Forum Dinner Series
This series of exclusive meals will take you on a journey of the senses, complete with informative speakers, incredible entertainment and an exquisite atmosphere. We've partnered with some of the nation's most celebrated chefs to present a distinctively theatrical culinary experience.
Tickets are $165 and include dinner and drink pairings.
Ticket purchases for all events in the Forum Dinner Series must be made five days prior to the scheduled event.
Franken-Dine Molecular Gastronomy
Join us for a gravity defying, mind boggling gastronomical adventure that is sure to astonish your mind. Art and Food Historian Janet Dawson speaks to Mary Shelley's inspirations and the beauty and artistry of food.
Prepared by chef Matthew Sullivan with The Food Dudes.
About Chef Matthew Sullivan
began his culinary career attending and graduating from Stratford Chefs School.
His passion for food has landed him in high-profile kitchens around the world,
including Gramercy Tavern in New York City and the three-Michelin Star
epicentre to molecular cuisine, England’s The Fat Duck, where he was a
stagiaire. After a long stint in fine dining, which saw the chef launch a
popular pop-up called Boxed,
before opening the acclaimed
restaurant Skin + Bones, Sullivan moved over to Maple Leaf Sports and
Entertainment and became their Corporate Executive Chef. Here he ushered in a
new philosophy around classic game night fare, reimagined with modern techniques for a rotating seasonal menu. After leaving MLSE, Sullivan continued working
for top companies in the industry, including Food Dudes, overseeing their kitchens
in Toronto’s Hotel X. When not behind the stove at restaurants, the chef has
been known to make appearances at renowned gastronomic competitions such as
Gold Medal Plates (winner of the 2019 People’s Choice Award) and on The Food
Network, the channel that saw him crowned champion on Chopped Canada and
cheered on as the running
favourite to win Top Chef Canada season 6 (he won half the challenges,
including Restaurant Wars as captain). Sullivan loves many things in life, but
mostly his family and pizza (he is the chef behind the pandemic-born ghost
kitchen, Mel’s, voted among the best pizzas in the city
by Toronto Life). In his spare time, Sullivan also enjoys cooking