This premier culinary event was presented by The Daniels Corporation with over 90 food and drink purveyors, a lot of which are among the best in the city.
Since 1991, Toronto Taste has raised over $12 million in support of Second Harvest’s food rescue program. Tickets went for $260 each, with a $150 tax receipt, for an all-inclusive evening of food and drinks.
Every ticket sold allows Second Harvest to rescue and deliver over 520 meals to people in need in Toronto.
To further support Second Harvest’s food rescue program, a variety of raffle draws and live auction happened that night including the opportunity to dine at Bob Blumer’s LA home or win a $10,000 USD in flight vouchers from Delta Airlines.
One thing I saw was the auction for “A Wild Evening with Michael Hunter” which went for $8,000. In total though, a whopping $925,000 was raised for Second Harvest!
A main feature of the night was the Chef Challenge, in which three talented chefs vied for the title of Toronto Taste 2017 Chef Challenge Winner.
Chefs Guy Rawlings (Montgomery’s), Anne Sorrenti (R&D) and Eric Chong (R&D) had to wow the judges by creating a dish from a box of mystery ingredients with 30 minutes to cook. The Chef Challenge Winner was Chef Guy Rawlings.
I received a media pass to attend Toronto Taste which allowed me VIP access to the event.
This was my first time attending so I was very happy I got to do it since, according to Chef Mark McEwan, “Toronto Taste is the most important event of the year in this city”. It was such a fun night! Looking forward to next year already!
Following from my experience from Cuisine & Cuvée, I changed my strategy this time and ate as I took photos. It turned out better as I got to try from 40 food and drink stations!
My top 2 dishes were the Capesante Crudo from Buca and Lamb Shank Baklava from Bar Reyna. Check out all 40 items below, in the order I had them!
The Spoke Club – Chef Robert Klunder
MCO… Interesting Wines & Spirits
Clarendelle White Bordeaux 2014
Sodexo – Chef Michael Smith
Duck Taco Spoons – slow roast duck, cumin lentil smear, arugula chimichurri
Petit Thuet – Chef Marc Thuet
Louisiana Style Hog
Farina Plus – Chef Domenic Giambattista
Agnolotti filled with radicchio, roasted walnuts, caramelized onions and ricotta
Cafe Boulud – Chef Sylvian Assie
Salted Cod Croquettes with lemon aioli
JaBistro – Chef Koji Tashiro
Ebi Oshizushi (Pressed Tiger Shrimp Sushi) and Salmon Oshizushi (Pressed Atlantic Salmon Sushi)
Salt Wine Bar – Chef Dave Kemp
King Crab Cake
— Ash on the Run (@theashstephens) June 5, 2017
Chiado – Chef Manuel Vilela
Carbon Bar – Chef Hidde Zomer
Korean Fried Cauliflower
— Ash on the Run (@theashstephens) June 5, 2017
Lavelle – Chef Romain Avril
Albacore Tuna Tartare
Boehmer Restaurant – Chef Paul Boehmer
Ontario Wilk Leek Marinated Canadian Bison Ribeye, Chive Potato Gnocchi, Hen of the Woods Mushrooms, Wild Leek Cream Sauce, Natural Jus
Woodman Wines & Spirits
Beronia Tempranillo Rioja
Enoteca Sociale – Chef Kyle Rindinella
Chicken Liver Mousse
Hawthorne Food & Drink – Chef Ricky Casipe
Carbonara – hand-cut pasta, house smoked chicken, schmaltz, crispy chicken skins, raw yolk
George Brown Chef School – Chef John Higgins and the George Brown Chef School Faculty
Fresh Puffed Mozzarella on Cracker
Boralia – Chef Wayne Morris
Le Select Bistro – Chef Laura Maxwell
Socca Provencal with Grilled Merguez
Rodney’s Oyster House – Chef Rodrigo De Romana
Wild Shrimp Corn Dog and Malpec Oysters
Fabbrica – Chef Missy Hui and Chef Mark McEwan
Patois – Chef Craig Wong
Juicy Jerk Chicken Shawarma
Bosk (Shangrila Hotel Toronto) – Chef Richard Singh
Smoked Salmon Tartar Canapés
Bar Reyna – Chef Omar Ma
Lamb Shank Baklava – kataifi, lamb shank, saffron & burnt honey aioli
Union Chicken – Chef Michael Angeloni
Buttermilk Fried Chicken with maple honey syrup, hot sauce and gravy
Beretta Kitchen – Chef Cynthia Beretta
Sweet Soy Braised Beef Cheek topped with Mango Salad
Buca – Chef Rob Gentile
Capesante Crudo – Hokkaido scallop, whitefish caviar, smoked ginger, senape yogurt, squid ink salt
Jacobs & Co. Steakhouse – Chef Danny McCallum
Japanese A5 served on hummus with herbs & jalapenos
Gelato Fresco – Hart Melvin
El Catrin Destileria – Chef Olivier Le Calvez
Sopes De Camaronilla
Joia All Natural Soda
Orange Soda with jasmine and nutmeg
Globe Bistro – Chef Daniel Sanders
Beeswax Poached Rainbow Trout with green strawberry & honey preserve, spruce tip powder
Pure Spirits Oyster House – Chef Jonathan Viau
Malpec Oysters and Bacon Wrapped Shrimps
Against The Grain Urban Tavern – Chef Dave Isen
Parrot Bay Cocktail and Tuna Poke Nacho
La Crema Winery
Sonoma Coast Pinot Noir
Noce Restaurant – Chef Eron Novalski
Fresh Shaved Beef Carpaccio
Antler Kitchen and Bar – Chef Michael Hunter
Delta Sky Club Lounge
Kanpai Snack Bar – Chef Trevor Lui
Braised Pork Belly, Beet Salad, Koji Radish, 5 Spice Chicken Skin & Micro Daikon
Oat & Mill – Candace Tierney
Coffee Biscotti Oats (Non-Dairy Ice Cream Alternative)
Ufficio – Chef Ivana Raca
Risotto with spring vegetables finished with bottarga
- You might also like: Best Restaurants in Toronto
DISCLAIMER: Though I had complimentary media access to Toronto Taste 2017, all opinions are my own.