Thursday, December 28, 2017

60 Female chefs serve up great eats at Eat to the Beat 2017

Date:  October 17, 2017
Location:  Roy Thompson Hall
Why:  Fundraising Gala for the Canadian Foundation for Breast Cancer
Social:  Twitter @EattotheBeat_TO

Well I am super late in posting this and wanted to get to it right after the event but events and life seem to happen all at once so I finally have time to write about the event.

I have been to Eat to the Beat a number of times and have written about it in previous posts but I always like to show what each event looks like because the food and some of the vendors change each year but there are also regulars who just change their menus.

Some of the ones that have been vendors at the event a number of years include the Cake Lady, Aphrodite Cooks,  Emily Richards,  Pai/Kiin and so many more.

I think one of my favourite savoury dishes was for sure Kiin's mixed rice dish.  I picked one up early because I knew there would be a lineup for it.

The desserts were unbelievably beautiful and I wish I had the stomach to try them all but by the time I hit the desserts I could only try a few of them.   With 60 Female Chefs you can imagine there would be a whole lot of food to try.  Most had 1 dish but there were a couple with 2 different things.  That's a lot of food and desserts to eat.  I think maybe I average about 2/3rd's of the vendors but I think my friends probably try half of them.  I don't know where they put it.

I always like to go to this event because it's a lot of fun and with almost all of the Chefs being female it's really like a great community event and loads of fun to see the Breast Cancer survivors all dressed up in special corsets.   There is live entertainiment and a silent auction that has some fantastic things that I wish I could afford to bid on myself.  All this fun and it raises money for the Canadian Breast Cancer Foundation so it's great for everyone.


I can't possibly pick only a few favourites but let me just say that I lean towards the Tuna tartare's and the Scallops were amazing too and of course I gravitate towards all the chocolate desserts but the Lemon meringue pop blew me away.  You can see that below.

I won't repeat the vendors in this post but they are all listed in my previous post about this event.  You can read about it here: Eat to the Beat

Even though I am late posting this I wanted to get it out to show you all the fantastic food and hope that you pick up a ticket for next years event and you will probably see me running around and stuffing my face and taking lots of photos to make you drool.

Hope to see you there next year.   For more info see their website listed at the top of the page.

Wednesday, December 27, 2017

Recipe: Dark Chocolate Egg Nog Scones with coffee glaze

GoGot Eggnog?

Make some Holiday scones with the little bit of eggnog left after the party.

Dark Chocolate Eggnog Scones with Coffee Glaze

I bought some eggnog just in case anyone stopped by and I wanted to serve them a glass of some but I didn't end up drinking it so i thought it would be a great substitute for buttermilk in scones so I thought about what I would like to pair it with and of course my favourite chocolate would do the trick and make a delicious flavour combo.

Here's what I came up with:


2 cups of sifted flour
1/4 tsp salt
1 tablespoon of baking powder
1/2 tsp baking soda
1/2 cup of sugar
1/2 cup of cold grated butter
1 egg
1 tbsp vanilla
1/2 cup of Eggnog
1/2 cup of chopped dark chocolate or chocolate chips

reserve a couple of tablespoons of eggnog for the top and flour for the board to roll out.

Coffee Glaze:
1 tsp instant coffee 
1 tbsp hot water
1/2 cup icing sugar approx.


In a medium sized bowl sift the flour, salt, baking soda and baking powder and mix it up with a fork or a whisk and add the sugar and mix again.

Grate a half a cup of cold butter right into the dry ingredients and mix with a for or pastry cutter until it's combined into little pea shaped bits and then mix the wet ingredients.

In a measuring cup crack 1egg and whisk it up for a few minutes and then add a 1/2 cup of eggnog and a tablespoon of vanilla and mix well.

Chop 1/2 cup of chopped dark chocolate or measure a 1/2 cup of chocolate chips.

Add the wet egg mixture into the dry ingredients and stir with a fork or wooden spoon until combined and before all the flour is mixed in add the chopped dark chocolate and mix until combined.  It should slightly come together but don't mix it too much or it will become tough.

