Stop in for dining series

February 9, 2010

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.