A Special Food For Change - March 29
Join us for an extra special Food for Change dinner. As a finale to Stop for Food, Chef Chris Brown will be joined by the Cross Town Kitchens chefs (Anthony Davis, Jason Inniss, Luis Valenzuela, Bertrand Alépée and Ted Corrado) and the whole team will produce a sumptuous five-course meal for you to enjoy in our beautiful greenhouse. Wine pairings from Coyote's Run.
When: Monday, March 29, 6 pm
Where: The Stop’s Green Barn, 601 Christie St. (Barn 4, in the classroom, south entrance)
How much: $75 ($120 with wine pairings). $100 for Kitchen Crew (limited number of spots available).
Space is limited, reservations required. Please contact Danielle at danielle [at] thestop [dot] org or call 416-652-7867 ext. 250.
Menu:
Parsley root broth with diced root vegetables, crab and fennel sabayon
2009 Pinot Gris/Pinot Blanc
*
Confit rabbit over an olive puree, and topped with carrot leaves and escargot
2008 Red Paw Vineyard Syrah
*
Beets and pears cooked in each other’s liquid, with warm ricotta and arugula
2008 Black Paw Vineyard Chardonnay
*
BBQ lamb with kimchi, black rice and a poached quail egg
2007 Red Paw Vineyard Pinot Noir
*
Gianduja chocolate cake with truffle honey and Seville orange ice cream
2007 Riesling Icewine
