Taste for Hope raises almost $50K for city shelters, soup kitchen

Taste for Hope raises almost $50K for city shelters, soup kitchen

With almost two dozen chefs, fine food and beverage purveyors on hand Wednesday, no one left wanting

IMG_9494

MAR 26 15 — The third annual A Taste for Hope fundraiser with some two dozen chefs and food/beverage purveyors Wednesday in the foyer at Ottawa City Hall raised almost $50K for the Shepherd’s of Good Hope. Congratulations!

Top, Anna Silverman, executive director Shepherd's of Good Hope Foundation. Bottom left, auctioneer Ryan Watson of Raising the Bid. Right, former broadcaster and realtor Kurt Stoodley with TV producer Erin Lannan chat with event organizer Robin Duetta

Top, Anna Silverman, executive director Shepherd’s of Good Hope Foundation, welcomes guests last night in the main foyer at Ottawa City Hall. Bottom left, auctioneer Ryan Watson of Raising the Bid. Right, former broadcaster and realtor Kurt Stoodley with TV producer Erin Lannan chat with event organizer Robin Duetta

As always, it fell upon me the Herculean task of visiting all food stations — in that most noble mission, I believe I succeeded. Their plates appear here (think I got them all, honest).

Organizers said today that money raised through $150 ticket sales ($100 tax receipt given), eight live auction items, plus various silent auction goodies about matched last year’s fundraiser at $48,000, also held in Jean Pigott Hall.

Most popular item auctioned by Ryan Watson of Raising the Bid was $2,200 for two return flights serviced by Westjet airlines, followed by $1,400 for dinner for eight in the Albion Rooms with The Bytown Chefs Collective with wines from Vintner’s Selection. Third-highest bid was $1,000 for two return tickets anywhere serviced by Porter airline.

And now, on to the food!

Alas, so many pretty plates to sample! Top, from Essence Catering (chef Jason Laurin) arancini (fried rice balls) stuffed with boccancini with house hot wing glaze, braised beef short rib, caramelized onion, blue cheese sauce. Bottom left from chef John Morris et al at the National Arts Centre "Sable Bourguignonne" with double-smoked bacon, Le Coprin mushrooms, demi glace, potato and besan coquette, two-tone beet root puree. Finally, bottom right, chef Luc Doiron of Hotel Indigo with spicy sesame beef tartare on shaved napa cabbage salad

Alas, so many pretty plates to sample! Top, from Essence Catering (chef Jason Laurin) arancini (fried rice balls) stuffed with bocconcini with house hot wing glaze, braised beef short rib, caramelized onion, blue cheese sauce. Bottom left from chef John Morris et al at the National Arts Centre “Sable Bourguignonne” with double-smoked bacon, Le Coprin mushrooms, demi glace, potato and besan coquette, two-tone beet root puree. Finally, bottom right, chef Luc Doiron of Hotel Indigo with spicy sesame beef tartare on shaved napa cabbage salad

Left, Sarah Corbett a.k.a. Sarah J's Cupocakes with a selection of sweetness. Top right, assorted truffles from culinary arts students at Algonquin College. Bottom from executive chef Jonathan Korecki at Restaurant E18hteen and Sidedoor, dark chocolate and banana bombe

Left, Sarah Corbett a.k.a. Sarah J’s Cupcakes with a selection of sweet tarts and cupcakes. Top right, assorted truffles from culinary arts students at Algonquin College. Bottom from executive chef Jonathan Korecki at Restaurant E18hteen and Sidedoor, dark chocolate and banana bombe

Clockwise from top left: Chef Danny Mongeon of Share Freehouse served salad of ancient grains, yogurt, sorrel, puffed wild rice, dill, apple, pickled shallot, beet; from chef Manpreet Chhatwal of Ishina, butter chicken perogy with spiced butter sauce, coriander oil, sour cream; chef Stephen La Salle of Albion Rooms presented smoked carrots, minted peas, buttermilk ranch, snowpeas tips and candied ham; chef Brady Kinnell of soon-to-open Joey Lansdowne with sushi cone with rice, spiced aioli, tobiko, tempura prawn with daikon, avocado, cucumber; chedf Lucho Yabar of Fettuccine's with fusille pasta with sweet pepper, cherry tomato, black olive, rose sauce; from chef Briana Kim from vegan resto Cafe My House with cashew cheese and black truffle oil, coriander-marinated navy beans, pistachio, mustard greens on parsnip puree;

Clockwise from top left: Chef Danny Mongeon of Share Freehouse served salad of ancient grains, yogurt, sorrel, puffed wild rice, dill, apple, pickled shallot, beet; from chef Manpreet Chhatwal of Ishina, butter chicken perogy with spiced butter sauce, coriander oil, sour cream; chef Stephen La Salle of Albion Rooms presented smoked carrots, minted peas, buttermilk ranch, snowpeas tips and candied ham; chef Brady Kinnell of soon-to-open Joey Lansdowne with sushi cone-wrapped rice, spiced aioli, tobiko, tempura prawn with daikon, avocado, cucumber; chef Lucho Yabar of Fettuccine’s with fusilli pasta with sweet pepper, cherry tomato, black olive, rose sauce; from chef Briana Kim from vegan resto Cafe My House with cashew cheese and black truffle oil, coriander-marinated navy beans, pistachio, mustard greens on parsnip puree

Clockwise from top left, from executive chef Mike Radford of The Whalesbone, marinated muissels, onion, garlic, chili, lime, tatsoi greens, pork rind dust; chef Kyle Mortimer-Proulx of Lowertown Brewery served slow-roast porchetta with warm barley salad, charred fennel, pickled onion, apple and rosemary compote; one of three offerings from North & Navy was this bresola-wrapped iceberg lettuce, parmesan, pepper, lemon; from chef Ryan Edwards of Salt, albacore tuna crudo with house XO sauce, bean sprout, pickle, roast peanut, pea shoots and radish; presentation by chef/owner Marc Lepine at Atelier, cauliflower and coconut soup with crab parsnip chips, lime-compressed apples, curry nitro noodles, cilantro

Clockwise from top left, from executive chef Mike Radford of The Whalesbone, marinated mussels, onion, garlic, chili, lime, tatsoi greens, pork rind dust; chef Kyle Mortimer-Proulx of Lowertown Brewery served slow-roast porchetta with warm barley salad, charred fennel, pickled onion, apple and rosemary compote; one of three offerings from North & Navy was this bresola-wrapped iceberg lettuce, parmesan, pepper, lemon; from chef Ryan Edwards of Salt, albacore tuna crudo with house XO sauce, bean sprout, pickle, roast peanut, pea shoots and radish; presentation by chef/owner Marc Lepine at Atelier, cauliflower and coconut soup with crab parsnip chips, lime-compressed apples, curry nitro noodles, cilantro

An attractive riff on "breakfast" by chef Ian Carswell at K W Catering, National Gallery, of potato blini with bacon "snow," deviled quail egg, maple whisky sphere, smoked pork chantilly

An attractive riff on “breakfast” by chef Ian Carswell at K W Catering, National Gallery, of potato blini with bacon “snow,” deviled quail egg, maple whisky sphere, smoked pork chantilly

.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Submit a Comment