Best restaurants to celebrate Julia Child in Toronto
In honour of what would have been Julia Child’s 103rd birthday this Saturday August 15th, here is a shoutout to five extraordinary women chefs. It is the only event in Canada that exclusively features the talent of 60 female chefs – women supporting women through the challenges that come with a breast cancer diagnosis. Eat to the Beat has raised more than $3.7 million for Willow Breast & Hereditary Cancer Support.
Mildred's Temple Kitchen
104-85 Hanna Ave, Toronto, ON M6K 3S3Donna Dooher completely transformed the brunch scene in Toronto with her restaurant Mildred Pierce back in ’89 and then again with Mildred’s Temple Kitchen in 2008. Chef Dooher is not just a restauranteur, but supports local farmers and products, and is President and CEO of Restaurants Canada, making her the "voice of foodservice" and one of the most important chefs not only in our city, but country.
The Omni King Edward Hotel
37 King Street East, Toronto, ON M5C 1E9Sous Chef Elaine Wong works in all the various areas of dining for The Omni King Edward Hotel downtown. That includes Victoria’s Restaurant, The Consort Bar, Afternoon Tea and guest room dining. And if you thought working in just one kitchen was hard enough, you’d be right.
Scaramouche Restaurant Pasta Bar & Grill
1 Benvenuto Pl, Toronto, ON M4V 2L1While you’re swooning over your desserts at Scaramouche, you’ve got Pastry Chef Lindsay Haddock to thank for it. Delving into Chilled Wild Ontario Blueberry Soup with buttermilk granita, mint pesto and blueberry meringues, or Valrhona Dark Chocolate Mousse with apricot ice cream, salted caramel and marzipan crumble, no doubt you’ll already be planning your next visit and repeating the following mantra in your head – "Always leave room for dessert. Always leave room for dessert."
Tutti Matti Restaurant
364 Adelaide St W, Toronto, ON M5V 1R7Alida Solomon opened Tutti Matti’s opening back in 2002, serving food and wine that "honours the spirit and culture of Tuscany." Using only fresh seasonal ingredients, everything is made in house, including fresh pastas. The Tuscan menu includes fascinating dishes you won’t see at your neighbourhood pizza/pasta place such as: Porchetta di Maremma (slow roasted suckling pig, tuna sauce, arugula, deep fried shallots, and toasted country bread) and Cervo (venison, sour plums, shallots, hazelnuts, farro budino). This is food to be had, to be experienced, and to be celebrated.
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