Ontario, Quebec and the Atlantic-facing Maritime Provinces offer a feast of venues, attractions and activities for groups, from major metro convention centers to rugged coastal retreats.
True to the national character, Eastern Canadian agendas and itineraries are typically active, with an outdoor component or two included. Who can resist walking the streets of Toronto, Ottawa, Montreal and Quebec City, roaming the vineyards of Niagara, strolling the beaches of Prince Edward Island or exploring the otherworldly geology of New Brunswick’s Hopewell Rocks?
Deliciously complementing these appetite-builders is the urban, regional and local culinary bounty awaiting hungry delegates. From Ontario, where culinary tourism drives the economic growth agenda, to Atlantic Canada, where farm-to-table is as old as the soil itself, the ingredients for creating culinary magic are close at hand for masters like Normand Laprise (see “Zoom In” sidebar, page e19), one of North America’s most celebrated chefs. Your epicurean rendezvous awaits at these eight prime group choices.
Mildred’s Temple Kitchen, Toronto
Groups venturing to celeb Chef Donna Dooher’s aptly named shrine in the heart of Toronto’s Liberty Village will find enlightenment in culinary experiences that celebrate the simple pleasures of the table.
“From our intimate hands-on experience to the full-blown Chef Smack-Down, we provide a unique culinary adventure like no other at Mildred’s Temple Kitchen,” says Dooher, who brought the same heartfelt approach to her previous venture, the renowned Mildred Pierce in Toronto’s West End warehouse district.
Amid the restaurant’s bright industrial decor, groups convene for a range of customized “stove-to-table” interactions guided by Dooher and her team.
“From conceptualizing to completing your team’s event, each member of your group takes away the fruits of their labors, such as home-baked pies, bread, sushi or the coveted Tin Chef Award,” Dooher says.
Also featuring a popular outdoor patio and dining alongside the chefs at the Kitchen Table, Mildred’s hosts a range of events and functions. PageBreak
La Guilde Culinaire, Montreal
Located along St. Laurent Boulevard close to Montreal’s legendary Mile End neighborhood, this welcoming cooking school and retailer offers fully equipped dream kitchens and instruction from some of Montreal’s leading chefs.
“Our objectives are to make cuisine accessible to everyone,” says Cimon Parent, director of marketing at the venue. “From techniques and tips to tastes and recipes, cooking is a pleasure to be shared with family, friends and colleagues.”
Co-founder Jonathan Garnier is an acclaimed French Canadian chef and TV and radio personality whose passion for sharing includes involving other star chefs in La Guilde Culinaire, such as master chocolatier Christophe Morel. Accommodating groups of up to 100 and typically ranging from two-and-a-half to four hours, programs include private hands-on cooking classes, culinary contests and the Chef’s Table, a leisurely eight-course meal with wine pairings.
C’est Bon Cooking, Ottawa
In 2008, after studying cuisine and pastry with Le Cordon Bleu in Ottawa and Paris—and attaining the school’s highest qualification, Le Grand Diplome—Chef Andree Riffou launched C’est Bon Cooking before completing apprenticeships in Canada and France.
“We are a culinary tourism operator that offers guided walking tours of Ottawa’s most popular foodie neighborhoods, introducing groups of four to 12 people to popular restaurants, local artisan food producers and farmers,” Riffou says. “Ottawa’s food scene is rapidly evolving, and so we also talk about the restaurants and shops that are worth your time and money.”
Riffou and her team also offer cooking classes, team-building and corporate culinary events.
“Along with on-demand private classes and our regular fall and winter schedule, we offer a new course in the fundamentals of French cooking,” she says. PageBreak
Ateliers & Saveurs, Quebec City
Founded by three former restaurant industry professionals, this lively cooking school, with another location in Montreal, celebrates its fifth anniversary this summer. Prior experience in the kitchen, behind the bar or in restaurant management is a requirement to work at Ateliers & Saveurs, which only enhances the educational value of the programming.
Located in Quebec City’s dynamic St-Roch district, the venue’s spacious kitchen, bar and dining room can accommodate from two to 135 people, with special arrangements available for larger gatherings. For corporate groups and private events, the company offers a vast range of crowd-pleasing classes and workshops organized around three main themes of cooking, cocktails and wine, including demos, culinary competitions, wine tasting and mixology.
Q-School, Mont-Tremblant
Featuring 30 luxury suites and handsome meeting space on picturesque Lake Tremblant, Hotel Quintessence is a preeminent boutique hotel in Quebec’s mountainous upper Laurentian region. This allure carries over to its restaurant and accompanying wine bar and cellar, where Chef Jean-Luc de la Bruere’s cuisine has earned the property a Four Diamond rating, awarded jointly by AAA and the CAA (Canadian Automobile Association).
At the hotel’s Q-School, Executive Chef Josee Labelle offers a series of 90-minute afternoon classes for groups of 10 to 60 people. Her six workshops include making sushi, pastries, appetizers and desserts, along with instruction in how to set a table. Her course in grilling on the barbecue is especially popular in the summer months. Group packages include an apron, recipe book and of course tastings of the dishes prepared, along with a glass of wine.
Good Earth Food & Wine Co., Beamsville, Ontario
Founded in 1998, this haven of gardens, orchards and vineyards in the heart of Niagara’s wine country and fruit belt is devoted to “good food, times, wine and people.” Featuring The Good Earth Bistro, one of the region’s original farm-to-table dining experiences, the venue welcomes small groups to its convivial and informative culinary classes and events.
The Food & Wine Extravaganza cooking demos, for example, are a wonderful option for groups of eight to 12 people. Cooking outside when the weather permits, Good Earth’s culinary team prepares a five-course meal over three leisurely hours. For groups on the go, Dash and Dine events are an abbreviated option in half the time. Good Earth is also a popular choice for weddings and intimate gatherings. PageBreak
Culinary Institute Of Canada, Charlottetown, PEI
Located at Holland College’s Tourism and Culinary Centre, the Culinary Institute of Canada (CIC) is the nation’s premier culinary school. In 2008, the CIC launched a pilot culinary bootcamp program with 10 courses. Today, groups can choose from more than 45 themed camps offered from May to October.
With instruction from renowned local chefs in state-of-the-art kitchens, the program has become a “must-do” experience in Prince Edward Island, known as the “million-acre farm” for its celebrated gastronomy and produce, from both land and sea.
“Our culinary bootcamps provide corporate groups of 10 to 16 people with a unique alternative to team-building experiences,” says Brodie Coffin, manager of ancillary services. “Food is a universal language that we use to help participants enhance professional relationships and bring their level of communication to an entirely new level.”
Le Caveau Restaurant, Grand Pre, Nova Scotia
Now counting some 14 wineries and more than 20 grape growers in six viticultural regions province-wide, Nova Scotia is making a new name for itself as a burgeoning wine destination. One of the leading wineries is Le Caveau at Domaine de Grand Pre, producer of crisp, fruity Tidal Bay, Nova Scotia’s leading white wine, and also home to the award-winning Le Caveau restaurant.
Just under an hour from Halifax, the winery and restaurant are located in the fertile Annapolis Valley, with nearby Grand Pre designated a UNESCO World Heritage site in 2012.
“With our Executive Chef Jason Lynch and his staff creating incredible food using only the finest local ingredients, we offer everything from private tours and tastings to receptions and sit-down dinners,” says Beatrice Stutz, owner and manager at the venue. “Food and wine is our passion, and we take great pride in providing detail-oriented, stress-free event planning.”
Regular Meetings Focus contributor Jeff Heilman dives into the Canadian menu whenever he can.
