Woodbine’s Stella Artois Terrace opens for the season
TORONTO, May 16, 2024— The Stella Artois Terrace overlooking Toronto’s Woodbine Racetrack opens for the 2024 season on Saturday, May 18 with a refreshed menu, featuring the perfect balance of wow factors and nostalgic comfort foods.
Head Chef Timothy Dunnhill joined the Woodbine Culinary team late last year. Chef Tim spent nearly a decade as an Executive Sous Chef at Toronto’s Scotiabank Arena, where he mastered the art of crafting food for sports fans.
“Food isn't just an amenity at Woodbine,” Chef Tim says. “It's part of the whole show.”
The Stella Artois Terrace provides a remarkable view of live racing from a spacious covered outdoor patio located in the centre of the Woodbine grandstand.
“We know our guests on the Stella Terrace really get into the atmosphere and make a day of their visit to the track with friends and family. That’s why we’ve focused on decadent dishes that can be shared.
While updating this menu we looked for local suppliers and considered seasonality and innovation. For the Stella Terrace we specifically thought about what interests people when they're sitting on a patio with a Stella beer.”
The revised 2024 menu has something for everyone.
Triple Crown Seafood Tower
“When the Seafood tower comes out, It's one of those wow moments.”
East and west coast oysters, grilled and chilled shrimp, lobster cold rolls, cod ceviche, lager steamed and chilled mussels fill a tiered platter with Stella Artois mignonette, cocktail sauce, lime and chili sauce, grilled lemon.
Stella Fondue
“Fondue is nostalgic. I can remember my parents making it in the mid-70s and now it’s made a comeback.”
Stella Artois beer and cheddar fondue is accompanied by a spread of smashed crispy garlic potatoes, roasted cauliflower, grilled asparagus, roasted portobello mushroom, mini pretzel bites, and gala apples for dipping.
Acadian Po’ Boy
“Po’ Boys are an Eastern Canadian favourite, and we’re keeping them classic.”
Crusted shrimp and lobster with Acadian remoulade, heirloom tomato, and pickled cucumber is served on a brown butter potato roll.
Compressed Watermelon Salad
“All the flavours in this one really pop. It's just something fresh that's nice to have on a warm summer day.”
Vodka-compressed watermelon and feta, pickled shallot, sunflower microgreens, and avocado, is tossed with pulsed mint, shallots, mustard, and orange zest.
Parma Stromboli
“This is an old school Italian-style comfort dish.”
Salami, pepperoni, provolone, and mozzarella with sundried tomato pesto and parma tomato sauce is baked in crisp rosemary dough.
Apple Cider BBQ Chicken Thighs
“We use a cooking technique on this chicken thigh called Pollo al Mattone (brick pressing), which allows for the chicken to be cooked to perfection quite efficiently.”
Grilled apple cider barbeque chicken is plated with fingerling potato salad, grilled and maple-glazed carrot and a pomegranate BBQ sauce.
Chef Tim looks forward to serving up these delectable dishes for those who may be new to visiting the track.
“I think our success lies in driving the business for people to come here and experience not just our dining but the whole experience of horse racing. Woodbine is destination dining.”
The Stella Artois Terrace opens for the season on Saturday, May 18.
Make your reservations today on Open Table here: https://www.opentable.ca/r/stella-artois-terrace-at-woodbine-racetrack-toronto
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