Recipe for Change 2016

30 diverse chefs, 3 craft brewers, 4 local wineries, 1 cause. FoodShare's seventh annual Recipe for Change took place at Toronto's St. Lawrence Market South Tent on Thursday, February 25th. For those of you not aware, Recipe for Change (#RFC16) is an annual fundraising event that supports FoodShare, Canada's largest community food security organization. Founded in 1985, FoodShare (Twitter: @FoodShareTO, Facebook: FoodShare Toronto) is a non-profit organization that works with communities to improve access to healthy, affordable, sustainably-produced food through innovative school food programs like rooftop gardens, healthy cafeterias, hands-on cooking workshops and youth-employment focused farming.

Presented by Tangerine, this year's fundraising event collaborated with chefs, brew masters, winemakers and skilled food artisans for a "Party for the Future of Food" edition of Recipe for Change. From 6-9pm, guests were served an elaborate menu from Toronto's leading lights and long time supporters of the cause, mixing in a healthy dose of new arrivals and hidden gems designed to please carnivores and vegetarians alike. 

Over 30 sweet and savoury dishes made with love by some of the city’s best chefs and 4 VQA wineries and 3 craft breweries pouring drinks all night, there's no question that Recipe for Change is one of the city's finest dining events (this year marks my fourth executive year at Recipe for Change)!

"FoodShare's Recipe for Change event so deliciously and wonderfully supports Food Literacy in schools," says Debbie Field, FoodShare's Executive Director. "It raises needed funds to teach thousands of school aged chidren how to cook, grow food, compost and more. And it reminds us all that children of all ages are delighted to eat healthy food, become food conscious, competent and literate."

Bar Begonia

Bar Begonia is so good, guys. I had dinner there two weeks ago and I still can't think of one bad thing to say about the place. From ambiance, service, drinks to food, Anthony Rose's sixth spot gets nothing but praises from moi. Bar Begonia is killin' it.

Just down the street from Big Crow and up the street from Fat Pasha (both Rose's), my friends and I arrived at the newly opened Bar Begonia at 6:30pm sharp on Friday night. We managed to snag the last four-top. Boy, did I feel extremely lucky at that point, especially when there wasn't one empty seat left in there. To celebrate we immediately ordered a bunch of cocktails to start. Not having to wait for a table on a Friday night is a damn good enough reason to get our dranks on (note that Bar Begonia remained packed for the next three hours we were there).

Before I get to the booze and the food here's a bit about Bar Begonia. Open from 11am to 2am, 7 days a week, Bar Begonia (Twitter: @barbegonia, Facebook: Bar Begonia) is a 40-seat Parisian-style cocktail bar serving craft cocktails and snacks with a French flair. The kitchen is helmed by chef Trista Sheen, formerly of the now shuttered Crush Wine Bar. Although Bar Begonia doesn't take reservations (it does but only for parties of 8 or more) I was thrilled to hear that they'll have a patio set up by this summer.

"Draw me like one of your French girls".

Behind the bar is general manager Oliver Stern and bar manager Veronica Saye. I've been a big fan of Oliver's cocktails ever since my Toronto Temperance Society days. I say it that way because I used to go to "TTS" a lot, some of my favourite cocktails from the speakeasy were their Earl Grey Sour, Whisky Sour, Petey's Muddle, Old Fashioned and La Hoja. So, when I found out Oliver was the GM at Bar Begonia I had no doubt in my mind that their cocktails would be excellent.

Cresta (formerly Pastizza)

New year. New menu. New name.

At the beginning of January, Pastizza - located on a cobblestone street adjacent to the historic St. Lawrence Market - was renamed to Cresta. I was told by Cresta's general manager, Dimitri Petropoulos, that the reason behind the change was because the owners thought the name "Pastizza" was conveying an inaccurate impression of the restaurant to Torontonians. As in, the name "Pastizza" sounded like a fast-casual Italian eatery serving only pizzas and pastas. Since that was far from the case, the owners of Pastizza decided to rename the restaurant to Cresta, after Cresta Ridge vineyard of Thomas George Estates, a California vineyard owned by Cresta's co-owner, Thomas Baker.

Despite the name change and menu overhaul, the interior of Cresta (Twitter: @cresta_TO, Facebook: cresta) remained pretty much the same (I didn't see any noticeable changes anyway).

