TORONTO — Last week, Cactus Club Cafe’s first Ontario location, at First Canadian Place in Toronto, celebrated its one-year anniversary with a fall-inspired birthday dinner prepared by chef Rob Feenie.
The evening’s menu included Ontario Celeriac Soup with aged white cheddar and brioche croutons; pan-roasted branzino with lentils and port-wine jus; Pheasant Boudin Blanc featuring chicken and duck presse, brown butter and maple-butternut squash purée, hickory-smoked bacon and black truffle jus; and an apple galette served with Tahitian-vanilla ice cream and caramel sauce for dessert.
Feenie prepared the celebratory meal with the help of rising culinary stars from George Brown College, marking the first step in a newfound partnership between Cactus Club Cafe and George Brown. During the anniversary celebrations, Cactus Club announced a $15,000 endowment and six $1,000 scholarships for the George Brown Centre for Hospitality and Culinary Arts.
Cactus Club has a long history of supporting culinary education and given that more than 50 per cent of the restaurant’s kitchen team hails from George Brown, the donation seemed a natural fit.