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Chef Frank Parhizgar just as the guests start to pour into his College Street restaurant
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Fresh, house-made breads from Woodlot’s and Frank’s Kitchen
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A charcuterie starter from Frank’s Kitchen: house-cured venison bresaola, wild boar and lamb prosciutto with house-cured olives and pickled lotus root and carrots. Served with Robbie Hojilla’s favourite drink: Coat-Albret Cider (available at Woodlot).
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Chef Robbie Hojilla, the man of the hour, pictured with his family. The hard-working chef told us how keen he was to get back behind the stoves once his doctor gives him the approval to return to work. Hojilla also told us he’s planning on throwing a special Filipino dinner using local ingredients. “We’re going to set it up like a Filipino home, so there might be a karaoke machine.”
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Seared scallop with octopus and chorizo salad, quail yolk ravioli and black olive oil, from Frank’s Kitchen
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Oyster Rockefeller. An amuse-bouche from Frank’s Kitchen
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Chris McDonald (Cava, Xococava) with Franco Prevedello (Nota Bene). McDonald fondly remembers a bottle of 1983 Château Margaux that Prevedello gave him when he first worked at Centro, which Prevedello then owned.
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Grilled asparagus and sunchoke tart with mache, aged goat tomme, sherry and hazelnut, from Woodlot
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Biana Zorich (centre) came on behalf of her husband, Marc Thuet, who was unable to make it due to the demands of Petite Thuet (he was overseeing the daily production of 2,000 croissants). Zorich told us that they purchased a larger production facility in Mississauga three weeks ago to help with the increased demands for baked goods. In the fall, both Thuet and Zorich will be heading to France to assist in converting Thuet’s brother’s 600-year-old monastery into a boutique inn and gourmet cooking school.
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Wood-fired suckling porchetta, charred radicchio and spiced chickpea purée with an orange and rosemary jus, from Woodlot
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Brassaii executive chef Chris Kalisperas (right) with friends
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Grace’s Dustin Gallagher with friends
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Cheese and port course by Frank’s Kitchen, including a large wedge of brie savarin sandwiching shaved summer truffles, dark chocolate, orange zest and pistachio with 25-year-old balsamic vinegar
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Cherry, basil and olive oil cake with crushed meringue and chantilly cream, from Woodlot.
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All the seats in the restaurant and along the bar were filled with supporters. The evening raised $5,000 to help Hojilla.
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The folks behind the magic, from left: Jason Carter (Centro), Mike LASTNAME-TK (Woodlot), Shawn Cooper (Frank’s Kitchen), Robbie Hojilla (Woodlot), Cheska Zarah Ang (Frank’s Kitchen), Frank Parhizgar (Frank’s Kitchen), David Haman (Woodlot)