On Sunday, February 26, chefs Keith Froggett (Scaramouche), Chris Brown and Scott MacNeil (The Stop) and Bertrand Alépée (The Tempered Chef) will create an unforgettable four-course meal in support of The Stop. Proceeds from The Stop at Scaramouche benefit The Stop’s critical programs, which fight hunger, build community and inspire change through the power of food.
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This Sunday past Scaramouche restaurant partnered with The Stop to present an exquisite fund-raising dinner. Chefs Keith Froggett, Chris Brown, Scott MacNeil, and Bertrand Alépée presented an exceptional four course menu which was paired with wines from some of the best producers in Niagara…
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Perched at the top of the Avenue Road Hill, Scaramouche literally and gastronomically lords over the city of Toronto. This is where chefs take their wives for dinner and Bay Street titans celebrate the bonus they’ll use to build that wine cellar for their top Burgundies. And dedicated foodies and/or winos save up for, for whatever other big night might come along. Scaramouche never misses a top spot on any critic’s list, and restaurant partners Keith Froggett in the kitchen and Carl Korte in the dining room make sure of it every evening.
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Scaramouche Executive Chef Keith Froggett joins forces with The Stop’s chefs Chris Brown and...
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On Sunday, February 20, 2011, Scaramouche Executive Chef Keith Froggett joins forces with The Stop Community Food Centre chefs Chris Brown and Scott MacNeil for a night to remember.
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Photographer Jo Dickins captures Jamie Kennedy and friends’ communal table dinner, June 19 at the Evergreen Brick Works in this Good Food Revolution exclusive photo essay. For many the dinner, attended by several hundred keen foodies, signaled the comeback of one of Canada’s best known chefs and one of Ontario’s great local food pioneers after something of an ‘annus horribilis’.
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There’s still time to take a seat at my Communal Table on Saturday, June 19, at the inspiring heritage site of Evergreen Brick Works. This week, I’ve been finalizing the menu, drawing upon the finest of seasonal ingredients, and carefully matched our best local wines to each of the four tantalizing courses. A sneak preview reveals just a few of many highlights: freshly-picked asparagus, tender greens, Cumbrae’s beef grilled to perfection and artisanal cheeses.
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I’ve always wanted to create a unique, celebratory dining experience situated around a very large communal table, and now the time has come. We’ll be dining on the cusp of the summer solstice, and there isn’t a better time to take in and savour the exquisite tastes of our very own southwestern Ontario flavours.
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