As a special close to our growing season, Brennan, Paul and I gathered last night for a beautiful celebration dinner at one of our favourite restaurants in Ottawa, Perch. Perch is known for its dedication to Canadian ingredients and a commitment to ethical farming and sustainability, this restaurant not only aligns with our values but is also a pleasure to collaborate with throughout the season. From mini Lemon Marigold leaves and flowers to Bachelor Buttons and a few other farm-fresh ingredients, we’re proud to contribute to their incredible dishes. We couldn’t think of a better place to have our last “Staff Meal” of the season!
Perch restaurant’s dining room is warm and inviting, the perfect setting to savour the evening. We chose seats at the bar, which offered a great view into the open kitchen, where the magic happens. Watching Shannon, Beverage Manager, prepare each drink, sharing his knowledge of beverages–while catching glimpses of chef Justin and team plating each course of our nine-course tasting menu was a real treat. I loved how it was so beautifully orchestrated. I love the way the plates arrived in perfect sync — like a well rehearsed dance. Chef Justin, Amanda, Shannon and the rest of the team, Chris and Alex, pay attention to every detail of every dish, and this is what makes dining at Perch so special.
The savoury mustard macaron topped with an Atlantic bay scallop mousse is a signature dish for good reason, while a roast pork chawanmushi with clams, cabbage (from our garden) and charred ginger broth was the perfect warming dish on a cool fall evening.
Our favourite dish of the evening had to be the marigold ice cream, served with plum Amazake, rye and ginger cake, seabuckthorn, and carrot. We may be biased as this dish used our marigolds, but the flavours were incredibly unique and complex relative to many other desserts we’ve had. The cocktail paring utilized marigold infused vodka along with some citrus and ginger beer, echoing many of the flavour profiles of the dessert.
One of the highlights of the evening was the Marigold-infused vodka! We were thrilled to taste a unique infusion from the very marigolds we provided. The flavour was bright, aromatic, and felt like a taste of summer. Brennan even said “it smells like our backyard!” What a treat to enjoy on this fall evening.
What a fantastic way to end the season – with good food, great company, and a toast to a successful harvest year. Here’s to many more collaborations and delicious dinners to come!
Book your table and experience Perch yourself!
