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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.

Aura Wallace
Public Relations Coordinator
Lee Lounge
Tel: 416-603-2205
Email: postmaster@susur.com

Leanne Clare
Specialist, Ottawa
David Suzuki Foundation
Tel: 613-286-0182
Email: lclare@davidsuzuki.org

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
Wine pairing: 2006 — Wildass White

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

August 26, 2010
http://www.davidsuzuki.org/media/news/2010/08/chef-susur-lee-serves-up-a-locavore-feast/

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