• Sebastian and Sheila Centner

    Serial-entertainer and founder of Eatertainment Events & Catering, Sebastian Centner and his wife Sheila don’t just make events their business; they have made it their life. From the moment you arrive at their home for one of their infamous ‘get-togethers,’ you are amazed by their creativity, their attention to every last detail, their ‘joie-de-vivre,’ and their teamwork.
    “This is what we do. We love to entertain. We love to share our home, our cuisine, and of course our wines. We love to be surrounded by friends, old and new: To celebrate just for the sake of celebrating, but in this case … for a great cause” -Sebastien & Sheila Centner.

    I

    Winter greens, roquette & homegrown cresses
    with heirloom beets, toasted chevre, shaved croutons and honey apple balsamic

    II

    Fennel & Pear Velouté
    with dukkah spice, croutons & lemon oil

    III

    Citrus Vodka Cured Sous Vide Scallop
    with heirloom radish, micro greens & blossoms, smoked maldon salt, olive oil

    IV

    Black Cod
    citrus beurre blanc, beluga lentils, oil poached asparagus
    and torn mushroom compote

    V

    Old Fashioned Desserts - Mini for sharing - Exec Chef Chris Matthews’ Selection
  • Sara D’Amato

    Sara is a Toronto-based wine consultant, sommelier and contributor to Vines magazine. She has worked in cellars both in Niagara and in France and formerly as Sommelier of Four Seasons Hotel in Toronto. A graduate of the University of Toronto and Niagara College’s winery and viticulture technician program, she was the youngest and only woman to win the grand prize at Canadian Renaissance Wine Tasting Challenge in 2006 as featured in CBC’s Wine Confidential Documentary. Sara has been awarded The Ontario Hosteliery’s “Top 30 Under 30” Award and is a staunch promoter of local wine and gastroculture. Sara is a member of the Wine Writer’s Circle of Canada and continues to participate in judging wine competitions across the country. Currently, Sara sits on the board of the Ontario Chapter of the Canadian Association of Professional Sommeliers.

    Appetizers
    Quail Eggs on Brioche
    Mini Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto

    First
    House Cured Sea Bream with Olive Purée and Fennel Salad

    Second
    Stilton Cheesecakes with Pickle Heirloom Beets

    Third
    Herb Salad with Anchovy Lemon Dressing and Aged Parmesan

    Main
    Smoked Ribeye, Mushroom Caramel, Roster Mushrooms, Pickled Ramps

    Dessert
    Flourless Chocolate Cake, Creme Fraiche
  • Alan Dean

    Alan Dean worked in Planning at the City of Toronto in the 70’s; entered the private sector as a VP of Development for Cadillac Fairview Residential in 1979; moved into financial planning at Brascan Corp in the late 80’s and retired as the Corporate Secretary of Brookfield Asset Management in 2008. Since then he has served on various non-profit Boards of Directors and works part-time as President of the Brookfield Partners Foundation.

  • Kathy Kinnear

    Kathy Kinnear also worked as a Planner at the City if Toronto in the 70’s. From there she joined the City of Toronto Housing Department as a Project Manager responsible for the development of CityHome projects as well as private non-profit and co-op projects. After joining the private sector on 1980, Kathy was responsible for a number of public and private development projects, including The Merchandise Building at Dundas and Mutual. Kathy retired in 2004 and now spends her time walking her dogs, reading and travelling.

    Vichyssoise
    Boeuf Bourgignon
    Green Salad
    Selection of Cheeses
    GloryHole Doughnuts/ Fruit
  • Devonia Debeck

    An energetic and results oriented leader, passionate about creating opportunities to enhance outcomes for my clients. Team oriented with ability to bridge ideas and negotiate a win/win outcome for clients and stakeholders. A strategic thinker skilled in assessing key objectives and contributing creative solutions for success.

