Second Harvest picks up surplus perishables from Toronto restaurants and grocery stores and delivers them to social-service agencies. So it only makes sense that Toronto Taste, the organization's annual outdoor fund-raiser at York Quay Centre, is focused on food. This year's event, coordinated by Second Harvest's Rebecca Cox and Lisa Tobias, attracted 70 of Toronto's top chefs. Among the better-known chefs in attendance was Rob Rainford, host of the Food Network's License to Grill.
Typically, the culinary wunderkinds who participate do so as representatives of their restaurants, catering companies, or culinary schools. Each is given a food station, which they use to showcase their styles and promote their businesses. Many of the chefs at this year's event jazzed up their stations with floral arrangements, flowing linens, fresh produce, and even live fish in large glass vases. Upon arrival at the venue, ticket holders were given printed passport lanyards from Perfect Page with information about the food to be found at each station.
George Brown College Chef School served grilled costinis topped with roasted watermelon rounds, goat cheese, and olive jam. Aptly, it chose to embellish its station picnic-style with displays of watermelons and greenery. Mistura restaurant conjured up natural decor elements including bamboo and banana leaves under a makeshift canopy to present their version of a holiday classic, stuffed chicken wrapped in prosciutto. Moreover, while it seemed that many chefs went the way of gourmet, simple seafood was certainly in abundance. Chefs from Oliver and Bonacini delivered salt cod donuts with caper tartar sauce.
Decorations included a shimmering event-branded ice sculpture from Iceculture and an abundance of lush tropical flowers. Eric Aragon of the Aragon Group worked with 11 other florists to create the arrangements.
The site featured several distinct spaces, including a large, grassy courtyard caf?. Yukon Events supplied the food and auction tents, while Chair-man Mills chipped in the china and flatware.
Guests left with a stainless steel whisk from Calphalon Culinary Center and a book containing the recipes for all the dishes served.
—Patrick Allossery
Typically, the culinary wunderkinds who participate do so as representatives of their restaurants, catering companies, or culinary schools. Each is given a food station, which they use to showcase their styles and promote their businesses. Many of the chefs at this year's event jazzed up their stations with floral arrangements, flowing linens, fresh produce, and even live fish in large glass vases. Upon arrival at the venue, ticket holders were given printed passport lanyards from Perfect Page with information about the food to be found at each station.
George Brown College Chef School served grilled costinis topped with roasted watermelon rounds, goat cheese, and olive jam. Aptly, it chose to embellish its station picnic-style with displays of watermelons and greenery. Mistura restaurant conjured up natural decor elements including bamboo and banana leaves under a makeshift canopy to present their version of a holiday classic, stuffed chicken wrapped in prosciutto. Moreover, while it seemed that many chefs went the way of gourmet, simple seafood was certainly in abundance. Chefs from Oliver and Bonacini delivered salt cod donuts with caper tartar sauce.
Decorations included a shimmering event-branded ice sculpture from Iceculture and an abundance of lush tropical flowers. Eric Aragon of the Aragon Group worked with 11 other florists to create the arrangements.
The site featured several distinct spaces, including a large, grassy courtyard caf?. Yukon Events supplied the food and auction tents, while Chair-man Mills chipped in the china and flatware.
Guests left with a stainless steel whisk from Calphalon Culinary Center and a book containing the recipes for all the dishes served.
—Patrick Allossery
An ice sculpture from iceculture beckoned as guests arrived for the 15th annual Toronto Taste fund-raiser for Second Harvest at the York Quay Centre.
George Brown College Chef School used watermelons and greenery to create a summery look that complemented its watermelon-topped costini appetizers.
