News & Notes
Donna Dooher & Joanne Yolles on CP24
A fun five-minutes with Donna & Joanne (video and transcript).
See you at the Brickworks
Rush tickets are available at the door.
Announcing: Beverages!
Quench your thirst with the best from the best: The Honest Leaf, Crank Coffee Co., and Greenhouse Juice.
Spotlight: Phillip Walters
Chef Phillip Walters joins the line-up of celebrated chefs this year. He is the founder and executive chef at Walt Hospitality Group.
Celebrating Donna Dooher
Iconic Mildred’s Temple Kitchen in Liberty Village is known for locally sourced, seasonal ingredients—simply and sumptuously prepared.
Welcome back, Kata
Kata’s contributions to brunch delivery during the pandemic were a hit. Meet her in person on November 12 at the Brick Works.
Brunch—and so much more
We are excited to return to an in-person gathering featuring a gourmet brunch, a silent auction, and special guest speakers.
Welcome back, Lev Bakery
Psst! Yoni Kamil is known for his delicious fried babkas with whipped cream and fruit.
Spotlight: Baker and Scone
Sandra Katsiou is back with her signature scones. With over 40 sweet and savoury scones in her repertoire, what will they be?
Spotlight: Toben Food by Design
Cordon Bleu-trained chef Toben specializes in fresh, local, artisan cuisine and seasonal, chef-made, family-style meals.
Spotlight: The Food Dudes
The Food Dudes is recognized for its dedication to authentic products and its meticulous focus on details.
Cookin with Goud & Polotan
Welcome to two of Cookin’s popular home chefs—Akshitha Goud, Tastes of Telangana and Maria Polotan, Mama Linda’s.
Founding Chefs: Kennedy & Yolles
From the very beginning, Chefs Jamie Kennedy and Joanne Yolles have been an essential ingredient in Porridge for Parkinson’s success.
Spotlight: Robinson Bread & Primrose Bagel
Patti Robinson of Robinson Bread and Sam Davis of Primrose Bagel—featured in Toronto Life’s top 10 list of breakfast sandwiches.
Chef Spotlight: Paula Navarette
Welcoming Paula Navarette—chef, food aficionado, and chocolatier.
Chef Spotlight: Anthony Rose
Chef Anthony Rose gets rave reviews in the culinary community.
Musical Guests: Fifth Element
Porridge for Parkinson’s welcomes the Fifth Element jazz quintet on November 15, 2023 at the Brick Works.
Emcee Extraordinare: Jeanne Beker
Jeanne Beker is Porridge for Parkinson’s 2023 emcee extraordinaire.
Special Guest: Harry Forestell
Porridge for Parkinson’s welcomes Harry Forestell as our special guest speaker this November.
2023 Event News
It’s time to raise awareness and funds for groundbreaking research into the cause and cure for Parkinson’s Disease.
Brunch is Back
Porridge for Parkinson’s is thrilled to announce that our fundraising brunch is back—and it’s shaping up to be the biggest yet!
Overnight Rye & Marinated Salmon Tartine
Joanne Yolles Overnight Rye Bread and Jamie Kennedy’s Marinated Salmon Tartine
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.
In conversation: Hugh Johnston
Hugh Johnston is the Chair of the Patient Advisory Board at UHN. He is also an avid sailor and Parkinson’s patient.
Chef Spotlight: Yoni Kamil
This November, Chef Yoni Kamil, the owner of Lev Bakery, will be deliciously satisfying our cravings with his decadent babka.
P4P2021: Brunch delivered
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.
2021 Organizing Committee
We are in the process of designing a fall event that will raise awareness and funds for Parkinson’s research.
Catching up with Harry McMurtry
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.