from Summer Thyme Bites. The ale from Lost Craft Beer tasted great with the smoked pulled pork taco from Grill Time. The Asian food stations were the most popular, EDO Sushi and Spring Villa dim sum. For those guests preferring to nibble, there were open-faced prosciutto sandwiches from Outrigger and two cheese and antipasto stations: Bothwell Cheese and Pasquale Brothers. Wines from either Willow Springs Winery, Cornerstone Estate Winery, 13th Street Winery or Ghost Pines paired well with the cheeses as well as the carved roast beef from Pilar’s Catering and fresh cavatelli with Ontario smoked trout from Locale Mercatto. My personal favourite was the diver scallop, which was perfectly seared on the spot with truffle celeriac puree, honey mushrooms and bacon jam served by E11even. A bottle of 1992 ‘Tenuta San Guido Sassicaia Vino da Tavola’ valued at over $2000 was the most expensive wine in the evenings Fine Wine Auction. If a cocktail was what you were looking for instead, Boodles Gin was served with tonic, Dixon’s Distilled Spirits gin or vodka was mixed with lemonade, and a Manhattan was made with Jack Daniel’s. For VIP’s, a cocktail with Wyborowa Vodka, lemonade, and lavender was served upstairs at REBEL. After seeing a number of people carrying fruit smoothies in pineapples and watermelons, I discovered that they were made by Tropic Love.

Desert was not to be missed before leaving if you still had room! Sweet Stations next to the patio showcased cake pops by Kake Kreations, butter tarts from Tartistry, cannoli donated by Holy Cannoli and Oreo and mint ice cream from Ice Volcano as well as other treats. The gourmet food and drink theme were continued in the Silent Auction. Featured items were a Food Dudes’ five-course dinner for ten, Pillar’s chef table for eight, and a Zwilling Belgium cookware set. There were three draws for Raffle Prizes, each with a component for him and for her. The goal of Cuisine & Cuvée 2017 was to raise $250,000 essential dollars for Providence Healthcare. The next fundraiser for Providence Healthcare is the Ken and Nancy Shaw Providence Golf Classic on September 11, 2017; be sure to register at http://www.providence.on.ca/foundation/events/ken-nancy-shaw-providence-golf-classic

(photos by sari)

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