Culinary Experience - July 25th, 2026 | 6-9pm

Join us for an evening on the farm, where you can enjoy curated small bites made with local ingredients, explore around The Cabin, and enjoy delicious beverages available for purchase from Nilo du Plessis of  Antidote Distilling.

We're thrilled to host an evening where you'll learn about the producers and fishermen who have provided local ingredients for the event, and how you can support them.

After you're greeted by your host Tanya, and choose your welcome tasting from Cherry Creek Cidery or Wildkind Kombucha, explore the setting and start your culinary experience - all the food will be set up and served in the barn area, and bar service will be adjacent to it.  Our menu for 2026 has been 

prepared by Chef Martin Dean of Neck of the Woods catering.

As you enjoy the food and drinks during the evening, explore the trail system, enjoy the field and view of the Beaufort Mounatin Range,  find a seat at the long tables, or relax by the fire pit.

Tickets are $150 each (plus GST), and include all food, and welcome tasting. Please note tickets are non-refundable.

Tanya Shannon started the culinary events on the farm not only for the love of hosting and organizing events, but to have a platform to highlight and support local agriculture and seafood producers in the Alberni Valley.  Tanya has worked in the hospitality industry for years, hosting fishing lodges or serving in restaurants, before completing her BBA in Marketing and starting up the agri-tourism on the farm.

You'll be greeted by her as you check in, and find her mingling with guests throughout the evening! 

Tanya is our Cabin Manager - if you are looking for more information on anything Cabin related on the farm (markets, workshops, accommodation, or weddings), she's happy to chat with you.

Chef Martin served as Sous Chef at the award winning Wolf in the Fog restaurant in Tofino with Chef Nick Nutting for the eight years, including leading the catering team for weddings and special events. 

Martin located to Tofino over a decade ago to work as Sous Chef at the Wickaninnish Inn, where he learned the craft of curating beautiful coastal cuisine, and coordinated culinary programs for weddings and esteemed private events. 

Prior to his Tofino move, Chef Martin completed his degree at The Culinary Institute of America in Napa Valley, California. He had the privilege to work in the three Michelin Star kitchen of The Restaurant at Meadowood.  Upon heading back to his hometown of Vancouver, Martin then worked with Chef Dale MacKay at his Top Chef Canada opening restaurant Ensemble.

Now, Martin owns and operates Neck of the Woods catering.

Proprietor and Distiller Nilo du Plessis owns and operates Antidote Distilling in Port Alberni, and has collaborated with us for our culinary events from the beginning.

Nilo has a background of wine and spirits from working in the restaurant business in South Africa before making the Alberni Valley home for his family about ten years ago.

Check out Antidote's website for their award winning gins, or make a reservation for a lovely dinner and stunning cocktails.