Last Wednesday night, Eatertainment Events & Catering’s Sebastien and Sheila Centner, in collaboration with The Stop Community Food Centre, hosted quite the feast with great food for an even greater cause. A diverse group of some of Toronto’s most beautiful, stylish and influential foodies, philanthropists and socialites alike, came together in support of this amazing cause—to raise funds for The Stop.
Alongside four volunteer cooks from The Stop, executive chef Chris Matthews and his Eatertainment kitchen team delivered an outstanding 6-course meal, with ingredients from a variety of partners including: 100km Foods, Hooked and Sanagan’s Meat Locker, and “The Butler Did It” handled service. Each course included a wine pairing from Jacob’s Creek, Adamo Estate Winery, Stoneleigh and Mission Hill Winery.
“We often take for granted that good, healthy, beautiful food is not accessible to everyone,”
said Sebastien Centner. “When we host events we try to remember that we are very, very fortunate to be able to afford and have access to quality foods, and of course, others things that many people do not. Our philosophy is to share the joy of entertaining with our clients and guests, effectively putting a smile on their face. To be able to support The Stop in their quest to offer everyone access to quality foods, experiences, and services in a respectful manner, allows us to help them achieve that same goal.”
The evening started off with cocktails allowing guests to float around and network. The dinner then kicked off with a few words from Sebastien, introducing Rachael Gray, executive director of The Stop, who revealed that the initiative began with humble roots in Kensington Market 35 years ago, and involved ham sandwiches and cups of coffee. The organization has evolved to unite marginalized groups through healthy and wholesome food. Followed by a few words from some of the wine reps for the brands featured at the dinner.
As for the meal, not only was it fun and picture perfect… but it was tasty too. For the first course, guests were plated with individual appetizer boards that featured Beet and Chevre Sacchetti, Ontario Gouda and Fig Jam, Smoked Duck and Apple, and a Sesame Crusted Tuna. “We were trying to device over which appetizers to go with,” said Sheila Centner. “Instead we thought, why not have everyone try them all.” These were paired with a glass of Jacob’s Creek Chardonnay Pinot Noir Sparkling.
Next up, “From the Forrest,” came the Morels, King + Black Oyster Mushrooms with crispy rice noodles. This was paired with a glass of Adamo 2017 Sogno Unoaked Chardonnay. Followed by an eye-catching fresh Ontario Pickerel Escabeche dish, served with rainbow carrot ribbons, pickled peppers, organic radish, grilled scallion shisito relish and EVOO. The beautifully colourful plate was paired with a glass of Stoneleigh Marlborough Sauvignon Blanc.
The fourth course was just as aesthetically pleasing and featured Pickled Heirloom Beets with pink grapefruit, whipped chevre, foccacia crumble, olive oil and spiced honey, and guests snipped their own living lettuce grown from Eatertainment’s own microgreens. This fresher-than-fresh dish was paired with the Mission Hill Pinot Gris Reserve.
Next, came the meat, and it was completely worth breaking the “mostly plant-based” diet for. Guests enjoyed a tender Grain Fed Beef Striploin, served with Jerusalem Artichoke mousse, vegetable mirepoix, black truffle, and Vidalia onion jus. Accompanying this crowd-pleasing dish was the Adamo 2015 Petit Verdot.
The meal ended with sweets, with an assortment of decadent pastry bites and truffles, flourless chocolate spiced cake, and spiced meringues, to be exact. Raising a whopping 17-thousand dollars plus.
“From helping us purchase healthy ingredients for our drop-in meals, to allowing us to expand our support services for people of all ages, this figure represents a major contribution towards our mission to improve our community’s access to good food while we challenge inequality across the city,”
said Kate Fane, Communications Officer, The Stop. “Events like these expose The Stop to new supporters, which is a great way of raising awareness of our work. They’re also a major win for attendees: guests get to enjoy delicious and unique cuisine, while knowing they’ve contributed to something bigger than themselves.”