Last week we had the pleasure of attending the third annual Durham College Harvest Dinner. It was magical.Traditionally, harvest dinners are a time for community celebration; a time to celebrate the hard work of farmers and the delicious things coming out of the ground. That was certainly the case at the Durham College Harvest Dinner. The night was a perfect example of the field-to-fork vision of this innovative institution. It was thoughtful, beautiful and full of delicious things grown and raised by the students at the college.
Guests started by congregating amongst the vegetables growing in the teaching gardens. We sipped iced herbal teas and Trius wines, while sampling Ontario cheeses and student made charcuterie like venison salami and rabbit terrine. What followed was a procession of Ontario focused courses like King Cole Duck breast stuffed with sour apples, braised leeks and mushrooms, and the most delicious and rich cassoulet made with Pristine Gourmet white beans and smokey lardons. We particularly enjoyed the cedar planked Ontario white fish with lemon verbana coleslaw made with cabbages grown not 15 feet from where we were sitting. We work closely with Durham College and their #FeastOn Certified student run restaurant, Bistro ’67, throughout the year. It’s always inspiring, but moments like the 2017 Harvest Dinner are extra special. It’s the product of a year worth of learning how to tend to crops, how to sear a piece meat, how to really appreciate a glass of wine. It’s a beautiful thing.