Two Remarkable Meals to Benefit The Stop Community Food Centre

Now's the time to sample the creations of chefs Keith Froggett (Scaramouche) and Chris Brown (formerly of Perigee) while supporting a great cause, as The Stop Community Food Centre announces two fundraising dinners in late January.

First, Canadian winter is on offer, as Chef Chris Brown readies a menu featuring elk, duck and juniper. On Thursday, January 21, the Food for Change dinner series resumes in the greenhouse at the Green Barn #4 (601 Christie Street at St. Clair), with hors d'oeuvres at 6 p.m. and dinner service at 6:30. The menu (subject to change) is as follows:

• Braised rapini with a poached mini egg over a pickled garlic sauce
• Elk Pho – Carpaccio of elk over braised cabbage with raw mushrooms and horseradish surrounded by spicy broth
• Juniper-scented risotto with hot ricotta and smoked prawns
• Crispy duck breast over celery root purée and mulled wine sauce
• "Smores" shooter
• Lemon almond cream cake with mascarpone mousse and a warm sage emulsion sauce

The meal alone is $75 per person, or $120 with wine pairings. For $100, chefs in training and enthusastic home cooks can become part of the kitchen team for a hands-on culinary bootcamp experience with Chef Brown.

Then on Sunday, January 24, Scaramouche Executive Chef Keith Froggett (pictured above) joins forces with chefs and volunteers from The Stop to create an unforgettable four-course meal at Scaramouche (1 Benvenuto Place, near Dupont and Avenue Road). It opens with a reception at 5:30 p.m.; dinner service is at 6:30. Tickets are $250 per person, including wine pairing. Here's the menu (with dessert still to be decided).

• Rabbit rillette with in-house pickled carrots and seedlings from the Green Barn
• Cold smoked then poached Arctic char with an olive oil emulsion over a beet and celery root salad
• Roasted elk over a sun choke and apple puree with roasted Green Barn mushrooms

Proceeds from both events go to benefit the forward-looking programming at The Stop. To book reservations for either one, email or call Danielle at 416-652-7867, extension 250.

Photo: Richard Johnson