    Appetizer: Jamaican stew with corn bread and Chef’s specialty cold slaw
    Entrée: Caribbean Jerk and Tamarind Chicken with Coconut infused rice and peas and mixed vegetables
    Savoury Lemon Coconut Cake
    Dessert: Moist layers of coconut cake filled with alternating layers of lemon and coconut butter cream, frosted with cream cheese icing. 
    Feature Cocktail: Ginger Beer, Fresh Mint and Fresh Lime Cocktails
  • Erica & Noah Godfrey

    Erica Godfrey is a freelance graphic designer and the Co-Founder and current Co-Chair of Game Night for Baycrest. Erica sits on the Cabinet for Women and Infant’s Health at Mount Sinai Hospital and Co-Founded the annual Mother-Daughter Tea fundraiser.
    Noah Godfrey is a Harvard Business School graduate and the Founder of Checkout 51, a leading coupon mobile app that gives grocery shoppers cash back for uploading photos of their receipts. In 2004, Noah launched Dose, a national daily newspaper in Canada, and GigPark in 2007, a web startup to find local businesses through recommendations from friends.
    Erica & Noah have three children, Chase, Lincoln and Britton.

  • Jessie Kelly

    Jessie’s company is a full service design firm specializing in residential renovation and full scope interior design services. An experienced, innovative approach to interiors with an emphasis on strong design principles. Creating exclusive spaces to suit individual lifestyles, tastes and resources.

    Appetizer - Sesame coated hallumi
    Salad - Mixed greens salad with mint, pomegranate & feta Main - Moroccan chicken with couscous
    Dessert - Cinnamon oranges with lemon snow
  • Sushma Kilachand

    DAGMAR jewelry is brought to Canada by established couture designer Sushma Kilachand. Sushma studied Fashion Design at the Los Angeles Fashion Institute of Design & Merchandising after which she worked for Saks Fifth Avenue in Boston. After returning to India and working for designers in Bombay for a few years & many Fashion shows later, Sushma started her own label, called SUSHKDESIGNS in 2000. She brought her sense of esthetics and clothing line to Toronto in 2004 and has a successful business of designer clothing, and DAGMAR jewelry.
    The collaboration between jewelry and fashion is a glorious celebration, and the Dagmar label bears proof of such a successful partnership. A foodie and die hard travel lover, Sushma dedicates her time between Canada and India.

    First Course 
    Wild Mushroom Chai – Gucchi Mushroom reduction with dried shitake, shimeji and button mushroom with truffle oil
    Second Course 
    Ahi Tuna Bhel, imli chutney, puffed potato 
    Third Course 
    Braised Lamb Chops, Fenugreek Mint Sauce
    Fourth Course
    Duck Khurchan Cone, herb yoghurt, chilli chutney 
    Sides
    Rajasthani Chur Chur Parantha, Fresh Pesto
    Desserts
    Besan Ladoo Tart, Mithai Cheesecake, fresh fruits
    Catered by Chef Hemant Bhagwani
  • Mahreen Haq

    Mahreen spends her time between Toronto, London & Lahore. When not in transit she manages a restaurant complex in Lahore and creates art in Toronto, or wonders around Europe documenting architecture with her lens.

  • Gregoriane Minot

    Born in Bangkok, Thailand, I grew up in Montreal and began acting at eight years old when a director cast me in a TV commercial. I subsequently obtained a starring role in ‘Un Homme au Foyer’ which became a hit series on French Canadian television. During the same period, I enrolled in ‘L’ÉcoleSupérieure de Danse du Québec’ and immediately developed a passion for ballet.
    Over the years, I have successfully juggled my acting and dancing careers, combining performances in ‘The Nutcracker’, ‘Petrushka’ ‘The Sleeping Beauty’ and internships with ‘Alvin Ailey Dance Company’, ‘Rosella Hightower’ and ‘Boston Ballet’ with television roles in series such as ‘Le Club des 100 Watts’, ‘Jamais Deux sans Toi’, ‘Zap’, ‘Watatatow’, ‘Les Aventures de Jack Carter’, ‘L’Auberge du Chien Noir’, ‘Moitié-Moitié’ and movie roles in ‘The Hunger’, ‘The Lost World’, ‘3 Needles’, ‘Recon 2023’ and ‘La Run’ as well as hundreds of commercials. I am currently a cast member of ‘The Real Housewives of Toronto’ which airs on Slice TV in Canada. I will also be launching my own jewellery line within the next few months. My proudest and most important project was to build a family with my husband and having two wonderful children.
    I’m a passionate and loving woman who chooses the ethical way by making a personal commitment to honesty and integrity. As much as possible, I seek to create a balance among my obligations and I use my heart to guide my dreams. I consider myself very fortunate to be where I am today and I try to give back as much as I can. The charities I support are: ‘Save the Children’, ‘The Hospital for Sick Children’ and ‘Amfar’.
    I love fashion and design, I strive for elegance and class and I see beauty and love in each of us. I am grateful for this time in my life!

