Last week was a huge week for Ovarian Cancer in Toronto, and elle cuisine tagged along for the ride and provided the food and staff for the extravagant evening! We are proud to share that this was one of the biggest events we’ve pulled off EVER, and it was a huge success made more enjoyable by an amazing team.

The event was hosted at REBEL nightclub – the new and improved Sound Academy. Check out the sweet view!

The rest of the night was full of fun music guests, a raffle, tons of food stations, and a fashion show to boot. We pulled out all the stops and introduced a couple of our newest menu items that are something to rave about. elle spiced up the traditional Caesar salad by adding one of the healthiest food trends going around recently; brussel sprouts. Good for ya, and taste even better! (romaine, kale, shaved brussel sprouts, lemony Caesar dressing, shaved reggiano, maple bacon, tempura fried egg)

But my favourite of the evening was our take on a southern-style chicken and grits. A smokey chicken jus, confit chicken breast, holy trinity salsa, delicious cheesy asiago & parmesan grits, crispy chicken skin; how can you go wrong? Can I have some more, sir? Please?

Flourless dark chocolate torte, liquid nitrogen vanilla ice cream, chocolate & orange meringue, macerated berries, fresh micro mint.

Herb-encrusted salmon trout, truffled cauliflower puree, chestnut ravioli, brown butter, roasted cauliflower, purple potato chip.

Smoked butternut squash agnolotti, arugula & kale pesto, goats milk beemster, Ontario peas, parsnip puree.

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