Starting off November at Eat to the Beat is a foodie's dream. Why is it a dream? Because you get to eat and drink to your heart's content for a good cause. No guilty feelings here for eating or drinking too much!! Haha. Fortunately, I was able to make that dream a reality.
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Eat to the Beat (@eattothebeat_to) is a charity event that raises money in support of the full spectrum of breast cancer care offered by the Canadian Breast Cancer Foundation – from important research where the latest innovations are developed to direct patient support – and will benefit not only the estimated 25,000 Canadian women who are diagnosed every year with this disease, but also the families and friends who love and support them.
Since inception in 1986, CBCF has invested over $360 million in breast cancer research. Their goal is to reduce the number of people diagnosed with breast cancer, reduce mortality for those who develop the disease, and improve quality of life for those affected. You can learn more at here.
For this event, sixty female chefs come together at this event and offer their talent and time in order to support other women going through the challenges that come with a breast cancer diagnosis. In addition to having 60 different chefs tables to visit, there was also wine and beer vendors to compliment your eats throughout the night. While you eat and drink, there is live music to be enjoyed as well as a silent auction being held to help raise funds for the charity.
Some of my favourites from this night were as follows:
• Mee ka ti (stir fried rice vermicelli with coconut milk and tofu) by Chef Nuit Regular
• Open-faced porchetta slider (shaved porchetta, crackling, chimichurri, and roasted garlic aioli) by Chef Elizabeth Rivasplata
• Wonton cup (with asian salad topped with spicy chicken and almonds, with a sweet and sour sauce) by Chef Cathy Beneway
• PC Black Label Collection crab cakes with lemon aioli by Chef Carmen Jeffrey
• Mini pork and ricotta meatballs with a tomato cream sauce by Chef Tara Lee
• PC Black Label Collection crab cakes with lemon aioli by Chef Carmen Jeffrey
• Mini pork and ricotta meatballs with a tomato cream sauce by Chef Tara Lee
Honestly, food + drinks and all of this is for a good cause? You can't go wrong! This year, Eat to the Beat raised over $260,000 for CBCF - congrats to everyone for participating and to those that organized this event!
If you still need to be convinced to attend next year, keep scrolling to see photos from the event :)
Can't wait for next year!
If you still need to be convinced to attend next year, keep scrolling to see photos from the event :)
Can't wait for next year!
