The evening of September 10th 2022 will be unlike any other you have experienced.
THREE CHEFS. THREE VISIONS. THREE NATIONS. NINE COURSES.
Using everything good that nature offers.
Dress attire is farm chic – or jeans and boots –
Simply come to have fun, enjoy conversation, eat and drink and dance!
Sold Out THANK YOU!!
Looking forward to seeing you September 10th Accomodation Link below
Where to stay for the Field & Feast:
A Block of Rooms has been set aside until August 17th
5:30pm to 6:30pm
Registration and the good part – the cocktail reception
Take your place on the field at your table. This culinary experience will begin with Hugo Straney, Irish Entertainer and Vegas Showman as our Master of Ceremonies. The evening’s Menu prepared by the Three Chefs can be viewed below.
Push back your chair, grab a partner and hit the dance floor to the tunes of the River Mohawk Band
The Three Chefs:
Chef Dr. JP McMahon
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café &Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food on the Edge. The highly successful inaugural event took place in Galway in October 2015 followed by equally acclaimed annual events to 2019. The 2020 event fell victim to Covid, however the team published an ebook ‘Lessons from Lockdown: Cooking after Covid’ featuring many former speakers and voices from the industry and 2021 saw the return of Food on the Edge in a blended format with both in person and virtual speakers and delegates joining from accross the world; plans are afoot for FOTE2022. The event features the best international chefs from across the globe. Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food.
He is also an ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland. MEDIA: Published author and writer of ‘Tapas, A Taste of Spain in Ireland’ and ‘The Irish Cookbook’ (Phaidon 2020). He is a food writer and has a weekly column in the Irish Times on Saturday. He is a regular contributor to Radio One and Newstalk radio and has a monthly slot on RTE TV; he was twice the winning mentor for the RTE Series Taste of Success.
Chef Joseph Shawana
Acclaimed Chef Joseph Shawana is Odawa, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve located on Manitoulin Island in Ontario, Chef Shawana is currently the chair of ICAN, the Indigenous Culinary of Associated Nations. Under his leadership and guidance, ICAN is dedicated to breaking barriers and sharing Indigenous food, culinary and cultural experiences from across Canada with the world.
Currently, a professor and the Indigenous culinary advisor at Ontario’s Centennial College, Joseph is committed to furthering culinary education in all communities and providing hands-on experience to Indigenous youth by inviting them to work alongside chefs and learn valuable industry applications for sustained development.
He was named on the list of Top Ten Chefs of Ontario and has received rave reviews in the New York Times, Toronto Star, the Globe and Mail, and Food & Wine, to name a few. Springfield Farm is fortunate that Chef Joseph Shawana is returning to Field & Feast and has engaged his friend Chef Chris Commandant to join Chef JP McMahon in this collaboration.
Chef Chris Commandant
A graduate of Le Cordon Bleu culinary school with over 20 years of experience in the culinary industry, Chris has used his skills in both post-secondary education, as the former Indigenous Pre-Apprenticeship Coordinator for his local community college, and further involvement in Ottawa’s culinary scene at a national capacity. Chef Commandant is the Sous Chef at the 1 Elgin Restaurant, National Arts Centre, Ottawa.
With history and family roots in the Wahta Mohawks community, Chris uses his understanding of Indigenous foods to conduct hands on symposiums and lectures for local organizations and educational facilities to further the discussions around Indigenous Food Security and Sovereignty, keeping in line with the Calls to Action from the recommendations of the Truth and Reconciliation Report of 2015 on education.
Nova Scotia Oyster / Wild Ramp and Sweetgrass Mineunette
Puffed wild rice pemmican Vegan
Beet Cured Trout / Wild Foraged Greens / Roasted Shallot Vinaigrette / Blueberry Gel / Pepitas
Squash, Wild Mushrooms, Irish Ramsons, wild herbs (local seasonal) Vegan
Lobster, buttermilk, pickled elderflower
Burnt Cedar and Birch Syrup Honey Glazed Leg of Grouse / Three Sister Succotash / Fire Roasted Squash Puree
Juniper Ash Encrusted and Fire Roasted Venison Loin / Sunchoke Puree / Fire Roasted Squash / Wojape
Sheep’s yogurt Mousse, Seasonal Fruit, Honey Oat Crumble
Sweetgrass crème Brûlée/ Wild Rice Pudding with a candy cap mushroom crème anglaise
THERE ARE STILL OPPORTUNITIES TO PARTNER WITH OUR FARM ON THIS UNIQUE EVENT!:
Contact Eleanor McGrath at 613-528-0083 for details on sponsorship levels.
2 Sponsorships remaining at Silver @$2500
1 Sponsorship remaining at Bronze @$1000
Photo Memories of Last year’s Event: