As part of the popular 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 one of many “fight for hunger” campaigns and make a change.
One Thursday each month, Chef Brown will prepare a great five course meal featuring local, sustainable food, savoured in the greenhouse of the Stop’s fabulous Green Barn at Christie and St. Clair.
Come out to support a good cause and experience some delicious fine food prepared by a world class chef.
If you want to see what it’s like in a professional kitchen join the kitchen crew and help prepare the feast.
This month, Chris is joined in the kitchen by Chef Bertrand Alepee (formely of Amuse Bouche) and pastry chef extraordinaire Steven Song (formerly of Senses).
The meal is $75, with wine pairing $120, kitchen crew $100
Menu — January 20, 2011
(Menu subject to change without notice)
Celery root velouté with Ontario stilton mousse, red cabbage chutney and toasted walnuts
East coast haddock with glazed crosnes, broccoli rabe and horseradish emulsion sauce
Roasted veal sweetbreads with seared scallops over a root vegetable puree and sautéed black trumpet mushrooms
Hunter elk plate: Lightly seared Ontario elk with spiced spatzle, pine jus and wood fire-roasted chestnuts
Ode to street sweets. A trio of a mini Boston cream doughnut, a vanilla éclair and a espresso mousse