It's all part of the David Suzuki Foundation's 20th anniversary gala
TORONTO — Sustainable rainbow trout, organic arugula seedlings and free-range chickens will all be part of a mouth-watering menu being served up by celebrity Chef Susur Lee on September 10 at a gala celebrating the 20th anniversary of the David Suzuki Foundation.
Chef Lee will delight guests with a specially prepared locavore menu at an eco-friendly fundraising gala at Toronto's Four Seasons Hotel on Friday September 10. TIFF is a proud supporter of the gala.
"I'm honoured to be the chef for this green gala," says Chef Lee, a passionate supporter of provincial growers and suppliers, who often sources his ingredients at the Ontario Food Terminal in the wee hours of the morning. "I strongly believe in the David Suzuki Foundation's push to have more locally produced food on the plates of Canadians."
Broiled organic Kolapore trout served with wild rice pancake, lemongrass and carrot vinaigrette is just one of the items on the menu. The sustainably raised rainbow trout hails from Kolapore Springs Fish Hatchery just outside of Collingwood, Ontario.
"Having our fish on the menu for this gala is a strong validation of our effort at the farm," says Sean Brady, owner of Kolapore Spring Fish Hatchery. "We offer an all-natural fish that is unique in the world, and Ontarians can find it in their own back yard."
Wine for the evening will be provided by Stratus Wines from Niagara on the Lake, the world's first LEED-certified winery.
"With sustainability at the core of our winery practices, we are pleased to support David's unwavering commitment to the environment at this hallmark event," says David Feldberg, founder of Stratus Vineyards and CEO of Teknion Corporation. "We congratulate the efforts of the Foundation and look forward to our ongoing partnership through our annual Futures for the Future Program."
Chef Lee will be working in conjunction with Chef Thomas Bellec, executive chef at the Four Seasons Hotel, to execute this amazing meal for guests.
The David Suzuki Foundation is one of Canada's leading environmental organizations. The Foundation encourages Canadians to eat local, organic foods whenever possible.
For more information about the gala and to purchase tickets, please go to http://www.legacygala.ca.
Please see the full menu below.
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Aura Wallace |
Leanne Clare |
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Charles Baker Director of Marketing & Sales Stratus Wines Tel: 905-401-1806 Email: charlesbaker@stratuswines.com |
Live Your Legacy: A Gala celebrating 20 years of the David Suzuki Foundation Menu
Passed Hors D'oeuvres:- Chicken liver parfait, apple cider jelly, baguette croutons
- Roasted beef tenderloin, celery remoulade, thyme biscotti
- Ontario venison pastrami, mushroom and puff pastry crisp, blueberry and shallot marmalade
- Cookstown crudite with green goddess dip
Preset on tables:
- Selection of Ace artisanal rolls, creamery butter
- Smoked goat cheese and white-bean spread with shallots and chives Crostini:
- Oven-cured cherry tomato with parmesan fondue, olive oil and baby basil
- Bean with smoked chili and baby arugula seedlings
- Carrot jam with cardamom, pistachio and grape
- Greek salad on crouton
First course:
Broiled organic Kolapore trout, wild-rice pancake, lemongrass and carrot vinaigrette
Wine pairing: 2006- Stratus White
Second course:
Roasted garlic chicken, Susur's Canadian ice syrup with raisin and pepper compote, duchesse potato, blue cheese sauce
Wine pairing: 2006 — Stratus Red
Dessert:
Hot phyllo pastry purse with peach, pistachio and chocolate, crème fraiche ice cream
brewed coffee, regular and decaffeinated, selection of tea
Wine pairing: 2007 Riesling Icewine
