canadianbeaver Posted June 24, 2013 Posted June 24, 2013 In mid/northern Ontario Canada, about 10 minutes from where we live, is a world famous restaurant farm called Eigensinn Farm. It is owned by Michael Stadtländer, one of Canada's most impressive chefs. It literally takes months to get a reservation because it is only open in the summer and only 12 people can be served dinner. You get served 8 courses. No ordering. You bring your own wines, alcohol. It is $300 a person. All ingredients are raised on the farm. Each course is presented magnificently, and many of the dishes themselves (plates etc) are made right there on the farm. We started with McCallan Cask Reserve scotch given to me by FOH brother Garfield (lonsdaleto). To give you an idea of what we had, here is the appetizer: Other courses included lobster, piglet, fish, sweetbreads, asparagus, sorbet, pasta, cheese plate, an incredible strawberry dessert.
CanuckSARTech Posted June 24, 2013 Posted June 24, 2013 Amazing, Lisa!!!! Sounds wonderful. Well worth the wait and the cost?? Something for me to eye for Erin and I for a future anniversary then?
Ken Gargett Posted June 24, 2013 Posted June 24, 2013 sounds fabulous. amazing how a truly great culinary experience can be so lifting and inspiring. i still rave about the meals i've had at can roca in spain. i'll bet you'll still be raving about this in ten years too.
finecigar Posted June 24, 2013 Posted June 24, 2013 Sounds like a little slice of heaven! And sounds well worth the price. What was your favorite part and how long did it last?
AndrewNR Posted June 24, 2013 Posted June 24, 2013 More pictures! Been too long since I ate like that
Hafner32 Posted June 24, 2013 Posted June 24, 2013 Only been able to enjoy that kind of experience once, but it is something I will remember always. Well done, and if you have some more pics, postem up!
canadianbeaver Posted June 24, 2013 Author Posted June 24, 2013 This was basically the menu. Give or take as the images are downloaded from the web. Each has a couple of fruit/veg and a protein. They are based on what is in season on the farm. Jack, who's anniversary we were celebrating enjoys fine wines like Matthew. So he brought 2 Burgundy and 2 Bordeaux. Sorry I do not know which ones. My favorite course was two fish, trout and pickerel or something like that over a purée of potato and asparagus and a light sauce on top. LOL . It was dessert!!!!!
canadianbeaver Posted June 24, 2013 Author Posted June 24, 2013 Check out that idea of the base of a wine bottle to hold the sorbet. Brilliant! Oh and about the reservation. Jack called a month before, nothing. In fact the lady just laughed (nicely). He asked to be put on a waiting list. Jack is a surgeon and during prep or something he saw they were calling so he said hold it he had to take the call LOL! There was a sudden cancellation so he took it.
Puros Y Vino Posted June 24, 2013 Posted June 24, 2013 Looks good Lisa. How does it rate compared to Pied De Cochon?
canadianbeaver Posted June 24, 2013 Author Posted June 24, 2013 Looks good Lisa. How does it rate compared to Pied De Cochon? I still talk about how incredible that night was too! In fact when they served the pork course, a fellow came around with pieces of crackle. I said " Now I know what the guys were talking about in Montreal!"
Orion21 Posted June 24, 2013 Posted June 24, 2013 Lisa you are my hero And congrats to the chef who undoubtedly makes no money doing this, but does because of his passion. I just added this to my culinary bucket list. Did you bring any cigars for after the meal and did they allow smoking? I know French Laundry in Napa just added a cigar menu that includes pre-embargo Cubans....for a hefty price. Cheers!
canadianbeaver Posted June 24, 2013 Author Posted June 24, 2013 Lisa you are my hero And congrats to the chef who undoubtedly makes no money doing this, but does because of his passion. I just added this to my culinary bucket list. Did you bring any cigars for after the meal and did they allow smoking? I know French Laundry in Napa just added a cigar menu that includes pre-embargo Cubans....for a hefty price. Cheers! I brought a box of Epi #2's because I figured the group might have lightweights and I did not want to share too fancy a cigar. We did not finish til 11 and it was too buggy outside. And by the way, just to let you guys know I am not too fancy schmancy for my own good, this is what I eat EVERY day for lunch.
shiva13 Posted June 24, 2013 Posted June 24, 2013 sounds fabulous. amazing how a truly great culinary experience can be so lifting and inspiring. i still rave about the meals i've had at can roca in spain. i'll bet you'll still be raving about this in ten years too. I had dinner at can roca last year for my bday. Really was fantastic. They now have the number one restaraunt in the world tag too. I hadnt had a smoke in years till after that meal. Now I'm strung out on Cubans. Eigensinn Farm looks amazing too. I'd never heard of it. Thanks for sharing.
Ken Gargett Posted June 24, 2013 Posted June 24, 2013 I had dinner at can roca last year for my bday. Really was fantastic. They now have the number one restaraunt in the world tag too. I hadnt had a smoke in years till after that meal. Now I'm strung out on Cubans. Eigensinn Farm looks amazing too. I'd never heard of it. Thanks for sharing. last time i was there, with the new walk in humidor, i had a montecristo 2000 (with a 77 taylors VP). before that a cohiba esplendido. and somewhere in between, an SLR DC. love the place.
orangedog Posted June 24, 2013 Posted June 24, 2013 Thanks much for sharing! Always great to see these unique dining experiences. Chefs often do such unique things and go in different directions.
shiva13 Posted June 24, 2013 Posted June 24, 2013 last time i was there, with the new walk in humidor, i had a montecristo 2000 (with a 77 taylors VP). before that a cohiba esplendido. and somewhere in between, an SLR DC. love the place. Yeah I loved it too. Couldnt fault them. I'm off to San Sebastian this Sept. If anywhere there gets close I'll be delighted.
El Presidente Posted June 24, 2013 Posted June 24, 2013 Brilliant Lisa Fresh produce + a passionate chef + imagination + execution + an exceptional setting + good friends + great liquor = A memory for a lifetime.
Warren Posted June 24, 2013 Posted June 24, 2013 Sounds like a great time Lisa. I must say your photos are very good, you should consider becoming a professional food photographer.
canadianbeaver Posted June 24, 2013 Author Posted June 24, 2013 Sounds like a great time Lisa. I must say your photos are very good, you should consider becoming a professional food photographer. Not my photos! I picked them up from the web as I said... But they were pretty close to what we had. Except for the PB & J!
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