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Weekends and brunch go hand in hand. If November’s shadow seems dull and drab, with little to look forward to, just picture this: you, basking in the warmth of Sunday at home, sporting bedhead and your favourite pyjamas, tucking into a brunch feast prepared by a popular Toronto chef or restaurant team. Delivered to your door, each brunch from Porridge for Parkinson’s is a delicious way to savour Sundays in November. Better yet? Each order also helps to raise money and awareness for an amazing cause.
Porridge for Parkinson’s is a fundraising event originally founded in Vancouver in 2001 by Marg Meikle. A radio broadcaster, Meikle launched the event after she was diagnosed with Parkinson’s Disease. Meikle was, “determined to do something to advance a cure for this progressive disease,” reads the event website. Inspired by her work, Meikle’s friends brought the event to Toronto in 2007. Now biennial, the Toronto event has raised over $1 million to date for Parkinson’s research.
With four Sundays in November, there are four opportunities to indulge in an amazing brunch spread. “Undaunted by the pandemic, we are bringing brunch to you this year,” the website reads. In lieu of an in-person event, the Porridge for Parkinson's team will be delivering brunch packages meant to feed four to six people, to homes across the GTA.
On Sunday, Nov. 7, the event kicks off with a brunch box prepared by the team at Primrose Bagel Co. and Lev Bakery. A kit that expertly combines breakfast and lunch favourites, this delivery includes bagels, lox, cream cheese, salads, jam and a chocolate babka. Sweet and savoury, the first kit has something for every craving.
In the weeks that follow, Mattachioni, Parallel Brothers, Baker and Scone, chefs Jamie Kennedy, Joanne Yolles and more, will be participating in brunch kits designed to brighten even the greyest of November days. With fresh flowers from Quince Flowers and brown sugar oatmeal bonbons from Chocolat de Kat included with each order, these spreads have style to spare.
For more menu details and to place an order, visit their website. Just remember to properly plan your feasting, or gifting, as order cut off for each brunch kit is one week before the delivery date.
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Weekends and brunch go hand in hand. If November’s shadow seems dull and drab, with little to look forward to, just picture this: you, basking in the warmth of Sunday at home, sporting bedhead and your favourite pyjamas, tucking into a brunch feast prepared by a popular Toronto chef or restaurant team. Delivered to your door, each brunch from Porridge for Parkinson’s is a delicious way to savour Sundays in November. Better yet? Each order also helps to raise money and awareness for an amazing cause.
Porridge for Parkinson’s is a fundraising event originally founded in Vancouver in 2001 by Marg Meikle. A radio broadcaster, Meikle launched the event after she was diagnosed with Parkinson’s Disease. Meikle was, “determined to do something to advance a cure for this progressive disease,” reads the event website. Inspired by her work, Meikle’s friends brought the event to Toronto in 2007. Now biennial, the Toronto event has raised over $1 million to date for Parkinson’s research.
With four Sundays in November, there are four opportunities to indulge in an amazing brunch spread. “Undaunted by the pandemic, we are bringing brunch to you this year,” the website reads. In lieu of an in-person event, the Porridge for Parkinson's team will be delivering brunch packages meant to feed four to six people, to homes across the GTA.
On Sunday, Nov. 7, the event kicks off with a brunch box prepared by the team at Primrose Bagel Co. and Lev Bakery. A kit that expertly combines breakfast and lunch favourites, this delivery includes bagels, lox, cream cheese, salads, jam and a chocolate babka. Sweet and savoury, the first kit has something for every craving.
In the weeks that follow, Mattachioni, Parallel Brothers, Baker and Scone, chefs Jamie Kennedy, Joanne Yolles and more, will be participating in brunch kits designed to brighten even the greyest of November days. With fresh flowers from Quince Flowers and brown sugar oatmeal bonbons from Chocolat de Kat included with each order, these spreads have style to spare.
For more menu details and to place an order, visit their website. Just remember to properly plan your feasting, or gifting, as order cut off for each brunch kit is one week before the delivery date.
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