Dump the mixture out onto a floured board and knead it all together until it's all mixed and pat it down into a dinner plate sized flat shape.

You can cut it with round biscuit or cookie cutters or you can just cut it into pie slices by cutting in  half and then quarters and then cutting each quarter in half if you want them smaller.  

I didn't cut mine out that great but it didn't matter but it does matter that they are similar in size so they can bake the same.  

Place on a baking tray and you can line it with parchment if you like.  I didn't bother this time.

Brush the top with the reserved eggnog and place in the oven.

Bake at 350 degrees for about 15 -20 minutes depending on how hot your oven is.  Remove when they are brown on the bottom and golden brown on top.

To make the glaze in a small bowl mix the hot coffee with the instant coffee and mix well and then add icing sugar until you get a runny icing paste.

Drizzle with a fork on the Scones just out of the oven and they will dry once the scones are cooled.

Serve immediately.

Makes 12 large scones.

Goes great with eggnog or hot coffee and would make a great Christmas or Boxing Day breakfast.

Restaurants for Change - We dine our at Baro and do good.


October 18, 2017
Baro Restaurant & other Canadian restaurants
485 King St. W.
Baro website:
Hashtag #restaurantsforchange

This post is really late in writing but I wanted to tell you about a great initiative that is hosted by some of Canada's top restaurants that benefits Community Food Programs.  
On October 18th, 2017,  I made reservations at Baro restaurant on King Street in Toronto with a few friends for dinner.  I went to Baro for the preview for the fundraising event and decided to go back for dinner and try their regular menu.  

The fundraiser is easy for people to participate in without doing anything different than what they usually do because all you need to do is make a reservation at a participating restaurant.  You go out to eat on the designated night which was October 18th and the restaurant will donate 50% to 100% of the total food sales from the dinner service to support local community food programs in low-income neighbourhoods.  So all you have to do is dine out to do good.  It's really a win win for everyone.

Since 2014 Restaurants for Change has raised close to $600,000 with this program.  The people in the restaurant industry are really generous with their time and efforts and this makes a huge difference in people's lives.  The programs provide access to healthy food,  and build skills and community.  
Your fun delicious dinner will help make a difference in the lives of Canadians who struggle with food insecurity and poverty.

Sari is a pescatarian and she ordered the Fish tacos which she loved.

Nimu and Domenica ordered a bunch of things including the ceviche, the octopus and the chocolate truffles below which we all tried.

I ordered the mini empanadas and they were hot and so flavourful.

We had a great night catching up and eating great food and it's great to know that it does a lot of good for other people beyond us leaving the restaurant.  I hope you get your reservations in order for the next edition of Restaurants for change.  For more information and to donate check out the website below.


Hawksworth Young Chef competition

Event:  Hawksworth Young Chef Competition

I was invited to join my friend Mary at an interesting event in Toronto where Chef David Hawksworh from the Restaurant Hawksworth in Vancouver, BC created a non-profit  Foundation in culinary arts  to recognize and inspire young Canadian chefs.  It was the finals for the Hawksworth Young Chef Competition. 
The goal was to lift young Canadian talent in the culinary industry and give them a great opportunity to work in some of Canada's top restaurants and to grow and elevate to a higher level of excellence in the food industry.

The winner of the Hawksworth Young Chef Scholarship competition will receive $10,000, and a stage at a selected top international restaurant – giving them the inspiration and opportunity needed to develop their professional skills.
Hawksworth Young Chef Competition 
The winner of the Hawksworth Young Chef Competition 2017 was awarded to Connor Sterling from Vancouver, BC at the Awards presentation in Toronto.

Leanne and Dennis Prescott, me and Mary Tang
We had a great time chatting with Chef and Instagram celeb and his wife Leanne who works for World Vision where they both work on fundraising projects together by hosting dinners and travelling to Countries in need.

The appetizers were catered by Oliver an Bonnacini and they were all fantastic.  I especially enjoyed the mini Empanadas and the sliders were fantastic too.

I can't wait to see what all of these young chefs do in the coming years.

Congrats to all for your fabulous work.