Eat to the Beat 2019 in Support of Canadian Cancer Society‘s programs for breast cancer / 年度公益美食活動Eat to the Beat 2019以支持加拿大癌症協會乳癌計劃:

(中文版向下看 / scroll down for Chinese version)

Eat to the Beat 2019‘s held at the Roy Thomson Hall, and it was one vibrant night. There were tantalizing dishes provided by 60 Ontario female chefs and funds raised went to the Canadian Cancer Society‘s programs for women facing the challenges of breast cancer. 

(中文版 / Chinese version)

年度公益美食活動Eat to the Beat  今年(2019)多倫多Roy Thomson Hall舉辦,當晚是一個充滿活力的夜晚。 60位安大略省的女廚師精心準備誘人的菜餚,當晚募款到的資金捐至加拿大癌症協會(Canadian Cancer Society)來協助面臨乳癌挑戰婦女的計劃。

This 24th annual event also included several beverage stations / 這已成功舉辦24屆的年度公益活動今年包括以下的飲品站:

Hounds Black Vodka, Stalk and Barrel Whiskey, SoCial LITE Vodka, Temperance cocktails, Smartwater, Fresca Soda Water, Limonana, Beau’s All Natural Brewing Co., Eastbound Brewing Co, High Park Brewery, Steam Whistle Brewery, Galleon Wine, Good Sunday, J Lohr, Nicholas Pearce Wines, Pelee Island Winery, Sue-Ann Staff Estate Winery and Still Waters Distillery).

Live and silent auctions and raffle tickets sale raised more funds for the cause /

現場競標拍賣、無聲拍賣跟抽獎卷幫此活動募集更多資金

The raffle prizes included Kitchen Aid 100-year-old Queen of Hearts Collection ( tilt head stand mixer, food chopper, hand blender, hand mixer, toaster and electric kettle), a gold green and tourmaline diamond ring, and cosmetic treatments. CIBC hosted a coffee bar where a variety of drinks, including mocha raspberry latte were available. Guests could also purchase mystery bags filled with beautiful products. The Up and Coming Chef Challenge, sponsored by Kitchen Aid, featured Ontario culinary students who prepared hors d ‘oeuvres and guests voted on their favourites.

(中文版 / Chinese version):

抽獎活動的獎品包括具有國際知名廚具品牌Kitchen Aid的100週年紀念女王之心系列廚具(包括攪拌機、碎食機、烤麵包機和電熱水壺)、鑽戒以及美容課程。 CIBC為現場設置一個咖啡吧,提供各種飲料,包括摩卡覆盆子拿鐵咖啡。佳賓還可以購買裝滿精美產品的驚喜包。由Kitchen Aid贊助的“未來名廚挑戰賽” (Up and Coming Chef Challenge)安大略省廚藝學校的學生為來賓們準備了精緻開胃小菜,參加品嚐的嘉賓們可為他們的最愛進行投票。

It was great fun meeting the chefs and asking them about their dishes too. There was a wide variety to choose from (but why choose when one can try them all!). Here are some of the offerings from the chefs.

(中文版 / Chinese version):

時尚高潮的團隊很榮幸能有機會與這些名廚親自見面並討論他們所準備的菜色。整個活動的菜色選擇多元,時尚高潮「豬隊友」就算撐破肚當然還是全部都試啦。

  •  Here are some of the offerings from the chefs / 當天活動廚師所準備的菜色包含以下菜色:

AGO‘s Renee Bellefeuille‘s dish was mussels escabeche with preserved lemon, fennel and sourdoughBite Catering‘s Karen Rachlin prepared oven-roasted tomato soup with mini alphabet noodles.Badminton and Racquet Club of Toronto‘s Winlai Wong served fried chicken bites with anchovy chili aioli and ponzu sauce.

 

Victor Dries‘ Justine Del Rosario had a variety of Spanish pintxos including romescogrilled maitakepreserved tunacharred scallionchicken liversoppressatasmoked mackerelolive; and mini basque cakes.

