#FOOD: 8th THISTLETOWN HARVEST PARTY

Thistletown Collegiate Institute will host the 8th Thistletown Chefs Harvest Party on Saturday, September 26, 2026, from noon to 3:30 p.m. at 20 Fordwich Crescent in Toronto, bringing together more than 30 leading Ontario chefs to raise funds for the school’s culinary students through chef-led food stations, cooking demonstrations, a silent auction and a giant used-cookbook sale. Proceeds will help the students travel to Italy in March 2027 for an immersive culinary and cultural learning experience. Tickets can be purchased HERE.

Chef and retired Thistletown culinary instructor Keith Hoare has come out of retirement to help organize the event one final time alongside the school’s current culinary instructor, Chef Tawfik Shehata.

“After retiring, I knew I wanted to keep supporting Thistletown’s students. I’m glad to stand beside Chef Tawfik Shehata to bring the Harvest Party back. I’ve seen students return from trips like this more independent, more open to the world and more certain that they belong in it. That kind of growth stays with a young person long after the journey ends. Every chef who gives their time, and every guest who buys a ticket, helps make it possible,” says chef Keith Hoare, former culinary instructor at Thistletown Collegiate Institute.

Founded by Hoare in 2017, the Harvest Party has become a meeting place for Ontario’s hospitality community and the next generation of culinary talent. Cumulatively, this initiative has raised over $800,000 and helped students participate in educational excursions internationally including Italy and Spain.

Students do more than benefit from the fundraiser. They help organize and operate the event, assist professional chefs at their stations and prepare food and preserves using skills developed through Thistletown’s culinary program.
Guests at this year’s event will enjoy more than 30 chef-led food stations, live demonstrations, a food-focused silent auction and a giant used-cookbook sale. Food and beverages are included with admission.

An Acclaimed Culinary Lineup
Chef Davide Ciavattella joins the event from Toronto’s MICHELIN-starred Don Alfonso 1890, recognized by the MICHELIN Guide, Gambero Rosso, 50 Top Italy, La Liste and Wine Spectator.

Chef Daniel Craig, executive chef of The Westin Harbour Castle, is a Marriott ACE Award recipient, a Bocuse d’Or Canada silver medallist and the first Canadian-born chef inducted into the Académie Culinaire de France.

Donna Dooher, the influential chef and restaurateur behind Mildred’s Temple Kitchen, is a Food Network host and the author of the Cuisine Canada award-winning cookbook Out to Brunch with Mildred Pierce.

John Sinopoli, owner and executive chef of Ascari Hospitality Group, has received Restaurants Canada’s Leadership Award and was recognized alongside business partner Erik Joyal as a Pinnacle Award Independent Restaurateur of the Year.

Jon Rennie is the co-founder and culinary director of Odd Duck Wine & Provisions, a Kitchener restaurant recognized by the MICHELIN Guide.

Chef and food activist Joshna Maharaj is a two-time TEDx speaker and the award-winning author of Take Back the Tray.
Shonah Chalmers is a Certified Chef de Cuisine, culinary educator, Worldchefs-certified judge and winner of the international Walnuts@Work plant-forward culinary competition.

Brian Kang leads the Korean-Italian culinary program at No Vacancy, named Best New Bar and ranked No. 14 on Canada’s 100 Best Bars list for 2026.

Chef Heyden Sin is the executive chef of Lai Wah Heen, recognized among the Top 50 Honourees for the 2026 Chinese Restaurant Awards’ Elite 30 Canada Awards.

Chef Myeongseok Jeong (Chef MJ) is the head chef and co-owner of Restaurant 156 ONE FIVE SIX, a Toronto restaurant recognized by the MICHELIN Guide.

They will be joined by chef and food presenter Christian Pritchard; Cameron Taylor of Bar Eugenie; members of Culinary Team Canada; Murali Thamba of Brindleberry Catering & Events; Keith Hoare of Thistletown Collegiate Institute; Raymond Costain of Dope as Duck; Matt Fulton of Feed Me Fine Foods; Terrence Tew of Solo on Main in Port Stanley; culinary instructor John MacKinnon; Daycia Reid of Dacy Gourmet; René Chauvin and Tulio Lessa of Centennial College; Steffany Singh of Beau Bakery; Alex Shterenberg of The Postmark Hotel; Judie Prattes of Modern Culinary; Chris Zielinski of Maple Leaf Sports & Entertainment; Shai-Ann Ti and Adam Ryan of Bocuse d’Or Team; and Michael Hawryluk of The Hazelton Hotel.

Thistletown Collegiate Institute culinary students will also take part throughout the afternoon, operating three TCI stations and working alongside participating chefs.

Supporting the chefs in the kitchen will be Gary Hoyer of George Brown College, Chris Totah of Vintage Hotels and retired chef Sam Glass.

Sponsors and Event Information
Ontario Pork is a proud sponsor of the event, and S.Pellegrino will serve as the official water sponsor. Additional supporters include Dragon Farm, Charanduk Financial, Milestones Public Relations, Kraft Heinz Canada, Club House for Chefs, Hello Canola, Littlejohn Farm, Giffard, Done for you PA, Action Party Rental, Chef Works, Explorica Canada, PACT Grow to learn project, King Cole Ducks and New School Foods.

The family-friendly event will take place outdoors, rain or shine, with an indoor option available if inclement weather is forecast. Complimentary parking will be available. Children under 12 may attend free, limited to one child per paid adult admission.

What: 8th Thistletown Chefs Harvest Party
When: Saturday, September 26, 2026
Time: Noon–3:30 p.m.; doors open at 11:45 a.m.
Where: Thistletown Collegiate Institute, 20 Fordwich Crescent, Toronto, Ontario
Tickets: Purchase through Eventbrite
The culinary lineup is subject to change. Tickets are non-refundable.

About the Thistletown Chefs Harvest Party
Founded in 2017, the Thistletown Chefs Harvest Party is an annual fundraiser that brings together Ontario’s culinary and hospitality community in support of students in the culinary program at Thistletown Collegiate Institute. Through the event, students gain hands-on experience working alongside industry professionals while funds raised help provide access to educational travel and experiential learning opportunities beyond the classroom. Since its inception, the initiative has raised more than $800,000 in support of student programming and international culinary experiences.