Compared to Pastizza, Cresta's new menu offers a wider variety of appetizers and seafood options. The menu, overall, also carries a higher price tag than before. For example, the carbonara and lasagna I had at Pastizza were both priced at $13, whereas all the pastas at Cresta are now $20+. Another example would be the entrees; the guanciale di manzo (or braised beef) I had at Pastizza before was $25, all the mains at Cresta now are $34+.

I was invited by Cresta to try their new menu. As usual, we started off with cocktails. As you may have guessed, the cocktail menu was also revamped.

THE CRESTA NEGRONI ($13)

Bombay sapphire gin, campari, dolin dry vermouth, sparkling brut, grapefruit

ISLAY HOLIDAY ($14)

Tromba tequila blanco, bowmore 12 scotch, grapefruit, lime, grapefruit bitters

WHISKY SOUR

Morton's The Steakhouse

Morton's The Steakhouse has been sizzling up steaks ever since 1978. Founded by Arnie Morton and Klaus Fritsch, the restaurant chain now has 74 worldwide locations in the U.S. and in major cities worldwide such as Toronto, Beijing, Hong Kong, Singapore, Taipei, Shanghai, and Macau. Morton's (Twitter: @Mortons, Facebook: Morton's The Steakhouse) prides itself on quality service and serving the best USDA prime-aged beef (which are aged for 23-28 days and custom-cut per Morton's specifications). I've been to Morton's in the States once but never in Toronto, so when the kind folks at the steakhouse invited me in for dinner I jumped at the chance. Who can say "no" to steak?! Vegetarians, yes, but certainly not me!

Located in the trendy Yorkville neighbourhood, Morton's at the Park Hyatt Hotel offers a classic dining experience. Get ready to step into the past with their white tablecloths, wood paneling, hanging lights and booths buffed to a serious shine. 

The old-school traditional steakhouse charm at Morton's is as good as it gets.

My friend and I started the evening off with cocktails. The drinks come strong and deep at Morton's, and I love that.

DEATHS DOOR NEGRONI ($17.50)

Death's Door Gin, Campari, Sweet Vermouth garnished with an orange wheel and a lemon twist

DOUBLE CROSS VODKA MARTINI ($21.95)

New Savoury Menu at Sweet O'Clock

On January 22 the Taiwanese dessert shop Sweet O'Clock (Instagram: @sweetoclock.tor, Facebook; Sweet O'clock) expanded their menu to include savoury appetizers, snacks, rice dishes and noodle dishes. To celebrate the launch, from January 22 to February 10 Sweet O'Clock will be giving diners who have liked their Facebook page or followed them on Instagram a 15% off discount on their bill (desserts excluded) when they check in at the location.

(Photo credit: @sweetoclock.tor)

I was invited to the North York eatery a couple of days before the official launch date for a sneak peek tasting. I wrote about Sweet O'Clock last month and commented on what I personally liked and didn't like from their dessert menu (click here for my blog post) so I'll be doing pretty much the same thing this time for their savoury menu :)

My friend and I started off with wintermelon teas. We both loved our drinks. My friend orders wintermelon every time he sees it on a menu because not a lot of places offer wintermelon. Sweet O'Clock's Signature Tea Selections come in regular size ($4.2) and large size ($4.7).

HERBAL JELLY WINTERMELON TEA ($4.2)

QQ WINTERMELON TEA ($4.2)

There are 25 appetizers, 10 rice dishes, and 6 noodle soups on Sweet O'Clock's new food menu. Here is what we tried:

OXTAIL NOODLE SOUP ($12.99)

JELLYFISH SALAD ($8.99)

Recipe For Change 2016 - Buy Your Tickets Now!

3 Hours
30 Chefs, Brewmasters and Winemakers
1 Cause
Get ready for FoodShare's 7th annual Recipe For Change!

Presented by Tangerine, Recipe For Change is the tastiest way to promote healthy food and food literacy in schools. The fundraising event raises needed funds to teach thousands of school aged children how to cook, grow food, compost and more.

 This year's "Party for the Future of Food" edition of Recipe For Change (#RFC16 @FoodShareTO) will see over 30 sweet and savoury dishes made with love by some of the city's best chefs, brew masters, winemakers and skilled food artisans.

