On Thursday, September 29, we hosted a collaboration dinner with our dear friends and colleagues from Canoe Restaurant. Six talented chefs presented our guests with a multi-course menu reflective of our region and country’s unique terroir, paired with locally sourced wine from Lightfoot & Wolfville Vineyards.
Guests arrived to a candlelit room with soft music in the air, setting the mood for an sumptuous evening ahead, filled with spectacular food and drink. Greeted with a glass of Lightfoot & Wolfville bubbles, guests began to mingle amongst each other, while Stephen Lee, Lightfoot & Wolfville’s Director of Operations, spoke to the wine offerings on display for the night. To follow, Marco Gucciardi Freehand Hospitality’s Director of Operations, gave welcome remarks and team introductions.
To start, appetizers crafted by District Executive Chef Steven Kwon (Freehand Hospitality) were presented to the room. Guests indulged in seawater potatoes with sea truffle, warm oyster hodge podge, and Lightfoot & Wolfville Vineyard lamb with HFX donair flavours.
Once seated, guests were offered Maryann’s brown bread & honey butter – a crowd favourite at Drift. As glasses were filled with Lightfoot & Wolfville’s 2020 Ancienne Riesling, Chef de Cuisine Jason McKenzie (Drift), introduced his prepared dish; a roasted & raw Abundant Acres kohlrabi which features Nova Scotia saffron and split pea miso.
As guests finished their first course, Corporate Executive Chef Anthony Walsh presented the next dish. Overseeing the culinary visions for both Canoe and Drift, Walsh was eager to bring both teams together for this special night. Guests were served Digby scallops & tanner crab delicately placed on a bed of sweet corn and oatmeal. This paired beautifully with Lightfoot & Wolfville’s 2018 Ancienne Chardonnay.
District Executive Chef John Horne (Oliver & Bonacini) presented the next plate. Featuring a delicate rabbit & fuck terrine with foie gras, mulled cranberry and seed granola, paired with Lightfoot & Wolfville’s 2021 Small Lot Kekfrankos Rose, guests were eager to get a taste of Canoe.
For the evening’s main course, Executive Chef Ron McKinlay (Canoe) presented a delicious Surf & Turf featuring an aged filet, lardo, burnt carrot, lobster jus gras and sea lettuce. This intricate plate was perfectly paired with Lightfoot & Wolfville’s 2020 Terrior Series Kekfrankos and 2021 Terrior Series Gamay Noir.
Finally, to end the night, Executive Pastry Chef Cori Osborne (Freehand Hospitality), introduced her delicate dessert, a sugar pie. This sweet pastry featured candy cap mushroom and green apple, and was paired with Lightfoot & Wolfville’s 2016 Terrrior Series Vidal Icewine. A fantastic duo to end the night!
As guests said their thanks and goodbyes, they were sent home with decedent nanaimo bon bons with maple fudge, again crafted by Chef Cori Osborne.
Our collaboration with Canoe resulted in a successful evening filled with exquisite cuisine, locally crafted wine and very satisfied visitors. Thank you again to everyone who attended, the Chefs from Canoe and Drift, and our entire Freehand Hospitality team that was on the ground making magic happen. We look forward to hosting more collaborative events in the future.