  • Pierre Jutras

    Pierre Jutras is the President of the Spoke Club, a private members club for the creative community. Over his twenty five years in the hospitality industry, he has owned and operated multiple high-profile clubs and restaurants. Born in Montreal, he settled in Toronto in 2000 and was immediately inspired by this city’s cultural daring and desire for change. He is passionate about the arts and takes pleasure in broadening his horizons.

    F i r s t C o u r s e
    Butternut Squash Soup Butternut Squash Soup

    Amaretto Crème | Parmesan & Chilli Croutons


    S e c o n d C o u r s e
    Roasted Sea Scallops Roasted Sea Scallops
    Parsnip Purée | Apple Butter & Reduction
    Butternut Squash Salad

    or
    Cauliflower Gratin Cauliflower Gratin

    Crispy Bread Crumbs | Baked in Cast Iron


    T h i r d C o u r s e
    Slow Roasted Petit Tender Slow Roasted Petit Tender
    Pomme Purée | Crispy Onions
    Rapini | Wild Mushroom Jus

    or

    Maple Mustard Glazed Salmon Maple Mustard Glazed Salmon
    Potato Gnocchi | French Beans
    Cauliflower | Lemon Vin Blanc

    or

    Black Truffle Fettuccini Black Truffle Fettuccini
    Italian Truffles | Hand Made Egg Noodles
    Forest Mushrooms | 4 Year Old Grana Padano


    F o u r t h C o u r s e
    Chocolate Mille- Chocolate Mille-Feuille Feuille Feuille
    Chocolat Crémeux | Puff Pastry | Praline
  • Steve and Carole Anne Mastoras

    Steve Mastoras was born and raised in East York and is the proud father of four. Steve is the Managing Director of Whistler’s Grille & The McNeil Room a family owned and operated restaurant and private event venue that has been operating in East Toronto since 1981. Steve was born and raised in East York and has deep ties to the Toronto East community. A former elected member of the Borough of East York Council, past member of the Toronto East General Hospital Board of Governors and Foundation and past President of the Toronto East Rotary Club, Steve has been an active member of the Toronto East Community. Steve is currently an Assistant District Governor with Rotary International and through the restaurant he actively sponsors a variety of local sports organizations and community groups.

    Carole Anne is originally from Trenton Ontario, and her career focus has been in human resource management; she has worked in the Office of the President at The Printing House Ltd since 2005. Also a Rotarian, Carole Anne was a Charter Member of the Toronto Twilight Rotary Club and is currently a Director for 2015/2016 year for the Toronto East Rotary Club. Carole Anne also serves on the Board of Directors for her local rate payers association.

    Steve and Carole Anne built their dream home two years ago in the beautiful East York neighbourhood of Parkview Hills.

    Theme: A Night in Athens
    First Course: Mezes: assorted spreads with pita (taramosalata, tzatziki), dolmades, olives, kefalograviera, loukaniko (greek sausage)
      Second Course: Village Salad with crumbled Feta 
      Third Course: Mediterranean Roast Rack of Lamb with Roasted Potatoes and Revithia sto Fourno and Zuccini
      Fourth Couse: Assorted Greek Pastries 
      Also serving Greek Wines and Retsina
    1st Course:
    Jumbo Shrimp with fiery cocktail sauce

    2nd Course:
    Arugula Salad with shaved Grana Padano, grape tomatoes and champagne vinaigrette

    3rd Course:
    Beef Strip-loin Roast with brandy peppercorn sauce, brussel sprouts and roasted mini Yukon Gold potatoes

    4th Course:
    Mille feuille
  • Corey Mintz

    30th century scholar Corey Mintz, using a device left to him by a mysterious relative, travels back in time to 21st century Toronto, where he blends in by working as a cook, then restaurant critic. Befriending a private detective, crazy scientist and a magician, Mintz entrusts them with his secret, enlisting their aid in his adventures. To learn more about contemporary earth culture, he writes a column for a Toronto newspaper (citation needed), in which he cooks and hosts dinner parties for interview in his home. Seeking to evade Cyber-HuntersTM, sent from the future by the tyrannical Lord Schnitzler-Rosenblatt, Mintz starts a new column and video series, cooking in different restaurant kitchens every week.

