Food for Change, Sept 16

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.

Food for Change menu, Sept. 16

      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.

(Menu subject to change without notice. Substitutions possible. For more info, please email christina [at] thestop [dot] org.