event recap: canoe x blue hill
from stone barns to toronto
On October 23, 2026, Canoe welcomed chefs from New York’s acclaimed Blue Hill at Stone Barns for an unforgettable evening of culinary collaboration, presented as part of the Visa Infinite Dining Series.
Located in New York’s Hudson Valley, Blue Hill at Stone Barns holds two Michelin stars and a Michelin Green Star for its commitment to sustainable gastronomy. Renowned for its innovative, farm-driven approach to dining, the restaurant celebrates the connection between agriculture, exceptional ingredients and culinary creativity.
The dinner marked a particularly special homecoming for Chef Nick Hukezalie, a Toronto native who has served as Chef de Cuisine at Blue Hill at Stone Barns since 2020. A graduate of Stratford Chefs School, Nick trained in Europe before joining Blue Hill’s Manhattan restaurant, where he rose through the ranks to become Chef de Cuisine. Remarkably, the evening at Canoe marked his first time cooking professionally in Canada!
Joining Nick was Blue Hill Executive Sous Chef Kylie Millar, who collaborated with Canoe’s District Executive Chef John Horne and Chef de Cuisine Roderick Tomiczek on a one-of-a-kind menu celebrating exceptional ingredients, creativity and a shared appreciation for thoughtful hospitality.
The collaboration was inspired by John and Roderick’s visit to Stone Barns in July, where they experienced Blue Hill’s culinary philosophy firsthand. That inspiration came to life through a menu that brought together the best of both kitchens, from freshly milled grain bread made with flour from Stone Barns to inventive vegetable-forward dishes showcasing the season’s harvest.
One of the evening’s most memorable courses was a playful take on tartare. Featuring Blue Hill’s Badger Flame beets brought directly from the farm alongside Canoe’s venison tartare, the two preparations were each served on one half of a broken plate — a creative nod to the chefs’ visit to Stone Barns and a fitting symbol of the collaboration.
Other highlights included a Great Lakes shore lunch, All of the Sunflower featuring cardoons, artichokes and matsutake mushrooms, and Hudson Valley duck breast. Canoe’s sommeliers Scott Leinster and Michael Kovalev complemented the menu with a thoughtful selection of Canadian wines, celebrating outstanding producers from Ontario and British Columbia.
From the intricate presentation of each course to the exceptional care and attention of Canoe’s service team, every detail reflected the spirit of collaboration that made the evening so special.
A heartfelt thank you to Nick, Kylie, the entire Blue Hill team, our Canoe family and the Visa Infinite Dining Series for bringing this memorable experience to life. Beyond welcoming Nick home to Toronto, the evening was a celebration of Canadian culinary talent and the shared passion for great food, craftsmanship and hospitality that connects us with our neighbours south of the border.
