Young professionals from across the city gathered at Muzik on November 30 for a night of fine food and wines at Project Engagement‘s Fork U initiative. Some of Toronto’s top chefs and restaurants prepared their tastiest offerings to support the project, raising an incredible $57,000 for the cause this year. The money will go towards helping GTA families in need by donating food and other household items during the holiday season.
We started off with what ended up being our favourite dish of the evening, caramelized foie gras prepared by Chef Victor Barry of Splendido.
We then had the pleasure of indulging in the crispy mustard sweetbread, a creation by Chef Bertrand Alepee of The Tempered Chef and Beast Restaurant.
With all of the new grilled cheese spots opening up in Toronto recently and in the near future, there might have been a bit of pressure for Porchetta & Co. Chef Nick auf der Mauer’s sandwich to make an impression. It definitely exceeded our expectations, his Porchetta Grilled Cheese being one of the best we’ve had.
Our final offering was the chicken crackling by Chef Matthew DeMille of Enoteca Sociale, complemented perfectly by a mystery sauce you must try for yourself.
We made our way to Le Dolce‘s dessert station before heading out, an always welcomed treat. If there’s one place to find great cupcakes in the city, it’s there.
Unfortunately we weren’t able to try Chef Carl Heinrich’s city famous Marben Burger, which seemed to be the crowd favourite of the evening. We’ll make sure to stop by at Marben soon to make up for it.
Other notable creations at Fork U were Chef Steve Gonzalez’s halibut cheek and passion fruit ceviche, and the piri piri chicken with herb and green onion orzo by Chef Jason Maw of The Bowery.
For the photo gallery, click here.