The highly anticipated 3rd annual Chef’s Challenge finally arrived on Dec 1st with a turnout of 450 fundraisers and supporters of Mount Sinai. There was lots of intense pre-battle hoopla including 4 weekly Food Truck for Sinai events and culinary pre-events as well as some videos from chefs such as Mark McEwan and Chuck Hughes both declaring they were in it to win it this year. The evening at Fairmont Royal York started with a reception and silent auction. There…
All in the name of sustainable seafood, 12 top local chefs from the Toronto area each had booths to serve up their own delicious chowder made from ocean-friendly seafood alongside a beer pairing that was chosen to perfectly suit the chowder’s flavour. Upon check-in, you are given a wooden spoon, a ballot and a checklist describing each of the 12 stations. Guests were able to vote for their favourite to win the People’s Choice Award while the panel of judges…
Get your tickets for the Future Sinai Culinary throwdown! Purchase tickets by via PayPal, or contact Melissa Campisi at 416-586-4800 ext. 4681. Get more details by clicking on the poster below!
Aspiring chefs baked their very best cookies and brought them out to be judged by celebrity chef Chuck Hughes at Cookie Battle, as a pre-event leading up to the big “Chef’s Challenge for a Cure” event on December 1st. The evening started with the charismatic Chuck Hughes signing autographs for guests with his new book, Garder Manger, at the SubZero and Wolf showroom. Chuck was so approachable, graciously allowing anyone to interrupt and take pictures with him. It was non-stop…
Selected guests were invited to attend the 2nd Chef’s Challenge Pre-event with celebrity Chef Mark McEwan at Sub-Zero and Wolf. As the reigning champ of last year’s Chef Challenge, McEwan talked about how he was going to make his team work really hard to defend his title for this year’s Chef’s Challenge on December 1st at Fairmont Royal York Hotel. When asked what his tip for his potential team members in the audience, he joked “don’t cut yourself!” So the…
Photography by Flora Tran There is a new craze in the culinary world, many call it molecular cuisine. It is experimental cooking that focuses on the physical and chemical transformations of ingredients. Fortunately, Flora and I had the privilege to experience this modern method of cooking with Chef John Placko on October 24 at one of Nella Cucina’s culinary workshop sessions. Molecular cuisine is all about manipulating the senses. Familiar food is presented in an unfamiliar and unexpected way so…