Our Blog
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.
UHN PD Research Facilities
Check out Dr. Fasano’s video explainer on CRANIA’s new gait analysis lab and how it is uses immersive lab technology to help patients with Parkinson’s disease.
Chef Spotlight: Donna Dooher
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.
Chef Spotlight: Joanne Yolles
Joanne Yolles has been an active member of Porridge for Parkinson’s for over 10 years. She was well known for her amazing desserts at Scaramouche and Pangaea before becoming an instructor at George Brown Chef School.
2019 Fellowships
Dr. Daniel Garbin Di Luca and Dr. Diana Olszewska | Toronto Western Hospital Movement Disorders Fellowships.
2019 Highlights
The 2019 brunch featured celebrity chefs and special guests from media and medicine. The proceeds are supporting groundbreaking research into the cause and cure for Parkinson’s Disease.