2023—Our biggest brunch yet!
Thank you to all who attended our sold-out brunch at the Brick Works on Sunday, November 2023. Through the generosity of our sponsors, donors, and attendees, we raised $270,000 (net) at Porridge for Parkinson’s 2023—with donations still coming in. This takes our fundraising total to over $1.35 million. We are truly grateful for your generous contributions.
As you know, proceeds from Porridge for Parkinson’s are directed to the Edmond J. Safra Program in Parkinson’s Disease at Krembil Brain Institute, Toronto Western Hospital, UHN. Led by Dr Anthony Lang, the program continues to be one of the world’s most influential centres in research, education, and patient care for Parkinson’s disease and other movement disorders.
We can’t wait to present Dr Lang and his team with this year’s contribution to Parkinson’s research. If you would like to donate in 2023, please click the button below.
Photos courtesy of Brian Summers, Summers Pictures.
Three cheers for our chefs
Our chefs and beverage partners deserve a big thank you for their significant contribution to the success of Porridge for Parkinson’s 2023. Their brunch offerings were delicious, and they managed our hungry crowd with grace.
A selection from the 2023 menu.
Chef spotlights, special guests, and a fun five minutes on CP24.
A fun five-minutes with Donna & Joanne (video and transcript).
Rush tickets are available at the door.
Quench your thirst with the best from the best: The Honest Leaf, Crank Coffee Co., and Greenhouse Juice.
Chef Phillip Walters joins the line-up of celebrated chefs this year. He is the founder and executive chef at Walt Hospitality Group.
Iconic Mildred’s Temple Kitchen in Liberty Village is known for locally sourced, seasonal ingredients—simply and sumptuously prepared.
Kata’s contributions to brunch delivery during the pandemic were a hit. Meet her in person on November 12 at the Brick Works.
We are excited to return to an in-person gathering featuring a gourmet brunch, a silent auction, and special guest speakers.
Psst! Yoni Kamil is known for his delicious fried babkas with whipped cream and fruit.
Sandra Katsiou is back with her signature scones. With over 40 sweet and savoury scones in her repertoire, what will they be?
Cordon Bleu-trained chef Toben specializes in fresh, local, artisan cuisine and seasonal, chef-made, family-style meals.
The Food Dudes is recognized for its dedication to authentic products and its meticulous focus on details.
Welcome to two of Cookin’s popular home chefs—Akshitha Goud, Tastes of Telangana and Maria Polotan, Mama Linda’s.
From the very beginning, Chefs Jamie Kennedy and Joanne Yolles have been an essential ingredient in Porridge for Parkinson’s success.
Patti Robinson of Robinson Bread and Sam Davis of Primrose Bagel—featured in Toronto Life’s top 10 list of breakfast sandwiches.
Welcoming Paula Navarette—chef, food aficionado, and chocolatier.
Chef Anthony Rose gets rave reviews in the culinary community.
Porridge for Parkinson’s welcomes the Fifth Element jazz quintet on November 15, 2023 at the Brick Works.
Jeanne Beker is Porridge for Parkinson’s 2023 emcee extraordinaire.
Porridge for Parkinson’s welcomes Harry Forestell as our special guest speaker this November.
In 2020, Kata Ambrus opened Chocolat de Kat in the St. Clair West neighbourhood. Each bonbon is like a tiny piece of edible art.
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.”
This November, Chef Yoni Kamil, the owner of Lev Bakery, will be deliciously satisfying our cravings with his decadent babka.
Donna Dooher has been a prominent part of Toronto’s restaurant scene since she opened the Mildred Pierce Restaurant in 1989. Today, Mildred’s Temple Kitchen, is a showcase for her passion for locally sourced, seasonal ingredients.
Joanne Yolles has been an active member of Porridge for Parkinson’s since 2007. She was well known for her amazing desserts at Scaramouche and Pangaea before becoming an instructor at George Brown Chef School.