RECIPE FOR CHANGE
Date: Thurs, Feb 25, 2016
Time: 6-9pm
Location: St. Lawrence Market South Tent (Lower Jarvis St. and The Esplanade)
Ticket: $150 pp, food & beverage inclusive (30 top chefs, 4 VQA wineries, 3 craft breweries, organic teas, and freshly brewed coffees + hand crafted desserts)

This year’s Recipe For Change lineup includes: 
DaiLo
Colette Grand Bistro
Biff’s Bistro
Pork Ninjas BBQ
Carmen Cocina
Espanola
Pizzeria Libretto
Hooked Inc.
The Good Earth Cooking School & Winery
Lamesa Restaurant
Sweet Sammies
SOMA Chocolatemakers
Succulent Sweets
The Tempered Room

For a full listing of this year’s delicious offerings, please visit: http://foodshare.net/recipeforchange/

Grab a plate for one of Toronto’s finest dining events - you won’t want to miss this! Don't believe me? Check out my recaps of this amazing event for the past THREE YEARS:

Recipe For Change 2015
Recipe For Change 2014
Recipe For Change 2013

BUY YOUR TICKET NOW!

A Bit About FoodShare:

FoodShare Toronto (www.foodshare.net) is Canada’s largest community food security organization. Founded in 1985, FoodShare works with communities to improve access to healthy, affordable, sustainably-produced food through community-based programs and policy recommendations, with a vision of Good Healthy Food for All. FoodShare’s programs, which reach over 155,000 children and adults per month in Toronto, include fresh produce sourcing and sales, childhood nutrition, hands-on food education from JK-Grade 12, a healthy school cafeteria model, gardening, composting, cooking, and urban agriculture. See FoodShare’s multifaceted work in schools and childhood nutrition at: http://foodshare.net/program/educator/

Levetto on College

Have you ever yearned for a hearty bowl of pasta or a slice of pizza yet splurging at a restaurant and spending three hours there just doesn't cut it because it's a Tuesday night and you have an 8 o'clock meeting tomorrow morning that you still gotta prepare for? Yeah, I know you have. The thing is there's a time and place for fancy Italian but even I'm not up for that all the time (surprise, surprise). After a long day at work all I crave sometimes is delicious food quickly. If you ever find yourself feeling this way then I suggest you give Levetto a try.

 Levetto (Twitter: @levettoresto, Facebook: Levetto) is a “fast casual” pizza and pasta joint with good price points and generous portions. There are currently five Levetto locations in Ontario - one in Vaughan, one in Waterloo, one in Baden, and two in Toronto (Liberty Village and College Street). A sixth location is in the works in Chinatown at 392 Spadina Ave.

You walk in, you order at the counter, you pay, you take a seat, and food will be served to you when it's ready. That's all there is to it at Levetto.  And, of course, you can also get your food to go. Visit their website and you'll see that some locations takes orders online for pick up and others even do delivery. For my Levetto experience I checked out their College St. location.

If you want to fancy it up a bit Levetto does alcoholic drinks as well. They have bottled beer for $5, imported beer for $6, wine by the glass for $6-$8.5 and wines by the bottle for $30-$39. Such good prices especially with the wine. This is another reason why Levetto is so appealing.

The Winners of the Morals Village Hot Pot Giveaway are...

@magscheung
@DianaPowell5
@amandaaaq

Congratulations! You've all just won a complimentary dinner for two to Morals Village Hot Pot ("德莊火鍋"). Get ready to experience all-you-can-eat hotpot with more than 81 options - from handmade noodles to New Zealand lamb shoulder and fresh cuttlefish. Please email me your mailing address at foodjunkiechronicles@gmail.com :)

And a big THANK YOU to the 88 contestants who participated in this contest! 

Here's a snapshot of the Excel spreadsheet where I tracked the #fjcmv hashtag from day one of the contest. The tracking was done using chronological order, as in, #1 was the first person to enter the contest. To enter, the person must tweet "I want to win a dinner for two at Morals Village Hot Pot from @foodieyu! http://bit.ly/1W1TRPE #fjcmv". Each person could tweet once a day for the duration of the contest. Once the contest was over and everybody's entries were accounted for, I checked to see if they follow me (@foodieyu) on Twitter. Below are the 222 valid entries:

I used "True Random Number Generator" from random.org to pick three winners:

Back at The Spoke Club

Dinner at The Spoke Club is always a treat, especially when you have Executive Chef Rob Klunder (Instagram: @rkbones) cook for you. I was all set for another visit since the last time I was at the members-only restaurant was more than six months ago (truth be told, I heard through the grapevine that chef Rob had a new menu out so the eager beaver in me wanted to check that out ASAP).

