Radio Royal York

There will  be no beds to make, no tubs to scrub and no breakfast to cook when a family foursome checks in under The Royal Family Sleepover package at the Fairmont Royal York, beginning March 1 through to March 30, 2010.

City kids or country kids and their guardians can now enjoy the Royal Family Sleepover package during this March Break. The getaway package is simply designed for kids and adults who just want to celebrate together in the spirit of family.

The package is available only throughout the month of March, 2010. It features: one night accommodation in a two bed family friendly Fairmont Deluxe Room; a welcome gift of Flare Magazine; swimming pool access; one in-room “On Command” movie; a 12 inch pizza; a dozen chicken wings; four Haagen Dazs ice cream bars; soft drinks; and buffet breakfast for four.

Package rates start from $349 CAD exclusive of taxes and are based on four people. The package is valid until March 30, 2010. For more information or reservations, please call 1-800-441-1414 or visit http://www.fairmont.com/royalyork

A special children’s menu is also available to all younger guests when dining outside of package inclusions. The menu allows for children five and under to eat for free from their restaurant menus. Regular menu items are also discounted by 50% for children between the ages of 6 and 12.

Radio Royal York – Episode 10: Turkey To Go

In this episode of Radio Royal York: Host Melanie Coates talks turkey with Executive Chef David Garcelon. Click below to listen or download this episode as an MP3 (runs 20 minutes).

Listen to Episode 10

Podcast: Play in new window | Download (18.3MB)

Show Notes:

* Melanie intros podcast and flubs music lead-in
* Chef Garcelon describes the Fairmont’s Turkey To Go program
* Melanie and Chef Garcelon talk about the rising trend of “take out”
* Melanie asks the “organic” question
* Chef Garcelon provides tips on buying, defrosting and cooking the bird to perfection
* Melanie promises to post the Fairmont’s roast turkey recipe to the Radio Royal York Weblog
* Chef Garcelon talks about local produce included with Turkey To Go and suggests local Ontario wine pairings
* Chef Garcelon offers suggestions about what to do with leftovers
* Chef Garcelon wraps with information on the hotel’s Daily Bread Food Bank donation
* Melanie and Chef Garcelon visit the Fairmont’s kitchen just in time to see the turkeys come-out of the oven
* Melanie wraps the episode with Chef de Partie, Sean Ashley, who talks about the hotel’s charity work during the holiday season

This episode features Creative Commons music:

“God Rest Ye Merry Gentlemen” by Chance’s End
“Tinselle” by Torley on Piano

Ingredients:

One 12 to 18-pound turkey, with giblets and neck removed
3 tablespoons kosher salt
1 1/2 tablespoons black pepper
4 tablespoons butter, cut into four pieces
1 medium onion, quartered
2 stalks celery, cut in two or three pieces each
8 sprigs fresh thyme
2 cups turkey broth, water or a mixture of half water and half apple juice.

Method:

1.  At least four hours before roasting, rub turkey inside and out with salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.

2.  Set turkey in roasting pan Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, and thyme into cavity. Tuck wingtips under bird.

3.  Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325 degrees, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.

4 . When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on the size of the bird.

5.  When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel carve and serve.

The Fairmont Royal York is making the holidays a little easier, giving Torontonians the chance to get out of the kitchen and spend their free time with family and friends. Rather than stressing over a hot stove, get the satisfaction of serving a gourmet meal with Turkey to Go, The Fairmont Royal York’s take-out dinner for four, eight or 12.

To make things easier, the hotel will deliver Turkey to Go to your home. And, in the spirit of the holidays, The Fairmont Royal York will donate one turkey to the Daily Bread Food Bank for each Turkey to Go meal purchased this season.

Turkey To Go
Available for pick-up:
Thursday, December 24 and Friday, December 25, 2009
Serves 4 persons 3 – 5 kg $175
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Serves 8 persons 5 – 7 kg $285
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Serves 12 persons 7 – 9 kg $365
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Includes:
Honey Roasted Pumpkin Bisque with Clipped Chives
Natural Ontario Roast Turkey
Onion Sage Stuffing, Savory Pan Gravy
Royal York Cranberry Sauce
Herb Roasted Chateau Potatoes
Maple Glazed Root Vegetable Medley
Royal York Apple and Mincemeat Tartlets with Rum Sauce

All ready to reheat and serve. Delivery available.

Just turkey, stuffing and jus $119, $155, $185. Tax not included

Orders can be placed by calling 416-860-5050 or by e-mailing festive@fairmont.com.

The Fairmont Royal York’s Executive Chef, David Garcelon, is proud to announce that the hotel’s late summer rooftop harvest was awarded third place in the Dark Honey category at the 86th annual Royal Agricultural Winter Fair. The honey was judged in the Honey and Beeswax Competition and placed for the second consecutive year.

The dark honey was extracted from the hotel’s late summer harvest of September 25, 2009 and judged on November 8, 2009. The roof top bees have slowed their honey production for the season. Their hives will soon receive their seasonal jackets, in preparation for winter, this coming Sunday, November 22, 2009.

Weather has great influence on bees and their honey production.

“Honey production was down this summer due to the rainy weather,” notes Chef David Garcelon, Executive Chef at the hotel, “…despite the rain we were able to harvest nearly 500 pounds of honey.”

The 14th floor roof top apiary was established on June 4, 2008. Three new hives were added this season and have grown strongly in population and strength.

There are now a total of six hives on the roof: The Honey Moon Suite, The Royal Sweet, The V.I.Bee Suite, The Bee & Bee Suite, Stayin’ A Hive Suite and Home Sweet Comb. On November 22, all six hives will be winterized so that the bees may continue their rooftop residency throughout the coming winter.

A 500 gram sample of honey, contained in a regulation sized honey jar, was submitted for judging in the dark honey category. The color of the award-winning honey was determined using a honey classifier approved by Agriculture and Agri-Food Canada.

“The honey produced at the hotel tends to be a light, early summer honey and a thick, dark late summer variety,” said Mylee Nordin, Toronto Bee Cooperative member. “The colour reflects the plants and green life that surround the hotel.”

Judges awarded points for flavour and aroma, uniform level of fill, density, colour, freedom from crystals, freedom from foreign material, freedom from air bubbles, uniformity of honey, brightness and appearance and uniformity of containers.

You can follow the excitement of this year’s honey harvest, including interviews with Chef Garcelon and Mylee Nordin, by tuning into Episode #9 of Radio Royal York.