The IW&FS Toronto Branch and Auberge du Pommier for the annual Christmas Black Tie event provided in the elegant ambiance of The flag ship of the Oliver & Bonacini Empire Auberge du Pommier with world class food preparation under the watchful guidance of Chef Marc St. Jacques who is new from the last time the IWFS was here. He was born in Belgium and raised in Montreal and Toronto. He graduated from the Culinary Institute of America in 2003 and honed skills for the past four years in the capacity of Executive Chef under the guidance of Michael Mina, having worked most recently at Michael Mina Restaurant in the Bellagio Resort & Casino, Las Vegas.
The opening Salvo of dinner was expertly prepared The Main course was a truly solid local expression of ingredients and superb All Canadian beef,