Seeing that my brain is usually fried by the end of the work day I knew doing a tasting would be my best bet because at times, deciding on what to order can be a very strenuous process for me. I'm sure questions like "What should I order?", "Should I have this, that, or both?", "Can't I just order everything?", or "Is this too much food?" have killed plenty of brain cells. Considering that I'm not getting any younger and keeping my brain in top shape is priority, I usually get around this by asking the chef whether he/she can prepare a tasting for me; a smaller, tasting portion of selected dishes from the menu (sometimes the chef may bring out several off-menu dishes too). Some chefs do this, some chefs don't. Either way, if you're ever interested in doing a tasting you can always ask when you're making a reservation. Anyway, having chef Rob tell me "I'll keep on bringing food out until you tell me to stop" was literally music to my ears. Just make all the decisions for me, please and thank you, chef! I'm not sure about you but I always trust that the chef knows best. After all, it's their food and they're in charge of the kitchen. They are in their element so they must know what's good.

So that's essentially what happened at The Spoke Club (Twitter: @TheSpokeClub, Facebook: The Spoke Club). Chef Rob fed me until I couldn't handle another morsel of food. Here's what I had:

TARO CHIPS

Artichoke Dip

CAST IRON BAKED BRIOCHE

Cafe Paris, Parmesan Snow, Shaved Black Truffle

VEGETABLE POT STICKERS

Marinated Tofu & Vegetables, Lime Soya Dipping Sauce, XO Sauce

CRISPY TYPHOON CHICKEN

Tender Chicken, Spicy Soya Ginger Glaze, Ripe Mango, Chilies, Scallions

National Cupcake Day for SPCAs & Humane Societies

Animals are precious.

I am a proud owner of a cat. My cat’s name is Mr. Cat and he’s a domestic short hair brown tabby. I adopted Mr. Cat when he was just seven weeks old - I remember he was so tiny he could fit in my coat pocket. It’s crazy to think that Mr. Cat will be 14 years old in two months, which will make him 73 years old in human years. Here’s my latest photo of my big kitty. As you can tell he is a very serious cat, hence the name “Mr. Cat”. This is his “Don’t-mess-with-me-I’m-a-tiger!” look:

To be honest, nobody calls him Mr. Cat unless he is at the vet. “Mr. Cat” is actually my cat’s legal name but we all call him “Fay Jai” in Cantonese at home, which means “Fat Boy” in English. It is a really fitting name because Fay Jai has always been a big cat. Currently, he weighs close to 20 lbs and I assure you that none of it is muscle. When Fay Jai walks his big, floppy belly swings from side to side. It’s adorable to watch. This is Fay Jai doing what he does best: doing nothing and being lazy.

Three years ago, Mr. Cat developed diabetes, a pretty common disease with older house cats. Ever since then Mr. Cat needs two insulin shots a day - once in the morning, once at night - along with a very strict, timed meal plan. There have been countless instances where my family and I had to change our plans to accommodate for Mr. Cat’s meals and medication. It is all worth it though because Mr. Cat is family, and we love him to bits.

As a pet owner, I fully support the Ontario Society for the Prevention of Cruelty to Animals (“Ontario SPCA”) and as a food lover, I’m very excited to tell you all about National Cupcake Day happening on Monday, February 29th. 

If you love animals, you can now show your support for your local SPCA by registering as a Cupcake Day Host and hosting your very own cupcake party on February 29th. Let your family, friends and colleagues know why you are baking and invite them to enjoy a cupcake at school, home or work, in exchange for a donation to your participating SPCA or Humane Society of choice. It’s an easy way to “bake a difference”, and it’s certainly the most delicious way to show your support for the SPCA. 

Could you use a Kitchen Aid Stand Mixer? Sign-up and raise $50 online before January 30th and be entered into a draw to win a KitchenAid Stand Mixer. It’s a great incentive to get started early!

For more information on National Cupcake Day, please visit www.nationalcupcakeday.ca/

*This is a sponsored post*