Normally here on Taste T.O. we tend not to print press releases in full, preferring to use them as the basis for either a quick summary blurb or a more detailed original article.

But in the case of an upcoming James Beard Dinner at the Drake Hotel featuring top chefs from across the country, anything we would’ve written would’ve been pretty much a full rehash of the press release. So for once, we’re breaking our unwritten rule:

Toronto, ON ­ - Hosted by Toronto’s original foodie Bonnie Stern, the food lover’s event of the season featuring renowned chefs from across Canada, takes place at the Drake Hotel on Wednesday, May 21 at 6:30 p.m. Each of the five chefs will prepare an individual course allowing diners to explore regional cuisine from across the country as well as get a taste of what makes these chefs the best in the business, all in support of the James Beard Foundation (JBF).

Drake Executive Chef Anthony Rose leads the reception with a menu that includes Niagara Prosciutto and smoked pork shoulder with small batch maple syrup and wild strawberries.

Diners will then have a rare opportunity to savour a course prepared by Vancouver celebrity chef Rob Feenie (Food Concept Architect, Cactus Restaurants), giving Torontonians a taste of the west coast with Qualicum Bay scallop tartar with Kumamoto oyster, caramelized onion foam, micro cilantro and vanilla scented trout roe. Tobey Nemeth (Jamie Kennedy Wine Bar) will prepare Lake Huron trout and Montreal’s Fred Morin (Joe Beef & Liverpool House) will dazzle with suckling pig from Quebec’s renowned St. Canut Farm in the lower Laurentians, prepared in conjunction with French master chef Martin Picard (Au Pied Du Cochon).

Next, savour a selection of fine Canadian cheese, including Thunder Oak Gouda, prepared by Toronto’s Cole Snell (Provincial Fine Foods). Rounding out the meal, artisans David Castellan and Cynthia Leung (Soma Chocolate) will present their micro-batch truffles, blending cocoas from Madagascar, Ghana and Conacado, in the Dominican Republic.

These stellar chefs will be joined by some of Ontario’s finest wine makers including Martin Malivoire of The Malivoire Wine Company, The Speck Brothers from Henry of Pelham and Debbie Pratt of Inniskillin, all from the Niagara Wine Region; as well as Norman Hardie of Norman Hardie Winery & Vineyards from Prince Edward County. All will contribute rare vintages that will make this James Beard Dinner a culinary tour de force.

The James Beard Foundation is North America’s premier organization for the education and preservation of our culinary heritage. Think of it as Carnegie Hall, for chefs, winemakers and cookbook authors. They host events by culinary artists from around the world almost every night of the year. Funds raised through this event support culinary education through scholarships, nutrition programs in elementary schools and JBF’s kitchen volunteer program that gives aspiring chefs an opportunity to assist a master. The James Beard House in New York City is also a benefactor.

A limited number of seats are available for this gala event. Tickets are $295 including wine pairings, taxes and gratuity.

For reservations and ticket information, please call 416.531.5042 ext. 113. Drake Hotel ­ 1150 Queen St. West (Between Dovercourt and Dufferin).