Food For Change - Mar 1
All proceeds from our cooking experiences support our programs that fight hunger, build hope and inspire change.
Chef Chris Brown and Special Guest Chef Anne Yarymowic & Jeff Dueck from FRANK at the AGO create an intimate, five-course dining experience for you to savour under the stars at our fabulous greenhouse. Wine pairings from Frogpond Farm.
Or if you want to experience life in a professional kitchen, join the kitchen crew and help prepare the feast.
Important Information
For guests
Price: Meal only $75, with wine pairing $120
Time: Hors doeuvres served at 6; dinner served at 6:30
For Kitchen Crew
Price: $100
Time: Slotted preparation begins at noon, 1 pm, 2 pm or 3pm and ends around 11 pm. All meals and drinks provided.
How to book: Space is limited, reservations required. Contact Danielle at danielle [at] thestop [dot] org or by calling 416-652-7867 ext. 250.
Location: The Stop’s Green Barn is located at 601 Christie St., Barn #4
Menu:
PEI Malpeque Oyster on the halfshell - 2008 Organic Riesling
Meyer lemon relish
Black olive cracker
Duck Egg en Cocotte - 2008 Organic Chardonnay
Stoddart family farm duck egg baked en cocotte with duck graisserons
Brioche toast fingers
Blood Orange and shaved fennel salad - 2008 Organic Chambourcin
With red watercress, marinated red onion and toasted Marcona almonds
Soft polenta and heirloom carrot red cabbage slaw
Pouding Chômeur - 2007 Organic Riesling Icewine
French Canadian maple baked pudding, with maple whipped cream
and walnut bacon brittle
