The Feast of St. Lawrence
I had the pleasure of attending the first annual Feast of St. Lawrence Festival that took place between August 12 to August 14. The "Dinner Under the Stars" dinner kicked off the Feast of St. Lawrence
in spectacular fashion with a fine dining event under the stars. One hundred guests gathered together at a continuous 100-foot table on Front Street (between Scott and Church Street) and was served a delicious 5-course meal. The meal was prepared by chefs from some of the top restaurants in the St. Lawrence Neighborhood including Biff's Bistro, Hawthorne Food & Drink, The Hot House Restaurant, Omni King Edward Hotel, Pearl Diver, The Sultan's Tent and Woods.
in spectacular fashion with a fine dining event under the stars. One hundred guests gathered together at a continuous 100-foot table on Front Street (between Scott and Church Street) and was served a delicious 5-course meal. The meal was prepared by chefs from some of the top restaurants in the St. Lawrence Neighborhood including Biff's Bistro, Hawthorne Food & Drink, The Hot House Restaurant, Omni King Edward Hotel, Pearl Diver, The Sultan's Tent and Woods.
The event brought people together through a shared love of food, and it also helped to raise awareness for FoodShare Toronto, a local Toronto charity that supports healthy eating and creates access to fresh food.
Hors d'Oeuvres
House Cured Salmon Gravlax - mustard crème fraîche, Belgium endive, radish (Biff's Bistro)
Oyster Station (Pearl Diver)
Pairing some of the appetizers with a glass of Cave Spring Brut ‘Dolomite’ Norman Hardie 2015 Riesling
(Appetizer) Roasted Beet Salad - shaved fennel, mixed lettuce and goat cheese with citrus vinaigrette (Woods)
Wine Pairing: Charles Baker 2013 'Picone Vineyard' Riesling / Hidden Bench 2014 Bistro Rose / Malivoire 2015 Small Lot Gamay VQA Beamsville Bench
(Entre Metier) Grilled Octopus - with fingerling potatoes, spicy chorizo and a preserved lemon vinaigrette (Barsa Taberna)
Wine Pairing: 13th Street 2014 June's Vineyard Chardonnay / Bachelder 2013 Niagara Chardonnay / Flatrock 2013 Pinot Noir
(Main) King’s Al Fresco Beef Wellington - with peppered horse radish cream (Omni King Edward Hotel) and Bagna Cauda - grilled and charred summer vegetables with chicken fat hollandaise and chicken skin crumble (Hawthorne Food & Drink)
Wine Pairing: Stratus 2011 Stratus Tollgate Voignier / Queylus 2013 Tradition Cabernet Franc / Southbrook 2013 Triomphe Cabernet Sauvignon
(Desserts) Sweet Keskesu - couscous with cinnamon, powdered sugar, roasted almonds, saltana raisins, a hint of orange blossom water and crème anglais (Sultan’s Tent)
The Dinner Under the Stars at Feast of St. Lawrence was an amazing event filled with endless wine, great company, and delicious food. Thank you so much to St. Lawrence Market for hosting a fantastic event, and having us.
Disclaimer: The food provided in this post was complimentary. However, all of the opinions expressed in this review are of my own.
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