Inspired by the success of the Vegan Supper Clubs, Urban Acorn’s Executive Chef Daniel Holloway creates a new monthly concept dinner that incorporates hand-made dishes for Gluten-Free*, Lactose-Free and Omnivorous guests. Join him for this inaugural family style feast filled with old favourites and new delights.

Family Style Dinner Menu

(LF) Lactose-Free (GF) Gluten Free (O) Omnivore

Entrées

(LF)(GF) Baby Arugula Salad, Cashew & Almond Brittle with Sliced Strawberries in a Juniper-Cider Dressing

(LF)(GF) Savoury Dumpling and Chucky Carrot Spring Stew

le Plat Principal

(LF)(GF) Caramelized Pearl Onion and Shaved Yukon Gold Pizzaladiere

(LF)(GF) Charred Ramps and Shoal Lake Wild Rice Pilaf with Cinnamon Cap Mushrooms

(LF)(GF)(O) Smoked Arctic Char on top Roasted Asparagus and Black Lentils with Sea Bean Bearnaise Sauce

Desserts

(LF)(GF) Vanilla Bean Shortcake Stuffed with Rhubarb Compote and Coconut Whip Cream

{About the Dinner}

For those of you not familiar with family style think of your Thanksgiving dinner... Multiples platters of food on the table served all at once where guests can help themselves. In this case the dinner will be served in two waves: entrées and desserts. The aim is for everyone to enjoy dinner together; all items will be vegan and gluten-free with at least one meat item (which will also be gluten-free). Dinners are 19+. Please note that seating is first come first served and everyone gathers at one of two large communal tables. If you are coming with a large group please arrive before 7pm to avoid being separated from your group. Don't worry if you do... everyone is quite nice!

{About Chef Daniel Holloway}

Executive Chef Daniel Holloway of Urban Acorn Catering believes great food is achieved by harnessing bold flavours from humble ingredients. With over 15 years in the culinary industry, he has catered for high profiled clients such as Margaret Atwood, Prince, former Lieutenant Governor Michaëlle Jean and Vegan athlete turned deputy general for the green part of Canada, George Laraque. Chef Holloway’s signature style can be best described as refined comfort food, a blend of rustic Canadian cuisine with fine French techniques.

After studying Culinary Management at Humber College, Holloway began a four year apprenticeship under Chef Tobias Pohl-Weary former owner and head chef of Red Canoe Bistro in Burlington. He became a sous chef, later a pastry chef, then branched out on his own to launch a private chef business in the Halton/Peel region.

Looking to bridge the social gap between vegans and omnivores, Holloway moved to Toronto in 2012 and joined forces with Haitian partner Marie Fitrion. They created Urban Acorn LTD., a Toronto-based sustainable plant-based food company focused on connecting food and community. By collaborating with other chefs and like-minded local businesses, Holloway aims to create a communal connection to food and celebrate its diversity regardless of dietary restrictions. His food philosophy is simple…

Food Should Unite, Not Divide People.