More Chefs Serving at Toronto Taste 2017

Last week I shared a few of the Chefs who will be participating in THIS SUNDAY’s Toronto Taste supporting Second Harvest and their thoughts on being a part of this incredible event.  Today, I am delighted to share some more Chefs, their thoughts and the dishes they’ll be serving on Sunday.

Tickets are still available at TorontoTaste.ca to support Second Harvest’s good work in food rescue, and to experience an incredible culinary event with some of the best talent and tastes in the city.

Toronto Taste @ Corus Entertainment Corus Quay

Chef Murray McDonald of Cluny

Why do you participate in Toronto Taste?

Being part of Taste Toronto is a no brainer for us. To be included in an event where so many of the best restaurants in the city have the opportunity to come together to create an experience that is not just fun, but has such a meaningful return to the community at large, is something we really value.

What do you like/love/enjoy about the event?

As a new chef to the city, I am looking forward to the opportunity to network and taste what the other chefs are serving.

What will you be serving?

House-made Cluny Toulouse sausage topped with pickled ramps, house mustard, rhubarb ketchup on Kwok’s mini brioche bun baked fresh in the Boulangerie.

How long have you been participating in Toronto Taste?

This will be our second year.

Chef Olivier Le Calvez of El Catrin

Why do you participate in Toronto Taste?

Food has so much meaning and influence. I try to share my culture and tell stories with food. To be able to use food as a tool for giving back is a very rewarding opportunity I do not get often.

Chef Olivier Le Calvez of El Catrin

What do you like/love/enjoy about the event?

This is a fun and unique way to share my food, meet new people and see familiar faces.

What will you be serving?

Sopes de Camaronilla paried with a Hibiscus Aqua Fresca

How long have you been participating in Toronto Taste?

This will be our second year.

Chef Jonathon Viau of Pure Spirits

Why do you participate in Toronto Taste?

At Pure Spirits we value the opportunity to give back to the city that allows us to do what we love.

Chef Jonathon Viau

What do you like/love/enjoy about the event?

The event provides an opportunity to bring liked minded industry folks together in a way that is unlike any other culinary event in the city.

What will you be serving?

Proscuitto wrapped baked shrimp with socca, fresh lime, and lime dust.

How long have you been participating in Toronto Taste?

This is our first year looking forward to it!

(sorry I had to use the stock photo Jonathon. I’ll snag a photo of you this year! – lex)

Chef Rob Gentile of Buca

Why do you participate in Toronto Taste?

I was really young when I started participating in Toronto Taste and it helped me realize that being a chef is not just about cooking for guests in a restaurant and that there are ways to give back to our community through what we do. I am so proud to see how much the event has grown over the years, I love being a part of it and can now share that same experience I had with my young cooks who work it with me now.
I feel really honoured to have the opportunity to help Second Harvest provide fresh, nutritious food to those who need it through what I’m passionate about.
Toronto Taste 2016 (06-12-16) - Giancarlo Pawelec _ PAWELECphoto - 300dpi -4

What do you like/love/enjoy about the event?

It’s a really fun event that showcases some of the best food and Chefs in the city. What I love about it is even though there is over a thousand people in attendance it still feels really intimate. I also really enjoy seeing and trying the food that the rest of the chefs and restaurants put out, it’s not often that we find ourselves all in one place at the same time so it’s always great to check out the amazing things the Toronto Chef community is up to.

What will you be serving?

We’re serving Capesante (Scallops) Crudo with white fish caviar, senape yogurt and smoked ginger.

How long have you been participating in Toronto Taste?

I’ve been participating since I was a young cook working for Mark McEwan so I was a kid when I started. I think this year might be my 18th or 19th year, I grew up doing this event and really look forward to it.

Chef Danny McCallum of Jacobs & Co. Steakhouse

Why do you participate in Toronto Taste?

Toronto Taste is in my mind a premiere event showcasing Toronto talent with a great cause attached. Second Harvest is an inspiring organization doing amazing things to help real people. It is an important event to sustain their great work.

Chef Danny McCallum of Jacobs & Co. Steakhouse

What do you like/love/enjoy about the event?

I love the openness of the event. The people attending can really interact at each station, and the quality of food at the event is second to none. The location is great, and all of the side events are really food driven. There is also a really big green aspect to the event which I really like.

What will you be serving?

We are serving some Japanese A5 Black Tajima on a hummus with herbs that is cooked in a way I learned on my recent trip to Japan.

How long have you been participating in Toronto Taste?

This is Jacobs & Co. third time at the event

Donna Dooher of Mildred’s Temple Kitchen

Why do you participate in Toronto Taste?

When you spend your entire day surrounded by spectacular, fresh ingredients, the best that Canada’s farmers and producers have to offer, it’s hard to image that there’s still a need for Food Banks. Every day across the city, restaurants are serving up thousands of meals to the privileged – it’s the very least we can do to raise awareness and funds to support Second Harvest.
Donna Dooher

What do you like/love/enjoy about the event?

Folks in hospitality work when others play. At Toronto Taste I feel like I get to play, not only with my peers but those who attend the event. I love the sense of community – it’s fun day out of the kitchen.

What will you be serving?

We’re preparing sheep’s milk ricotta gnudi tossed in brown butter and crispy sage. A simple delicious bite that’s been a fav over the years on our menu.

How long have you been participating in Toronto Taste?

Mildred Pierce and Mildred’s Temple Kitchen have been participating for at least 20 years. We wouldn’t miss it.

Steve Gonzalez of Baro

Why do you participate in Toronto Taste?

I find it a way to give back to the community.

Chef Steve Gonzalez of Baro

What do you like/love/enjoy about the event?

I love to be part of this event because I get to hang out with some of my colleagues that I never get to cook with.

What will you be serving?

I’ll be doing a tuna tiradito

How long have you been participating in Toronto taste?

This is my 2nd year participating as a restaurant owner but I have been doing this event for years now with other restaurants I worked at as a cook or sous chef.

Missy Hui of Fabbrica

Why do you participate in Toronto Taste?

In my mind there is no reason to not participate in Toronto taste. It supports and amazing though unfortunately necessary organization. As someone who has the joy of handling some of the best foods in the world, it is sometimes easy to become desensitized to the fact that not everyone has that luxury or those choices. Being able to and understand the programs and initiatives of Second Harvest is something every restaurant and food service employee should be aware of.

 Chef Missy Hui of FabbricaWhat do you like/love/enjoy about the event?

My staff and I love the event because it gives us a chance to connect with other restaurants across the city for a good cause. Invariably you always run into someone you worked with before or a regular from the restaurant. It’s always nice to see a friendly face in the crowd.

What will you be serving?

We will be serving an octopus dish with smoked potato purée, green tomato relish, and chorizo aioli.

How long have you been participating in Toronto taste?

The McEwan group has been participating in Toronto taste since its beginning many years ago. This will be my third time attending the event.

(sorry I had to use the stock photo Missy. All my shots of you at Toronto Taste have you working hard and moving fast… i.e. out of focus and blurry – lex)

What do you think?