Fireside Friday Dinner Series
Meet new friends and old, enjoy incredible food prepared over the fire and sip on award winning wines in our cozy tasting room. Fireside Fridays feature visiting chefs who cook over the fire and in our 200 year old Mennonite barn converted into a winery. Guests enjoy three courses and are seated around harvest tables that seat up to 10 guests.
Fireside Fridays start the first Friday after Canadian Thanksgiving through until end of March 2019. They cost $50/person plus HST and gratuity and wine is additional. To reserve, simply email email@example.com with the date and number in your party and she will take a credit card to confirm your seats.
The doors open at 6pm and dinner is served to the whole room at 7pm. We usually finish dinners by about 8:30 or 9:00pm.
January's Visiting Chef: Ricky + Olivia
Ricky and Olivia are a chef duo based in and around Toronto. With a focus on Ontario ingredients and supporting local farmers, their vision and cuisine reflect Toronto’s diverse culture. Their Fireside Friday series will showcase cultural neighbourhoods and celebrate the melting pot that is Toronto.
January 11 + NEW Fireside Friday on a Saturday: January 12 (same menu both days)
Ontario Sugar Shack Menu
ontario shrimp souvlaki
Planet Shrimp . souvlaki emulsion .
light rye baguette . hotel butter .
shaved ham . aged ontario cheddar . brown butter . spouts
Quebecois meat pie . herb de provence . gravy . cranberry .
maple mousse . cocoa . preserved cherry . eclaire .
hot sauce pickle . chicken chicharron .
ontario corn bread . honey butter . fermented chilis .
charred broccoli . turmeric+paprika yogurt . dorito crumb .
Kendall Hills chicken . charred crostone . jus . sprout salad
peanut butter custard . ontario rye flour crust . preserved blueberry . marshmallow meringue .
Mix and Match
ontario shrimp yakitori
grilled Planet Shimp . Westcott verjus . soy .
ontario rye flour steamed buns . scallion butter .
radicchio . fennel . brussels . candied peanuts . miso .
Tanjo Farms pork
fire roasted local pork . braised + grilled cabbage . caramelized cream .
sweet brioche . brown butter . black sesame dulce de leche .
February's Visiting Chef: Chef Tim Cherry of Just Cooking Restaurant
Friday February 1st 2019
Crab Cakes with fennel slaw and shallot vinaigrette
Seared Atlantic Salmon with buttered fingerling potato and roast red pepper
Chocolate Torte with Passionfruit gelato
Friday February 8th 2019
Carrot and Wildflower honey Zuppa
House Made Gnocchi with Gorgonzola cream sauce and rapini
Apple Amaretto Cheesecake
Friday February 15th 2019 & NEW: Saturday Feb 16th (same menu)
Baby Kale Caesar classic caesar with baby kale house smoked bacon crostini
Veal Osso Bucco braised veal shank with
lemon caper white wine risotto and vegetables
Tiramisu classic Mascarpone cheese Espresso
Friday February 22nd 2019
Arugula black olives cherry tomatoes shaved asiago lemon and extra virgin olive oil
Pollo Arrostito roast chicken breast stuffed with roast peppers gorgonzola cheese with caramelized onion risotto and natural pan juices
Creme Brulee Westcott Brilliant cranberry creme Brulee
March's Visiting Chef: TBA
April's Visiting Chef: Anthony Greco
Book your seats now by emailing firstname.lastname@example.org