Flame & Feast unites two acclaimed Ontario restaurants, Le Jardin in Kingston and Fat Rabbit in St. Catharines, for an immersive dining experience inspired by fire, flavour, and connection. Both kitchens are known for their craftsmanship and ingredient-driven cooking, and together they present a shared menu that blends Le Jardin’s beautifully aged, coal-roasted steaks with Fat Rabbit’s creative pork preparations.
Guests will begin with refined starters like coal-roasted beets with ricotta and squash brûlée with lonza, before moving into family-style mains that highlight each chef’s signature style: a 60-day dry-aged rib eye with smoked marrow vinaigrette and a sausage-stuffed suckling pig with sunchoke and fennel-apple jus. The meal concludes with a sticky toffee pudding created by both kitchens.
Each course will be thoughtfully paired with wines from Niagara and Prince Edward County, reflecting the character and terroir of Ontario’s wine regions while complementing the bold, fire-driven menu.
Set in Le Jardin’s intimate, fire-lit dining room, Flame & Feast celebrates the elements that define both restaurants: smoke, depth, and genuine hospitality. Expect an evening that’s rustic yet refined, where Kingston meets St. Catharines and Ontario’s vineyards meet its flames in a feast that connects people through fire and flavour.
Staggered seating starting at 5 pm.
Event details
Price
$185, optional wine pairing: $65 per guest, non-alcoholic pairings will be available.
When
March 18, 2026 • 5 pm
Accessible
No
Language
English
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What's on the menu
About the hosts
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Host chefAndrew Smyth
Le Jardin, KingstonBorn in Montreal and a graduate of St. Lawrence College’s Culinary Program, Andrew Smyth is the Executive Chef behind Kingston’s Tango Nuevo, Mayla, and Le Jardin. With experience in downtown Kingston restaurants and farm-to-table bistros in Prince Edward County, Andrew’s cooking is deeply connected to local growers and nature. Thirteen years ago, he co-opened Tango Nuevo, focusing on small sharing plates, and later expanded to Mayla and Le Jardin. At Le Jardin, Andrew specializes in cooking over wood fire, using local oak coals to bring bold, smoky flavours. His dishes, like dry-aged steak cooked on open coals, reflect his passion for blending tradition with innovation. Andrew's philosophy emphasizes sustainability and respect for ingredients, embracing preservation techniques, and the unpredictability of fire to create memorable dining experiences. His goal is to connect guests to the roots of hospitality and the natural world through fire and flavour.
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Guest chefZach Smith
Fat Rabbit, St. CatharinesZach Smith is the Chef and co-owner of Fat Rabbit and Les Incompétents in St. Catharines. His cooking celebrates bold flavours, seasonal ingredients, and strong relationships with local producers, farmers, and winemakers. At Fat Rabbit, Zach leads a talented team known for its creativity, craftsmanship, and ingredient-driven cuisine. The restaurant has been recognized by the Michelin Guide in both 2024 and 2025, named one of Air Canada enRoute magazine’s top ten best new restaurants in Canada, and listed among Canada’s Top 100 Restaurants. Fat Rabbit has also been featured in Toronto Life, The Globe and Mail, and Foodism for its innovative approach and confident hospitality. Zach’s second venture, Les Incompétents, brings that same energy into a playful new setting — a French-inspired bar and restaurant in a converted 1970s movie theatre. There, his team pairs serious food with a relaxed, nostalgic atmosphere. Across both kitchens, Zach’s philosophy is rooted in collaboration, respect for ingredients, and a genuine love of food that connects people. His work reflects a balance of refinement and approachability, showcasing the spirit of Ontario’s growing culinary scene through flavor, teamwork, and heart.
