by The Fairmont Royal York Hotel, a ‘Certified Good Food Fighter’

Chef David Garcelon's Turkey

Fairmont Royal York Chef David Garcelon presents his bird.

Christmas dinner returns in takeout form from The Fairmont Royal York Hotel. In the spirit of giving, for every order placed, The Fairmont Royal York will donate a turkey to the Daily Bread Food Bank. Orders may be placed now for Christmas Eve and Christmas Day delivery or pick up.

Turkey to Go is the answer for many people who don’t have the time or energy to prepare a traditional turkey dinner. Some less fortunate families will even go without. The Fairmont Royal York’s legendary Turkey to Go program, now in its eighth year, aims to put more needed turkeys on holiday tables than ever before. Dinners can be reserved now as a turkey dinner for four, eight or twelve, complete with all the trimmings for pick up or delivery, Friday, December 24 and Saturday, December 25, 2010.

Turkey to Go
The Turkey to Go dinner allows seasoned professionals or less skilled cooks to entertain with ease and flair. Straight from the kitchens of Toronto’s landmark hotel, the culinary brigade is set to prepare full Christmas dinners with locally grown turkeys. Turkey to Go continues to support the hotel’s commitment to use locally-sourced products wherever possible. The following takeout menu is available this Christmas:

Honey Roasted Pumpkin Bisque with Clipped Chives

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Roasted Natural Ontario Turkey with Onion Sage Stuffing

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Savoury Pan Gravy and Fresh Cranberry Sauce

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Herb Roasted Chateau Potatoes

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Maple Glazed Root Vegetable Medley

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Royal York Apple and Mincemeat Tartlets with Rum Sauce

Turkey dinner prices are exclusive of taxes and are as follows:
3-5 kg turkey dinner for 4 people – $179.00
5-7 kg turkey dinner for 8 people – $289.00
7-9 kg turkey dinner for 12 people – $369.00

Just turkey, stuffing and gravy
4 people – $124.00
8 people – $159.00
12 people – $189.00

Orders can be made by calling 416-860-5050 or emailing [email protected] Pick up or delivery is available on Friday, December 24 and Saturday, December 25 from 11 a.m. to 4 p.m.

(All orders should be in by Wednesday, December 23)

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