    (Twist: It's a time-loop paradox and Mintz is his own mysterious relative. Also maybe he is Schnitler-Rosenblatt too. Don't worry. We'll work out the kinks in the story as we go along.)

    • Chili Corn Soup (spicy, dairy)
    • Tabouleh Salad
    • Pizza Risotto (dairy)
    • Krispy Kremes (dairy)
    • Salmorejo Soup (Spain)
    • Fattet Hummus (Syria)
    • Donuts (America)
  • Samantha and Bryan Muir

    Bryan D. Muir (born June 8, 1973) is a Canadian former professional ice hockey defenceman who played 279 games in the National Hockey League winning a Stanley Cup Championship with the Colorado Avalanche in 2001. He last played with the Frankfurt Lions in the Deutsche Eishockey Liga during the 2008–09 seasons.

    H O R S D ’ O E U V R E S
    elle’s Crab Cake
    tarragon tartar sauce, avocado & sweet corn salsa, lime
    &
    Lamb Lollipops
    rack of lamb rubbed in roasted garlic & rosemary, white balsamic & roasted tomato chutney, pecan
    crumble, aged balsamic reduction
    &
    Wild Leek Ravioli
    tomato concasse, fresh chives, smoked gorgonzola sauce

    F I R S T C O U R S E
    63 Degree Sous Vide Egg
    sautéed wild mushroom ragu, sherry reduction, fresh chives, crispy potato nest

    M A I N C O U R S E
    24-hour Braised Beef Short Rib a la Bourguignon
    smoked sweet potato puree, grilled asparagus, sauteed wild mushrooms, confit cippolini onions,
    port jus
    OR
    Maple-glazed Sweet Potato Steaks VEGAN
    swiss chard dumplings, foraged local mushrooms, smokey vegetable jus

    D E S S E R T
    Death By Chocolate
    flourless dark chocolate torte, chocolate meringue, chocolate shortbread, white chocolate ganache,
    homemade raspberry sorbet, milk chocolate ice cream
  • David Neelands and Mary Bosworth Neelands

    David has been dean of the Faculty of Divinity of Trinity College since July 1, 2002. He is an Anglican priest who has been an interim minister in a number of parishes in the Diocese of Toronto. He teaches History and Theology of Anglicanism at Trinity College within the Toronto School of Theology and is particularly interested in the theology of Richard Hooker and in the history of early Christian theology, especially St. Augustine.

    As Bill Bosworth’s sister, Mary has had Homes First as part of her consciousness since its beginnings. She can remember many lively discussions around the dining room table. She is a librarian by profession and has spent her whole career within the educational sphere. Currently she is enjoying the challenges of administration within the Graduate School at Ryerson University. David and Mary are looking forward to meeting you and sitting down to enjoy dinner and conversation.

    Beet Salad Starter
    Beef Tenderloin with Roasted Vegetables
    Pavlova
    Cheese with Chutney and Nuts
    Sun-dried tomato and olive tapenade plate with greens
    Coq au Vin a l'ancienne with buttered noodles and vegetables
    Pavlova
    Cheeses with fruit, nuts, and chutney
  • Neil Phillips and Mardi Michels

    Neil Phillips was President of The Rotary Club of Toronto in 2012-13, when they celebrated a century of service in the city. He is currently District Governor Elect for the year 2017-18, when the Rotary International Convention will be held in Toronto. He is passionate about travel as well as the "wine guy" for his wife Mardi's food and travel website eatlivetravelwrite.com. Last year he and Mardi purchased an historic home in the South West of France which they operate as a vacation rental property (neracvacationrental.com). Mardi is currently authoring her first cookbook (Appetite/Random House 2018).
    Our guest chef for the evening will be Matt Basile (aka Fidel Gastro) owner/ chef of Lisa Marie and Priscilla, the popular food truck. Matt is the author of Street Food Diaries (Penguin Canada, 2014) and the upcoming Brunch Life (Penguin Canada 2018). Wine will be matched with each course.

