Tag: Fairmont Royal York

RAW The Great Toronto Tartare Off

On March 29, join Grapes for Humanity Co-Founder Tony Aspler and watch Toronto’s leading chefs go head-to-head competing for the title of King/Queen of Tartare whether their major ingredient is meat, seafood or vegetable.

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Social Media Foodies Gather For #LOVECHEF2012

How to “steak” Your Claim as a #Foodie features an aphrodisiac Valentine’s Day Breakfast with the Fairmont Royal York’s new Executive Chef, and a delicious panel of Toronto culinary influencers: Spotlight Toronto’s Suresh Doss, Publisher (@spotlightcity) ; Good Food Revolution’s Jamie Drummond, Director of Programs/Senior Editor (@goodfoodrev) and Rebecca LeHeup, Executive Director, Ontario Culinary Tourism Alliance (@OntarioCulinary)

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Tree Lighting at Fairmont Royal York

For the seventeenth year, The Fairmont Royal York lights up its huge lobby tree. Cast members from Disney’s hit Broadway musical, “Mary Poppins,” now on stage at the Princess of Wales Theatre will ring in the festive season with the annual tree lighting ceremony. Toronto’s grand landmark hotel welcomes the holidays with free refreshments and a visit from Santa!

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Remembrance Day at the Fairmont Royal York

Every November 11 at 10:45am the lobby of the Fairmont Royal York is transformed from a place of leisure and commerce to one of remembrance and civic awareness for the hotel’s Remembrance Day Ceremony, open to all who wish to come to pay their respects to the men and women who have served Canada.

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An Interview with Chef David Garcelon

I recently interviewed Chef David Garcelon at his restaurant, Epic at the Fairmont Royal York – one of the first hotels in Toronto to go green. Chef Garcelon happily shared with me his passion for cooking with local ingredients and how the Fairmont’s rooftop garden has changed since his arrival five years ago.

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Traditional Haggis Recipe

Haggis is really just a large round sausage; the skin being a sheep’s paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional sgian dubh (black stocking knife) and accompanied by small glasses of neat Scottish whisky.

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