The Stop’s acclaimed chef Chris Brown, former Executive Chef of Perigee Restaurant, presents an intimate dining experience in support of The Stop’s innovative programs that fight, hunger, build hope and inspire change.

One Thursday each month, Chef Brown prepares a mouthwatering five-course meal featuring local, sustainable food, savoured in the greenhouse of The Stop’s fabulous Green Barn at Christie and St. Clair. And if you want to experience life in a professional kitchen, join the kitchen crew and help prepare the feast.

Meal only $75, with wine pairing $120, kitchen crew $100.

Food for Change menu, Sept. 16 (subject to change without notice)

      Pickled beef tongue salad with frisee lettuce, smoked blue cheese and a bacon vinaigrette

      Roast beet tartare topped with arugula and salted ricotta

      Pulled pork croquettes with pickled cabbage, Romano beans and roasted wild mushrooms

      Grilled halibut with braised lettuce, clams and roasted garlic veloute

      Coronation grape soup with a warm dark chocolate pudding

Wine pairings by Reif Estate Winery.