    Cured Albacore Wasabi Tuna Salad
    Ensalata Rusa
    Smoked Tandoori Chicken Platter with Harissa Chic Pea Mash
    Cherry Cheesecake in a Jar
    Beet Poke Salad
    Chimichurri Buttered Street Corn
    New Orleans Style Smoked Cornish Hens with Trinity Sauce White Cheddar Grits Oreo S’mores Cookies
  • Carolyn Rohaly

    Carolyn has over 15 years professional experience in personal assistance, talent management, public relations, and event planning for the Canadian Broadcasting Corporation, David Cronenberg, Rachel McAdams, George Stroumboulopoulos, Toronto Fashion Week, and Damzels in this Dress. Carolyn facilitated the red carpet experience at Canada's best events: the Canadian Screen Awards, Genie and Gemini Awards, and the Toronto International Film Festival. Her recent position in Talent Relations at the CBC had her managing all aspects of Talent and Executive participation at public functions and CBC events, including the largest gathering of stars in the network's history. Carolyn lives for detailed lists, loves her clipboards, and knows the vital difference between champagne and prosecco.

    ***Everything is vegan and gluten-free***
    (does contain nuts)

    APPETIZER: Cashew Cheez and Gluten-Free Crackers with Sage Chips
    SOUP:  Creamy Tomato with Chickpea Croutons 
    SALAD: Mixed Greens with Pomegranate Vinaigrette
    MAIN: Savoury Walnut Lentil Cake with Apple Glaze
    SIDES: 
    • Roasted Red Carrots
    • Maple Balsamic Tempeh
    • Crispy Purple Cabbage
    • Spicy Collard Greens
    • White Bean Mash
    DESSERTS: 
    • Raw Pumpkin Pie
    • Hazelnut Chocolate Cake
    ***vegan and gluten-free***
    (does contain nuts)

    APPETIZER: Vegan Charcuterie
    • edamame hummus
    • dip assortment (sundried tomato, black bean, pumpkin seed)
    • raw seasonal vegetables
    • pickles jalapeños, beans, cucumbers, carrots
    • gluten free crackers
    • baked zucchini chips
    SOUP: White Bean and Swiss Chard

    SALAD: Mixed Caesar Greens

    MAIN: Vegan Lasagna Rolls (eggplant "noodles" stuffed with tofu-basil ricotta)

    SIDES:
    • roasted green beans
    • rapini with chilies
    • roasted butternut squash with kale and almond pecan parmesan
    DESSERT: Raw Apple Pie
  • Hélène Joy

    One of this industry's most talented and versatile actors, Hélène Joy is known to audiences around the world as the progressive coroner and psychiatrist Dr. Julia Ogden on CBC's hit series, Murdoch Mysteries, now in its eleventh season. Joy also received acclaim for her role as Audrey Sweeney in the-award winning series Durham County, including a 2008 Best Performance Gemini. Joy also starred in An American in Canada; An Old Fashioned Thanksgiving opposite Jacqueline Bisset and Tatiana Maslany; M.V.P; the feature film At the Bottom of the Hill; Speaking in Tongues for The Company Theatre in association with Canadian Stage; and has been featured in numerous guest roles on such popular series as The Chris Isaak Show, Puppets Who Kill, ReGenesis, This is Wonderland, Heartland, Republic of Doyle and Rookie Blue.

    Hélène Joy is a Gemini and Leo Award-winning actress and was most recently a finalist for the 2017 Fan’s Choice Award and holds multiple Canadian Screen Award nominations for outstanding performances by an actress.

    Born in Perth, Australia, Joy trained at the prestigious Western Australian Academy of Performing Arts and launched her early career on the stage, touring Australia with the famous Bell Shakespeare Theatre Company. Now a Toronto native, Joy's passion for travel takes her around the world.

