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Last week marked the 18th year of the Eat to the Beat (@EattotheBeat_TO) fundraiser. It was another successful culinary event which raised $199,077 for Willow Breast Cancer Support Canada.

The event exclusively featured the culinary talent of female chefs (60 of them to be exact) who donated their time and resources to the worthy cause. Willow Breast Cancer Support is a not-for-profit organization that provides peer support services and other information services to women who have been diagnosed with breast cancer.

Eat to the Beat

Eat to the Beat took place at Roy Thompson Hall which was the perfect venue for a culinary event with stations dotted around the venue. Tickets were $175 each and attendees were treated to an evening of live music, drinks and culinary delights.

The live band

Here’s a look at some of the highlights of the evening:

House-made Rye Bread Crostini – with DJ Steak’s beef tenderloin carpaccio, Niagara pear chutney and Niagara Coronation grape glaze  (Jen Mitschke and Frank Romano from Inn on the Twenty)

House-made Rye Bread Crostini

Trista Sheen from Crush Wine Bar working on her duck confit agnolotti

Trista Sheen (Crush WIne Bar)

Crepes – with cream cheese, zaatar, red onion, black olives & olive oil (Veronique Perez from Crêpes à GoGo)




The girls from Kimberley’s Own

Kimberley’s Own

Chicken Meatballs – with spicy hoisin/peanut dipping sauce (Brenda Kwong King from Delicious Catering)

Chicken Meatballs

Tunisian Fricassee – with Albacore tuna, harissa mayo, cucumber & tomatoes (Gihen Zitouni from the Ritz Carlton)

Tunisian Fricassee

Roasted Tomato Salsa – served in a fresh cucumber cup (Mary Catherine Anderson from Nella Cucina)

Roasted Tomato Salsa

Tiny Corned Beef Reubens – on marble rye with honey cup mustard to dip (Joan Monfaredi from the Park Hyatt Hotel)

Tiny Corned Beef Reubens

Thai Noodle Salad – with chicken (Nuit Regular from Sabai Sabai)

Thai Noodle Salad

Flourless Chocolate Brownies (Kyla Eaglesham & Winlai Wong)

Flourless Chocolate Brownies

Ice Wine Cheesecake Balls (Lynn Jones Adams from Inn on the Twenty)

Ice Wine Cheesecake Balls

Mini Cupcakes (Madelaine Sperry from Flaky Tart)

Mini Cupcakes

Valrhona Araguani Chocolate Tart – with whipped Dulcey ganache, sesame snap & caramelized banana (Lindsay Haddock from Scaramouche)

Valrhona Araguani Chocolate Tart

Macarons (Bonnie Gordon from Bonnie Gordon College of Confectionary Arts)


Look out for the event again next year. I had such an amazing time this year and would attend again in a heartbeat. Delicious eats for a worthy cause!

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