Recipe For Change 2018

The first time I had an opportunity to attend Recipe for Change I took a moment to reflect on what Food literacy really meant to someone like me. I grew up in a middle income, stable home where there was little we missed out on. I ended up writing the following on the blog.

“Growing up I was fortunate for two important things. First my dad loved having a vegetable garden.  Rows upon rows of beans, tomatoes, onions, carrots.  As I grew so did it’s square footage.  When I decided to go away and study horticulture I adopted a section and took it upon myself to try broccoli, cauliflower, zucchini, garlic and herbs.  As a rookie I made plenty of mistakes.  Like planting a whole row of zucchini plants. About 10 plants. There wasn’t enough recipes in the world to help us consume everything that blossomed.  I also planted way too much oregano and mint that eventually invaded into our lawn producing a headache for my dad but made for aromatic grass cutting.

The second important thing was actually a combination of two.  My school was literally in my backyard with the walk way bordering one side of our driveway and our classrooms being only 50 steps away.  During our grade school years my mom stayed home and every lunch was spent in our kitchen enjoying a delicious and hearty meal, fortifying us for more learning and ultimately more playing.  There were times when I envied my bus taking friends who got to stay at school with their box lunches and extended social times yet I learned quickly that the bus crew envied my hot meals served with the love of my mom.  They were quick to accept any invitations to my house for lunch.

Because of this amazing childhood I had grew up understanding the importance of fresh food, knowing where it came from, and how it was prepared.  The idea of not knowing these things seems incomprehensible to me.”

Several year later this still resonates with me. I am mere blocks away from a bounty at the local farmers market and a diverse multicultural community.

“That’s what makes Recipe for Change and it’s initiatives so important.  As a non profit organization they work with the community using a long term approach of education, empowerment and advocating to address hunger in the city.  By starting with children, the future of our country, and teaching them the “farm to table” ideals a strong foundation can be built and powerful changes can be made.  By educating youth not just on the importance of healthy nutritious meals but on the growing, packaging, storing and preparing of these dishes you create a generation that becomes voluntarily accountable for choosing a hunger free future.  Any parent knows that if a child helps grow and prepare a certain food they are almost guaranteed to consume it. No summer for me is complete without strawberry picking and bowls and bowls of buttered yellow beans.”

Celebrating their 9th year on Thursday February 22 Recipe For Change continues to offer guests a night of remarkable culinary talent all under one roof in a one price all-you-can-eat extravaganza. You just have to click on their website to see the amazing things events like this has be able to provide all of Toronto community. Bringing foodies together to support any cause is something Toronto chefs have always had a knack for and nothing is held back here.

Check their website to see who is participating, how to get tickets and other ways you can support this amazing program.

Recipe for Change 2016

Recipe For Change 2014

Growing up I was fortunate for two important things.

First my dad loved having a vegetable garden.  Rows upon rows of beans, tomatoes, onions, carrots.  As I grew so did it’s square footage.  When I decided to go away and study horticulture I adopted a section and took it upon myself to try broccoli, cauliflower, zucchini, garlic and herbs.  As a rookie I made plenty of mistakes.  Like planting a whole row of zucchini plants. About 10 plants.  There wasn’t enough recipes in the world to help us consume everything that blossomed.  I also planted way too much oregano and mint that eventually invaded into our lawn producing a headache for my dad but made for aromatic grass cutting.

The second important thing was actually a combination of two.  My school was literally in my backyard with the walk way bordering one side of our driveway and our classrooms being only 50 steps away.  During our grade school years my mom stayed home and every lunch was spent in our kitchen enjoying a delicious and hearty meal, fortifying us for more learning and ultimately more playing.  There were times when I envied my bus taking friends who got to stay at school with their box lunches and extended social times yet I learned quickly that the bus crew envied my hot meals served with the love of my mom.  They were quick to accept any invitations to my house for lunch.

Because of this amazing childhood I had grew up understanding the importance of fresh food, knowing where it came from, and how it was prepared.  The idea of not knowing these things seems incomprehensible to me.

Recipe For Change 2014

Ham Hock Terrine with homamde Brantston Pickle and Quail’s Egg from Table 17/Ascari Enoteca

That’s what makes Foodshare Toronto and it’s initiatives so important.  As a non profit organization they work with the community using a long term approach of education, empowerment and advocation to address hunger in the city.  By starting with children, the future of our country, and teaching them the “farm to table” ideals a strong foundation can be built and powerful changes can be made.  By educating youth not just on the importance of healthy nutritious meals but on the growing, packaging, storing and preparing of these dishes you create a generation that becomes voluntarily accountable for choosing a hunger free future.  Any parent knows that if a child helps grow and prepare a certain food they are almost guaranteed to consume it. No summer for me is complete without strawberry picking and bowls and bowls of buttered yellow beans.

Recipe For Change 2014

To help promote and support these great programs Foodshare Toronto hosts Recipe for Change a fantastic night of food and revelry. An event featuring 30 outstanding chefs, wines and local beers all coming together for one great cause.  Being held at St. Lawrence Market South Tent on Thursday February 25, 2016 6pm-9pm.  Ticket’s are $125 all inclusive.

Recipe For Change 2014

Cucumber Cup filled with Zucchini Hummus and topped with Raw Pumpkin Seed Falafel from Belmonte Raw

For those who love food this is THE event.  The quality, the variety, and the creativity is outstanding.  I surround myself on a daily basis with people who love food as much as I do.  And the more we share our stories the more we appreciate that our histories of discovering food are all woven with the same principles that Foodshare Toronto helps to promote across our multicultural community.  Knowing this event supports these initiatives make each bite more delicious.