  • Jonathan Rosenthal

    Jonathan Rosenthal is a Toronto based criminal defence attorney. His practice focuses on white collar matters and regulatory offences. He has appeared at every level of Court in Ontario and The Supreme Court of Canada. Mr. Rosenthal graduated from Osgoode Hall Law School with his LL. B. in 1987. He is an adjunct professor at Osgoode Hall Law School. Mr. Rosenthal is also an elected bencher of the Law Society of Upper Canada and was recently inducted as a fellow of the American College of Trial Lawyers.

    SNACKS
    Hamachi, Smoked Yogurt, Citrus, Tostada
    Duck Confit, Celeriac, French Onion, Gruyere
    Mushroom Soup, Burgundy Truffle, Shitake Bacon
    Caviar Toast, Tomato, Manchego, Sourdough

    FIRST COURSE
    Israeli Salad, Fried Halloumi, Hummus, Puffed Grains

    SECOND COURSE
    Basil Linguini, San Marzano, Fresh Cheese, Walnut Pesto

    THIRD COURSE
    Guests selections confirmed as they take their seats
    Wagyu Beef, Aerated Sweet Potato, Short Rib Tortellini, Broccoli
    OR
    Branzino, Lobster Agnolotti, Pea Puree, Succotash, Celeriac Cream

    FOURTH COURSE
    Chocolate Cake, Passion Fruit, Coconut Soil, Popcorn Snow
  • Vanessa & Daniel Schlaepfer with Chef Charlotte Langley

    Daniel is the president of True North Vantage Inc. a world leader in electronic day trading. Daniel has a B.Com from the Rotman School of Management at the University of Toronto, an MBA from the John Molson School of Business at Concordia University and is also a CFA charter holder. Before moving to Toronto, Vanessa was a stylist for the Tyra Banks show and then became an accessories buyer for Kleinfeld Bridal in New York City. Now she is a stay at home mom to their son, Leo.
    Chef Charlotte Langley is Chef and Culinary Curator of Scout Canning and Scout events. Chef Charlotte brings a dynamic and delicious spin on East Coast Cuisine through canned local ingredients- Fresh to the table touches and engaged hospitality.

    - Rapini and Brassica served warm with Fresh Cheese, Toasted Quinoa and Basil Dressing.   
    - Table-side Carbonara, with Fresh parmesan and Roasted Pork belly
    - Roast Squab with Fennel, Cherry Tomatoes,Alliums and Jus
    - Tatin of Sweet Potato and Pumpkin
    
  • Zaib Shaikh and Kirstine Stewart

    Kirstine Stewart is one of Canada’s most high-profile women in business, Kirstine Stewart has worked as Twitter’s Managing Director, Head of Twitter Canada, and Twitter’s VP, North American Media Partnerships. A powerful speaker, Stewart talks about how modern workplaces need a new kind of leader—one who values partnership, collaboration, and empathy. And, she shares her story of success in the business world, as a leader and as a woman.
    Zaib Shaikh is the City of Toronto Film Commissioner and Director of Entertainment Industries. He has also been a Canadian actor, writer and director. He has also been a Canadian actor, writer and director. His roles have included Amaar Rashid, an imam in the CBC Television sitcom Little Mosque on the Prairie, an evening soap opera broadcast on Omni Televisio

    Canapés:
    Crispy Sunchoke & Canadian Sturgeon Caviar
    Sunchoke/Vanilla/Apple Custard

    Crispy Nori Wafer & Matsutake Mushroom
    White Miso, Avocado, Radish & /Yuzu

    First Course:
    Lightly Cured Ocean Trout Crudo
    persimmon, puffed wild rice, cucumber, avocado, asian pear & shaved yolk

    Second:
    Braised Lamb’s Neck Soup
    red burgundy, du puy lentils, fresh cheese, gremolata & celeriac

    Third:
    Hand Rolled Squid Ink Cavatelli
    poached lobster, pistachio & green chili pesto, preserved lemon & toasted sour dough bread crumbs

    Dessert:
    Soft Set Valrhona Chocolate Tart with Peanut Butter Mousse, Crispy Meringue & Coconut Ice Cream

    Prepared by Chef Cory Vitiello
  • James Temple

    James Temple leads Corporate Responsibility strategy at PwC Canada and provides oversight to ways the firm is embedding social, environmental and economic integrity into the fabric of its business.
    He’s considered one of Canada’s leading voices on corporate social innovation and speaks internationally about how businesses and communities can work together to use their skills, voices and relationships to become catalysts for change.

