[Event] Toronto Taste 2016 Recap

Karen & I with Chef Michael Hunter from Antler
Karen & I with Chef Michael Hunter from Antler

Event: Toronto Taste 2016 
Address: 25 Dockside Dr. Toronto, ON M5A 0B5
When: June 12th, 2016.

*Note: I’m trying to catch up with my backlogs after a brief hiatus, forgive me for the incoming late posts :). 

On Sunday, June 12, 2016, Toronto’s legendary culinary fundraiser, Toronto Taste, took place lakeside at Corus Quay. The 26th anniversary of Toronto Taste, presented by The Daniels Corporation, raised $850,000 for Second Harvest, Canada’s largest food rescue charity, enough to provide food for 1.7 million meals to people facing hunger across Toronto.

Just a quick recap of how Toronto Taste worked: 

  • The ticket is $250/person. However you do get approx. $70-80 tax credit as the proceeds from the ticket are going toward a charity (please correct me if I’m wrong!)
  • The ticket included all the food/drink at the event. No additional purchase is required.
  • There are over 90 restaurants and beverage vendors at Toronto Taste.
  • I recommend arriving early and check which restaurant/beverage station you want to try first.
  • There were also live auctions, chef challenges and live music throughout the night. There was something for everyone here thus I’m sure you won’t get bored!

Keep scrolling down to see more pictures from this amazing event!

Shrimp oshizushi from JaBistro
Shrimp oshizushi from JaBistro
Salmon oshizushi from JaBistro
Salmon oshizushi from JaBistro
Cavatelli with duck ragu from Antler
Cavatelli with duck ragu from Antler
Burrata Pizza from Buca
Burrata Pizza from Buca
Oyster with bloody mary ice from Sodexo
Oyster with bloody mary ice from Sodexo
Chicken liver and foei gras crostini with onion marmalade and aged balsamic from The McEwan Group
Chicken liver and foei gras crostini with onion marmalade and aged balsamic from The McEwan Group
Cured trout grilled over cedar branches with gin-juniper sour cream, pickled wild onions, charred onion from Boralia
Cured trout grilled over cedar branches with gin-juniper sour cream, pickled wild onions, charred onion from Boralia
Margherita Pizza from Piano Piano
Margherita Pizza from Piano Piano
Aged beef and bone marrow oyster Rockefeller with horseradish cream from Jacobs & Co
Aged beef and bone marrow oyster Rockefeller with horseradish cream from Jacobs & Co
"Beetlox" tea cured, smoke roasted beets on pretzel crisp with sour cream and pickled wheat berries from Mildred's Temple Kitchen
“Beetlox” tea cured, smoke roasted beets on pretzel crisp with sour cream and pickled wheat berries from Mildred’s Temple Kitchen
Gin & Tonic Gelato from Gelato Fresco
Gin & Tonic Gelato from Gelato Fresco
House made duck pastrami with Ontario white asparagus, toasted almonds, crispy shallots and brown butter vinaigrette from Scaramouche
House made duck pastrami with Ontario white asparagus, toasted almonds, crispy shallots and brown butter vinaigrette from Scaramouche
Smoked salmon creamy chive rosettes on cucumber from Kristapsons
Smoked salmon creamy chive rosettes on cucumber from Kristapsons
Steak from Ruths Chris Steakhouse
Steak from Ruths Chris Steakhouse
Tandoori Chicken Eclair from George Brown Chef School
Tandoori Chicken Eclair from George Brown Chef School
House made waffle cone with mapleton lemon frozen yogurt from Richmond Station
House made waffle cone with mapleton lemon frozen yogurt from Richmond Station
Chef Challenge: Second Harvest offered three individuals the opportunity to become sous chef for one of the three competing chefs: Kaya Ogruce, Darby Piquette and Ivana Raca.
Chef Challenge: Second Harvest offered three individuals the opportunity to become sous chef for one of the three competing chefs: Kaya Ogruce, Darby Piquette and Ivana Raca.
Mister Manhattan from Collingwood
Mister Manhattan from Collingwood
Chef Mark McEwan
Chef Mark McEwan

 

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