The Launch party on April 21 was the biggest yet, with throngs of attendees crowding in to rub elbows with the Chefs and taste some fantastic food. Two lambs roasted by the front doors and large tables of cheese and charcutrie were set up inside. Pasta with fresh truffle shavings was served near the wine station, and trays of assorted appetizers and chocolates made the rounds.

Check out Toronto Sun's coverage Here.