Fire & Feast at The Fieldstone Barn

A Journey Through Flame, Forest and Sea.

Set against the stone walls of The Fieldstone Barn, a 170-year-old restored barn on a flower farm just outside Elora, this is a feast built around fire, land, water, and thousands of blooming sunflowers, where the table will be set.

Elora's own Chef Dylan James joins forces with Grey County's Down Home, the Michelin-recommended kitchen of Chef Joel Gray and Hannah Harradine, ranked No. 44 on Canada's 100 Best, alongside Creemore's Merroir Seafood, to explore the landscapes that define Canadian cooking. Atlantic oysters meet Ontario vineyards. Wild mushrooms are pulled from the forest floor. Open flame does the work of the kitchen, and the world's number one maple syrup ties it all back to where we stand.

Curated pours of low-intervention wines from Ontario and Argentina will be paired with this experience along with alcohol free garden pairings and elixirs.

We invite you to join us for this celebration of coastal waters, Canadian terroir, open flame and foraged abundance.

Experience Details:

A Tasting Experience Admidst the Sunflowers

A celebration of coastal waters, Canadian terroir, open flame and foraged abundance.

• Cocktail Hour by Merroir Oyster Bar

• Oysters on Ice, presented from an antique boat oyster station
  Classic mignonette, fresh lemon, artisanal hot sauces

• Course I: The Coast, Empanada
  Hogao salsa and charred green onion. A warm introduction of smoke, spice and coastal influence.

• Course II: The Garden, Burrata
  Charred fennel, candied nut crumble, and burnt blood orange. Creamy, bright and aromatic, this course celebrates the abundance of late summer.

• Intermezzo of Grapefruit and Icewine Granité.
  A refreshing palate reset.

• Course III: Sea and Flame, Plancha-Seared Argentinian Shrimp
  Garlic butter, lemon beurre blanc, grilled lemon, parsley pistou. Notes of lemon curd, green apple and subtle cream complement the richness of the beurre blanc while preserving the delicacy of the shrimp.

• Course IV: Land and Forest, 45-Day Dry-Aged Beef
  Whole roasted and carved tableside, fire-roasted wild mushrooms, morels, chanterelles, hon shimeji, black truffle, verde demi-glace

• Course V: Harvest, Charred Garden Green Beans
  Miso, Anaheim chili, cilantro. Heritage fingerling potatoes, crème fraîche, garden herbs, edible flowers, finished with The Good Olive Oil

• Course VI: Cheese and Smoke, Baked Brie
  Curated by Afrim Pristine of The Cheese Boutique. Honeycomb, rosemary, orange zest, apple, thyme. A warm, aromatic expression of Canadian cheese craftsmanship.

• Finale: Maple, Elliott Tree Maple Dessert Course by Down Home
  A refined celebration of maple, warmth and Canadian sweetness.