This summer, we partnered with Toronto Life to bring TL insiders an unforgettable evening of farm-to-table cooking. Canoe’s Executive Chef John Horne and Chef de Cuisine Ron McKinlay teamed up with O&B chefs across the city to craft a seasonally driven six-course menu highlighting the beautiful bounty found within Tamarack Farms—a 390-acre working farm in Roseneath, Ontario, owned and operated by Nancy and Richard Self. Each chef was responsible for presenting a never-before-made dish showcasing a different hyper-fresh ingredient straight from the farm, from Richard’s charcoal roasted kohlrabi to Nancy’s award-winning marmalade.

The evening kicked off with a cocktail and canapé reception in the Canoe bar, as guests soaked up breathtaking views of Lake Ontario from the 54th floor. Guests were then be seated for a six-course dinner with wine. Before each course, each chef introduced their dish and the origin of their featured ingredient. Putting into focus the intimate connection between the farmer and the chef, our mission was to tell the story of this thriving relationship and help cultivate a stronger sense of respect and appreciation for local, seasonal ingredients—and those who grow them.

Featured Chefs: