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FoodShare’s Recipe For Change 2015

  • February 26, 2015
  • 2 minute read
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Tonight I had the great fortune to attend one of my favourite (of many) food events of the year, the 2015 Recipe For Change. It encompasses so many of the things that I love in life: real food, kind chefs and other great people who appreciate both of those things. It’s all in support of FoodShare, and their programs that try to excite “the next generation of healthy eaters, growers and sharers” (they have got me!).

Here’s how it works once you are inside the North Building at the St. Lawrence Market:

1. You receive a reusable cloth napkin, real cutlery and a wine glass.

2. You calmly and strategically visit a chef presenting their own creative vision on a small plate, along with a complementing selection from their beverage partner (for those old enough, a lot of the beverages are beer and wine but also teas and water).

3. You find a table to stand at, or sit down, meet neat people, enjoy the dish.

4. Repeat with as many of the 30 chefs you choose.

5. Smile and be grateful and happy – and full!

Many of my highlights are below, and my top 3 dishes were definitely Chef Bashir Munye’s Plantain Dumpling, Chef Rocco Agostino’s 2 creations and Good Food for Good’s Oaxaca Arbol Mexican Sliders (all shown below in pictures), but SO much of what I ate was great. I wish I had taken my reusable container to pack myself lunch for school for tomorrow!

I suggest strongly that you visit these chefs’ restaurants and check out their work, since they care about real food, supporting FoodShare and farmers, which means that we should support and enjoy them! It’s one big delicious circle.

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I’ve got my napkins and cutlery and I’m ready to eat!
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This is Chef Bashir Munye. He is awesome. One of my favourite chefs at the event, and in general! He serves breakfast and lunch every week at Brickworks which I highly suggest and his food is awesmazing.
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This was one of my top 3 dishes from Recipe for Change. It was even better than it sounds!

 

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I’m pretty happy when I’m eating!

 

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You can stand at some tall tables or find regular seating, but because you are always moving around you can meet so many new people who share a love of food and change too!
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The only times I have tried oysters have been at past Recipe for Change events at Hooked. I love them!
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Shooting back an oyster!
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Tried new hot pepper sauces that were spicy and great.
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You know about Pizzeria Libretto! Amazing pizza, but tonight, they were serving probably the most creative and interesting plates at the event, in my opinion.
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That’s Chef Rocco in the background and I’m holding his two awesmazing creations from tonight. He described them to me, and all I originally heard was a lot of Italian terms, and it turned out to be incredible!
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These are photos that do not do justice to Chef Rocco’s creations. One was Bison pastrami with with burrata cream. The other was smoked and shaved celeriac and squash. Both were on sprouted rye and spelt crostino and topped with a pickled radish and seabuckthorn mustada. My mom and I both hope that the crostino makes it onto the Libretto menus! Totally awesmazing.

 

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Great salads with marinated tofu from The Good Earth Food and Wine Co. Fresh, colourful and flavourful!
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I met Therese De Grace two years ago at Recipe for Change and she is so kind and enthusiastic – it was great to see her again tonight!
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I am including this raw beet ravioli because my mom loves this! This version is from Cruda Cafe and it’s stuffed with cashew, fermented cheese and radish sprouts drizzled with macadamia oil.
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I had to eat Chef Luis from Carmen and Torito’s creation with a glove because of the fact is was “drunk” on tomato sauce. I loved it and it was fun. I also am proud that I didn’t get this all over myself!
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So happy to see Stacey from Live on Chocolate there tonight and enjoyed one of her raw, vegan chocolate avocado puddings – I shared it with my mom. She also makes great Easter cream eggs which I HIGHLY recommend you try! I brought a couple home with me!
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Live on Chocolate’s Power Puddings!
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Richa and Katherine from Good Food for Good. Their dish was both beautiful and delicious. I went back for many servings of the Oaxaca Arbol Black Bean Sliders. They were spicy and awesmazing. Such a nice team and their food not only tastes great but supports others being able to eat!
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Good Food for Good’s awesmazing creation. Sorry for the dark photos, the lighting doesn’t do a justice to the food!
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FoodShare’s own dish! A great vegan bean salad in a chipotle dressing in a crispy, flower shaped tortilla bowl! Delicious!
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FoodShare’s Own creation up close!
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Canadian Maple Organic Herbal tea from Lemon Lily, my favourite drink of the night. I loved every sip and they were so kind to give me an extra tea bag made on site for me to have tomorrow!
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Don’t worry, it’s not the KFC you might be thinking about! This Korean Fried Cauliflower made by Chef Joshna from Ryerson was also fantastic. I don’t like many coleslaws, but the Asian Slaw under the cauliflower was one of the few I liked, and their dressing and sauce was really, really great!
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KFC up close!
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Chef Joshna from Ryerson Eats!
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Chef John Sinopoli from Table 17 and Ascari Enoteca in Toronto. I am going to check out his restaurants soon!
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Urban Acorn created a fun dish – Chickpeas and Waffles! A great flavour!!
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Delicious!
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Always so happy to see people proudly displaying this sign. This one was where my mom got her wine – from Frogpond.
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I’m only holding my mom’s wine so she could take this picture of me. Notice my fork in my pocket. Wearing a jacket like this came in handy!
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The sponsors!
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My keepsake media badge
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Party for the Future of Food! Doesn’t that sound like the right kind of party??? See you in 2016?

 

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ABOUT ME!
I started reviewing food on my blog at 8 years old. Now I have applied my passion for real food to public speaking, product demos, and convincing people to eat more organic hummus!
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I started reviewing food on my blog at 8 years old. Now I have applied my passion for real food to public speaking, product demos, and convincing people to eat more organic hummus!
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