Feast on the Farm chef’s showcase coming to Slabtown in Uxbridge

A gourmet feast awaits patrons of Feast on the Farm: Durham Region, where seasoned chefs are serving up the finest food inspired by the innovation, hard-work and creativity of local farmers.

The unique event where rural hospitality collides deliciously with urban ingenuity is organized by the Ontario Culinary Alliance and takes place this Sunday, September 18 in the orchard at Slabtown Cider in Uxbridge.

As a guest, you’ll indulge in creations by some of the best chefs in Ontario. Every ticket includes a selection of dishes curated by participating chefs, a variety of beverages from local purveyors, a behind-the-scenes experience, and a $25 Feast On gift voucher that can be redeemed at participating restaurants.

The Menu

 AMUSE BOUCHE

Parsnip and Thyme Cracker
with birch syrup braised lamb neck and bee pollen duqqa

Nectarine and Tamari Glazed Raw COHO Salmon
with Mariposa goat cheese mousse, crispy wonton, sesame seeds, and little leaf micro leeks

MAINS

Ontario Braised Beef Short Rib
with organic Claremont mushrooms, brussels sprouts, Uxbridge potatoes, parsnip cream

Corn Pudding, Smoked Pumpkin and Black Bean Gumbo
with spicy braised greens and cider braised crispy pigs ears

Turmeric and Local Honey Roasted Cauliflower
with Slabtown Cider braised radicchio and rapini, five spice rubbed Ontario pork tenderloin, Ontario peach chutney, and little leaf micro greens 

DESSERT

Desbarres saffron chocolate pot de crème
with white chocolate saffron ganache

AT THE BAR

Craft cider from your hosts at Slabtown Cider Co.

Ontario VQA Wines by Sustainable Winegrowing Certified Wineries from across Ontario

Craft beers by Uxbridge’s own Second Wedge Brewing Co.

Small-batch spirits and cocktails by Durham Distillery

Participating chefs at the Uxbridge event include Alex Page, the man behind the Dishing up Durham Instagram Series and also the instructor for the new “Farm to Table Tourism” course at Durham College. He is also the host of a new up and coming show called, “The Roaming Chef”, which will be featured on Bell Fibe TV1.

Roger Searle of Hawley Crescent Catering brings a wealth of culinary knowledge, experience, and leadership to the team. He is a flavour profiler, well versed in exotic food preparation but equally comfortable with simple, straightforward cooking, with a passion and respect for quality, wholesome ingredients.

His colleague at Hawley is Timothy Pentz, a Red Seal chef with nearly 20 years of experience in upscale from scratch kitchens and is currently the Executive Chef at Hawley Crescent Catering.

Michael Crockford’s passion for culinary makes him one of Durham’s top chefs. After working and training with chef Mark McEwan at North 44, he ran the kitchen at Oro, an Italian fine dining Toronto restaurant, before moving north to head the kitchen at Urban Pantry, voted Durham’s top fine dining restaurant in 2021.

Every feast on the farm ticket supports recovery in the hospitality sector and helps cover the cost of Industry Day, an event where industry professionals get together to explore ways to make the industry even better.

Tickets are $199.41 (taxes in) and available at Select Tickets (universe.com)