Until October 2010, he was the Chef de Cuisine of the Four-Diamond Waterlot Inn Steak House at the Fairmont Southampton hotel. Chef Palmer brings extensive experience to The Fairmont Royal York.

Raised in Winnipeg, Manitoba in the Canadian prairies, Chef Palmer began his culinary quest at the beautiful Fairmont Jasper Park Lodge in the Rocky Mountains. He joined the apprenticeship program at the Fairmont Jasper Park Lodge, with training at the Southern Alberta Institute of Technology (SAIT) in Calgary and NAIT in Edmonton.

His passion for food drove him to enter culinary competitions, winning awards in the Chaine de Rotisserie and the Best of Alberta Beef.

Palmer completed the apprenticeship program at Jasper and received his Journeyman and Red Seal certificates in 2005. He fortified his passion for great food as the Chef De Cuisine at Fairmont Jasper Park Lodge’s Four-Diamond Edith Cavell Dining Room from 2003 to 2005.

Palmer next moved to Queensland, Australia as a Banquet Chef at the Sheraton Mirage Resort in exotic Port Douglas. The tropical climate, the Great Barrier Reef and a seemingly endless supply of the most flavourful produce he had ever seen, enabled Palmer to soak up the cuisine and culture of this unique part of the world.

In 2007, Palmer rejoined the Fairmont family in Bermuda at the Fairmont Southampton as Chef de Cuisine of the Four-Diamond Waterlot Inn Steak House. There he created dishes using classic and local cooking techniques and the highest quality ingredients. Beef and seafood are his signature mains.

Chef Palmer’s first hand knowledge of the water surrounding Bermuda, and his awareness of the importance of keeping the ocean healthy, provide a perfect fit with EPIC’s commitment to ocean conservation, through the Ocean Wise sustainable choices program.

EPIC’s new chef will be educating guests and its culinary brigade about the importance of making environmentally friendly seafood choices on every menu. Palmer’s focus on making sustainable purchasing and menu choices will ensure that EPIC is a leader in Toronto’s sustainable food movement.

In addition, Chef Palmer continues the hotel’s long tradition of utilizing the hotel’s rooftop for herbs, delivering freshness without packaging and keeping beehives to engage guests and deliver locally harvested honey. This relatively small undertaking in rooftop urban agriculture not only provides fresh product without packaging, but also cuts down on the need to source outside goods from long distances.

At EPIC local, sustainable and seasonal ingredients are always menu highlights.

Read more at Radio Royal York

Moxie Whitney and his Royal York Orchestra played the legendary Imperial Room at The Fairmont Royal York continuously from 1948 to 1972, with the exception of a 12 month stint at the Royal Hawaiian Hotel in Honolulu. The orchestra played with the best of the best of the time: Ella Fitzgerald, Tony Bennett, Jack Benny, Sonny & Cher, Peggy Lee, Cab Calloway, Laurence Welk, Guy Lombardo, Duke Ellington and Count Basie to name a few.

Moxie eventually become the booking agent for all Fairmont (then CP) hotels. He and his Royal York Orchestra also at the Banff Springs Hotel during the summer from 1947 to 1960.

Whitney grew-up in in Brockville, Ontario in very modest circumstances. He was a piano prodigy but suffered a tragic, disabling accident to both hands at age ten. Rather than let that deter his musical ambitions, the accident only made him more resolute.

Moxie played the music people danced to for decades, recorded eight records, and had a successful broadcast career with CBC, CFRB, and NBC Radio.

He also played thousands of concerts, balls, and benefits up until his death.

Moxie!: The Movie is scheduled for release in fall 2012. The producers are currently fundraising to get the project off the ground. If you’d like to contribute you can visit their IndieGoGo campaign where you’ll also be eligible for a bonus draw of a one night stay at the Fairmont York York.

Read more at Radio Royal York

* Close-knit, But Not On a Shoestring – Intimate weddings give couples more time to spend with the people they care about most, and more money to spend on luxuries, both big and small. A growing number of couples are choosing to limit their guest list to 100 or less, but their nuptials still maintain the budget of a much larger wedding.

