CHEF SUZANNE BARR / UFFICIO

SUNDAY, JANUARY 20, 2019
BRUNCH
1214 DUNDAS ST W, TORONTO

2 Seatings: 11am & 1pm
Tickets: $40 includes tax, gratuity not included

Proceeds from this Open Kitchen Brunch benefit the Massey Centre to support its residential and educational programs for teen moms.

Suzanne Barr has become one of Canada’s most respected chefs with a signature flair for fresh comfort food and a passion for local community, food security, and advocacy for people of colour & LGBTQ communities. She was the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel. Her most recent residency was at Sand and Pearl Oyster Bar in Prince Edward County, which was just awarded #9 on the list of Best New Restaurants in Canada by EnRoute Magazine. Suzanne has always combined her love of cooking with her desire for social change, and in June 2018, she was chosen to participate in the James Beard Foundation Chef’s Bootcamp at the New Farm in Collingwood, ON where she worked directly with Community Food Centres Canada. Then in August 2018, she was asked to speak at the Mad Symposium in Copenhagen, Denmark where she was on a panel for working parents discussing the current state of the culinary industry. In 2018, she was chosen as one of six finalists to present a project at the Women In Hospitality United symposium in New York City, where she presented The Dinette’s Program, a cooperative training program providing an opportunity to learn, co-create, effective solutions for workplaces, and enhancing business productivity while promoting the next generation of women as industry leaders. Suzanne was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution. In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto. She lives in Toronto with her husband and young son, and still spends time in Florida with her family.

About Olivia Simpson

Olivia went to school for food science and nutrition at George Brown College, but ended up in the kitchen and fell in love. What also sparked her interest was the experience you can create with people and the ability to connect with complete strangers on a common level: food.

She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver and Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.

Olivia founded Ricky + Olivia Events with chef Ricky Casipe (AFT Kitchen + Bar) and the duo will be kicking off a guest chef series at Ufficio starting Sunday, January 27th with a weekly Sunday brunch.

 

About the Massey Centre

Massey Centre is a children’s mental health centre that provides adolescent and early mental health services, housing, child care, education and transitional programs and services for pregnant and parenting youth 13-25 years old; and families with children 0-6 years old. We are located in the East York and serve over 2500 clients annually.

Suzanne has chosen the Massey Centre as the beneficiary for the upcoming Open Kitchen Toronto brunch, a not-for-profit children’s mental health centre located in East York.  Funds raised will support its residential and educational programs for teen moms.

 

MENU DETAILS

UPON ARRIVAL

Welcome Bellini, Juice, Americano/Cappuccino, Pluck tea

Dinette Biscuits + Jam

BRUNCH Includes a Beau’s Tagwerk beer or Ungava gin cocktail

choice of:

Sweet Tea Chicken & Grits
Pluck “Kensington” tea brined chicken thighs, cheddar stone ground corn grits

Herb Poached Eggs & Minted Edamame Purée
Organic poached egg, herb salad, corn arepa, spiced carrot creme

‘Shrooms on Toast
SD mushroom stout ragù, fried egg, lavender ricotta, blackberry coulis

Floral Butter Poached Trout
Apple beet purée, pickled egg, charred brussel leaves