For the last decade, Toronto Taste has invited chefs from the city's finest restaurants to prepare and serve up their signature dishes to discerning palates under starched white tents. In the year 2000, Toronto Taste will host the biggest gourmet graze to date. And all the proceeds from the event will go to support, as they have for the last ten years, the incredible efforts of Second Harvest, an organization with a simple mandate: to rescue perishable food and deliver it to agencies that provide meals to people in need. ...
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For the last decade, Toronto Taste has invited chefs from the city's finest restaurants to prepare and serve up their signature dishes to discerning palates under starched white tents. In the year 2000, Toronto Taste will host the biggest gourmet graze to date. And all the proceeds from the event will go to support, as they have for the last ten years, the incredible efforts of Second Harvest, an organization with a simple mandate: to rescue perishable food and deliver it to agencies that provide meals to people in need. To celebrate this gastronomic event, Lucy Waverman, James Chatto and Tony Aspler have combined their formidable talents to produce "The Chef's Table," a one-of-a-kind collection of recipes for the most fabulous dishes ever served at Toronto Taste. The recipes selected by Lucy Waverman have been tested to ensure they'll work in any aspiring home chef's kitchen. Tony Aspler has provided the insightful wine suggestions -- including some from our national wine regions. And James Chatto introduces us to the chefs and restaurants associated with each dish through his fascinating biographies. Rounding out this beautiful book, top food photographers and stylists Vince Noguchi, Per Kristiansen and Jennifer McLagan have contributed superb photographs that will make this cookbook one to savour.
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