A Canadian Culinary Weekend · October 30 – November 1, 2026
Experience modern Canadian cuisine through the chefs, landscapes and ingredients that shape it.
Just 15 packages remain as of September 14
The Weekend
The beauty of Canadian cuisine is in how it has evolved — rooted in Indigenous foodways and shaped by the traditions of every culture that has arrived since.
From the Pacific Coast and the frozen Prairies to Newfoundland and the Atlantic shoreline, each chef brings a distinct point of view. Together, over three spectacular fall days at Fox Harb'r, they create a national culinary story.
A whole Nova Scotia bluefin broken down and tasted. Seminars on port, sake, wild mushrooms and wagyu. A collaborative dinner from five kitchens. A late-night pastry room. A last conversation by the fire. The work is done in front of you, by the people who do it.
The Experience
Watch a whole bluefin tuna broken down. Learn butchery, fermentation, foraging and fire from specialists. Nothing is staged behind glass.
Oysters and halibut from the Atlantic. Wild game and foraged ingredients from Newfoundland. Every course comes from somewhere, cooked by a chef who knows it.
Dinners are served family-style. Seminars are small. By Sunday's fireside conversation, you will have met every chef.
The Chefs
Led by Mandel Hitzer, the chefs cook together across the whole programme — one collaboration, not five separate dinners.
Culinary Lead
deer + almond · RAW:almond, Winnipeg
Co-founder of RAW:almond, the temporary restaurant built on Winnipeg's frozen river. His work is rooted in collaboration, imagination and place. He leads the weekend and connects the visiting chefs' regions and traditions.
Pastry Lead
Boulevard Kitchen & Oyster Bar, Vancouver
Named Canada's Best Pastry Chef three times. He leads Midnight Sugar, a late-night pastry experience exploring chocolate, fruit, fermentation, temperature, texture and flavour memory.
West Coast
Wild Blue, Whistler · Boulevard, Vancouver
Bocuse d'Or competitor and winner of the inaugural Iron Chef Canada. He combines classical technique with contemporary West Coast ingredients. Wild Blue placed No. 47 on North America's 50 Best Restaurants, 2026.
Newfoundland
Mallard Cottage, Newfoundland and Labrador
His cooking is rooted in wild fish, game, foraged ingredients, traditional preparations and Newfoundland hospitality — a voice shaped by the island's land, waters and culture.
Whole Bluefin
Whole-bluefin experience lead
Performs the complete breakdown of a Nova Scotia bluefin tuna — anatomy, cuts and handling — before guests taste selected portions. The experience connects an Atlantic ingredient with Japanese preparation and presentation.
The Resort
Cape Cliff · The Willard
The visiting chefs work alongside the resort team led by our Executive Chef Gene Cormier — on the opening feast, the Cook's Lunch, the Common Table dinner and the farewell brunch.
Friday · 6:30 – 10:00 pm · Fox Harb'r Amphitheatre
The weekend opens above the Strait with Champagne and oysters cooked over embers.
Then Yuta Arase breaks down a whole Nova Scotia bluefin — anatomy, cuts and handling — and guests taste selected portions. Whole halibut, poultry, beef, wild mushrooms and the fall harvest follow, cooked over open fire and served family-style.
Weekend Itinerary
Fox Harb'r Resort Amphitheatre
Champagne and oysters cooked over embers open the weekend, leading into the live whole-tuna experience with Yuta Arase. Guests watch the fish broken down, learn its cuts, and taste selected portions. The evening continues with whole halibut, poultry, beef, wild mushrooms and the fall harvest cooked over open fire and served family-style.
A relaxed buffet — hot dishes, house-baked pastries, seasonal fruit and coffee.
Four sessions across the day, each led by specialists and built around tasting rather than lecture.
Broths, Maritime chowder and autumn soups. Braised meats and fire-roasted vegetables. Sourdough with cultured and smoked butters, preserves and regional cheeses.
The visiting chefs and the Fox Harb'r Culinary Team create a multi-course dinner representing the Pacific Coast, the Prairies, Newfoundland and the Atlantic shoreline.
A half hour before Midnight Sugar begins.
Led by Kenta Takahashi
Progressive dessert tastings through chocolate, fruit, fermentation and aroma — plated desserts, savoury elements, ice cream and granita. Paired with Vintage Port, Sauternes, Canadian icewine and selected sake.
Seasonal egg dishes, wild mushrooms, fire-roasted vegetables and smoked seafood, with breakfast pastries, Champagne and brunch cocktails.
Billy Kawaja, Fox Harb'r Resort's Director of Food & Beverage, leads a conversation with the chefs: geography, climate and regional heritage; global influence; producer responsibility; whole-animal and whole-fish cooking; mentorship; and where Canadian cuisine goes next.
Saturday · 10:00 pm – midnight
Kenta Takahashi has been named Canada's Best Pastry Chef three times. After the Common Table dinner, he leads a two-hour immersive pastry experience.
Progressive dessert tastings move through chocolate, fruit, fermentation and aroma — plated desserts, savoury elements, ice cream and granita — paired with Vintage Port, Sauternes, Canadian icewine and selected sake.
Reserve
The Package
$1,155
per person, two nights, based on double occupancy. All gratuities included, HST extra.
Bookings are confirmed by phone. Call, or send the form and Guest Services will call you back.
A member of Guest Services will contact you within one business day. We do not share your details.
Practical Details
A Canadian Culinary Weekend · October 30 – November 1, 2026
Experience modern Canadian cuisine through the chefs, landscapes and ingredients that shape it.
