The National Club of Toronto
303 Bay Street
Toronto ON M5H 2R1
Canada
Click here for a short Event Movie >> A Love Story – Medium <<The Event Movie
BRYANT & FAYE LOPEZDear IWFS Members, The The Park Hyatt’s 2ed Master’s Culinary Event We all know what a great evening we all had at the IWFS Park Hyatt event in April and I thought you might be interested in their next similar event in the ongoing series. This is not sponsored by IWFS Toronto you should book directly with the Park Hyatt. Noel Castro at … Read more
The Asia Pacific Zone of IWFS is holding its 2014 AGM Weekend in Taipei from Friday November 14 to Sunday November 16. We would really like to see you there. Our Taipei Branch has been working very hard to ensure that this is an exciting weekend.
Please click here to see the full invitation. You will see that some fabulous events are planned.
Dear Members and Friends:
We are delighted to celebrate a decade and a half of our annual Wine and Food adventures in Beverly Hills. Our esteemed member Ed Lazarus has once again assembled an outstanding wine selection for our Friday night “Black Tie” Bordeaux evening and our sensational Saturday DRC luncheon. Beverly Hills is a captivating city to visit during August, warm Southern California weather, outdoor dining and pleasurable strolls in the most glamorous of settings. <Beverly Hills Announcement 2014.pdf>Beverly Hills Announcement 2014
The Niagara branch of the IW&FS will again be holding a theater and dinner event at the Shaw Festival Theatre on Sunday June 8, 2014, featuring a Matinee performance of the justly celebrated musical Cabaret, We will distribute the tickets at the Shaw Festival Theatre at 1:30 for the 2:00 performance. We will gather for a glass of wine in the Shaw Theatre Library during intermission.
Click here for a short Event Movie
>>> IWFS & Park Hyatt Toronto – <<<The Event Movie
A Night in the Kitchen à Park Hyatt
By Hilary Alexander & Joanne Colbourne, Board Members
We could have been on a movie set as members of the Toronto Branch of IW&FS donned aprons and took over the kitchen of the Park Hyatt Toronto, engaging in a customized Culinary Master Class under the direction of Executive Chef Joan Monfaredi and her team of sous-chefs.
Four station-based brigades set to work, learning to french a rack of lamb, de-bone Cornish hens; prepare classic sauces; and a make magic: a molten chocolate cake with spun sugar.