News & Notes
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.
It’s time to raise awareness and funds for groundbreaking research into the cause and cure for Parkinson’s Disease.
Porridge for Parkinson’s is thrilled to announce that our fundraising brunch is back—and it’s shaping up to be the biggest yet!
Joanne Yolles Overnight Rye Bread and Jamie Kennedy’s Marinated Salmon Tartine
Mildred’s Temple Kitchen is renowned for flaky, buttery scones served with Strawberry Fruit Butter.
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.”
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.
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.
Jen has added her delicious sweet and spicy nuts to brunches since 2021 and shares her delicious recipe here.
Joanne contributed delicious granola to P4P’s 2021 brunch package. Now she has generously shared her recipe.
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.
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.
Hugh Johnston is the Chair of the Patient Advisory Board at UHN. He is also an avid sailor and Parkinson’s patient.
This November, Chef Yoni Kamil, the owner of Lev Bakery, will be deliciously satisfying our cravings with his decadent babka.
Proceeds from ticket sales, sponsorships and donations support the Parkinson’s Research Excellence Fund at the Edmond J. Safra Program at Krembil Brain Institute, Toronto Western Hospital, UHN.
We are in the process of designing a fall event that will raise awareness and funds for Parkinson’s research.
Harry McMurtry, Porridge for Parkinson’s 2015 guest speaker, completed a fundraising walk from his home in New York City to his hometown of Toronto.