Grand Cru Culinary Wine Festival: Vintage Pleasure

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The Grand Cru Culinary Wine Festival is Canada’s largest wine and culinary fundraiser for medical research, raising more than $11.4 million since it started in 2005.

In the video below, chef Massimo Capra, who writes a column for the Globe & Mail and has appeared on the Food Network, is one of the celebrity chefs who will be cooking a special dinner this year. He reveals the details of this special meal in the video. You can also watch our second wine video chat here.

Grand Cru Culinary  Massimo Capra 1

Chef Massimo Capra has been involved with Grand Cru since it began in 2005, and this year will be participating in the exclusive Wine & Dine Experience dinners. He’ll be cooking in the Metrick home, and is paired with Achaval-Ferrer (Argentina), Jolviet (France) and Dr. Michael Fehlings, Medical Director, Krembil Neuroscience Centre.

The Grand Cru Culinary Wine Festival

Since 2005, Grand Cru has raised more than $11.4 million to support scientific research and fund key program areas at Toronto General Hospital and Toronto Western Hospital, University Health Network.

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For Festival Pass Holders, the event takes place November 1 and 2 and includes the Grand Cru Culinary Wine Festival Live Auction and Halpern Portfolio Wine Tasting events and the Exclusive Wine & Dine Experience dinners.

Grand Cru Centre Piece

Proceeds from this year’s Festival will benefit the Peter Munk Cardiac Centre and the McEwen Centre for Regenerative Medicine where funds will be used collaboratively for research in heart, arthritis, vision and diabetes.

Grand Cru Dinner Plate

For further information about Grand Cru, including a full list of participating hosts, chefs and wine estates, UHN scientists and Live Auction items, please visit www.grandcru.ca. You can also follow the Toronto General & Western Hospital Foundation on Twitter at @tgwhf or on Facebook at www.facebook.com/tgwhf.

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Chef Massimo Capra

Massimo Capra was born in Cremona, Italy and developed an interest in food through helping out in his mother’s kitchen and his father’s garden. After attending culinary school and serving his time in the army, Massimo moved to Canada, following a job offering from a distant cousin.

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After seven years at Archer’s, he moved to Prego Della Piazza situated in the fashionable Yorkville area of Toronto. Prego became popular with A-list actors attending the Toronto International Film Festival.

After nearly a decade at Prego, Massimo moved to Mistura where he became co-owner/executive chef and opened a supper club directly above it, named Sopra. Massimo can be seen greeting his guests and taking his place in the kitchen of Mistura.

At Mistura he feeds “A” list celebrities, business tycoons who only ask for him. With his busy schedule, he also finds the time to travel the world in search of fine food, interesting places and people who can cook. He is still a student of world gastronomy and partners with chefs who have prepared meals for royalty, at elite Michelin star restaurants or just people who love to cook for the fun of it.

“It’s all about exploring food at its basic level, where it is harvested and creating amazing dishes with it. These dishes, ingredients and techniques I bring back to my restaurant. I want to give those who come to my restaurant and taste my food an amazing experience.”

Massimo Capra has been on The Food Network many times with successful shows like Restaurant Make-Over. He has a regular spot on the nationally broadcast CityTV’s Cityline, is a national column writer and author of two best selling cookbooks. He is now the host of his own destination cooking show called Gourmet Escapes.

He is also bringing his passion for great gourmet food at affordable prices to Canada’s busiest airport, Pearson International (Toronto), with the opening of “Boccone Trattoria” in Terminal 1 Domestic departures; and “Boccone Pronto” in Terminal 1 US departures.

He is making his presence and his love of food known all around the world. Massimo Capra had been dubbed “Canada’s Jamie Oliver” by The Glasgow Evening News.

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