Restaurants for Change 2016- 65+ Restaurants in Canada Donate “Perfect Bites”

On Sept 26, 2016, 12 of Canada’s best chefs prepared their “perfect bites” to celebrate the launch of Restaurants for Change 2016, which will take place on Wednsday,October 19. On that evening, over 65 restaurants across Canada will donate their dinner service, with proceeds going to community food centres that have food based programs for lower-income communities. These programs encourage people to work together to grow, cook, share, and promote the eating of healthy food. Last year’s Restaurants for Change raised $200,000 CAD.

locally grown tomatoes by Pazzo Pizzeria& Taverna(Stratford)

Devils on horseback by Jeff Crump, Earth to Table Bread Bar'(Guelph and Hamilton)

My Nonna’s meatballs by The Drake Hotel’s (Toronto) Ted Corrado (

Participating chefs from restaurants across Toronto this year include:
Actinolite, Alo, Artisanale French Country Cooking, Ascari Enoteca, Bar Begonia, Beast, Big Crow, Cafe Belong, Edulis, El Rey Mezcal Bar, Fat Pasha, Hawthorne Food & Drink, Mamakas, Richmond Station, Rose and Sons, Rose and Sons Swan, Ruby Watch co, The Drake 150, The Drake Hotel, and Union,
The preview party was held  at Propeller Coffee in Toronto, where we sampled the “perfect bites” from the participating chefs across Ontario including: pierogi by Lora Kirk of Ruby Watch Co(Toronto),locally grown tomatoes by Pazzo Pizzeria & Taverna(Stratford), Grandmere’s Creton with house-made crabapple muster by The Canteen’s (Dartmouth, NS) Renee Lavallee, corn with butter wild mushrooms ,carmelized onions and farm cheese made from milk from locally raised elk, foraged spruce tips and 3 wild Sasktoon berries by RGE RD’s (Edmonton) Blair Lebsack, creamy duck liver pate with apple mostarda, garnished with chives and Maldon salt by Richmond Station (Toronto), Ben Kramer (Winnipeg, harvest appetizer by The Berlin’s(Kitchener) Jonathan Gushue, rabbit terrine with apricot and tarragon by Atelier’s (Ottawa) Marc Lepine, Borscht by Bomterra ‘s (Calgary) Glen Manzer, Devils on Horseback made with bacon , prune and blue cheese by Earth to Table Bread Bar’s (Guelph and Hamilton) Jeff Crump, roasted eggplant, milk poached celery root, lemon on a sea lettuce cracker by Citizen Catering ‘s (Toronto) Chris Brown, and My Nonna’s meatballs by The Drake Hotel’s (Toronto) Ted Corrado.

To wash this all down there was Southbrook Wines, Sweetgrass beer and Sapsucker maple filtered water. There was a fun sensory challenge to guess what the food item was when one is blindfolded and a guess that soundbite game.

To make a dinner reservation forone of therRestaurant for Change 2016‘s participating restaurants, head  to www.restaurantsforchange.ca