Here's a quick little recap of last night's Toronto's Hottest Chef charity event, held at The Great Hall. In it's second year, the event raises funds for the winning chef's chosen charity, while providing delights for the palate and eye. I was there helping out Supicucu's Rossy Earle sampling and selling the official hot sauce of the event, Diablo's Fuego.
Organizers Kristina Chau and Stella Yu brought together the nine finalists from 15 of the city's most delectable chefs to prepare a dish to be judged by the event's attendees. Each chef chose a charity who would benefit from their winnings. Leah Wildman of Fit Squad Toronto took home the prize and the accolades for her prawn on a savoury raw flat bread with a green onion chutney and pumpkin. Congratulations to Leah and her charity of choice, Toronto Children's Breakfast Club.
Here's a list of the other finalists, their dishes and, if you're interested in making a donation, their chosen charities.
- Adam Alguire (County General) for Sick Kids: Bourbon blood sausage with a smoky caramel apple
- Robin Dutt (The Drake) for The Stop: Smoked oyster and beef tartare with sweet apple
- Jason Rosso (Milestones) for Prostate Cancer Canada: Vietnamese Bún Chả pork dumplings with water chestnuts and vermicelli noodles in a butter lettuce wrap with chili ponzu sauce
- Ross Bonfanti (Il Sogno) for CNIB: Corn flour flatbread, guasacaca, braised local pork topped with smoked gouda
- Devan Rajkumar (The Food Dudes) for Daily Bread Food Bank: Jerk butter-poached lobster roll
- Tulio Lessa (Lil Baci) for Second Harvest: Tuscan-style chicken liver pâté on crostino
- Rick Roussel (Hard Rock Café) for Canadian Breast Cancer Foundation: Lo & Slow brisket empanada with white cheddar queso sauce
- Dorian King (Canyon Creek) for Canadian Cancer Society: Court boullion poached Atlantic lobster, guacamole, julienned radishes and pico de gallo on a white corn tortilla chip (not pictured)
Be sure to keep your eyes peeled for next year's edition of this very fun and tasty event.