By Anne Dimon
‘Fresh, healthy, farm-to-table and vibrantly presented’ is the culinary philosophy of Todd Clarmo, executive chef at the Trump International Hotel & Tower Toronto, and he says his take on food applies as much to banquets as it does to Suits Lobby Bar and Stock Restaurant, the hotel¹s two food and beverage outlets.
Clarmo plans to ramp up banquet options (for instance, gilled octopus and steak or tuna tartare appetizers) for smaller functions of up to 50, and for larger gatherings (up to 180), “we¹re playing with more avant garde presentations.”
He cites a golden gazpacho with summer watermelon and organic Greek yogurt as a soup option. For vegetarians in a group, he might suggest grilled Asian veggies and tofu on skewers. Beets and heirloom carrots might accompany a roasted chicken dish.
The former corporate executive chef at Oliver & Bonacini Restaurants, Clarmo acknowledges the challenges of designing a menu to please a variety of palates, but says he¹d love to see planners have a little more passion for food and be a little more adventurous, especially for meals designed for well-heeled, well-travelled program participants.
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