* Keep People Dancing with Passed Small Bites – There’s no better way to make a DJ lonely than by rolling out limited food stations that immediately build up long lines – keeping people away from the music and quickly deflating a lively atmosphere. Instead of killing the party on the dance floor, forgo food stations for passed small bites that will keep guests dancing all night long.

* Groom’s Role Grows – While many catering managers used to see grooms only twice – at the first meeting and on their wedding day – many men are becoming more involved in the planning process, particularly when it comes to menus and desserts. Formerly a regional staple in the Southeastern U.S., the groom’s cake has slowly been inching its way north and even as far as the UK and Europe, and taking different forms as it migrates. Whether it’s part of a “cake-scape” of different designs and flavors, a surprise gift from the bride featuring a favorite sports team, or just the classic chocolate treat of the groom’s choice, many couples are forgoing the traditional one size-fits-all confection.

“For the most part, brides still run the show, but we’ve seen a growing level of involvement from men in every aspect of the wedding,” said Ashley Pigott, Conference Services & Catering Manager for The Fairmont Royal York. “As grooms get more and more involved with picking dinner menus, music, and more, desserts have become a prime opportunity for them to show off their own style and preferences.”

* Spicing up the Dessert Table – Having cupcakes instead of a wedding cake has been fashionable for years now, but some couples are getting even more creative with their dessert table by bringing out their inner child. Tiered donut cakes, old fashioned candy bars and huge spreads of cookies have taken over, giving guests an assortment of sweet treats to choose from.

* Decorating from Above – A stunning centerpiece may look great in photos, but many times they end up obscuring views and getting in the way of conversation. So, instead of arranging votives and flowers on tables, some couples are hanging their centerpieces from the ceilings – creating a dramatic effect that finally lets guests sitting across from each other see eye-to-eye.

Of course, all future brides and grooms interested in more information on weddings at Fairmont can visit Fairmont Weddings online.

* Photo by Henry Lin

Read more at Radio Royal York

Cast members from Disney’s hit Broadway musical, Mary Poppins, are among the very special guests taking part in this annual event.

The lighting of the lobby tree marks the beginning of the holiday season at The Fairmont Royal York and helps raise awareness for the Children’s Wish Foundation of Canada.

Read more at Radio Royal York

Christmas dinner returns in “takeout” form from The Fairmont Royal York Hotel.

Turkey to Go is the answer for many people who don’t have the time or energy to prepare a traditional turkey dinner.

Straight from the kitchens of Toronto’s landmark hotel, the culinary brigade is set to prepare full Christmas dinners with locally grown turkeys. Dinners can be reserved now as a turkey dinner for four or eight, complete with all the trimmings, or just the turkey for pick up or delivery December 23 – 26, 2011.

In the spirit of giving, for every order placed, The Fairmont Royal York will donate a turkey to the Daily Bread Food Bank.

Turkey to Go continues to support the hotel’s commitment to use locally-sourced products wherever possible.

The following takeout menu is available this Christmas:

Maple Roasted 100km Parsnip and Pear Veloute
Roasted Natural Ontario Turkey with Onion Sage Stuffing
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Savoury Pan Gravy and Royal York Fresh Cranberry Sauce
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Herb Roasted Chateau Potatoes
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Maple Glazed Root Vegetable Medley
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Home Style Pumkin Tarts with Whipped Molasses Cream

Turkey dinner prices are exclusive of taxes and are as follows:

* 3-5 kg turkey dinner for 4 people – $185.00
* 5-7 kg turkey dinner for 8 people – $295.00

Just turkey, stuffing and gravy:
* 4 people – $129.00
* 8 people – $165.00

Orders may be placed now for December 23rd, Christmas Eve, Christmas Day and Boxing Day delivery or pick up. Call 416-860-5050 or emailing festive@fairmont.com.

Pick up is available on Friday, December 23rd through to Monday, December 26th from 11 a.m. to 4 p.m.

Read more at Radio Royal York