Langdon Hall Fires Up the Grill

Langdon Hall’s Friday Night Summer Barbecue series is back and better than ever!

On June 28, the historic venue will kick off its annual series in celebration of local food and the joy of outdoor cooking and dining.

In order to feature the freshest and most seasonal food, menus are developed just days before each event, drawing ingredients from the estate itself, which boasts it’s own kitchen garden, maple syrup, honey, and 75 acres of foraging space.

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Photo Courtesy of Langdon Hall

Guests will meet and learn from chefs, wine makers and culinary personalities including Noah Bernamoff, of Brooklyn’s Mile End Deli; Tyler Shedden of Toronto�s CafA� Boulud, Jeremy Charles of St. John�s Raymonds, Quebec ingredient specialists SocietA� Original and food writers Bonnie Stern and Mitchell Davis.

In its fourth-year running, the event will be co-hosted by Langdon Hall’s own Chef Jonathan Gushue.

  • June 28A��NewfoundlandA�Lobster Fest
    Raymonds ofA�A�St. John�sA�with Chef Jeremy Charles and Sommelier Jeremy Bonia andA�Mill StreetA�and Grand River Breweries.
  • July 5A�� Local Rubies & Foreign Sparkles
    Ruby Watchco ofA�TorontoA�with Chef Lora Kirk and Jean RemyA�Champagne.
  • July 12A�� Awards in Small Packages
    Pastaga Restaurant of Montreal with Chef Martin Juneau and wines by Bernard Stramwasser � Le Sommelier Agency.
  • July 26A�� Gastronomical Musical Feast
    CafA� Boulud ofA�TorontoA�with Chef Tyler Sheddan and Violinist Susanne Hou.
  • August 2A�� Food Writers & Wine Makers in Residence
    Bonnie Stern and Mitchell Davis with Trois Terroir Bachelder Wines Thomas and Mary Delaney-Bachelder
  • August 9A�� NYC Taste & Local Sips
    Mile End Delicatessen of NYC with Noah & Rae Bernamoff, Dillon�s Small Batch Distillers and Mixologist Christina Kuypers.
  • August 16A�� A New Spin on Local
    Taco Farm of Waterloo with Chef Nick Benninger and winemaker of Norm Hardie Winery.
  • August 30A�� The Masters of Cheese & Comfort
    Toronto�s Cheese Boutique, Master of Cheese Afrim Pristine and Rose and Sons with Chef Anthony Rose.
  • September 6A�� A Modern Approach
    Atelier ofA�OttawaA�with ChefA�Marc Lepine
  • September 13A�� Setting Aside the Norms, A Unique Food Approach
    SociA�tA�-Original ofA�QuebecA�with Alex Cruz and Cyril Gonzales.
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Photo Courtesy of Langdon Hall


Come for the food, stay for the night.

BBQ Retreat package: BBQ dinner, accommodation, full country breakfast for two.A� $600.00 plus tax

Can’t stay the night.

$69.00 BBQ Dinner, $58.00 Optional Beverage Package



About Langdon Hall

Surrounded by 75 acres of expansive gardens and trails, Langdon Hall is not so much a dining venue as a vacation destination. Built in 1898 as the lavish summer home of Eugene Langdon Wilks, the hotel exudes charm and character, impeccably maintained in the grandeur that was de rigueur among the American upper class a century ago. Since Langdon Hall began its transformation into a hotel in 1987, the main house, cloisters and stable wing now offer a total of 52 luxurious guest suites, a full service spa and a collection of private dining rooms with wood burning fireplaces. Langdon Hall is a member of the respected Relais & Chateaux brand, Grand Chef Jonathan Gushue received their Grand Chef distinction in 2009.A�A�A�

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