The Stop – Food for Change

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

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Menu — January 20, 2011

(Menu subject to change without notice)

Celery root velouté with Ontario stilton mousse, red cabbage chutney and toasted walnuts
(Chris Brown)

East coast haddock with glazed crosnes, broccoli rabe and horseradish emulsion sauce
(Chris Brown)

Roasted veal sweetbreads with seared scallops over a root vegetable puree and sautéed black trumpet mushrooms
(Bertrand Alépée)

Hunter elk plate: Lightly seared Ontario elk with spiced spatzle, pine jus and wood fire-roasted chestnuts
(Bertrand Alépée)

Ode to street sweets. A trio of a mini Boston cream doughnut, a vanilla éclair and a espresso mousse
(Steven Song)

For more information about The Stop click here to visit their site.

Discussion

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  1. They said,women should know how to cook especially when they will be a married woman someday. I do agree but there are times that I don’t like to cook. But hey,even if i’m like that if it’s for my husband I’ll do sure to cook delicious food for him. Learning how to cook from this professional chef’s will sure be great.

    Posted by Trixy | January 20, 2011, 10:39 am