For the twenty-second year, Eat to the Beat has celebrated the accomplishments of Canada’s finest female chefs in order to raise money for the Canadian Cancer Society with which Willow Breast Cancer Support was merged earlier this year. This annual “Cooking for the Cure” gala, presented by KitchenAid was held on October 17, 2017, at Roy Thompson Hall in Toronto.

There were bits and bites for every type of food connoisseur! A couple of fall soups were offered; the Pumpkin Pear Crema soup with a Chestnut Ricotta Garnish by Chef Alida Solomon from Tutti Matti and a spicy Pozole Verde with Pork, Hominy, and Tomatillo by Chef Rossy Earle from SupiCucu. The Mexican theme continued with Pork Tostadas with Habanero Salsa by Chefs Elia Herrera and Miriam Echeverria from Los Colibris and El Caballito, and Pickled Shrimp Tostada by Chef Tara Lee of Eastbound Brewing Co.

For seafood lovers like me, The Chase Fish and Oyster and Chef Felicia Derose offered fresh shucked Oysters with a Beet and Shallot Mignonette, The Badminton & Racket Club of Toronto and Chef Winlai Wong prepared Tuna Poke on a Wakame Rice Cracker and Hooked‘s Chef Jennifer Mooers shared Japanese Hokkaido Bay Scallops on the Half Shell. A couple of pasta dishes were standouts; Ravioli filled with Cauliflower topped with Brown Butter by Chef Richelle Castillo of Fabbrica and Pan Seared Gnocchi with White Truffle Mushroom Cream by Chef Lili Sullivan of Pomodoro in the Country.

Wine from a number of vendors; Cottonwood Estates Winery, Nobel Estates Wine & Spirits, Casa Dea Estates Winery, Su-Ann Wolf Estate Winery and Trail Estates were excellent accompaniments for any dish. If beer was more your style, Beau’s All Natural Brewing Company, Eastbound Brewing Company, and Steam Whistle Brewing, were also sponsors. My final tour of the venue was reserved for the tasting of deserts exclusively; the Tarte Tatin by Roselle Desserts was buttery, the Carrot Cake from Dufflet Pastries was moist, and the Chocolate Coconut Cake from George Restaurant was exquisite. But my favourite of the night went to Chef Manal Bashir of Victor Dries where three desserts were served at one station: Pumpkin Mouse Spice Tart, Popcorn Panna Cotta on a White Chocolate base and topped with a Sea Buckthorn Berr,y and Chocolate Hazelnut Mouse Cake with Candied Orange Garnish. Eat to the Beat 2017 in support of Canadian Cancer Society was definitely a great success!

Eat to the Beat 2017 in support of Canadian Cancer Society
Eat to the Beat 2017 in support of Canadian Cancer Society
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