The Stop CFC's "What's on the Table" event raises $343,000 for anti-hunger programs

On November 5th, 2014 The Stop Community Food Centre held their 10th annual signature fundraising event called What’s on the Table at Daniels Spectrum. It’s their signature fundraising event with a focus on great food from top local chefs and restaurants.

Being the top-notch food-focused charity gala that it is, there were tons of amazing dishes to try. This includes the one in the photo above with trout donated by Blue Goose Foods prepared by The Stop CFC’s own Chef Scott MacNeil. They also did an amazing job last year with poached trout olive oil.

Another interesting bite was from Chef Nick Liu of DaiLo restaurant with a handheld Smoked Trout Betel Leaf, satay peanut sauce, fried shallot

Smoked Trout Betel Leaf with satay peanut sauce and fried shallots by Chef Nick Liu (DaiLo Restaurant)

Here are some other memorable dishes from What’s on the Table:

Warm Espelette Roasted Squash Salad with Bitter Greens, Cranberries and Peppered Maple Bacon Vinaigrette by Lora Kirk (Ruby Watchco)

“Masa Ball Soup” Chicken and Corn Dumpling with Cilantro and Broth by David and Lanny MacLeod (Victor)

“Albacore Tuna Salad Alla Catalana” Giacomo Pasquini, Vertical Restaurant

Wagyu Beef Tartare with Crispy Bacon, Smoked Olive Oil, Triple Crunch by Anthony Davis (Tundra)

Congrats to The Stop CFC and everyone involved for raising $343,000 for critical anti-hunger programs.

Check out The Stop CFC’s video celebrating 10 years of What’s on the Table:

About The Stop Community Food Centre
Located in Toronto’s west end, The Stop works to increase access to food in a manner that maintains dignity, builds health and community and challenges inequality. From its origins as one of Canada’s first food banks, The Stop has blossomed into a thriving community hub where neighbours participate in a broad range of programs that provide healthy food, foster social connections, build food skills and promote engagement in civic issues. Underlying all of The Stop’s efforts is the belief that food is a basic human right.

For more information about The Stop visit www.thestop.org

Photos by Nick Lee

: Macarons and desserts by Nadège Patisserie

: “Albacore Tuna Salad Alla Catalana” Giacomo Pasquini, Vertical Restaurant

: “Artisanal Cheeses” Ruth Klahsen, Montforte Dairy

: Lemon Thyme Pettole with Roasted Carrots by Lorenzo Loseto, George Restaurant

: Pumpkin Tofu, Vermicelli Noodles, Cashews and Coconut by Chris Brown, Citizen Catering

: Henry of Pelham wines

: Smoked Trout Betel Leaf with satay peanut sauce, fried shallot Dailo Restaurant

: Warm Espelette Roasted Squash Salad with Bitter Greens, Cranberries and Peppered Maple Bacon Vinaigrette by Lora Kirk (Ruby Watchco)

: Smokey Tea Cured Trout with Maple Compressed Apple, Cornmeal, Buttermilk Pancake, Sour Cream

: Fennel and carrot glazed trout by The Stop CFC

: Warm Espelette Roasted Squash Salad with Bitter Greens, Cranberries and Peppered Maple Bacon Vinaigrette by Lora Kirk (Ruby Watchco)

: “Masa Ball Soup” Chicken and Corn Dumpling with Cilantro and Broth by David and Lanny MacLeod (Victor)

: “Masa Ball Soup” Chicken and Corn Dumpling with Cilantro and Broth by David and Lanny MacLeod (Victor)

: Assorted Eclairs (Pistachio Cherry, Banana Nutella, Coffee 7 Cocoa Nibs, Vanilla ORange, Dulce de Leche, Pumpkin Pie) by The Tempered Room

: Wagyu Beef Tartare with Crispy Bacon, Smoked Olive Oil, Triple Crunch by Anthony Davis (Tundra)

: Poached Trout Sinagang with rainbow trout, organic tomato and tamarind broth, jasmine rice, butternut squash, preserved tomato and red russian kale sprouts by Creemore Kitchen