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 20 of our nation’s 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.
The Vitals
What: Spring Thaw
When: March 31, 2014
Where: Palais Royale (1601 Lake Shore Blvd. West)
Info: Click here for info.