Spring is here! And who isn’t looking forward to warmer weather that’s almost within reach? So to celebrate the new season, how apropos of a food-focused fundraising event to be called “Spring Thaw”.

Taking place on Monday, March 31st, 2014, Spring Thaw is a new signature culinary event by the Canadian Chefs’ Congress bringing together over 22 Canadian chefs (many from Toronto) including Frank Restaurant (AGO), Boehmer, Momofuku, Canoe and so much more.

There will also be live music by The Darren Sigesmund Jazz Quintet with wine provided by Wine Country Ontario showcasing 12 Ontario wineries and beer by Creemore Springs. With such a great selection, clearly it will be a good time.

Proceeds from Spring Thaw will help Canadian Chefs’ Congress support organic and non-GMO food producers in Ontario. That’s a big win for all of us.

Spring Thaw takes place at Palais Royale (1601 Lake Shore Blvd West). Tickets are $175 available on EventBrite here. There’s a 10% discount with promo code SPRINGTHAW14.

Here’s the list of chefs participating in Spring Thaw showcasing organic produce sourced from Ontario:
– Renee Bellefeuille, Frank Restaurant
– Ryan Crawford, Gastrohomestead
– Jason D’Anna, Magna Golf Club
– Paul Boehmer, Böehmer
– 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

ABOUT CANADIAN CHEFS’ CONGRESS LTD.
The Canadian Chefs’ Congress were the group behind the largely famous Foodstock and Soupstock events. The Soupstock event of October 2012 protested and successfully stopped the proposed Mega Quarry plans in Melancthon Township. Through BestofToronto.net, I was proud to be able to help do my part of promoting Soupstock.

For more info about the Canadian Chefs’ Congress visit www.canadianchefscongress.com

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