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Restaurants for Change 2017 Launches in Toronto
With such well known Toronto chefs as Steve Gonzalez of Baro, Anthony Rose of Rose and Sons and Lynn Crawford of Ruby Watch Co. participating, you know the food will be good!
The Restaurants for Change Launch Party was held at the event space at Toronto’s Baro Restaurant on October 18, 2017. Restaurants for Change is the annual fundraising event for Community Food Centres Canada (CFCC) started by Nick Saul four years ago.
Nick Saul – president & CEO of Community Food Centres Canada(CFCC)
Chef Anthony Rose
Anthony Rose of Rose and Sons’ “Hummus with Garlic Fried Tomatoes”
Proceeds from the total food sales at dinner service at over 92 restaurants in 19 cities across Canada on October 18, 2017, will be donated to Community Food Centres Canada. Steve Gonzalez presented a scrumptious OG Duck Chaufa, Anthony Rose shared an amazing Hummus with Garlic Fried Tomatoes, and Lynn Crawford offered a Chicken Liver Parfait that melted in your mouth. When I asked the chef if there was much fat in the dish, she replied: “No, just duck fat, butter and cream.” No wonder it tasted so good! Also representing other popular Toronto restaurants were The Drake and Planta. Chef Ted Corrado of the Drake prepared Sausage and Peppers served in a bun, and Chef Tyler Shedden of Planta introduced a Watermelon Poke. When I first viewed the plate, I wasn’t convinced that it could taste as good as tuna poke, but it did! Restaurants from other Canadian City’s who are supporting Restaurants for Change also took part in the launch party. Calgary’s restaurant Foreign Concept’s chef Duncan Ly’s appetizer was Beef Tartar on Black Puffed Rice. David Gunawan of the Farmers Apprentice restaurant in Vancouver offered a dessert made with poached pear, Pear Sabayon, and Woodruff Meringue. A “Crobster” roll was made by Halifax’s The Canteen on Portland’s Chef Renee Lavallee and featured Nova Scotia Lobster and Snow Crab with Truffled Dill Aioli. Angie Seth of sponsor Global News spoke of the necessity to help those unfortunates who require help from community food centres. Sponsor Garland Canada held a draw for $5,000 worth of equipment for a fortunate Chef; in this case, it was Anthony Rose. Lucky for us, an excellent dinner awaits each of us if we make a reservation for October 18, 2017, at restaurants participating in Restaurants for Change. Call now so you can “Dine Out. Do Good!” www.restaurantsforchange.ca
Anthony Rose of Rose and Sons’ “Hummus with Garlic Fried Tomatoes”
Chef Anthony Rose
Steve Gonzalez of Baro
chef Duncan Ly of Foreign Concept’s Beef Tartar on Black Puffed Rice.
Watermelon Poke by Chef Tyler Shedden of Planta
Nick Saul – president & CEO of Community Food Centres Canada(CFCC)
(photos by sari)
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