Hotel & Meal Information
Westin Prince Hotel Information
We are happy to announce the following special rates for AVSC delegates staying at the Westin Prince: Single/ Double: $149, Triple: $169 and Quad: $189. The Westin Prince has created a dedicated website for AVSC Delegates to reserve rooms. This site is accessible by going directly to:
You can also call Toll Free at 1-888-627-8550 (Canada & US) and specify
African Violet Society
of Canada 2014 Convention to take advantage of these special rates.
From the West (Lester B. Pearson International Airport):
Getting to the Westin Prince Hotel
Take 401 East to Leslie Street. Go south on Leslie Street to York Mills Road and turn left. The hotel is located on the left, just over the bridge.
The taxi ride is $55 flat rate from the airport.
From the North: Take the 404 South (Don Valley Parkway/DVP) to York Mills Road West. Pass Don Mills Road and the hotel will be on your right.
From the East: Take 401 West to Leslie Street. Go south on Leslie Street to York Mills Road and turn left. The hotel is located on the left, just over the bridge.
From the South: Take the Queen Elizabeth Way/Gardiner Expressway to Don Valley Parkway North,
then exit on York Mills
Road West. Pass Don Mills Road and the hotel will be on your right.
We would also like to announce our menu items. Please note that you can also
select a vegetarian
option for each meal on the reservation form.
Friday 25/04/14 3-course Awards Dinner
Salad: Traditional Caesar with peameal bacon & Asiago cheese
Entrées: Choice of: Aged rib eye of beef, mashed potatoes, seasonal vegetables, pan au jus; OR
Cornmeal dusted halibut, mashed potatoes, New England succotash
Dessert: Traditional Cheesecake, Fruit Coulis
Saturday 26/04/14 2-course Lunch
Salad: Arugula, micro greens, roasted shiitake mushrooms, asparagus & Thai
Entrée: Pan Seared chicken breast with orange sauce, yellow and red tomato mojo, oregano basted fingerling potatoes, farmers' market vegetables & sage au jus
Saturday 26/04/14 Installation Banquet, 3-course Dinner:
Salad: Melange of earthbound greens, fine beans, cranberries, radishes, roma
tomatoes & balsamic dressing
Entrées: Choice of: chimichurri marinated grilled skirt steak, meyer lemon and paprika roasted potatoes, seasonal
market vegetables, pancetta and caramelized onion reduction; OR
Native sugar-cured Atlantic salmon, dill and mustard basted baby potatoes, seasonal market vegetables, key lime cream emulsion
Dessert: Chocolate and Raspberry panna cotta, fresh berries