Brunch is on!
Porridge for Parkinson’s® is an elegant morning that features a brunch prepared and served by top Toronto chefs, a brunch-themed silent auction, and special guest speakers.
Our brunch pantry packages were a hot item this year! We delivered over 100 packages across the GTA on Sunday, November 6.
Proceeds will again support the Parkinson’s Research Excellence Fund at the Edmond J. Safra Program at Krembil Brain Institute, Toronto Western Hospital, UHN. Our hope is to “Fund a Fellow” for one year of research at Toronto Western. Thank you to everyone who contributed to this goal.
Porridge for Parkinson’s is honoured to receive the Bronze Upper Canada Medal from the UHN Foundation.
In a special video message from the UHN team, Dr. Lang said, “congratulations to the Porridge for Parkinson’s team, the volunteers, the donors, the chefs, and everyone that made this tremendous experience and success possible in support of what we do in Parkinson’s care and research. We appreciate your ongoing dedication.”
Thanks to all the generous Porridge for Parkinson’s partners and donors who have contributed to the achievement of this special award.
The Edmond J. Safra Program in Parkinson’s Disease is a program of the Krembil Brain Institute at Toronto Western Hospital. Dr. Anthony Lang, Dr. Diana Olszewska, Dr. Daniel Garbin Di Luca and our colleagues at the UHN Foundation talk about how P4P supports research and the goal of providing patients with the best clinical care possible.
Porridge TO Blog
Brunch with Mildred’s scones
Mildred’s Temple Kitchen is renowned for flaky, buttery scones served with Strawberry Fruit Butter.
Chocolatier Extraordinaire: Kata Ambrus
In 2020, Kata Ambrus opened Chocolat de Kat in the St. Clair West neighbourhood. Each bonbon is like a tiny piece of edible art.
Fund a Fellow
Dr. Lang: “[fellows are] the future of our field, they’re the future of the care we provide, and they’re the future of the research.”
Chef Spotlight: Chef John Horne
Chef John Horne, District Executive Chef, at Oliver & Bonacini. In his role at O&B, John oversees the culinary direction of the company’s portfolio, including Canoe, Biff’s Bistro, and Auberge du Pommier.
In conversation: Dr. Philip Hébert
Dr. Philip Hébert is a Professor Emeritus at the University of Toronto. He had an active practice in Family Medicine until his retirement from clinical medicine in 2010.
Snack & Gift these Sweet & Spicy Nuts
Jen has added her delicious sweet and spicy nuts to brunches since 2021 and shares her delicious recipe here.
You asked for it! Granola Recipe
Joanne contributed delicious granola to P4P’s 2021 brunch package. Now she has generously shared her recipe.
John Szpik and Marylou Caden
John and Marylou saw this year’s brunch-at-home format as a great alternative to the live event. Marylou placed an order for delivery on November 21st, which coincidentally was their wedding anniversary.
Restaurant Profile: Parallel Bros
This month marks the fourth anniversary of Parallel, a popular middle-eastern restaurant in the Junction neighbourhood that showcases sesame butter or tahini in its many delicious forms.
Check out the TASTETORONTO November 2021 article – “Brunch with purpose this month with Porridge for Parkinson’s”
“We can’t sit around waiting for something to happen.”
Porridge for Parkinson’s was founded in Vancouver in 2001. Marg Meikle, a well-known radio broadcaster, developed Parkinson’s Disease at the early age of 43, and she was determined to do something to advance a cure for this progressive disease. As with many people with Parkinson’s, her symptoms were least active in the morning, so she started a low-key breakfast event in her home to raise money for Parkinson’s research.
The great success of Porridge for Parkinson’s inspired Marg’s friends in Toronto to begin a similar event in 2007. Porridge for Parkinson’s TO is now a biennial event that has raised over $1 million for Parkinson’s research.
As Marg said, “We can’t sit around waiting for something to happen. The fact that the science is ahead of the money inspires Porridge for Parkinson’s.”
The generosity of our sponsors and donors makes it all possible.
The proceeds from our events fund groundbreaking research into the cause and cure for Parkinson’s Disease. Since 2019, they have been directed toward the Parkinson’s Research Excellence Fund at the Edmond J Safra Program in Parkinson’s Disease, at the Krembil Brain Institute, Toronto Western Hospital, UHN.
OVER
Dollars Raised
Porridge TO Newsletter
Join us for brunch in 2022! On November 6, we are delivering a delightful selection of non-perishable items for you to enjoy at your leisure.
Chocolatier Kata Ambrus, owner of Chocolat de Kat. Their bonbons were a big hit in 2021 – and are included in the P4P 2022 selection.
Conversations with long-term supporters Dr. Philip Hébert and Chef John Horne of Oliver & Bonacini – and a delicious recipe from Jen Cerny.
Yes, we will be delivering brunch in November 2022 – inspired by @quinceflowers from the P4P 2021 brunch packages.
Beautiful flower bouquets by @quinceflowers were included in the brunch packages.
Undaunted by the pandemic, the 2021 Organizing Committee persevered – with four weeks of brunch delivered! The reviews were warm and encouraging.
What a wonderful time we had – supporting such an important cause by enjoying a gourmet brunch! What could be better?!”
Heartfelt thanks to all the chefs and organizations participating – keenly aware of how hard the pandemic has hit the hospitality industry, this year the food costs will be covered.
Thanks to our 2021 sponsor, Bob’s Red Mill, and supporter, The Printing & Promotions Group.
Harry McMurtry ran 500 miles to raise funds for Parkinson’s research. He was also the P4P2015 keynote speaker so we were excited to catch up on his adventures.
“Our arrival in Toronto was special. We were greeted by family and friends. We garnered a lot of media attention. We met the Mayor and thereafter the Premier. Wow!”