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)
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 /
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）由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)：
- 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 sourdough. Bite 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 romesco, grilled maitake; preserved tuna, charred scallion; chicken liver, soppressata; smoked mackerel, olive; and mini basque cakes.
TWO13 Kosher Food Design‘s Chef Joan Monfaredi offered smoked salmon three ways: smoked salmon crepe pinwheels, herb and red onion spread, chili aioli; smoked salmon on roasted baby gem potatoes, lemon caper spread, chive; and smoked salmon on poppyseed crisp, spicy mustard and pickled beet brunoise. The 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 bianca. La Palma‘s Samantha Medeiros served Crispy polenta pavé with honeynut squash purée, Tallegio fonduta, chestnuts 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 compote. Wanda Beaver of Wanda’s Pie in the Sky served cherry almond crumble tart. Catherine O’Donnell of Willow Cakes & Pastries presented passion fruit white chocolate mousse with hibiscus jelly and butter shortbread. Succulent 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 Pastries的Catherine 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 Hertzog–New Moon Kitchen
Elaine Wong- The Omni King Edward Hotel
Maggie Skelton- Planta
Noureen Feerasta–Rickshaw 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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