TWO13 Kosher Food Design‘s Chef Joan Monfaredi offered smoked salmon three ways: smoked salmon crepe pinwheelsherb and red onion spreadchili aiolismoked salmon on roasted baby gem potatoes, lemon caper spread, chive; and smoked salmon on poppyseed crisp, spicy mustard and pickled beet brunoiseThe Sultan’s Tent & Cafe Moroc‘s Hala Soliman‘s dish was The Sultan’s beets – mini whole wheat pita pocket stuffed with roasted red beets, ricotta, turmeric, lemon, roast walnut, green scalia onion, cucumber and fresh cilantro. Gallery Grill at Hart House and Fred’s Bread chefs Suzanne Baby & Andrea Gibson prepared roasted Ontario cauliflower pizza biancaLa Palma‘s Samantha Medeiros served Crispy polenta pavé with honeynut squash purée, Tallegio fondutachestnuts and micro basil.

Dessert Chefs & Their Creations/ 甜點大廚區

On the sweet side, there was a lot to try. Inn on the Twenty‘s Andrea Poirier offered and white chocolate cheesecake with cardamom peach compoteWanda Beaver of Wanda’s Pie in the Sky served cherry almond crumble tartCatherine O’Donnell of Willow Cakes & Pastries presented passion fruit white chocolate mousse with hibiscus jelly and butter shortbreadSucculent Sweet‘s Sandra Abballe had truffle rolling, where chocolates were covered in one’s choice of white chocolate, strawberry or cocoa powder.
(中文版 / Chinese version):

甜點控的來賓們也有福享啦!甜點包括Andrea Poirier大廚所提供的威士忌巧克力核桃塔和白巧克力芝士蛋糕、Wanda Beaver 所準備的櫻桃杏仁碎片塔、Willow Cakes and PastriesCatherine O’Donnell大廚的百香果白巧克力慕斯配芙蓉果凍和奶油脆餅、 Sandra Abballe大廚的「松露球」可選擇「白巧克力」、「草莓」或「可可粉」口味來覆蓋巧克力。

The other participating chefs were / 其他參加的大廚們包括: 

Vanessa Yeung-Aphrodite Cooks

Arvinda and Preena Chauhan- Arvinda’s

Felicia Derose- The Chase Fish and Oyster 

Alexandra Feswick and Lisa Hey -The Drake Devonshire Inn and The Drake Hotel  

Dufflet Rosenberg- Dufflet’s Pastries 

Tara Lee- Eastbound Brewing Co.

Lauren Mozer & Alison Scheuermann- Elle Cuisine

Emma Moore- Emma’s Eatery Catering

Emily Richards- Emily Richards Cooks

Cori Osborne- French Made

Jonah Lee- George Restaurant

Jeanne da Silva & Alice Starkey- George Brown College Chef School 

Katherine Leddy- Gouter by RA

Miriam Echeverria – Greta Solomon’s Dining Room

Amber Plourde-The Grey

Kristin Donovan & Jennifer Mooers- Hooked

Crystal Powell- Kanvas Chefs

Nuit Regular- Kiin, Pai Northern Tai Kitchen, Sabai Sabai and Sukhothai

Tamara Green & Sarah Grossman-Living Kitchen 

Barbara Rotberg- Lollicakes

Elia Herrera- Los Colibris and El Caballito

Georgia Zimbel- Marben 

Lili Sullivan- Merrill House

Donna Dooher- Mildred’s Temple Kitchen

Sam La & Scarlett Tesorero-Dillard- Mira Mira

Rebecca Wright- Montecito 

Eden HertzogNew Moon Kitchen

Elaine Wong- The Omni King Edward Hotel

Maggie Skelton- Planta

Noureen FeerastaRickshaw Bar

Vanessa Baudanza & Isabelle Loiacono- The Rolling Pin

Jacqueline Lo- Ruelo Patisserie

Rossy Earle – Supicucu

Jayne Dunsmore-The Stock Shoppe

La-Toya Fagon- Twist Catering

Christine Ostiguy – Yorkshire Pudding Catering

Eat to the Beat 2019 in Support of Canadian Cancer Society was another successful and fulfilling event in and to healp those affected by breast cancer / 年度公益美食活動Eat to the Beat 2019再次為今年劃下圓滿(「飽」滿)成功的句點,旨在治愈受乳癌影響的人

 

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