The East End Dinner Club is a new Dinner Club created for the purpose of showcasing and supporting the vibrant dining community in Toronto's East End. Spawned partially from Globe and Mail's food critic Chris Nuttall-Smith's negative perception on restaurants in the east end / Leslieville (i.e. from CNS: "It was excellent for Leslieville. But for the rest of the city, just good, and only by a thread" , the East End Dinner Club strives to serve their neighbourhood by bringing to light their many memorable destinations and local talents.
Consisting of a collaborative group of restaurants, business owners and chefs, the East End Dinner Club (@EastEndDinners) hosted its inaugural "East SideTill We Die" dinner on Monday, April 29th at Skin + Bones (@skinandbonesTO). For $100 per person, guests were treated to a six course dinner prepared by six different chefs alongside wine / cocktail pairings.
The evening's wines were all generously donated by Profile Wine Group, The Vine - Robert Groh Agency, and Norman Hardie.
Mark Bolduc from The Vine.
All proceeds raised at the dinner supports FoodShare's School Grown Project and Field to Table Schools to bring vegetable gardens to two local schools and employ high school students in agricultural jobs.
Chefs getting ready (L to R):
Jesse Chingcuangco - Skin and Bones (@skinandbonesTO)
Sean Simons - Goods and Provisions (@GoodsandProvis) / The Comrade (@ComradeToronto)
Dan Patano - Glas (@glaswinebar)
John Sinopoli - Table 17 (@table17) / Ascari Enoteca (@AscariEnoteca)
Deron Engbers - The Curzon (@TheCurzon) / Timeless Food (@timelessfoodto)
It's a team effort! (L to R):
Deron, Sean, Dan, John, Jesse
Amuse Bouche (Skin + Bones)
Crispy Chicken Tails, Sirarcha and Honey Glaze
Cava Reserva Cinta Purpura Juve y Camps, 2009, Penedes, Spain
1st Course (Skin+ Bones)
Side Stripe Shrimp Ceviche, Olives, Apples, Red Peppers
'Colle Vecchio' Offida Pecorino, 2011, Le Marche, Italy
2nd Course (Table 17 / Ascari Enoteca)
Poached Yellow Perch, Leek and Laurel Broth, Wheat Berries, Baby Beets
Cavallotti / Calamandrana (Asti) 2011 Gavi
3rd Course (The Curzon / Timeless Food)
Vanilla Cured Yellowfin Tuna, Confit Veal Cheeks, Gremolata
Les Vins Bonhomme, 2011 El Petit Bonhomme Red
PHOTO BOMB! Deron goofing around.
4th Course (Goods & Provisions / The Comrade)
Pork 3 Ways - Bacon, Rib and Pigs Head Terrine
Paired with "The Dirty South" - Makers Mark, Maple, Orange, Red Pepper
5th Course (Afrim Pristine of Cheese Boutique)
East and West Coast Canadian Cheeses: Alpindon from Salt Spring Island, and Blue Geai from Sainte-Marie-de-Kent, New Brunswick.
Norman Hardie Niagara 2009 Pinot Noir
The homestretch!
Dan Patano of Glas
6th Course (Glas)
Sweet Carrot Mousse, Milk Chocolate, Orange, Rosemary Sable
Te'Aro Coffee
Happy chefs at the end of the night.
East End Dinner Club's first ever dinner was a huge success on all fronts; both raising awareness of the dining scene in the east end and supporting a great cause such as FoodShare's Field to Table Schools program. I'm really looking forward to more fun dinners in the future :)
#EastSideTillWeDie !!!
#EastSideTillWeDie !!!