  • Anjli Patel

    Anjli Patel is a fashion lawyer and trademark agent in Toronto. After studying computer science at Queen’s University and attending law school at the University of Calgary, Anjli articled at Borden Ladner Gervais LLP in Ottawa and was called to the bar in 2012. Since then, she has channeled a lifelong interest in design into blue chip fashion, a law firm that assists small businesses and independent designers in commercializing their creativity and protecting their ideas

  • Nancy Toran and Pat DiGasbarro

    Driven by her passion to make the world a healthier place, Patirica DiGasbarro was shaken to learn childhood cancer has grown exponentially since 2000. Children are exposed to up to 50% of their lifetime cancer risk by the age of 2, in part from what is put on their bodies and absorbed through their skin. Discovering children’s products to be a toxic chemical soup, Patricia vowed to be part of the solution. Leaving her global corporate position, she devoted the next 3 years to developing Shoosha. Shoosha is only complete line of FOOD GRADE, USDA certified organic skin care products. Safe enough to eat, designed for babies and folks with sensitive skin, Shoosha is great for the whole family. Pure Organic True www.shooshatrue.com

    Lawyer Nancy Toran Harbin has been a child and human rights advocate for over 40 years. A proud partner in Shoosha, Nancy continues her work to help make the world a safer place for all.

    APPETIZERS:
    1- Sheep cheese cured with chorizo
    2- Ham with melon

    FIRST COURSE:
    1- Green soup broth
    2- Chickpea salad

    SECOND COURSE:
    1- Cod with cream
    2- Piri Piri Chicken

    DESSERT:
    1- Apple to wine port roasted
    2- Cream cake
  • Bri Trypuc & Michael Grabowski

    An advisor in philanthropy, Bri provides strategic consulting and foundation management services to individuals and private foundations at Trypuc Philanthropic Office. Outside of the charitable realm, Bri's a gourmand who thinks about cooking, food, or scuba diving 99% of the time.

    Michael is the co-founder of a content marketing & advertising company that entertains millions of readers each month. When not focusing on growing the business his passions include skiing and bothering his two cats.

    Together with their friends Matt & Marnie, they look forward to welcoming you as guests in their home!

  • Marnie and Matthew Consky

    Marnie is CEO and Chief Anti-Chafing Crusader at Thigh Society (www.thighsociety.com), a women's anti-chafing underwear company on a body positive mission to help women dress comfortably, confidently and free of body shame. While she mostly stays out of the kitchen (except to bake), she loves to eat and especially enjoys tasting all of her husband's (and neighbours'!) culinary concoctions. Matt is a personal injury lawyer with the Kahler Law Firm. In addition to his busy practice, in 2013 Matt obtained his culinary certification through the George Brown Centre for Hospitality and Culinary Arts.

    2016 Menu

    PUB CRAWL!

    1. Ploughman's Lunch
    2. On Draft
    3. Nacho
    4. French Onion Soup
    5. Pub Burger
    6. 2-4-1 Wings
    7. Wedge Salad
    8. Bangers & Mash
    9. Bread Pudding
    10. Canadian Campfire
    11. And a Late Night Pancake Run (to soak up the alcohol)



    2015 Menu

    MENU: A TRIP TO THE STEAKHOUSE

    Processed Meat Products / Cold Cuts
    The Drinks You See on Those Placemats at the House of Chan
    Shrimp Cocktail
    French Onion Soup
    Caesar Salad
    Surf N Turf
    Glacé
    Junior Steak / Creamed Spinach / Loaded Potato / Steak Sauce
    Masterclass: On Burning Fruit
    Canadian Campfire

    and

    A Hand in the Candy Bowl at the Coat Check



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