Eat To The Beat

The month of October is breast cancer awareness month. A month when fundraisers are fueled by the prominence of pink as their organizers work tirelessly to ensure that awareness is coupled with great amusement, and in some case also some amazing amuse bouche. On October 27th, 2015, Eat to The Beat brought together fabulous female chefs to awe and inspire event attendees with their mouthwatering creations at the 20th annual event. Roy Thompon Hall’s rotunda housed the festivities to raise funds for the Willow Breast & Hereditary Cancer Support organization who provides free-of-cost support, insight and information to anyone affected by breast or hereditary cancer.

Eat To the Beat Corsets

A truly appetizing appeal for support with women helping women. Sixty of Toronto’s finest female chefs prepared culinary delights to feed patrons with a love of food, fine beverage and philanthropy. Guests mingled while sampling sweet and savoury fare at beautifully laid out food stations. Enjoying delectable bites between bids on coveted silent auction items, vying for mystery gift bags and posing for pictures with colorful and cheeky corset models (breast cancer survivors who don food inspired corsets to create an atmosphere of “class with bit of sass” while embodying the spirit of being feisty in the face of breast cancer).

Beet shortbread  Chicharron tostadaProsciutto and pear rolls  Waffle and Lox

Some of the incredible savory morsels I enjoyed at this culinary mecca were: the “Let’s Beet Breast Cancer” slider from Erin Marcus of Ace Bakery (panko crusted chicken breast, seasoned mayo and slaw on a pink bun); beer braised lamb Cornish pasty from Renee Bellefeuille of the AGO; chicharron tostada with cucumber slaw from Tara Lee of Bar Hop; roasted organic beet and lemon Italian orzo from Karen Rachlin of Bite Catering; King Cole smoked duck breast, savoury pumpkin pie with black walnut and whiskey maple glaze from Jennifer Mooers & Chris Brown of Citizen Catering; smoked water buffalo brisket with creamy herb and cheddar polenta from Kimberly Humby of East & Main Bistro; mini lobster rolls from Emma Beqaj of Emma’s Eatery Catering; a number of squash selections in Anne Yarymowich & Jeanne Da Silva’s “Squashing It” station for George Brown College Chef School; ; beetroot and salmon blini and pear, prosciutto and gorgonzola rolls from Tiiu Christie & Tysa Christie of Marigolds and Onions; a lovely take on waffle and lox from Donna Dooher & Michael Leary of Mildred’s Temple Kitchen; beet shortbread with Gorgonzola mousse and crispy shallots from Brianne Nash of Nella Cucina; apple and onion galette with cider braised pork and plum chutney from Elaine Wong of the The Omni King Edward Hotel; Miang Kung (chilled black tiger shrimp with ginger, solo garlic, shallots, lime, chili, roasted coconut, roasted peanuts, coconut sugar and tamarind sauce wrapped in fresh betel leaf) from Nuit Regular of Pai Northern Thai Kitchen; butter chicken served with PC traditional nann dippers flatbread from Carmen Jeffrey of President’s Choice Cooking School; rapini frittata from professional home economist Emily Richards; crabapple brown butter squash, Chilean pebre and queso fresco tartlets from Rossy Earl of Ryerson University; and last but certainly not least, morroccan hummus cones from Angela Panigas of the Sultan’s Tent.

Let's Beet Cancer Slider Chicharron tostada

While on the sweet side I enjoyed: an assortment of classic cookies from Bonnie Gordon of the Bonnie Gordon College of Confectionary Arts; chocolate coconut crunch from Anna Janes of Cocomira Confections; chocolate s’mores cups from Duffelt Rosenberg of Dufflet Pastries; maple pumpkin tart with gingered apple chutney and Cave Spring Reisling Icewine cream from Andrea Poirier of Inn on the Twenty; chocolate and vanilla mini cupcakes topped with hand painted chocolates from Barbara Rotberg of Lollicakes; and madeleines from Kyla Eaglesham & Winlai Wong of Madeleines

Madeleines Mini cupcakes

A tempting event that truly satiates not only an appetite for tantalizing tastes but for putting proceeds towards a very worthy cause. I was delighted to have been part of this must-attend event and will definitely be saving the date for next year. Buon Appetito!

For more information about this event please visit:

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