Special Events

The Great Fire Feast

Saturday, September 27, 2025

3PM to 7PM

An open-fire collaboration honouring the raw beauty of flame, high-vibration ingredients, and the chefs who shape them. Join some of Canada’s most celebrated culinary talents and beverage artisans for an unforgettable evening of storytelling, fire cooking, and land-based luxury at Oliver Farms.

With special guest host:

• Lesley Chesterman:  Commander of the Order of Montreal, acclaimed critic, cookbook author, and Chair for Canada East at The World’s 50 Best Restaurants Academy

Featured Chefs

  • Zach Smith

    Fat Rabbit, St. Catharines: Michelin-recommended; ranked No. 8 on Air Canada’s Best New Restaurants 2024; featured in Canada’s 100 Best

  • Massimo Piemonte

    Cabaret l’Enfer, Montreal: Michelin-recommended; Canada’s 100 Best; ranked #2 Best New Restaurant in Canada 2024

  • Santiago Alonso

    Chef de Cuisine, Cabaret l’Enfer, Montreal:  Mexico City–born and an alum of NOMA Tulum; leads this Michelin Guide–recommended, Canada’s 100 Best–ranked (#21) restaurant with bold, charcoal-fired cuisine and modern Italian French flair.

  • Stuart Cameron

    Bocado, Prince Edward County:  Visionary behind one of Canada’s most celebrated Spanish restaurants; a master of global cuisine

  • Albert Ponzo

    The Royal Hotel, Prince Edward County:  Michelin-recommended; featured on Condé Nast Traveler’s2023 Hot List

  • Jason Bangerter

    Langdon Hall, Cambridge:  Michelin-recommended; Relais & Châteaux designation; ranked #5 in Canada’s 100 Best 2024; Ontario’s only AAA/CAA Five Diamond restaurant

  • Steven Cuneo

    Executive Chef, Oliver Farms, Napanee:  George Brown alum with experience at Nota Bene and The Granite Club; former pastry chef at Bouillon Bilk; private chef for film sets and notable families; now a Cornell-certified mycologist and homesteader growing rare mushrooms and snowbird chickens in Châteauguay

"The alchemy of fire and food is older than language. It doesn’t need explanation—only reverence."

— Francis Mallman

Les Grands Brunch

Sunday, October 5, 2025

11AM to 3PM

A luxurious mid-morning affair conjuring culinary opulence and joyful excess. Expect chilled champagnes and bubbles, Burgundian and Niagara Pinot Noirs, velvety Rhône whites, garden-pressed juices, hand-pulled espresso, daytime martinis, seafood towers, hand-churned butters, fire-kissed seasonal fare, aged cheeses, Oliver Farms lamb, artisanal pastries, and breads from around the world.

Featured Chefs

  • Donna Dooher

    Mildred’s Temple Kitchen: Canadian brunch icon and trailblazer of Toronto’s elevated morning cuisine

  • Jamie Kennedy

    Governor General’s Award–winning chef and proud County resident, known for his deep commitment to Canadian terroir

  • Brian Thibodeau

    Chef de Cuisine, Foxy, Montreal: Chef at this Michelin Guide restaurant celebrated for wood-fire cooking; farm-raised in rural Quebec and trained under chefs like Frank Pabst and Michael Smith, he brings a seasonal, flame-forward approach rooted in honest, grounded cuisine

  • Véronique Dalle

    Sommelier & Owner, Foxy, Montreal: Canada’s 100 Best Sommelier Award winner (2023); former hospitality director at Pullman; trained many of Montreal’s top sommeliers at ITHQ; architect of Foxy’s eclectic 300+ bottle wine list rooted in fire cuisine and global perspective

  • Davide Ciavattella

    Executive Chef, Don Alfonso 1890, Toronto:  Born in Abruzzo on Italy’s Adriatic coast, this Michelin-starred chef trained at L’Olivo and Don Alfonso Sorrento; blends heritage and innovation at one of the world’s top Italian restaurants (50 Top Italy), leading with passion, precision, and “amore”

  • Hidde Zomer

    Executive Chef & Co-owner, Flame + Smith, Prince Edward County: Renowned for his dedication to fire cooking and sustainable hospitality in The County

  • Ben Fleury

    Co-owner, Ellena’s Café, Napanee: Red Seal chef with a global résumé including Bread in Common (Australia), La Cave à Manger (Montreal), and kitchens shaped by Blumenthal, Nilsson, and Robuchon; known for masterful pastries and seasonal breads

  • Steven Cuneo

    Executive Chef, Oliver Farms, Napanee:  George Brown alum with experience at Nota Bene and The Granite Club; former pastry chef at Bouillon Bilk; private chef for film sets and notable families; now a Cornell-certified mycologist and homesteader growing rare mushrooms and snowbird chickens in Châteauguay

“Everything in moderation, including moderation.”

—Julia Child