When most people think of the Palais Royale Ballroom, they think of, well… dancing. Or the bands that have graced the famous stage. Maybe if they’ve attended a wedding or other event where they were served a meal, they’re aware that the Palais actually turns out some pretty great food.
Executive Chef Steffan Howard has worked at some of the top restaurants in Toronto (Truffles, JOV Bistro, AGO) but he also has a background in agriculture, having spent three years working on an organic farm as a product developer and initiating an organic catering company. He was also the chairman of the 15th annual Feast of Fields event.
So how does a chef with a background in organic farming bring his love of organic and local produce to a venue where most of his work is for weddings or corporate events? By opening the doors for a local food lunch, that’s how.
Each Wednesday until the end of November, Chef Howard will create a casual buffet-style lunch menu from ingredients sourced at the Brickworks Chef’s Market. This Wednesday morning market, open only to local chefs, allows farmers and chefs to connect, strengthen ties and build networks that help promote local economies.