Asian Fire Feast

A Bold Reimagining of Open-Fire Cooking Through an Asian Lens

Drawing from the culinary traditions of the Philippines, Thailand, China, Japan, Laos, and the Hmong diaspora, Asian Fire Feast explores how fire, fermentation, migration, and memory have shaped some of Asia's most expressive cuisines.

Only two hours away from Toronto and Ottawa, this is an afternoon of spectacle and substance: whole animals roasting over open flame, layered spice profiles building through each course, and the alchemy of fire transforming raw ingredients into unforgettable dishes.

Guests will experience a one-of-a-kind feast brought together by award-winning Chefs across Canada including Chef Joël Watanabe from Vancouver’s Kissa Tanto, Bao Bei and Meo, alongside Chef Nuit Regular (Kiin, PAI), Chef Nick Liu (Dailo), Chef Yi Yang (MIMI Chinese), Chef Judy Ning (Paper Kite), Michael Tremblay (Sake Samurai), Jennifer Commins (Tea Sommelier), and leading mixologist, Robin Goodfellow.

Hosted by Montreal food writer and critic Lesley Chesterman, and curated by Gold & Fife, this event brings together Canada's most dynamic Asian culinary voices for a celebration of technique, tradition, and contemporary fire-cooking craft.

Experience the heat, the skill, and the heritage that define this singular celebration of Asian cuisine.

Live Fire, Layered Spice, and Whole-Animal Roasting Come Together for a Dynamic Expression of Contemporary Asian Cuisine in Canada.

Experience Details:

An Afternoon of Indulgence:

• 1:00 PM–2:30 PM – 90-Minute canapé & beverage reception with drinks and bites prepared by each culinarian.

• 2:30–4:30 PM – Sit-down dinner experience with course service, featuring chef interactions and emcee, Lesley Chesterman, guided experience, drink pairings throughout including a sake station, and Rare Japanese Oolong Tea Bar.

• 4:30–5:00PM – Special cocktail experience under the 150-year-old apple tree, pre-dessert.

• 5:00–6:00 PM – Dessert and final farewell.