The Stop Community Food Centre hosts the city's best-kept culinary secret: the Food for Change dinner series at The Green Barn, Feb. 18.
Enjoy Chef Chris Brown's mouth-watering five-course meal under the stars in the greenhouse, or, if you want to experience life in a professional kitchen, join the kitchen crew and spend the afternoon preparing the feast. Wine pairing for this month's menu are from Cave Spring Cellars. Each meal is only $75 ($120 with wine pairing). To be part of the kitchen crew, it's $100. All proceeds support The Stop's innovative programs. Space is limited, reservations required. Contact Danielle at danielle@thestop.org or call 416-652-7867 ext. 250.The menu for Feb 18 includes:- Pan seared Hallumi (in-house cheese) over braised cabbage, mustard greens and topped with a bacon vinaigrette - 'Soup&Sandwich' - Toasted brioche with beef cheek pastrami with a rich mushroom broth- Poached local turnip with sautéed green house mushrooms, topped with honey and truffles- Wood fire roasted halibut with roasted cauliflower over a white wine parsley sauce- Lemon trio The Stop welcomes Executive Chef Anne Yarymowich, of the AGO's Frank restaurant, as its guest chef, March 1. Wine pairing for this month's menu are from Frogpond Farm.