Food & Drink

Your delicious full meal at Recipe for Change will be a Tasting Adventure consisting of a series of "composed plates." This approach allows each chef to present their own creative vision, combining foods and flavours to form a small meal. Every guest will be welcome to visit each of our thirty stations, meaning that your full meal will be a selection of smaller meals. Chefs will ensure that there is great food for all, and that vegetarians, vegans, and those with other food considerations can be accommodated.

Watch this space for tantalizing up-to-the moment updates as we confirm what each chef will be presenting, and as our beverage partners confirm their offerings!

Food:

• Sam Gelman and Hans Vogels, Momofuku 
  Momofuku Brisket on a Steamed Bun with Mustard, Cabbage, and Horseradish 
• Luis Valenzuela with Ruth Klahson, Torito Tapas Bar, Monforte Dairy
  Dates stuffed with Toscano Cheese and Roasted Almonds wrapped in Double Smoked Bacon 
• Kristin and Dan Donovan, Hooked
  Cooke's Cove, PEI, and Leslie Hardy & Sons Oysters - served with housemade Horseradish, Ontario Riesling Mignonette, Hooked Hot Sauce and Fresh Lemon
• Brad Long, Café BeLong
  Faux Pho made with Vegan Broth and Omnivorous Options
• David Neinstein, Barque Smokehouse
  Smoked Brisket Parfait with Barbecue Sauce, Mashed Potatoes, and Crispy Onions 
• Pedro Quintanilla, Bloom Restaurant
  Fried Plantain Chips topped with Cuban Ropa Vieja, and Shredded Spiced Flank Steak 
• Therese DeGrace & Christopher Ennew, St. Anne's Spa
  Vegan Mushroom Ragout over Peppered Polenta with a Tofu Truffle “ricotta” 
• Matt Basile, Fidel Gastro
  PeKing Elvis Sandwich: a Butter Grilled Pita featuring Spicy Orange Duck Meat, Green Onion and the King's Secret Sauce
• Jeff Dueck, Frank at the AGO
  Vegan Fava Purée, with Sunchokes and Winter Vegetables
  
• Rocco Agostino, Pizzeria Libretto/Enoteca Sociale
  Warm Ribollita Salad with Beans, Beets, Carrot, Kale, Fennel, and Potato 
  
• Donna Dooher, Mildred's Temple Kitchen
  Veggie Tagine with Couscous and Preserved Lemon
  
• Steffan Howard, Palais Royale 
  Rosemary Smoked Duck Breast served with a Mousse of Duck Confit, and a Blueberry and Raw Chocolate Coulis
  
• Aaron Foster, LA's Italian & Bar
  "Si Krong Moo Tod Kratien" - Fried Thai Pork with fresh Cucumber Salad
• Dewey Truong, Chococrepe
  Savoury Pulled Pork Mini Crépes and Vegetarian Mini Crépes
• Claudia Gaviria, Cruda Café
  Raw Truffle King Oyster Mushroom Tartlets, and mini dessert "Love Me Forever Vegan Tarts"
• José Arato and Dolores Smith, Pimenton Fine Foods, The Olivar Corp.
  
  Luscious Beet Root Chocolate Brownies Drizzled with Silky-smooth, Premium Spanish Olive Oil - Gluten Free
• José Hadad, Frida Restaurant and Bar
  "Pescado al Mojo de Ajo" - Roasted Garlic with Butter Kissed Grouper; Mini-Tacos with Roasted Poblano, Corn and Cream
• John Higgins, George Brown Chef School
  Savoury Bread Puddings with Seasonal Root Vegetables and house made Pickles
• Bashir Munye, My Little Dumplings
  Vegan Squash and Green Curry Dumplings
• Albert Ponzo, Le Sélect Bistro
  Seared, rare Albacore Tuna with Radicchio, Black olives and Walnuts
• Sang Kim, Yakitori Bar/Seoul Food
  Mini Vegetarian Bibimbap bowls with tantalizing toppings
• John Sinopoli, Table 17/Ascari Enoteca
  Orrechiette with White Pork Shoulder Ragu, Brussel Sprouts and Orange Zest
• Emerie Brine, Bernardin
  Mini spiced Cupcakes topped with Butter Cream, and a Seville Marmalade
  
• Odysseas Gounalakis, Scheffler's Deli
  Melted Raclette and Speck Slivers over Rustic Bread
• Aaron Joseph Bear Robe, Keriwa Café
  Venison Kielbasa with Cabbage and Onions
• Sybil Pinnock, FoodShare Toronto
  Pineapple Upside Down Cake, and Fresh Pineapple immersed in Crushed Mint
• Jésus Gomez, FoodShare Toronto
  Eggplant Parmesan with a Pesto Drizzle on Mozzarella Crackers
• Leonard Abel, FoodShare Toronto
  Bison Meatballs with Wild Blueberry Mustard
• Culinary students from Bendale Business and Technical Institute
  School grown Watercress Salad and Gazpacho in a Phyllo Bowl
  
• Culinary students from Eastdale Collegiate Institute
  Layered Apple Torte with a Lemon Twist, Frozen Lemon Curd and Whipped Cream

Beverages:

• Henry of Pelham 
  2011 Pinot Grigio, 2011 Baco Noir
• Southbrook Vineyards  
  2011 Triomphe Chardonnay, 2011 Connect Red
• Malivoire Wine
  2012 Ladybug Rose, 2011 Chardonnay, 2011 Gamay
• Frog Pond Farm Organic Winery  
  2008 Organic Riesling, 2008 Organic Cabernet, 2009 Organic Cabernet Franc Rosé
• Coyote's Run Estate Winery 
  2011 Red Paw Vineyard Pinot Gris, 2011 Red Paw Vineyard Pinot Noir, 2010 Red Paw Vineyard Merlot
• Karlo Estates
  Chardonnay CHOA 2010, Lake on the Mountain Riesling 2010, Frontenac Gris Rosé 2011, Pinot Noir 2009, Cabernet Franc 2010, Merlot 2010, Quintus 2010, The 5^th Element 2010, VanAlstine Red Port 2009, VanAlstine White 2010 
  
• Rosewood Estates Winery
  2010 Merlot, 2010 Sussreserve Riesling, 2008 Mead Royale
  
• Chateau des Charmes
  
  Brut Methode Traditionnelle, Estate Bottled, 2010 Aligote St. David's Bench Vineyard VQA, 2009 Cabernet-Merlot, Estate Bottled VQA, 2008 Late Harvest Riesling Estate Bottled VQA
• Lailey Vineyard
  Chardonnay 2010, Cabernet Franc 2010, Pinot Noir 2010 
• Nickel Brook Brewery
  Green Apple Pilsner, Gluten free, Premium Organic Lager, Naughty Neighbour American Pale Ale
• Black Oak Brewing Co
  Pale Ale, Nut Brown Ale
• Great Lakes Brewery
  Crazy Canuck Pale Ale, Red Leaf Smooth Red Lager 
• Lighthouse Lemonade
  A Maritime family lemonade recipe, served hot or cold
• Crema Coffee Co with Detour Coffee Roasters and Hewitt's Dairy
  Colombian Single Origin Coffee for cappuccinos, americanos and espressos and a specialty "Tiramisu Coffee"