Vegan Dinner with Chris Byrne

Enjoy a delicious vegan menu that explores a forage to table experience and learn about the edible pants that appear before the frost. "Frost" A plant based tasting menu celebrating the delights and delicacies of the season. The frosts come and end the gardening season, but not before they make our winter foods sweeter and announce the arrival of winters magic. It is always a pleasure to create warming artful dishes out  of the late County bounty, and to gather and enjoy some time together around the harvest table.

"I have dedicated my life to plant based cooking. I’ve been a plant based chef for 20 years. I trained under Cornelia Aihara at the Vega institute in California where I learned both traditional and contemporary Japanese culinary techniques.  I have studied raw cuisine in California, and B.C. and have been the chef at a variety of plant based restaurants, along with running my own catering company for many years.  I’ve also trained in Indian cuisine, and worked as a baker and pastry chef in fine dining.  Through studying and working with my partner, Tamara Segal, a Registered Herbalist, I have gained a passion for harvesting and preparing local wild foods.

Now living on a farm in Prince Edward County, Ontario, where plant based cuisine is experiencing a renaissance, I am able to combine all of my experience with the “Bounty Of The County,” and create newly inspired dishes that delight the senses. It is a great joy to share with you my experience with and passion for vegetables!"

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