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Come taste the spring creations of 23 great Canadian chefs
12 Ontario wineries
Creemore Springs Brewery
Emcee: Sandra Shamas
Monday, March 31st, 2014 at 7pm
Palais Royale, Toronto
$175 each, includes HST and fees.
For more information email: info@canadianchefscongress.com
Spring Thaw supports the work of Chefs, Farmers, Fishers, Foragers and all artisanal food and beverage producers through the annual Canadian Chefs' Congress events held accross Canada, as well as by supporting the work of non-profits like the Society for Responsible Canadian Food Cultures.
PLEASE BRING YOUR PAPER TICKET WITH YOU. ALL SALES FINAL.
Spring Thaw will highlight the best organic and non-GMO produce Ontario has to offer, prepared by these chefs and restaurants:
RENEE BELLEFEUILLE, FRANK RESTAURANT
PAUL BOEHMER, BÖHMER
RYAN CRAWFORD, GASTROHOMESTEAD
JASON D'ANNA, MAGNA GOLF & COUNTRY CLUB
ALEXANDRA FESWICK
ROSS FRASER, SIMON FRASER, FRASER CAFÉ, OTTAWA
PAUL HARBER, RAVINE VINEYARD, ST. DAVID'S
JOHN HIGGINS, GEORGE BROWN CHEF SCHOOL
GEOFF HOPGOOD, HOPGOOD’S FOODLINER
STEFFAN HOWARD, PALAIS ROYALE
DAISUKE IZUTSU, DON DON IZAKAYA
JAMIE KENNEDY, JAMIE KENNEDY KITCHENS
MARC LEPINE, ATELIER RESTAURANT, OTTAWA
MURRAY MCDONALD, FOGO ISLAND INN, NFLD
ALEXANDER MOLITZ, FARMHOUSE TAVERN
PAULA NAVARRETE, DAISHO
ANTHONY ROSE, ROSE AND SONS, BIG CROW
JACOB SHARKEY-PEARCE, URSA
MICHAEL STADTLÄNDER, EIGENSINN FARM, SINGHAMPTON
BRYAN STEELE, OLD PRUNE, STRATFORD
ANTHONY WALSH, CANOE
ACADIAN STURGEON AND CAVIAR
OYSTER BOY
AND MUSIC BY THE DARREN SIGESMUND JAZZ QUINTET
12 Ontario Wineries
Creemore Springs Brewing Co. Official Beer for Spring Thaw
The Canadian Chefs' Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers.This biennial gathering of chefs from across Canada reinforces the passion and integrity of Canadian food culture.
Le Congrès des chefs de cuisine canadiens a pour but d'unir nos chefs à nos terroirs en étroite collaboration avec les agriculteurs, les pêcheurs, les jardiniers et les cultivateurs, en somme tous ceux qui produisent nos aliments de manière artisanale. Grâce à ces rencontres biennales, les chefs pourront exprimer leur passion pour la culture canadienne de la table.
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