Kitchen Sisters: An Exquisite Dining Experience to Benefit Sistering

On March 8th, we celebrate 100 years of International Women’s Day! To salute this monumental milestone Toronto’s finest women chefs will come together to prepare a succulent feast with wine pairings and a kitchen gift registry to raise money for Sistering’s new kitchen. Sistering has been serving hot meals to homeless, marginalized and low-income women in Toronto since 1981. Recently, they have experienced a 40% increase in the number of women seeking food and assistance. In order to meet the increasing demand, Sistering must expand its kitchen and storage facilities.

In collaboration with Marion “Food Sleuth” Kane (writer, broadcaster) and chef Lynn Crawford (co-owner of the table d’hôte restaurant Ruby Watchco, host of Pitchin’ In/Food Network Canada and formerly of the Four Seasons Hotel), Kitchen Sisters: An Exquisite Dining Experience will bring together Toronto’s top women chefs on International Women’s Day, Tuesday, March 8th at 6 p.m. at Mildred’s Temple Kitchen, 85 Hanna Avenue.

The evening begins with a reception at 6 p.m., featuring passed canapés created by chefs Lynn Crawford, Donna Dooher (Mildred’s Temple Kitchen) and Deborah Reid (George Brown College). A delectable four-course dinner is served at 7 pm.

When: March 8, 2011 – 6:00 pm
Where: Mildred’s Temple Kitchen – 85 Hanna Avenue, Toronto – Map it
Cost: $500, $1000 for VIP Chef’s Table
Ticket info: 416.926.9762 ext. 243
Event Type: Family-friendly

First course
Quail Egg “En Cocotte” with “Tartare” of Celeriac, Ontario Pickerel Caviar and Brown Butter Drizzle
Created by chefs Trisha Beard (Sistering), Suzanne Baby (Gallery Grill)

Second Course
Cedar Planked Maple Spiced Ontario Rainbow Trout with Flageolet Puree
Created by chef Christine Bib (Christine Bib Catering), Maureen Watson (Sistering)

Main Course
Braised Beef Short Ribs with Bone Marrow Jus and Horseradish Beet Chutney
Created by chefs Anne Yarymowich (Art Gallery of Ontario), Lora Kirk (Ruby Watchco)

Sweet Trio: Lennox Farm Rhubarb Tart; Brown Butter Pistachio Cake with Citrus Cream and Pistachio Meringue; Meyer Lemon Sherbet on Graham Cracker Crust
Created by chefs Joanne Yolles (formerly of Scaramouche and Pangaea), Colen Quinn (Pangaea)

Accompanying breads provided by Fred’s Bread, maker of Canada’s finest artisanal bread.

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