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Sustainuary Dinner Series

Marben

488 Wellington St W, Toronto, ON M5V 1E3, Canada Ontario

43.64362269999999 -79.3983552

Description

This February, we are pleased to announce Canada's first ever month of "Sustainuary," a public awareness campaign designed to educate on our food systems and how to work towards reform. Join us for a memorable night of dinner, drinks, and deep discussions on the topic of sustainability. The dinner series will both educate and challenge our guests while raising funds for Foodshare and the work they do around social justice and food security. Guests will enjoy a unique 4-course meal with each course focusing on one of the pillars of the Sustainuary framework. The dishes will be curated by Chefs who are championing sustainability from within their restaurants and communities. Four Course Dinner | $99 Beverage Pairings | $59 Special Guest: Paul Taylor, Executive Director at Foodshare Toronto. All proceeds from these events will go to support Foodshare's incredibly important work. February 28th Joseph Shawana - Course 1 focusing on Locality and Seasonality - Evergreen Ash Pike and Trout Roulade, with a Roasted Squash Puree, Three Sisters Succotash and Puffed Wild Rice Chris Locke - Course 2 focusing on Waste Reduction - Grilled cabbage, spent orange miso & vegemite glaze, cod katsuobushi, sumac, chicken fat emulsion Ryan Lister - Course 3 focusing on Responsible Food Generation & Consumption - Tamarack Farms Mutton, marmalade saddle, stewed leg pasty, heirloom squash, kohlrabi dauphinoise, roast Borghese & rosemary jus Joshna Maharaj - Course 4 focusing on Social Justice - Forest Garden Coffee Marshmallows, Pumpkin Seed Tartlets with Sea Salt Ganache, Kakai Bark with Gold Leaf, Cocoa Nib Brigadeiros March 7th Laura Maxwell - Course 1 focusing on Locality & Seasonality - Velouté of sunchoke and parsley root with Wild Northern Shrimp, milk bread croutons Chris Locke - Course 2 focusing on Waste Reduction - Whey poached rutabaga, milk garum hoi sin, rutabaga leaf kimchi, spent orange miso & chicken fat emulsion, onion skin salt Colin Moise - Course 3 focusing on Responsible Food Generation & Consumption - Bison & Nettle Roulade, pickled wild leeks, cream potatoes, smoked mushrooms, jus Adam Hynam Smith - Course 4 focusing on Social Justice - A Slice of Social Justice Mille-feuille - Strawberry / basil / Waka Dalgona coffee Beverage Pairings - Collective Arts Gin, Cucumber, Lemon Grass, Ginger, Seltzer - Hidden Bench Chardonnay - Rye Whiskey, Rosewood Honey, Blackberry Vinegar, Sweet Vermouth, Angostura Bitters - Black Walnut Liqueur, Rye Whiskey, Cardamom, Maple syrup, Free Run Egg, Beet Leaf

This listing has no upcoming events

Start: 2022-03-07T19:00:00-05:00

End: 2022-03-07T22:00:00-05:00

This listing has no upcoming events

Start: 2022-02-28T19:00:00-05:00

End: 2022-02-28T22:00:00-05:00