Press: Canadian Chefs’ Congress: Spring Thaw

To beckon in the warmer temperatures, the Canadian Chefs’ Congress brought together over 20 of our nation’s top chefs for Spring Thaw – a culinary event and fundraiser celebrating the arrival of a new growing season on March 31st, 2014. Spring Thaw beckoned in a little bit of green to Palais Royale as top chefs cooked up amazing Spring-themed bites that highlighted the best organic and non-GMO produce Ontario has to offer. Spring Thaw was a marquee event for the Canadian Chefs’ Congress, founded in 2008 by acclaimed Canadian Chef Michael Stadtländer with a vision to connect chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. The biennial Canadian Chefs’ Congress is a gathering of chefs from across Canada that reinforces the passion and integrity of Canadian food culture. With a quick turnaround time – and only a couple weeks’ lead – Butter PR was able to amass almost 15 million media impressions, in publications like Toronto Star, National Post, and Toronto Sun.

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