This epic evening with Canadian Chefs’ Congress brings together top talent to celebrate of Ontario’s finest offerings
Winter seems never-ending, but the Canadian Chefs’ Congress is optimistic that a seasonal shift is on the horizon. To beckon in the warmer temperatures, the Canadian Chefs’ Congress has brought together over 20 top chefs for the upcoming Spring Thaw – a culinary event and fundraiser celebrating the arrival of a new growing season.
On March 31st, Spring Thaw will bring a little bit of green to Palais Royale as top chefs cook up amazing Spring-themed bites that will highlight the best organic and non-GMO produce Ontario has to offer. Spring Thaw is a marquee event for the Canadian Chefs’ Congress, founded in 2008 by acclaimed Canadian Chef Michael Stadtländer with a vision to connect chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. The biennial Canadian Chefs’ Congress is a gathering of chefs from across Canada that reinforces the passion and integrity of Canadian food culture.
Spring Thaw’s immaculate chef and restaurant lineup for March 31st includes:
– Renee Bellefeuille, Frank Restaurant
– Ryan Crawford, Gastrohomestead
– Jason D’Anna, Magna Golf Club
– Paul Boehmer, Böhmer
– Alexandra Feswick, The Samuel J Moore
– Ross Fraser and Simon Fraser, Fraser Café (Ottawa, Ontario)
– Paul Harber, Ravine Vineyard (St David’s, Ontario)
– John Higgins, George Brown Chef School
– Geoff Hopgood, Hopgood’s Foodliner
– Steffan Howard, Palais Royale
– Daisuke Izutsu, Don Don Izakaya
– Jamie Kennedy, Jamie Kennedy Kitchens
– Marc Lepine, Atelier Restaurant (Ottawa, Ontario)
– Murray McDonald, Fogo Island Inn (Newfoundland)
– Alexander Molitz, Farmhouse Tavern
– Paula Navarrete, Momofuku Daishō
– Anthony Rose, Rose And Sons and Big Crow
– Jacob Sharkey-Pearce, Ursa
– Michael Stadtländer, Eigensinn Farm (Singhampton, Ontario)
– Bryan Steele, Old Prune (Stratford, Ontario)
– Anthony Walsh, Canoe
– Acadian Sturgeon and Caviar
– Oyster Boy
Alongside the sure-to-be mouth-watering bonanza of bites by the amazing chef talent, guests will delight in live music by The Darren Sigesmund Jazz Quintet. The 500 attendees at Spring Thaw will sip on wines provided by Wine Country Ontario, and beer by Creemore Springs. With a focus on going local while supporting organic and non-GMO producers in Ontario, the Canadian Chefs’ Congress’s Spring Thaw is set to bring new and exciting developments in the world of food to your olfactory senses.
Spring Thaw will take place on Monday, March 31st at 7pm at Palais Royale (1601 Lake Shore Blvd. West). Tickets are $175, and can be purchased here.
About Canadian Chefs’ Congress Ltd.
The Canadian Chefs’ Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. This biennial gathering of chefs from across Canada reinforces the passion and integrity of Canadian food culture. Founded in 2008 by acclaimed Chef Michael Stadtländer, the Canadian Chefs’ Congress has hosted congresses for 500 chefs, farmers, fishers, and artisanal food producers from across Canada in Ontario, British Columbia and Nova Scotia. In October 2011, the Canadian Chefs’ Congress presented Foodstock, the largest culinary protest in the history of Canada, to protest a proposed Mega Quarry in Melancthon Township. The Canadian Chefs’ Congress followed up the success of Foodstock with Soupstock in October of 2012, bringing together 200 chefs and over 40,000 attendees to support the cause.
