Chefs share for a good cause VAUGHAN, mlb jerseys ONT. What do chefs love most? To be challenged. And just recently I challenged three of Canada s top chefs, along with a well known radio personality, to create a meal to honour the building of moncler ski pants North America s first digital hospital. The Humber River Hospital, currently being built in Toronto s west end, is set to open its doors in 2015, and when it does it s going to change patient care as we know it. Lean and green, it ll have cutting edge technology that includes automated registration kiosks and patients accessing their hospital appointments from their iPads, smartphones or home computers. Robots will be performing surgical procedures and patients will be able to access their records or order their meals from bedside computers. Even the beds will have special sensors that record basic vital signs that will instantly upload to a patient s chart. That s just a smidge of what s coming and, although the hospital s not ready, interested parties from other countries have already been popping in to see what all the excitement is about. The old Humber River hospital s in my neighbourhood and I recently learned of the new hospital being planned through some of the doctors and nurses there. Let s celebrate, I told hospital officials let s organize a dinner to honour this new hospital and, at the same time, challenge some of the great chefs I know to create a meal reflective of the occasion. Thus was born Harvest on the Humber, and thanks to the talents of such award winning chefs as Robert Rainford, Ted Reader, Domenic Chiaramonte and radio personality John Moore, a small group of hospital patrons were treated to an exquisite evening of fun and fabulous food. Each chef created a part of the meal from their personal recipes, all the while sharing their culinary adventures with the guests. Keeping everyone on their toes was master of ceremonies Frank Ferragine of Citytv and CityLine fame and, all in all, it was a delicious affair. Each dish was masterfully served in daring settings that moncler jackets sale online added flair and substance to each mouthful. Each of the chefs brought something unique and wonderful to the evening Rainford s Grilled Fennel and Green Apple Soup, demonstrated by John Moore, was a delightful hit, presented in a tiny bathtub set on a floor tile. Rainford also created delicious Portobello Mushroom Napoleons made with beefsteak tomatoes and juicy portobello mushrooms layered between puff pastry and grilled red onion, Moncler grey cowskin low Men Casual shoes again from his Born To Grill cookbook. Ted Reader coupled this dish with his spectacular Duvel Planked Beef Wellington from his Beerlicious: The Art of Grillin and Chillin cookbook. And chef Domenic Chiaromonte, executive chef and co owner of T2 Restaurant and C2 Catering Couture (C2 made the dishes for the evening guests) rounded out the meal with a show stopping, interactive dessert made with layers of cake, chocolate mousse and Moncler down jackets Women with Rabbit Hat white black case caramel sauce. Judging by all the happy smiles and rounds of applause, the dinner was deemed a rousing moncler lissy success. All for a humble burg hospital that promises to have the world s eyes on it when it rises up as North America s first fully digital hospital in 2015. DUVEL PLANKED BEEF WELLINGTON12 by 7 inch (30 by 18 cm) cedar plank, 1/2 inch (1 cm) thick, soaked in cold water for at least 1 hour Rolling pin 1 centre cut beef tenderloin (about 2 1/2 lb/1.25 kg), silver skin and excess fat trimmed 2 Tbsp (30 mL) freshly discount moncler jacket ground black pepper 2 (12 oz/330 mL) bottles Duvel Belgian Strong Golden Ale 4 large portobello mushroom caps Kosher salt, to taste 3 Tbsp (45 mL) Dijon mustard 1 1/2 to 2 lb (750 g to 1 kg) thawed frozen puff pastry dough 1 egg, slightly beaten 2 Tbsp (30 mL) cold water Rub tenderloin with pepper, gently pressing to adhere. Place tenderloin in a self sealing plastic bag and pour in 1 bottle of Duvel Belgian moncler coats outlet Strong Golden Ale. Seal bag, turning bag and gently massaging meat to evenly coat. Refrigerate and let marinate, turning occasionally to evenly marinate, for 24 hours. Place mushroom caps into a second self sealing plastic bag and pour in one bottle of beer. Seal bag, refrigerate and let marinate for 24 hours. Preheat grill to high (about 550F/280C). Drain tenderloin and mushroom caps, discarding leftover marinade, and pat dry with paper discount moncler jackets women towels. Season to taste with kosher salt. Set aside. Place tenderloin on grill and cook for five to eight minutes, turning to sear all over (both sides and edges). Remove from grill and let cool completely
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