visa infinite dinner recap:
canoe x state bird provisions

Starting at Tamarack Farms and ending 54 floors above our twinkling city, this chef collaboration was one extraordinary experience.

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Posted by Canoe
on December 19, 2018
Events, News

On Friday, November 9, we had the honour of hosting Stuart Brioza and Nicole Krasinski – chef proprietors of the Michelin-starred State Bird Provisions and The Progress in San Francisco – as part of the Visa Infinite Dining Series.

The culinary power couple’s Canadian adventure began the day prior, with a countryside road trip to Tamarack Farms in Warkworth, Ontario, alongside our own Chefs John Horne, Ron McKinlay, Anthony Walsh and Paul Brans, and State Bird Provisions’ Chef de Cuisine, Gaby Maeda. From artfully arranging the charcuterie board and cozying up with some friendly dogs to harvesting fresh seasonal produce and preparing a rustic family-style feast, the chefs finished the day with happy bellies, grinning faces, and a bounty of fresh Ontario ingredients for Friday night’s highly anticipated dinner.

Hailed for their creative dim sum–style small plates, James Beard Award–winning Chefs Stuart and Nicole brought bright and sunny California flavours to Friday night’s Visa Infinite dinner, while Chefs John, Ron and Anthony highlighted Canoe’s refined contemporary Canadian cuisine. Each dish featured hand-picked local ingredients – from ethically raised Tamarack Farms duck and mutton to earthy winter vegetables like chanterelles and parsnips. Paired with carefully selected California wines and an unparalleled view of the city, this spirited chef collaboration was one for the ages.

Scroll through the gallery above to see photos from both the Visa Infinite dinner and the Tamarack Farms day trip!