Celebrity chef, Mark McEwan, launched his campaign, Dine & Discover, which raises funds for research at Sunnybrook Health Sciences Centre at his restaurant, North 44 on Tuesday. This was a cocktails and dinner party featuring speakers such as Dr. Michael Julius, Vice-President of Research at Sunnybrook Research Institute as well as Mark McEwan himself. The event was hosted by Tony Melman and his daughter, Vanessa Yakobson. In the future, anyone can host a Dine & Discover dinner party, catered by Mark McEwan’s company by pledging to raise $25,000 for the Sunnybrook Research Institute to research innovative ways to improve healthcare. According to the speakers, current projects include new ways to diagnose cancer as well as brain surgery without removing the skull. At each event, someone from the research team will also attend and speak to guests about the latest projects.
A view of the dining area from the second floor, where cocktails were held
Delicious ragu dumplings, selected by Sash Simpson of North 44
The cocktails portion of the event was held in the upper level of the restaurant with delicious mini appetizers such as ragu filled dumplings. This was followed by a four course meal in the main dining room. Each course was created by a chef from one of Mr. McEwan’s restaurants and was, according to Mr. McEwan, supposed to be a “friendly competition” between the chefs. Every one of the courses was amazing, but the best, by far, was the braised veal brisket ravioli with roasted veal tenderloin, created by Rob LeClair and Andrew Ellerby from Fabbrica. The texture of both the ravioli and the tenderloin was just right and definitely not over-done. The first course, burrata with “little gem” lettuce, blood oranges, brown butter cracker with ice wine vinaigrette and mustard cress, was a close second. Though some of my tablemates thought the brown butter cracker was a little odd, it did give the dish a little bit of a crunchier texture and a great alternative to croutons. Portion sizes were also perfect, small enough that one won’t feel stuffed after a four course meal. I have to admit, however, that the dessert (a holiday-appropriate eggnog and bitter chocolate brulee with caramel, spiced brandy foam with maple and orange caramel tulle) was a little bit too rich.
First course by Matt Beasley of ONE Restaurant in Yorkville
Fourth course by Rob LeClair and Andrew Ellerby of Fabbrica, Shops at Don Mills
This project is definitely a great way to raise funds and awareness for Sunnybrook, one that is a bit different from what this city typically sees (auctions, post-dinner cocktail events and so forth). Wishing them the best!
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