Food For Change - December 31
Food For Change Dinner Series
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. This month, Chris is joined in the kitchen by Chef Bertrand Alépée (formerly of Amuse Bouche) and pastry chef extraordinaire Steven Song (formerly of Senses).
Meal only $75, with wine pairing $120, kitchen crew $100.
For more information, please email christina [at] thestop [dot] org or call 416 652 7867 x 250.
Food for Change is generously sponsored by ING Direct Canada
Food For Change - February 17
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, and enjoyed in either the sheltered garden or greenhouse at the The Stop’s fabulous Green Barn at Christie and St. Clair. If you're a budding chef and want to experience life in a professional kitchen, you can also join the kitchen crew and help prepare the feast.
Meal only $75; with wine pairing $120; kitchen crew $100.
Menu for February 17, 2011
Fisherfolk Digby scallop carpaccio, sour pomegranate, crispy root vegetable salad, candied citrus
Duo of butter-poached haddock and spot prawn, leek fondue, carrot pearls, bacon vinaigrette, tarragon sabayon
Potato-and-Toscano-cheese ravioli with sage and wild boar ragù
Eggplant and lamb cotoletta with local feta cheese and sunchoke caponata
Farandole de chocolat: soft chocolate cake, chocolate and tea macaron, chocolate tart
Food For Change - March 10
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, and enjoyed in either the sheltered garden or greenhouse at the The Stop’s fabulous Green Barn at Christie and St. Clair. If you're a budding chef and want to experience life in a professional kitchen, you can also join the kitchen crew and help prepare the feast.
Meal only $75; with wine pairing $120; kitchen crew $100.
