Chef Chris Brown of The Stop Community Food Centre (seen here at the centre consulting with community cooks Silvia and Opal) has announced the menu for the third Food for Change dinner, set for Thursday, September 24 at The Stop’s Green Barn.
You can eat it for $75 ($120 with wine pairing), or you can cook in the kitchen under Chef Brown's expert tutelage for $100. Proceeds go to The Stop. Reserve via email, or call 416-652-7867, extenion 250. Now, does this make your mouth water?
- Potato frite canapés with a pickled tomatillo salsa
- Seared scallops topped with smoky tomato and zucchini salsa over a butternut squash beurre blanc
- Roasted veal sweet breads with a cucumber and turnip slaw over an oyster gribiche sauce
- Raw porcini mushroom salad with wild arugula, confit pork, candied lemon and shaved Monforte Dairy Toscano cheese
- Apple cider vinegar sorbet with candied basil
- Roasted local lamb with a nasturtium pesto, roasted new potatoes and pickled baby carrots
- Sticky honey pudding stuffed with fresh ricotta atop sweet tomato compote
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