THE 3rd ANNUAL FOOD COURT SOCIAL
Presented by the Slaight Family Foundation
A fractured arm while sailing in Newport, Rhode Island did not stop me from attending this star-studded event last night. Our chefs today are stars! Budding Michelin stars that is. We have to partly thank the Internet for connecting so many ‘foody’ connoisseurs around the world and share some great food! Our blogs open the window to these talented chefs. George Brown College has great culinary courses with the talented Chef John Higgins (Director) at the helm. This evening of extraordinary food made by extraordinary chefs was held in partnership with the Centre for Addiction and Mental Health (CAMH) for education and training new chefs at George Brown Chef’s school!
“Appetite for Change. One bite at a time”
Thursday September 22nd 2016
7:00pm – 11:00pm
George Brown College Waterfront Campus, 51 Dockside Drive, Toronto
The Canadian Chef’s Menu is mouth-watering!
What’s best at the waterfront is seafood. Chef Anthony Rose, Rose and Sons prepared this feast.
I eagerly tasted the culinary treats from most of the chefs that night!
Chef John Higgins (first chef awarded the Toronto Arts Culinary Award) believes in the FORMULA: Passion + Hard Work = A Very Good Chef! You have to love food. Only a true foody need apply. Otherwise, it is not fun because of the long hours in the kitchen, chopping, simmering and arranging fresh market delights.
The environmentalist Chef Michael Stadtländer was one of the great chefs that night. Chef Stadtländer promotes and believes in farm to table dishes. Take a pilgrimage to his Eigensinn Farm where the freshest dishes are available for your dining pleasure. An internationally celebrated destination for gourmets.
Chef Stadtländer made a butternut squash soup just in time for thanksgiving celebrations. The pickled beet garnish was the pièce de résistance that really did it. Also, the meatball stuffed with cheese which came gushing out was divine .
I have been wined and dined this evening. Now it is time to hobble home.