Food Share’s Recipe for Change 2013 – Coming up soon!

I’m getting really excited about this year’s FoodShare Toronto Recipe For Change event. We had a wonderful time last year, and all proceeds go to support the work of FoodShare, and primarily their work in schools enhancing K-12 student food literacy. It was an amazing opportunity to try the food of dozens of chefs around the city, in one of my favourite formats – tiny sample plates (and lots of them.)

Recipe for Change 2013

It is coming up very soon – at the St. Lawrence Market North Building, on February 28th, 2013, and tickets are $125 (some of which you get back as a tax reciept.)

Last year I emailed the lovely FoodShare folks about what vegan options were available and awesomely: their fundraising and communications manager, Adrienne De Francesco is vegan as well and had been making a list of options (and shared it with me.) There were so many options, I was completely delighted by the helpful response. Having a list on hand made the visit extra easy.

Many of food based fundraising events in the city exclude us (or rather, I suppose we voluntarily exclude ourselves by finding their options unethical…) with completely meat & dairy based menus. I appreciate that FoodShare really does support the idea of “Good Healthy Food for All” and makes sure everyone has real, quality options to eat & drink at this event, and doesn’t feel like they are missing out on all the fun.

You can read more about the Field to Table Schools program on the FoodShare website, as well as see many of the other awesome things they’ve been up to. One of my favorite’s has been the Mobile Good Food Market, a truck that travels across Toronto selling affordable fresh food in neighbourhoods that are food deserts.

This year, I’ve put together a list of vegan options as far as I can tell, gleaned from the list (and a list that is still potentially being updated – over here). There are quite a few overtly vegan options this year, so much so that they even have “vegan” right in the title. Very exciting.

I’ll have to email again the organizers and see if they happen to have a definitive list this year, and I’ve bugged some of the restaurants on twitter, and I’ll collect what I find out here:

Vegan Food Options:

Claudia Gaviria, CrudaCafe
Raw Truffle King Oyster Mushroom Tartlets, and mini dessert “Love Me Forever Vegan Tarts”

Bashir Munye, My Little Dumplings
Vegan Squash and Green Curry Dumplings.

Chef Jeff Dueck from Frank Restaurant at the AGO – Art Gallery of Ontario
Vegan Fava Purée, with Sunchokes and Winter Vegetables

Therese DeGrace & Christopher Ennew, St. Anne’s Spa
Vegan Mushroom Ragout over Peppered Polenta with a Tofu Truffle “ricotta”

Brad Long, Café BeLong
Faux Pho made with Vegan Broth and Omnivorous Options

Here are a couple of maybes based on last years offerings:

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

Alcoholic Drinks (with help from Barnivore and company emails.)

Southbrook Vineyards
2011 Triomphe Chardonnay, 2011 Connect Red

Frog Pond Farm Organic Winery
2008 Organic Riesling, 2008 Organic Cabernet, 2009 Organic Cabernet Franc Rosé

Rosewood Estates Winery
2010 Merlot, 2010 Sussreserve Riesling – (But not the mead of course)

Lailey Vineyard (White Wines Only)
Chardonnay 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

Non-Alcoholic Drinks

Lighthouse Lemonade – A Maritime family lemonade recipe, served hot or cold

Crema Coffee Co with Detour Coffee Roasters – It’ll be an evening of americanos and espressos for us. We might bring along our own non-dairy milk.

3 thoughts on “Food Share’s Recipe for Change 2013 – Coming up soon!

  1. Scot Stillwell

    Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.^;.`

    http://healthmedicinelab.comHave a good weekend