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 JaBistroSalmon oshizushi from JaBistroCavatelli with duck ragu from AntlerBurrata Pizza from BucaOyster with bloody mary ice from SodexoChicken liver and foei gras crostini with onion marmalade and aged balsamic from The McEwan GroupCured trout grilled over cedar branches with gin-juniper sour cream, pickled wild onions, charred onion from BoraliaMargherita Pizza from Piano PianoAged 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 KitchenGin & Tonic Gelato from Gelato FrescoHouse made duck pastrami with Ontario white asparagus, toasted almonds, crispy shallots and brown butter vinaigrette from ScaramoucheSmoked salmon creamy chive rosettes on cucumber from KristapsonsSteak from Ruths Chris SteakhouseTandoori Chicken Eclair from George Brown Chef SchoolHouse made waffle cone with mapleton lemon frozen yogurt from Richmond StationChef 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 CollingwoodChef Mark McEwan
