And those chefs were ready to feed the 250+ attendees some of their best dishes. While I couldn't possibly profile (or even taste) every single item on offer, I can share some of our favorites from the evening.
Brad Long, perhaps one of the most widely known chefs present thanks to his stint on The Food Network's Restaurant Makeover, was there representing his new venture, Veritas. He prepared a great pork terrine, served on pear butter and topped with pickled onions.
Another chef well-known to local foodies is Scott Vivian. Having recently purchased Wine Bar from Jamie Kennedy, Vivian's contribution to the event, an all-Ontario reuben panini, served to promote his restaurant's local focus. With house-made pastrami, Ontario goat cheese and bread from the popular Toronto bakery Fred's Bread, it also served to patrons as a reminder of exactly how good Ontario products are. 
Perhaps no region better represents the quality of Ontario produce than Niagara. Alongside the array of Niagara wineries was one of the region's finest restaurants. My wife and I had one of the most amazing meals of our lives at Treadwell Farm to Table Cuisine a couple of years ago, and we've dreamed of going back ever since. This time, fortunately, they came to us to serve an interesting dish that definitely demonstrated their commitment to farm-to-table eating: head cheese. Having only been familiar with the often-unpleasant deli counter version, Treadwell's housemade version, served with piccalilli relish, was an enjoyable experience.
After so much eating and drinking, we were both ready to throw in the proverbial towel (and, as I've mentioned in previous posts, those who know me are aware how rarely I'm defeated by food). But we hadn't even tasted dessert yet. There were cakes, cookies, cupcakes, fudge, ice cream... they could have held a separate event just focused on dessert. But one of the sweet things I did manage to fit into my expanding stomach was well worth it.
Bobbette and Belle's macarons were beautifully presented, and tasted even better. Both the white chocolate and passion fruit and coffee with caramel cream flavours were enough for me to vow that I'd be back for more one day soon.
This is really just a small taste of the incredible array of food and drink on offer. But the most impressive thing was how quickly it all came together following the Jan. 12 earthquake in Haiti. The group of Toronto food and wine lovers who joined forces to organize the event, and all the restaurants and wineries who donated their time and efforts - not to mention Roy Thomson Hall, which donated the event space - have shown what people can do when called upon to help. And given that much of the buzz and the collaboration that culminated in last night's event took place through Twitter and other forms of social media, it was also testament to the power of this important new medium.
With the death toll in Haiti topping 230,000 and the extensive rebuilding efforts required, efforts like Eat, Drink and Give will serve as important fundraising intiatives in the months and years to come.
(Credit for all photos in this post goes to my lovely and talented wife).
