We are pleased to welcome Tom Looijschelder of Carnist for our first-ever culinary class collaboration. The evening begins with Carnist charcuterie and bread service, followed by Tom’s signature approach to butchery. Guests will experience unique off cuts, such as water buffalo, beef bicep, and dry-aged pork, all prepared using a variety of techniques offering an exploration of texture, flavour, and craft. Each course will be thoughtfully paired with Mission Hill wines, selected to complement the depth and character of each course.

Book your spot here.