Toronto Tastes Divine at Airplane Hanger

For Second Harvest, it was a first. The charitable organization, which supplies fresh and frozen foods to 230 social-service programs, held its Toronto Taste fund-raiser at Hangar Sports Complex in Downsview Park. Every year, Second Harvest persuades 70 top chefs to set up food stations in an outdoor venue and serve meals for charity; the event draws about 2,000 ticket buyers. "We like to move the venue every couple of years to keep things fresh," said Jennifer Verschraegen, Second Harvest's manager of special events. In 2005, the fund-raiser was held at York Quay Centre. Verschraegen praised the Hanger—once a working aircraft hanger for the Canadian military—for its spaciousness and functionality, "Important considerations when it comes to the installation of the food stations and decor elements," she said.Verschraegen worked with Second Harvest art coordinator Janet Risovich to create an outdoor food market, featuring black wrought-iron chairs and patio tables and high white leather chairs and cocktail tables. A 20-foot water fountain from Air Magic was the focal point of the decor in the food garden. Chair-man Mills provided the linen, plates, and glassware. The participating chefs included Rob Rainford, host of Food Network Canada's License to Grill, and Lynn Crawford, executive chef at the Four Seasons Hotel and a host of Food Network's Restaurant Makeover. Rainford served seared bison on crostini with cranberry relish, while Crawford poured a selection of flavoured waters, including lemon ginger, tomato basil, and cherry vanilla. Chef Scott McDonough of The Fifth restaurant filled paper cones with candied salmon salad; Robert Fracchioni, chef at Millcroft Inn & Spa, chipped in double smoked bacon, Bibb lettuce, and heirloom tomato salad with truffled quail's eggs; Dave Woods, chef at Il Fornello, offered lemon cucumber risotto; and Hillebrand Estates Winery made a Carpaccio of rib-eye beef and Niagara.phparagus. George Brown Chef School emphasized presentation with its Malay-style shrimp with watermelon, fava, and pineapple served on clear glass over a bed of boldly coloured spices and beans.

CBC Broadcast Centre contributed stage props resembling home design elements such as doors and Yukon Events supplied furniture and faux arbor topiaries; Risovich said the decor items served to soften the Hanger's classical industrial look. A flower auction area also helped give the space a more domestic feel. Ten florists, including Quince Flowers and Avenue Flower, provided floral arrangements that were sold to the highest bidders.