We all know that food bank usage is up this year because of the economy. And that donations are down for the same reason. Yet organizations like The Stop, which is so much more than a food bank, are even more strapped for cash with a 30% increase in demand for both their food bank and drop-in meals services.
For the past four years The Stop has held a gala fund-raiser to raise money to keep their programmes running. For the fifth instalment of What’s on the Table, the event will actually be held at the Stop’s own Green Barn event space.
The Stop’s events co-ordinator, Danielle Goldfinger says the organization is appreciative of the assistance and co-operation of the Palais Royale, where the event has been held since 2006 (the first year it was held at George restaurant at the Verity Club), but that the staff are excited to be holding the event at the Green Barns space for the first time. “It’s more exciting because it’s our own site,” Goldfinger explains. “We’re proud of the space and the facilities, and it’s an opportunity for us to show off some of our work.”
The Green Barn is located at the LEED-certified Artscape Wychwood Barns; a satellite of The Stop’s main office on Davenport Road. The Green Barn is a sustainable food production and education centre featuring a 3,000 square foot greenhouse, classroom, commercial kitchen, compost facility and sheltered garden that engages people to grow, eat, learn about, celebrate and advocate for healthy local food.
Participating chefs for What’s on the Table are centred around a core group which started small but expanded over the years as the profile of both The Stop and the What’s on the Table event grew. Goldfinger credits the Stop For Food prix fixe dinner series organized by Crosstown Kitchens (a portion of the cost was donated directly to The Stop) with helping to grow the profile of the organization and the annual gala event with both local chefs and the public.
Participating chefs for this year’s event include:
Hemant Bhagwani, Amaya’s Bread Bar
Jason Inniss and Bertrand Alépée , Amuse-Bouche
Andrew Mackenzie and Andrew Hunter, Buddha Dog
Ted Corrado, C5
Anthony Walsh, Canoe
Afrim Pristine, Cheese Boutique
Ezra Title, Chezvous Dining
Albino Silva , Chiado
Mark Cutrara, Cowbell
Claudia Egger, Frangipane
Lorenzo Loseto, George
Jamie Kennedy, Jamie Kennedy Kitchens
Jonathan Gushue, Langdon Hall
Donna Dooher, Mildred’s Temple Kitchen
Guido Saldini, Noce
Keith Froggett, Scaramouche
Tom Davis, The Stockyards
Chris Brown, The Stop
Chris McDonald, XOCOCAVA
Dishes such as truffle and mushroom scrambled egg and butter-poached "Goldwater" line caught haddock, leek fondue, champagne and tarragon sabayon (subject to change) will be paired with Niagara wines and followed by a selection of cheeses and desserts.
Besides the fantastic food, guests will have the opportunity to bid in both live and silent auctions for prizes that include a trip to a Tuscan villa, dinner for 8 cooked by chef Chris Brown in the Green Barn, jewelry from Tiffany's (Audrey Hepburn not included), Maple Leafs hockey sticks, tickets (airfare included ) to a NY Rangers game, laser eye surgery, a day of cheesemaking with Ruth Klahssen of Monforte Dairy, gift baskets from Type Books, the Cheese Boutique, opera tickets, a Blackberry storm... and more. Seriously.
90% of the proceeds of the What’s On the Table event go directly to The Stop’s innovative programming.
What's on the Table takes place Wednesday, November 4th at 6pm at 601 Christie Street, The Stop's Green Barn, Barn #4 and is a 19+ event.
Tickets for What’s on the Table are $225 per person and can be purchased online or by contacting Danielle Goldfinger by email or by calling 416-652-7867 ext. 250.
Images from The Stop's What's on the Table website by Anna Prior.
