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What is an evening at our FarmED chef series like?

Your evening begins with a light snack and a self-guided tour of the farm and gives you a chance to participate in the preparation of a farm-to-table experience.

Each session is designed to highlight different types of food and methods of preparation.

Guided, by Am Braigh’s Jamie Richards, you will pick the evening’s produce from the fields of Am Braigh Farm while learning more about the crops that you are picking. Our chefs will then teach you the skills needed to prepare the dishes and help guide you while you master your culinary skills.

We then come together around the fire and share not only what we have made but also to socialize. You will leave with a sample of something that you have created.

  1. If you have food allergies and/or dietary restrictions please let us know at least 48 hours in advance.   Email: ambraighfarm6@gmail.com
  2. In the event of an extreme weather forecast, the event will be cancelled and rescheduled.
  3. This is a hands-on activity both in the field picking the menu for the evening as well as preparing the meal. Aprons and gloves are provided. Appropriate footwear is highly recommended.
  4. In the case that you need to cancel we request that this be done 48 hours before the event.
Save the Date: Tuesday, June 7, 2022 | 5:30 PM

Fundraiser for Headwaters Making Better Salads and Dressings

Join us with Jason Reiner and Jason Cooney from Mono Cliffs Inn and Phil Dewar from Soulyve at Am Braigh Farm for our chef series night “Making Better Salads and Salad Dressings” Your evening starts with an appetizer and an introduction to Am Braigh Farm. A guided tour follows. Upon your return from tour you will be introduced to the night’s menu followed by a chance to “pick your dinner” fresh from the fields of the farm; the chefs will guide you on preparing the salads and dressings which you will be eating. The rest of the evening we gather to share our meal by the fire.

Cost: $130+hst/session

Monday, July 11, 2022 | 5:30 PM

Pesto, Pistou and Chichimurri: Simple ingredients Big Flavour

With Chef Jason Reiner
Cost: $100+hst/session

Monday, August 8, 2022 | 5:30 PM

The underdogs: Unusual, unknown, underused and sometimes ugly vegetables

With Chef Jason Cooney
Cost: $100+hst/session
Monday, September 12, 2022 | 5:30 PM

Eggs: the versatility of the simple egg

With Chef Phil Dewar
Cost: $100+hst/session

Who teaches the courses?

Jason Reiner: 
Growing up in the rural countryside of New Hamburg, Jason was exposed to a great deal of farming and agriculture in his youth.  He later spent several years travelling, and cooking in several countries throughout Europe before returning home to Ontario.  He then attended both Liaison College and the exclusive Stratford Chef School before earning his Red Seal.  For the past 15 years, he has been a figurehead in the local food movement in Dufferin County while working at many local institutions, including a stint as the Executive Chef of The Rosemont Hospitality Group, overseeing all food product at The Globe Restaurant, The Rosemont General Store and the Rosemont Hall as well as being the Head Chef of The Mono Cliffs Inn which was recognized as one of the Top 100 restaurants in Canada under his tutelage.  Whether at home in his gardens with his family or cooking professionally, he surrounds himself with the best quality food to create meaningful, delicious meals.

Jason Cooney: 
As a long-time resident of Dufferin County where he grew up, Jason has a strong connection with the local food scene.   After graduating from Humber College in Culinary Management he found himself chasing all areas of his craft, from working as a head butcher and chief baker, to head chef and pastry chef.  His work has brought him to such local establishments as being head chef of The Barley Vine Rail Company, The Globe Restaurant, as Head Butcher of Heatherlea Farm Shoppe, and as Pastry Chef of Ruby Watchco. in Toronto.  His varied expertise has led him recently to return to The Mono Cliffs Inn as General Manager where he aims to impart his knowledge and help grow the already successful business. He prides himself on building relationships with local farmers and purveyors to highlight the best quality ingredients in his dishes.

Jamie Richards: 
Having grown up in the small southwestern Ontario city of Stratford, Jamie moved to Dufferin County to begin his teaching career at Orangeville District Secondary School.  Over his career he became interested in teaching high school students how to grow food.   Utilizing the school’s greenhouse and courtyard he created a program that helped grow food for students in the culinary program and student run cafeteria at his school.      Outside of teaching, his lifetime interest in gardening began  to grow when he moved to a rural property in Mono and began selling vegetables commercially.   Am Braigh Farm has grown to a year round market garden that supplies local restaurants and residents with a wide variety of locally produced food.   Jamie’s interest in growing food and working with chefs coupled with his love of teaching has come together to help create this series of nights with local chefs teaching participants how to turn freshly picked Am Braigh food into some amazing dishes.

Phil DeWar
Phil DeWar has worked as a community activist through his career in restaurants, as a cultural ambassador with CaribFest – the first event of its kind in the county, and in collaboration with the Dufferin County Canadian Black Association (DCCBA). Phil is currently leading a social enterprise, BSOCIAL, which works in partnership with Community Living Dufferin, Family Transition Place (FTP) and Dufferin Child and Family Services (DCAFS) to empower marginalized persons supported by these agencies. BSOCIAL provides a person-centered employment stepping stone, training environments to build self-confidence and pride in those who have faced boundaries to traditional employment. As a food enthusiast, Phil is also a private chef, caterer, restauranteur and consultant.