Meet our Junior League of Toronto’s Chef’s Showcase Host – Chef Christine Cushing

Meet the Host of our first Junior League of Toronto Chef’s Showcase – Chef Christine Cushing!

Christine graduated with honours from George Brown College before going on to finish at the top of her class at the famed Paris École de Cuisine La Varenne. In Toronto Christine worked at renowned kitchens such as The Four Seasons Hotel and Scaramouche then went on to the ground-breaking Food Network flagship series, Christine Cushing Live. Christine has since continued to share her love and knowledge of food on TV with Fearless in the Kitchen, the Marilyn Denis Show, and her documentary series, Confucius was a Foodie now playing in over 90 countries! Christine has been teaching viewers how to cook for 20 years and was recently nominated for ‘Best Host in a Program of Series’ at the 2018 Canadian Screen Awards. The busy and accomplished George Brown alumni has also created her own artisan food line: Christine’s Cushing’s olive oil and sauces and her own youtube channel; ‘My Favourite Foods’ with over 10,000 subscribers!

Please join us for a fabulous evening of food created by George Brown Alumni Chefs, wine pairings by Noble Estates, a Silent Auction and opportunity to help the Toronto community. Tickets are $90 and available via the Junior League of Toronto.

Junior League of Toronto’s Chef’s Showcase

The Junior League of Toronto‘s Chef’s Showcase with Host Christine Cushing is an evening culinary event held at George Brown School of Hospitality and Culinary Arts, in partnership with the College.

The price of admission ($90) allows all guests to have an interactive experience by getting up close and personal with George Brown Alumni Chefs as you taste the results of their culinary skills and enjoy wine parings from Noble Estate Wine and Spirits. It is a cocktail format from 6 to 9 pm and features a silent auction of unique food themed items. The event will also introduce and fund the JLT Culinary Scholarship*, in partnership with the George Brown Foundation, as well as fund other JLT programs and initiatives.

This year’s event will be on Thursday May 3rd. TICKETS ARE $90 and can be purchased at http://www.jlt.org.

Toronto – we hope you will join us!

It Was Love At First Beet

I was never really a fan of beets until I had this amazing Arugula Salad with Roasted Beets, Squash & Shallots by Gwyneth Paltrow. I was happy to find the recipe online via Bare Beauty and have made it many times since. It is a go to salad for a friend of mine who luckily made it for a friend’s 50th birthday dinner. I loved the roasted beets so much that I now incorporate them regularly into my homemade meals. It truly was love at first beet.

Shrimp, Asparagus and Dill Risotto

Risotto is an amazing comfort food and surprisingly simple to make once you have attempted it a few times. Yes it takes a long time and you need to be super attentive but there is something truly mindful about the process. I love this Shrimp, Asparagus and Dill Risotto recipe – a spring take on Italian comfort food.

Buon Appetito!

Finnish Pea Soup

Irish 🍀 eyes are smiling. In this case my peas are smiling at me. These dried peas are the beginning step of Finnish pea soup which was a childhood staple made by my great-Mummi is prefect on a cold winter day followed by my absolutely favourite Finnish pancakes.

When serving Finnish pea soup always remember mustard. I am especially fond of the Finnish one made by Turun Sinappi. Luckily I am able to find it without a trip to Finland and love all three strengths – Mieto (Mild) – Green Cap, Väkevä (Strong) – Red Cap and Tulinen (Fiery) – Black Cap. For pea soup, the sweet mild one is the perfect compliment.

Since I do not have our family recipe, my first homemade attempt was with a recipe from a small and beautifully photographed Finnish cookbook called A Tasty Trip to Finland given to me by family in Helsinki when I visited a few years ago. For anyone who would like to attempt this Finnish food tradition, there are many recipes to be found online and likely on WordPress too.

A fun Finnish pea soup fact: it’s traditionally eaten on Thursdays, with Finnish pancakes for dessert and you will find it on the menu in many restaurants in Finland.