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Farm to Fire

July 28, 2018 @ 5:00 PM - 10:00 PM

| $190
FarmTofFire Join us for a spectacular culinary experience prepared by Heatherlea Farm Shoppe Chef, Cal Hinsta, Spirit Tree Chef & Owner Thomas Wilson, and Pastry Chef Amanda Platt. Cocktails at 5:00pm with specialty cider cocktails & hors d’oeuvres Dinner at 6:30pm with an Asado display & wine pairings Live entertainment at dusk *** Take a wagon ride or short walk to the back of the Spirit Tree orchard to find an open fire cooking display of artisan meats from Heatherlea Farm Shoppe and specialty Spirit Tree cider cocktails. A South American inspired Asado dinner will follow with a variety of offerings straight from the parilla grill with each coursed paired with wine or cider. Enjoy live music throughout the evening with a special show beginning at dusk. We can’t wait to have you join us for an evening of exploration through Latin American culture. GET TICKETS
Important notes 1. This event is outside, please dress appropriately for weather conditions and footing. 2. The Asado highlights meat preparation and cooking; there will be an open fire and roasting meat in view. 3. Vegetarian, vegan and gluten free options will be available – please note any dietary concerns when purchasing your ticket. 4. The fire will be lit at approximately 12:00pm, should you wish to spend time with the chefs as they tend to the parilla, please contact events@spirittreecider.com to coordinate. 5. This event is 19+.

What is an Asado?

Asado is a South American cookout. Served to small and large groups, this style of grilling vast quantities of meat over an open flame is based on the traditions of the gauchos, or cattle herders, who once roamed the grasslands of Central Argentina. The term asado applies to the event and to the beef. The grill master’s technique is key; various components are placed on the parrilla, or grill, according to cooking time and order of consumption. Chorizo, a lightly seasoned pork sausage, and morcilla, a blood sausage, go on the grill first, and consequently are consumed first. Organ meats follow, and large cuts, often the showpiece, are the finale. The grillman will slice and offer up each piece immediately after removing it from the parrilla. In this way, the meal is served in rounds.


July 28, 2018
5:00 PM - 10:00 PM
Event Category:


Spirit Tree Estate Cidery
1157 Boston Mills Road Caledon, Ontario Canada
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