It may be a rainy Monday afternoon, but the Eat to the Beat team has cooked up something that is sure to brighten your day.

Over the last couple of weeks, we have been collecting menu items from our participating chefs. Here are a few of this year's delicious dishes.

 

Chef Donna Dooher, Mildred's Temple Kitchen

Chef Donna Dooher is one of Eat to the Beat's longest-standing participants and has been with the event since its early days. She is the owner of Mildred's Temple Kitchen in Toronto's Liberty Village neighbourhood and a chef of over 20 years. Chef Donna has been pursuing her passion for food at Mildred's Temple Kitchen, Avant-Gout Catering and the Cookworks, and she has made numerous appearances on television cooking programs over the years.

What will she be serving this year?

Breast of Duck with Polenta Cream and Wild Blueberry Peppercorn Chutney

 

Chef Andrea Nicholson, Killer Condiments

Chef Andrea Nicholson is a former contestant on a popular Canadian chef competition series and has co-hosted a restaurant makeover show. She is the owner and executive chef of Killer Condiments, a line of artisanal condiments.

What will she be serving this year?

Wild Sockeye Salmon with Baby Potatoes, Smoked Tomato Chutney, Fennel, Preserved Lemon Gremolata

 

Chef Catherine O'Donnell, Willow Cakes and Pastries

Chef Catherine O'Donnell has been participating in Eat to the Beat for many years, and the cause is very near and dear to her. She is known as one of Niagara's culinary stars, and she is also a pastry chef professor at the Niagara on the Lake Culinary School.

What will she be serving this year?

All Canadian Maple Mousse with Old Fashion Butter Tarts Enrobed in Cacao Barry Chocolate

 

Chef Nettie Cronish, Cookbook Author

Chef Nettie Cronish is joining us for the first time this year. She is the author of four cookbooks: Everyday Flexitarian, Nettie's Vegetarian Kitchen, New Vegetarian Basics and The Complete Idiot's Guide to Being Vegetarian in Canada.

What will she be serving this year?

Inca Red Quinoa Salad with Toasted Pumpkin Seeds and Vegetables

 

More to Come

Stay tuned for more menu items coming soon. As chefs confirm their dishes, we will share them here so you know what to look forward to on the night.