2021 Menus

We did it! Four delicious menus, every Sunday in November.

The Porridge for Parkinson’s 2021 Committee delivered almost 200 brunches. We had many happy moments and encouraging notes and photographs. We’ve shared a lot of these on the @porridgeforparkinsons Instagram account.

Due to the unique nature of this brunch, we aren’t able to raise the level of funds for Parkinson’s research that we have in the past from in-person events. We sincerely acknowledge the time and dedication of our brunch partners and sponsors. We would be grateful if you consider making an additional donation.

Please sign up for our newsletter (below). We send updates on our fundraising events and the Parkinson’s Research Excellence Fund at the Edmond J. Safra Program, at Krembil Brain Institute, Toronto Western Hospital, UHN.

Thank you to our 2021 brunch partners.

November 7
Primrose Bagels and Lev Bakery

1/2 Dozen Bagels
Scallion Cream Cheese
Nova Lox
Russian Potato Salad
Cucumber Salad
Tuna Salad
Blueberry Jam
Lev Bakery – Chocolate Babka

November 14
Parallel Brothers

Parallel Salad – a delicious mix of kale, sweet potatoes, scallions, black lentils, walnuts, mint, goat cheese, beet sesame butter, lemon, honey vinaigrette
Classic Hummus
Babaganoush
9 pieces of Falafel
6 Fresh Pitas
Halva
Sesame Butter Spread
1 Jar Tahini
House blend Granola
1 Jar Zaatar Spice

November 21
Mattachioni

Pancake Mix with Organic Coconut Oil
Harmony Organic milk
1 Dozen Free Range Brown Eggs
1 lb. Applewood Smoked Bacon (made in-house)
Maple Syrup
Strawberry Preserves
Housemade Sourdough Boule
Fresh Fruit Salad
1 litre Juice Concepts special blend cranberry, apple and ginger juice

November 28
The Grand Finale

Cook alongside Chef Jamie Kennedy over Zoom as he makes his famous steel-cut oats.

Your brunch package will include Bob’s Red Mill Steel Cut Oats, Forbes Wild Foods Organic Dark Maple Syrup, and a wooden spurtle.

You will also enjoy items from some of our other supporting chefs:

Baker & Scone Afternoon Tea Box – Six delicious assorted sweet and savoury scones, assorted mini jams, signature lemon curd made with local salted butter, and yoghurt parfaits

Take It Away Cheese and Charcuterie box with dried pears, specialty crackers, cheese, charcuterie, spiced nuts, and olives

Special Granola from Pastry Chef Joanne Yolles

Lovely & Sweet

A pretty bouquet from Quince Flowers and a box of four Brown Sugar Oatmeal Bonbons specially created for us by Chocolat de Kat completed every brunch.