Today is the first day that reminds us there is indeed a light at the end of the tunnel. Yes, Spring is on its way… though we’ll likely get bombarded with snow a few more times. But all that nasty weather should be gone as of the end of March thanks to The Canadian Chefs’ Congress (CCC) bringing about a Spring Thaw…
Yes, on March 31st the CCC will bring together some of Canada’s top culinary talent to beckon in the new season at Palais Royale. These top chefs will 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, which was founded in 2008 by acclaimed Canadian Chef Michael Stadtländer. He started the organization with a vision to “connect chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers.”
The CCC itself is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian food culture. They’ve hosted other massive and amazing events, like Foodstock and Soupstock – both of which drew thousands out to support their cause of kiboshing a proposed mega quarry in Melancthon Township which would have seen a devastating impact on farmland.
Spring Thaw will do its part to reintroduce attendees to all the natural organic and non-GMO goodness found in our lovely province. And with the lineup of chefs on hand, we can’t wait to see what sort of blissful bites await us come March 31st. With pedigree like Anthony Walsh (Canoe), John Higgins (Chopped Canada), Anthony Rose (Rose & Sons and Big Crow), and Michael Stadtländer himself, we’re guessing Spring Thaw will be akin to a culinary slam dunk.
For the full list of participating chefs, and to purchase tickets, click here.