by The Stop Community Food Centre, a ‘Certified Good Food Fighter’

Forty guests, five courses, one greenhouse: The Stop’s Food for Change Dinner Series.

The Stop’s Chef Chris Brown presents an intimate dining experience in support of The Stop’s innovative programs that fight hunger, build hope and inspire change.

One Thursday each month, Chef Brown prepares a mouthwatering five-course that’s served in The Stop’s unique 3,000-square-foot greenhouse in the Wychwood Barns. If you’re a budding chef and want to experience life in a professional kitchen, you can also join the kitchen crew and help prepare the feast.

This month’s dinner features dishes by special guest chefs Bertrand Alépée (The Tempered Chef) and Beast’s Scott Vivian.

Meal only $75; with wine pairings $120; kitchen crew $100.

Menu for Thurs., Feb. 16, 2012

Sunchoke soup with charred Meyer lemon, walnut brittle and watercress

Barbecued Lake Erie pickerel with rice cake, kimchi, confit scallions and quail egg

Venison tartare poutine with truffled gravy emulsion

Oysters Rockefeller with confit of smoked pork belly, southern fried oysters, braised collard greens and Pernod

Dessert: Trio of Chefs

Wine pairings by Cattail Creek

To reserve a spot at this month’s Food for Change, call Danielle Goldfinger at 416 652 1602 ext. 236 or email [email protected]. For more information, visit http://www.thestop.org/event/16-feb-2012

Food for Change is sponsored by ING DIRECT Canada