Eat to the Beat

For over twenty years Eat to the Beat has been bringing female chefs together to showcase their talents in support of The Canadian Breast Cancer Foundation. This year, on November 1st, 60 of Toronto’s best female chefs came out and brought their signature dishes to the event.

The venue, Roy Thompson Hall was filled by attendees as live music from a violinist and a DJ duo offered a musical backdrop. Breast cancer survivors also sported creative and festive corsets through out the evening. It was the perfect night to taste the best of the city while supporting a worthy cause. 

Here are some of the faces and food from the evening. 

Full house at Roy Thompson, the crowd was energetic and in this case, high five-ing each other. 

Some of the beautiful ladies sporting one of a kind corsets. 

Strong and creative survivors and their corsets. 

Towering sweets in form of cupcakes.  

Chef Amy Symington from George Brown College and their restaurant Chef House.  

Chef House and George Brown College's offering of Edamame falafels with cultured vegetable slaw on whole wheat tortilla cups. 

Chef Tara Lee from Bar Hop's offering of mini pork and ricotta meatballs with a tomato cream sauce. 

Chef Lauren Mozer and sous from Elle Cuisine. 

Chef Lauren Mozer from Elle Cuisine's dish the carrot and ginger soup with coconut and lime crema, rice ball chili oil and micro greens. 

Serving up offerings from Ace Bakery. 

A closer look at the mini chili bowls with Ace Bakery's pink slider buns. 

Chef Christine Ostiguy from Yorkshire Pudding Catering, plating up her offering of hand-cut potato chip, parsnip mousse, Ontario smoke trout, preserved lemon & horseradish. 

Violinist and DJ providing the musical backdrop of the evening. 

Chef Renee Bellefeuille and her sous from Art Gallery of Ontario's (AGO) restaurant Frank.  

One of the offerings from AGO, the goat cheese and artichoke puff. 

Another AGO offering of cured white fish on rye toast. 

Had the chance to bring my beautiful mom to the event. 

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Chef Cathy Beneway from Creative Catering by Cathy and her Wonton cup with Asian salad topped with spicy chicken and almonds. 

The very attractive savoury donuts from The Rolling Pin, brown butter donut filled with herbed mascarpone and topped with cherry port compote and a shot of arugula pest. 

The dynamic duo behind The Rolling Pin, Venessa Baudanza and Isabelle Loiacono. 

Loved seeing the beautiful survivors visit the different chefs' tables. 

Food is better with company. 

Two representatives from Bonnie Gordon College of Confectionary Arts. 

Chef Carmen Jeffery from President's Choice cooking school putting together her crab cakes. 

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A better look at the President's Choice crab cakes. 

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The smoked turkey and gruyere waffles with a maple creme fraiche from Chef Vanessa Yeung and her team from Aphrodite Cooks. 

Chef Angela Panigas' offering of Moroccan maftoul from The Sultan's Tent & Cafe Moroc. 

Such a sweet moment to meet Wanda Beaver of Wanda's Pie in the Sky. 

Wanda's offering of Grand Marnier nanaimo bars. 

Chef Nuit Regular from Pai serving up her Mee ka ti (rice vermicelli with coconut milk and tofu). 

Tiiu Christie and Tysa Christie from Marigolds and Onions. 

The deliciously cute chicken and pink waffles from Colette Grand Cafe from chef Felicia Derose. 

Ladies behind Crepes a GoGo Spadina and Limonana. 

Chef Emily Richards of Professional Home Economist and her balsamic roster pear. 

Desserts from Vanessa Le Page. 

Chef Winlai Wong and her sous Joseph from The Badminton and Racquet Club of Toronto. 

Chef Winlai Wong's offering of Togarashi wilde B.C. Albacore tuna and green papaya. 

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Come cookies selection from Dufflet Pastries. 

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Some opening remarks by the team behind Eat to the Beat. 

After the event, I cannot help but to reflective on of how great it was to see all these female chefs come together.

During other food events I noticed that there is a lacks of balance where not a lot of female chefs are present. It's great to see an event fully dedicated and participated by women. Looking forward to years to come for Eat to the Beat and seeing how these chefs' careers gain more of the spotlight.