For more information about what Foodshare does check them out here.

For information about Recipe for Change and how to get tickets check them out here.

 

Recipe for Change

Recipe For Change 2014

This past week I was fortunate enough to be invited to attend the Recipe for Change food event at St. Lawrence Markets North Building where I met up with new friend and fellow food blogger Carole from The Yum Yum Factor.  I wrote an earlier post about the amazing initiatives Foodshare Toronto has promoted throughout the community of empowerment and education of our next generations teaching them the importance of food nutrition,  production and ending hunger in our cities.  I was incredibly excited to be at one of their biggest fundraising events and I will honestly admit  I had pre-event tunnel vision about all the amazing eats and drinks I was almost guaranteed  to be enjoying from an incredible list  of chefs and beverage purveyors.

Recipe For Change 2014

Honey Mead from Rosewood

I have been to my share of mass food tasting events in the past so I expected waiting in line for cacophony of dishes and glutton of gourmet treats.  What I didn’t expect and discovered quite surprising was how obviously important this cause is to the chefs that participated.  It wasn’t so much what they said; it was how they said it.  Using innovative ingredients and intricate flavor combinations you were left feeling like you had eaten something memorable.  Each chef took the time to make connections with the people coming to try their dishes and I left with the feeling that it was perfectly orchestrated to maximum the exposure to the cause.  To associate quality and care with a cause to educate and empower youth on the the importance of quality and care.

Lines were miraculously short, attendees were incredibly kind and forthcoming, and the sense of fun and comradery was palpable.  And let’s not forget the food.  Its was phenominal. Check out my photos below and most importantly check out Foodshare Toronto and see all the amazing things they are doing.

 

Recipe For Change 2014

Reuben Caraway Rye Gnocchi, Pastrami Lamb’s Tongue, Dill Pickled Mushrooms with Red Cabbage and Apple Mostarda, FResh Tarragon and Gruyere Snow From the Beverley Hotel

Recipe For Change 2014

Tacos de Pescado en Salsa Verde with House Soured cream, Coriander and Onion from Frida Restaurant and Bar

Recipe For Change 2014

Vegetarian Paella from Carmen

Recipe For Change 2014

Lamb Curry with Basmati Rice from Pukka

Recipe For Change 2014

Crispy Frog Legs from Palais Royale

Recipe For Change 2014

Moroccan Inspired Cauliflower Soup with Crispy Chick Peas, Pickled Vegetable Micro Salad and Tahini Drizzle from Good Eart Fodd & Wine Co.

Recipe For Change 2014

Tofu-Avocado Gratin and Sweet Potato Mille-Feuille

Recipe For Change 2014

Goat Griot &Banane Peze from Urban Acorn/ The Depanneur

Recipe For Change 2014

Accra & Banane Peze from Urban Acorn/The Depanneur

Recipe For Change 2014

Argentinean Lamb Meatball from Lisa Marie/Fidal Gastro

Recipe For Change 2014

Pulled Buschback Braises Lamb Slider with Spicy Mustard Glaze, Crunch Slaw, Sesame Tooney from Annona at the Park Hyatt.

Recipe For Change 2014

Cucumber Cup filled with Zucchini Hummus and topped with Raw Pumpkin Seed Falafel from Belmonte Raw

Recipe For Change 2014

Grilled Tofu and Edamame Salad, Pipian Sauce, Coriander sprouts in Palm Leaf Boat from FRANK

Recipe For Change 2014

Ham Hock Terrine with homamde Brantston Pickle and Quail’s Egg from Table 17/Ascari Enoteca

Recipe For Change 2014

Mixed Ceviche from TO Ceviche Bar

Recipe For Change 2014

Quinoa Salad with Dried Cranberries and Pumpkin Seeds from Fair Trade Canada

Recipe For Change 2014

Forbe’s Wild Mushroom Bao with Garlic Parsley Pistou Sauce from My Little Dumplings

Recipe For Change 2014

Chicken Arroz Calda from Lamesa Filipino Kitchen

Recipe For Change 2014

Vegetarian Arroz Calda from Lamesa Filipino Kitchen

Recipe For Change 2014

Toppings for the Arroz Calda from Lamesa Filipino Kitchen

Recipe For Change 2014

Walter’s Caesar

Recipe For Change 2014

Walter’s Caesar

Duck Tamales from Valdez

Duck Tamales from Valdez

Recipe For Change 2014

Ricotta Gnudi with Mushroom Broth from Pizzeria Libretto

Recipe For Change 2014

Sweet Potato Gnocchi with Wild Boar Ragu

Recipe For Change

Chicken Chiiaquiles from Santo Pecado

Recipe For Change 2014

Free-range Buffalo Chili on a Pan de bono, Sweet Roasted Corn and Herbs, Chipotle in Adobo Salsa, traditional Mole and White Mother Sauce from Foodshare Toronto

Recipe For Change 2014

Foggy Sunburst Morning Earl Grey Mocktail with infusions of Bergamot and Citrus from The Love of Tea

Recipe For Change 2014

Mead from Rosewood Estates

Recipe For Change 2014

Hot Chocolate Spiced with Ginger, Madagascar Vanilla, Orange Peel, Chili and SOMA Blend of spices from SOMA

Recipe For Change 2014

Citrus Financier, Chestnut Mousse and Coffee Nougatine from The Tempered Chef and Chocolates From Soma