2021 Menus

Joanne Yolles’ P4P2021 Granola

2021 Brunch Partners

The pandemic has been a difficult time for chefs, restaurants, and so many other businesses and services. In recognition, we covered all food costs incurred by brunch partners in 2021. We sincerely acknowledge their time and dedication to supporting Parkinson’s research during a difficult time for the hospitality industry.

November 7
Primrose Bagels and Lev Bakery

1/2 Dozen Bagels
Scallion Cream Cheese
Nova Lox
Russian Potato Salad
Cucumber Salad
Tuna Salad
Blueberry Jam
Lev Bakery – Chocolate Babka

November 14
Parallel Brothers

Parallel Salad – a delicious mix of kale, sweet potatoes, scallions, black lentils, walnuts, mint, goat cheese, beet sesame butter, lemon, honey vinaigrette
Classic Hummus
Babaganoush
9 pieces of Falafel
6 Fresh Pitas
Halva
Sesame Butter Spread
1 Jar Tahini
House blend Granola
1 Jar Zaatar Spice

November 21
Mattachioni

Pancake Mix with Organic Coconut Oil
Harmony Organic milk
1 Dozen Free Range Brown Eggs
1 lb. Applewood Smoked Bacon (made in-house)
Maple Syrup
Strawberry Preserves
Housemade Sourdough Boule
Fresh Fruit Salad
1 litre Juice Concepts special blend cranberry, apple and ginger juice

November 28
The Grand Finale

Cook alongside Chef Jamie Kennedy over Zoom as he makes his famous steel-cut oats.

Your brunch package will include Bob’s Red Mill Steel Cut Oats, Forbes Wild Foods Organic Dark Maple Syrup, and a wooden spurtle.

You will also enjoy items from some of our other supporting chefs:

Baker & Scone Afternoon Tea Box – Six delicious assorted sweet and savoury scones, assorted mini jams, signature lemon curd made with local salted butter, and yoghurt parfaits

Take It Away Cheese and Charcuterie box with dried pears, specialty crackers, cheese, charcuterie, spiced nuts, and olives

Special Granola from Pastry Chef Joanne Yolles

Lovely & Sweet

A pretty bouquet from Quince Flowers and a box of four Brown Sugar Oatmeal Bonbons specially created for us by Chocolat de Kat completed every brunch.