Chef Sessions



Saturday, August 17, Waller Park, 12:00 to 18:00

Chef Sessions, Arboretum’s new food showcase, treats our city’s best chefs like the rock stars they are. From noon to 6pm on August 17, the Chef Sessions stage offers six signature dishes, each for one hour only. Housed in side-by-side booths, the chefs will serve for an hour, then pass off to the next.


Quantities are limited, please purchase an advance passport from Oz Kafe (361 Elgin Street) or on our website.

Saturday or Weekend festival pass is required to get on site. Sold separately.

“Do I have to get a passport?” 

No, but buying one in advance guaranties you ALL SIX dishes for Chef Sessions ($6/course).
The chefs need to know how much food to prepare, so there’s less waste. That’s why we’re selling Chef Sessions passports ahead of time.


12:00 – 13:00 | Tomato Tartelette /Smoked Duck  | $6

13:00 – 14:00 | Maple Pork Belly/Cornbread/Tomato & Blue Cheese dressing | $6

14:00 – 15:00 | Smoked Mortadella Hotdog/Ontario sherry brown mustard/mayo/corn relish | $6

15:00 – 16:00 | Cold + Fresh Surprise | $6

16:00 – 17:00 | Seared Scallop/Cauliflower purée/Bacon jam/dried black olives/vanilla oil | $6

17:00 – 18:00 | Nashville Hot Quail | $6


2013 Chefs 

marcdoiron_stevemittonSteve Mitton - Murray Street / Marc Doiron - Town | 12:00 – 13:00

Steve Mitton has your French-Canadian grandmother held hostage in Murray Street’s basement. Begrudgingly, she has helped the chef and co-owner of this meat-lover’s paradise craft a stick-to-your-ribs menu and a regional charcuterie bar that’s ripe for sharing.

Marc Doiron loves you and wants you to be happy. A baker and pastry chef by training, the chef and co-owner of Town serves comfort food at its finest. With ingredients sourced from local farms and ranches, his Italian-style gastropub dishes are full of fragrant herbs and belly laughs.


patricia-larkinTrish Larkin -Black Cat Bistro | 13:00 – 14:00

For the love of all that is French cuisine, we humbly turn to Trish Larkin, Black Cat Bistro’s executive chef, who also graced the kitchens of Domus and Beckta. Larkin’s deep respect for food and its origins shines in the delicate presentation that makes every dish a feast for the eyes as much as for the palette.




steve-harrisSteve Harris -Two Six {Ate} | 14:00 – 15:00

Champion of the deep-fried PB&J, Steve Harris, chef and co-owner of Two Six {Ate}, offers his homey Italian staples with just a little tongue in cheek. Chicken confit poutine and shrimp pogos share the spotlight with fresh pasta and handmade sausage, rounded off with seasonal ingredients straight from the restaurant’s own garden.




steve-wallSteve Wall - Supply and Demand | 15:00 – 16:00

Steve Wall likes it raw. Tuna crudo, razor clams, oysters: we’re talking seafood, baby. After stints at local favourites The Whalesbone Oyster House, Town and Luxe Bistro, his own Supply and Demand is soaking up praise faster than his pillowy bread-rolls in truffle and olive oil.




chris-deraicheChris Deraiche - Wellington Gastropub
 | 16:00 – 17:00

From the gastropub that sparked a sensation comes chef and part-owner Chris Deraiche, whose inspired creations have delighted foodies since his days as executive chef at Restaurant E18hteen. Cauliflower, olives, vanilla and bacon are some of his favourite ingredients, though not necessarily all together.




chris-lordChris Lord - Union Local 613 | 17:00 – 18:00

Chris Lord is the man we hold responsible for fried chicken so good you’ll slap your mother. The self-described head of cookery at Union Local 613 whips up finger-licking fare, sourced from small local and southern producers, that is just as irreverent as it is delectable.




Date: September 07, 2012