Many have asked, and so we have decided to elaborate on our private dining experiences. Well, what is a “speakeasy” you ask? In our mind, it is a private collaboration of like minded people gathering for a uniquely private, immersive and interactive experience. For you, it is a unique pre-season opportunity to join us around our table. We have quite a list of prior guests and followers who have expressed much interest in joining us more often, or are challenged with gathering a group of people to book our space. Peak season still books very far in advance, but we wanted an opportunity to shake off the cobwebs, and fill some dates this spring. Our staff is excited to get back in the kitchen, and offer the culinary experience we have become known for over the last 10 years.
So, here it is. We are booking some dates with a few of our winery partners to showcase their wines and swap some stories. We are also looking at perhaps inviting some chef friends to join us in the kitchen and play with food, while sharing the mutual passion for our craft. It is in the early stages of planning, but the lineup is coming together! It is very much an experiment to iron out the details, but frankly we are really excited to see a group of strangers sitting together and enjoying an evening or afternoon with our team and winery partners in anticipation of what we think will be a truly amazing season.
We decided to pre-sell tickets to our “friends of the farm” list, curated from our meal kit experiment during the pandemic. Should we be challenged in filling the room, we will open it up to the public. With only 18 seats at the table, it is likely the events will sell out quickly, so if you aren’t on the list, send us an email and you will get first dibs on these events. It may be a great opportunity to meet really nice people, or be introduced to a winery you may not have been aware are doing really amazing things…..
Three course menus will include seasonally derived ingredients, and include wine pairings for each course(including an arrival canape, terrori inspired sourdough breads, and a little sweetness at the end of the evening). As per usual, it will be an event in sharing stories about the food and wines, along with the people behind the products. If you haven’t been to Backyard Farm Chef’s table in awhile, here are a few chances.
As we firm up details and dates with our partners, we will post accordingly. Our first event will be with Liber Farm and Winery, on April 11th. We will be releasing the tickets on Monday afternoon. We are requesting pre-payment for all events, with cash, e-transfer or Credit Card to hold your seats. As a “Friends of the Farm” member, you will receive the event deatils via email, with the order form allowing us to contact you to confirm. As we move forward, here are a few ideas we have floating around, and confirmed partners we are sorting out dates with:
Noble Ridge-Date TBC(maybe a patio bubbly brunch……)
Lakeboat Vineyard and Winery-Date TBC
The Wine Umbrella-Date TBC
French Door Winery-Date TBC
This is just a starting point, as we ensure it is equitable for our partners, and the experience meets the expectations of our guests.
In addition, once I have sorted out some important farm things(spring is a bit intense with planting, irrigation, etc), I will be reaching out to some of my chef buddies to see if they want to come hang out in the kitchen with us.
Chef Jeff Vangeest, Chef Brock Bowes, Two of my chef Mentors; Chef Bernard Casavant and Jim Armstrong, and Chef Mark Filatow- all have shown interest in some “kitchen dualling”. We will also be having a winery or distillery join us to represent their deliciousness with our deliciousness.
If you aren’t already a “Friend of the Farm”, get on the list by sending us an email: info@backyard-farm.ca
