TORONTO — For more than 94 years, Fairmont Royal York has created iconic holiday traditions. This year’s holiday-themed experiences include:
CLOCKWORK Holiday Tea (November 18 to December 31)
Delight in the hotel’s lobby bar for a special feature of holiday-themed confectionaries, delicate pastries and a fragrant selection of Fairmont Lot 35 teas. Savoury items include a Smoked Turkey Croissant, Sausage Roll, Beef Tourtiere and Chicken and Foie Gras Parfait, while sweet items include a Vanilla Panna Cotta, Chocolate Reindeer truffle mousse and fudge cake and Hazelnut Tart.
The Thirsty Elf (November 22 to December 22)
Toronto’s annual holiday-themed walk-in pop-up
REIGN Holiday Lunch Buffer (November 29 to December 15)
The decadent buffet is served in a luxurious and refined atmosphere, creating a memorable festive experience. Cold items include Squash & Farro Salad, Roasted Beetroot Salad, Arugula Waldorf Salad and Smoked Atlantic Salmon, while hot items include Roast Turkey, Maple & Mustard Salmon and Squash Gnocchi. Desserts offered include Mince Pie, Yuzu Snowman and Manjari Truffle Cake, among others.
REIGN Christmas Day Brunch Buffet (December 25)
A Christmas Day brunch buffet in the dining room, featuring a made-to-order menu and a deluxe buffet presentation by executive restaurant chef Roland Torok-Ducharme and his team, which includes an array of fresh fruit, pastries, charcuterie, roasted striploin, maple-and-mustard glazed salmon and an impressive dessert table.
REIGN Christmas Dinner (December 24 to 26)
A holiday inspired three-course prix fixe menu prepared by chef Torok-Ducharme and his team, featuring seasonal ingredients such as Leek & Potato Soup, to the REIGN Turkey Dinner and Seared Cauliflower Steak.
REIGN New Year’s Day Brunch Buffer (January 1)
Featuring a made-to-order menu and a deluxe buffet presentation by chef Torok-Ducharme and his team. A grand array of fresh fruit, pastries, charcuterie, roasted striploin, maple-and-mustard glazed salmon, and an impressive dessert spread awaits.
REIGN New Year’s Eve Dinner (December 31)
A celebratory four-course or six-course prix fixe menu created with French techniques and inspired by Canada’s rich bounty. Toast to the grand occasion with an added wine pairing by expert sommelier, Steven Karataglidis.
FESTIVE To-Go (Pick-up dates December 24 to 25)
Executive chef Paul Shewchuk and his culinary team have prepared an entire holiday meal with all of the trimmings. Conveniently pick-up at the hotel, warm and serve. Also, $5 from each order will be donated to Make-A-Wish Canada.
Furthermore, stay packages include the Distillery Winter Village Package and activitiations include the annual Tree Lighting Ceremony on November 22, as well as the Wishing Wall window reveal in partnership with Make-A-Wish Canada, Gingerbread Way, and Social Media Advent Calendar giveaways.
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