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Food & Drink

Your delicious full meal at Recipe for Change will be composed of small plates allowing each chef to present their own creative vision, combining foods and flavours. Chefs will ensure that there is great food for all, and that vegetarians, vegans, and those with other food considerations are accommodated.


  • 416 Snack Bar, Mark Ota
    Gulab Jamun with masala chai (Vegetarian)
  • Annona at the Park Hyatt, Joan Monfaredi
    Pulled Buschbeck Braised Lamb Slider with Spiced Mustard Glaze, Crunch Slaw Sesame Tooney
  • Belmonte Raw, Carol Belmonte
    Cucumber Cup filled with Zucchini Hummus and topped with a Raw Pumpkin Seed Falafel (Vegan)
  • Bernardin, Emerie Brine,
    Ice Wine Jelly bite sized appetizers
  • The Beverly Hotel, Eric Wood
    Rueben Caraway Rye Gnocchi, Pastrami Lambs Tongue, Dill Pickled Mushrooms, with Red Cabbage and Apple Mostarda, Fresh Tarragon, and Gruyere Snow. (Meat or Vegetarian)
  • Carmen, Luis Valenzuela
    Vegetarian Paella
  • Cruda Café, Claudia Gaviria,
    Mini Raw Cashew French Herbed Fermented Cheese with Sweet Potato Crackers, and Mini Raw Pumpkin Tarts on a Pecan Salted Date Crust (Raw Vegan)
  • Culinary Students from Bendale Business & Technical Institute/ Eastdale Collegiate Institute
    Atlantic Salt Cod Fritters with Cilantro and Watercress Pesto from Bendale Gardens, and Apple Fruitcake with Caramel Yogurt
  • Fair Trade Canada, Nettie Cronish
    Quinoa Salad with Dried Cranberries and Pumpkin Seeds (Vegan)
  • FoodShare Toronto, Jesus Gomez, Tony Metatawabin, Allanah Santos-Mata
    Free-range Buffalo Chili on a Pan de Bono, and Sweet Roasted Corn and Herbs, Chipotle in Adobo Salsa, traditional Mole and White Mother Sauce reduction 
  • FRANK at the AGO, Jeff Dueck
    Grilled Tofu and Edamame Salad, Pipian Sauce, Coriander Sprouts in a Palm Leaf Boat (Vegan)
  • Frida Restaurant and Bar, José Hadad
    Tacos de Pescado en Salsa Verde, pan fried and then finished in Salsa Verde Haddock and garnished with House Soured Cream, Coriander and Onion (Seafood)
  • George Brown Chef School, John Higgins
    Whole Wheat Scone with Goat Cheese and The Chefs’ House Preserves (Vegetarian)
  • Good Earth Food & Wine Co., Therese De Grace
    Moroccan Inspired Cauliflower Soup with Crispy Chick Peas, Pickled Vegetable Micro Salad & Tahini Drizzle (Vegan)
  • Hooked, Kristin & Dan Donovan
    Fresh Shucked Oysters - Shan Daph, Pictou County, Nova Scotia, Cooke's Cove, Ellerslie, PEI
  • Lamesa Filipino Kitchen, Rudy Boquila
    Arroz Caldo (Meat or Vegetarian)
  • Le Sélect Bistro, Albert Ponzo
    Sweet Potato Gnocchi with Wild Boar Ragu
  • Lisa Marie/Fidel Gastro, Matt Basile
    Argentinean Lamb Meatball in a Lasagna Shell  
  • My Little Dumplings, Bashir Munye
    Mushroom Bao  (Vegetarian)
  • Palais Royale, Steffan Howard
    Crispy Frogs Legs with a Paw Paw Crema and Chia Ash
  • Pizzeria Libretto/Enoteca Sociale, Rocco Agostino 
    Monforte Ricotta Gnudi with Mushroom "bolognese" (Vegetarian)
  • Pukka, Derek Valleau
    Lamb Curry served with Basmati Rice
  • Santo Pecado, Paola Solórzano
    Chicken Chilaquiles Mexico City style
  • SOMA Chocolatemaker, David Castellan & Cynthia Leung
    Hot Chocolate spiced with Ginger, Madagascar Vanilla, Orange Peel, Chili and SOMA Blend of Spices
  • Table 17/Ascari Enoteca, John Sinopoli
    Ham Hock Terrine with homemade Branston Pickle and Quail’s Egg
  • The Tempered Chef, Bertrand Alépée,
    Citrus Financier (Almond Cake), Chestnut Mousse, Coffee Nougatine
  • T.O. Ceviche Bar, Alvaro Valencia
    Mixed Ceviche (Seafood)
  • Urban Acorn/The Depanneur, Daniel Holloway & Marie Fitrion
    Goat Griot & Banane Pezé (red meat) Accra & Banane Pezé (Vegetarian)
  • Valdez, Steve Gonzalez
    Duck Tamales
  • Wind Up Bird Café, Sang Kim
    Tofu-Avocado Gratin and Sweet Potato Mille-Feuille (Vegetarian)


  • Black Oak Brewing Company
    Pale Ale, Nut Brown Ale, 10 Bitter Years Double IPA, Double Chocolate Cherry Stout, and Nutcracker Porter
  • Château des Charmes Winery
    2012 Aligote St. David's Bench Vineyard VQA, 2010 Earth & Sky Riesling Estate Bottled VQA, 2010 Earth & Sky Pinot Noir Estate Bottled VQA, 2012 Cabernet Sauvignon Estate Bottled VQA
  • Crema Coffee Co.
    A selection of artisanal Coffees, and a signature Maple Bacon Machiatto
  • Frogpond Farm Organic Winery 
    2012 Organic Riesling, 2012 Organic Gamay Noir, 2010 Organic Chambourcin
  • Good Earth Food & Wine Co., Therese De Grace
    2012 Betty's Blend, 2012 Gamay Noir
  • Great Lakes Brewery 
    Red Leaf Smooth Red Lager, Crazy Canuck Pale Ale, and Harry Porter and the bourbon soaked vanilla bean. 
  • Henry of Pelham Family Estate Winery
    2008 Reserve Riesling, 2012 Baco Noir
  • Rosewood Estates Winery
  • Southbrook Vineyards 
    2012 Connect Organic/Biodynamic White, 
    2012 Connect Organic/Biodynamic Red, 
    2012 Triomphe Cabernet Sauvignon 
  • The Love of Tea, Carol Mark
    Foggy Sunburst Morning Earl Grey Mocktail with infusions of Bergamot and Citrus for a total tea drink experience with molecular mixology, Dianhong Organic Black Tea with hints of Lychee & Apricots, Chai Tea with Almond Milk & Honey
  • Walter Caesar
    Caesars and Virgin Caesars

Upcoming Events

Does Toronto need a bold food strategy? Big Ideas live chat with Debbie Field and Rachel Gray
September 2, 2014

Join FoodShare Executive Director Debbie Field, and The Stop Community Food Centre Executive Director Rachel Gray as they participate in a Toronto Star Big Ideas live chat moderated by Christopher Hume.

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FoodShare Growing Food Possibilities Bus Tour - SAY YES to Markets and Market Gardens
September 17, 2014

FoodShare is inviting you to get on the bus! Come see great food possibilities on the ground. Hear from leaders about the impact the initiatives have, and our vision for the future together. Be inspired, challenged and ready to SAY YES!

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FoodShare Talks fall book club meeting: Free For All - fixing school food in America
November 5, 2014

Join our fall book club meeting featuring Janet Poppendieck's Free For All: Fixing School Food in America.

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