On Saturday, November 22, Canoe Wild brought together food lovers and Canadian culinary enthusiasts for a night of plaid, toques, and an unforgettable celebration of our country’s flavours.
The evening’s feast was elevated by a standout lineup of culinary talent, including François-Emmanuel Nicol of Quebec’s two-Michelin-star Tanière3 (#5 on North America’s 50 Best), Albert Ponzo of Picton’s iconic The Royal Hotel, recipient of a Michelin Key, plus Chef Brandon Bannon of Marilynne and Private Chef Josh Hsu, who together led the reception. Guests savoured wild game, fresh fish, and seasonal Canadian ingredients, all crafted with flair alongside O&B’s talented culinary team.
Featured Chefs:
François-Emmanuel Nicol (Restaurant Tanière3, Quebec)
Albert Ponzo (The Royal Hotel, Picton, ON)
Brandon Bannon (Marilynne, Markdale, ON)
Josh Hsu (Private Chef, Ajax, ON)
Ridvan Karamuk (Pastry Chef, Auberge du Pommier)
Melissa Valdez (Pastry Chef, Canoe)
Roderick Tomiczek (Chef de Cuisine, Canoe)
John Horne (District Executive Chef, O&B)
Anthony Walsh (Corporate Executive Chef, O&B)
Proceeds from the evening—including a silent auction of exclusive items—were proudly donated to Ducks Unlimited Canada, supporting wetland and wildlife conservation across the country. And for those who’d still like to take part, bidding remains open for the 2025 Silent Auction. Explore a selection of exclusive experiences and curated offerings generously donated in support of DUC; every bid directly helps protect and restore Canada’s wetlands, grasslands, and wildlife habitats.
A huge thank you to everyone who joined us, as well as our sponsors, for this extraordinary evening — your support celebrates Canadian cuisine while making a meaningful impact.
See you next year!
