Harvest Dinner – with Chef Ian Carswell (Deposit)

$100.00

Sunday September 17 (4:00 – 8:00 pm)

Experience true farm-to-table dining in a casual outdoor atmosphere at the Back Forty Farm. For this exclusive fall harvest dinner we will be collaborating with one of the regions top Chef’s, Ian Carswell, from Black Tartan Kitchen. The cuisine will be based on fresh, quality ingredients that are naturally grown and raised on our land. The five course meal plus canapés will feature organic vegetables from our garden, our own pasture raised meat, handmade bread and our delicious cheeses. Cooking is done in the wood-oven and on the live fire grill providing truly exceptional flavour.    The root of Ian’s cooking is classic French bistro cuisine, which will beautifully showcase the farms bounty.

 Prior to the meal, experience a tour of the Back Forty Artisan Cheese factory, lead by head cheese maker Jeff Fenwick. From raw milk receiving to affinage (the art and craft of ageing) participants will be able see, learn, and ask questions about each step involved in the traditional craft of transforming milk into a variety of delicious cheese styles.

 

  • Meet and greet. Enjoy a complimentary glass of handcrafted local beer, wine, cider or kombucha plus Canapé.
  • Private Educational Tour of Artisan cheese factory
  • Walk the culinary gardens and see the animals
  • 5 Course meal. Seating is group oriented, harvest style. 

Total Dinner Experience = $165 / person + H.S.T / Gratuity. 

Remaining balance to paid onsite September 17

 

Curated Wine Pairings – Additional $35 (includes 3oz wine pairings x 5 courses)

A full selection of alcoholic and non acoholic beverages will also be available

Deposit is non-refundable

SOLD OUT

Out of stock

Categories: , ,

Description

About Chef Ian:

Classic French bistro cuisine is the root of Ian Carswell’s cooking – consistent, comfortable and familiar flavours from the tried and true feel good classics.

Ian’s path to becoming Chef/Owner of black tartan kitchen started in a family diner in North Bay and took him as far as Helsinki, Finland where he worked at the 2 Michelin Starred “Chez Dominique” ranked 21st in the World’s 50 Best Restaurants in 2009.

Ian studied Culinary at George Brown College and worked in Toronto at Fare Bistro.  He  traveled to Europe and worked at Brasserie Paardenburg in Amsterdam with a stage at Ron Blaauw.  In France Ian worked at Domaine de la Grezille, a vineyard in the Loire Valley.  Ian’s European experience culminated at Chez Dominique where he worked for 10 months, developing his skill with modern cooking techniques and appreciation for Finnish minimalism and simplicity.  

On his return to Canada Ian worked at Absinthe Café and part-time as a Culinary Instructor with Algonquin College while working from Sous Chef to Executive Chef of KW Catering at the National Gallery of Canada.  Ian assumes Chef/Owner responsibility with undying love and support of family: wife Tessa, daughter Faye, son Alistair, and dog Noma.

Additional Details:

  • Vegetarian option available. Please notify in advance
  • Gluten Free can be accommodated upon request in advance
  • No dairy free options.
  • Optional wine pairings available (additional charge $35/pp).

Please Mention in comments section upon order placment, guest names, any food allergies and if vegetarian meal is requested.

Deposit is non-refundable.

Related products