Lakes & Land brings together two of Eastern Ontario’s most celebrated kitchens for an evening of culinary creativity, seasonal ingredients, and regional flavour. Host Chef Brent McAllister of AquaTerra and Guest Chef Justin Champagne-Lagarde of Perch have designed a menu showcasing the finest produce and artisanal products from Southeastern Ontario, including Patchwork Gardens, Salt of the ŒEarth Farms, Fat Chance Farmstead, and cheeses from St. Brigid’s and Limestone creameries.
Guests begin with sourdough and cultured butter with fermented garlic scape salt, followed by an amuse duo featuring scallop mousse, ground cherry fluid gel, and borage leaves. Signature courses include charcoal-grilled, Unagi-style marinated sustainably farmed black cod with chawanmushi and cucumber broth, smoked Hubbard squash tortellini with cashew “beurre blanc” and dinosaur kale chips, and shio koji-marinated duck breast with roasted parsnip, sea lettuce sauce, and wild leek purée. Dessert features spruce tip panna cotta with haskap berry granola and maple syrup.
Each course is paired with wines by Marty Werner of MW Cellars, a Niagara native whose expertise and commitment to terroir bring the best of the Niagara Lakeshore to every glass. Set in AquaTerra’s waterfront dining room, Lakes & Land celebrates the connection between chefs, farmers, and diners, offering a memorable evening where every ingredient tells a story.
Wine maker: Marty Werner, MW Cellars, Niagara-On-The-Lake
Marty is a second-generation farmer in Niagara-on-the-Lake who has soaked up knowledge from vineyards in California, New Zealand, and British Columbia. MW Cellars wines are made from grapes harvested from his own farms along the Niagara Lakeshore and St. David’s Bench sub-appellations. Marty is intimately involved in every step of the winemaking journey. His aim? To create a range of quality wines that are accessible to all, anytime, anywhere.
Event details
Price
$145, plus tax and 18% gratuity
When
February 5, 2026 • 5 pm
Language
English
Book now
What's on the menu
About the chefs
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Host chefBrent McAllister
AquaTerra, Kingston (Feast On)Brent McAllister has been at the helm of AquaTerra’s kitchen as Executive Chef since 2016 He also serves as Director of Food & Beverage, bringing decades of culinary experience and a passion for hospitality to Kingston’s waterfront. A Kingston native, Brent’s path to the kitchen began after studying accounting at St. Lawrence College, discovering his love for cooking as a restaurant dishwasher. He worked his way up through respected kitchens, including the Queen’s University Club and Hillebrand Estates Winery.
Red Seal certified, Brent champions sustainable practices, seasonally driven menus, and connection — between people, food, and place. His leadership and inventive style elevate AquaTerra’s reputation as one of Kingston’s top dining destinations, and he takes pride in mentoring emerging culinary talent along the way.
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Guest Chef
Justin Champagne-Lagarde
Perch, Ottawa (Feast On)Chef Justin Champagne-Lagarde has made a significant mark on the Ottawa food scene with his acclaimed restaurant, Perch, recognized for innovative tasting menus, commitment to locally sourced ingredients, ethical farming practices, and sustainability. Under his leadership, Perch was named one of Canada’s best new restaurants by enRoute magazine in 2022 and featured in Canada’s Top 100 in 2023 and 2025.
Justin’s culinary journey began in family-run restaurants, and his career has included training at C Restaurant in Vancouver, Hawksworth Restaurant, and staging at Atelier Crenn. Since opening Perch in 2021, he has built a reputation for exquisite dishes, impeccable service, and collaboration with local producers. Beyond the kitchen, he contributes to the professional community as a Canadian ambassador for The Burn Chef Project and participates in initiatives such as the Wild Path Dinner, Harvest, and Feast of Fields.
