The Culinary Tourism Alliance and Parks Canada proudly present "A Great Taste of Canada Experience at Fort George," an exclusive dining experience that celebrates Indigenous culinary heritage, history, and storytelling at the storied Fort George National Historic Site in Niagara-on-the-Lake, Ontario.
On Saturday, December 7th, guests are invited to join chefs Tawnya Brant and Aicha Smith-Belghaba as they bring Indigenous foodways to life through an unforgettable evening and multi-course menu.
Intrigued by this event? We have all the details, so read on!
What are Great Taste of Canada Experiences?
Great Taste of Canada Experiences blend history and modern cuisine to create an unforgettable evening for culinary enthusiasts and history buffs alike. These experiences sit at the intersection of past and present, and they celebrate culinary artistry and cultural heritage all across the country. Guests can immerse themselves in the stories and flavours of Canada while enjoying top-of-class food and drink.
What is Fort George National Historic Site?
Fort George is a military post that defended Upper Canada against American attacks during the War of 1812. Today, this national historic site features trained interpreters dressed as soldiers in red coats and their families who share stories about life in the days before the fort fell to American forces. This immersive experience brings the history of Niagara-on-the-Lake to life in an unforgettable way.
Located just below Fort George National Historic Site, Navy Hall is an intimate and unique setting for special events. In May of 1813, the majority of the Fort was destroyed in an ambush by American forces. which went on to capture the town of Niagara, and Navy Hall was destroyed. After the war, the British reconstructed some of the buildings, of which one still survives.
Fort George is closed from November to April, so this is an exciting opportunity to visit the site during the off-season!
Photo via visitniagaracanada.com
About this exclusive culinary experience
On Saturday December 7, the Fort George National Historic Site will open its doors to diners for an evening of culinary storytelling with two celebrated Indigenous chefs, Chef Tawnya Brant and Chef Aicha Smith-Belghaba. The chefs will prepare a stunning, multi-course dinner, highlighting the rich culinary traditions and seasonal ingredients of their heritage. Each course will be introduced by the chefs, sharing the stories and inspiration behind the ingredients.
Tickets are $225 per person + taxes and fees, which includes all food, beverage pairings, and gratuity).
Meet our chefs
Chef Aicha Smith-Belghaba
Combining her Mohawk Wolf Clan and Algerian roots, Chef Aicha creates contemporary Indigenous cuisine, reflecting a deep connection to food sovereignty, storytelling, and cultural heritage.
Through Esha's Eats, Aicha builds community positivity using food as a universal language. Her entrepreneurial skills span promotions, consultations, and program development, with a focus on creating Indigenous content that educates and inspires.
Aicha's collaborative nature and resilience make her a valuable partner in any project. She excels under pressure, adapting to challenges with a positive attitude and clear communication.
Looking forward, Aicha aims to expand her influence through content creation, teaching, public speaking, consulting, and food sovereignty-focused events. Each pursuit reflects her passion for sharing knowledge and celebrating the beauty of Indigenous cultures.
Aicha Smith-Belghaba is not just a chef—she's a storyteller and bridge-builder, weaving her heritage into every dish and creating experiences that honor diversity and tradition.
Chef Tawnya Brant
Mohawk Nation Turtle clan citizen Tawnya Brant is Chef Owner of Yawékon Foods, a catering service that focuses on Haudenosaunee traditional and contemporary cuisine. After becoming a mother she switched her focus to Indigenous foods and catering, founding Yawékon Foods as a focus on Haudenosaunee culinary roots.
Four years ago Tawnya opened her brick and mortar Yawékon by Chef Tawnya Brant in her home territory of Ohswé:ken to amplify her impact on sharing Indigenous foods to her community and internationally. Tawnya grew up in her home community of Six Nations of the Grand River Territory. She spent her foundational years in a kitchen filled with Indigenous harvests and wild game. She has also worked in the restaurant industry for 30 years and is a Top Chef Canada Season 10 finalist!
Tawnya is currently a recurring chef for CTV's The Good Stuff with Mary Berg and has been featured on CTV’s The Social and APTN In Focus. She has appeared on the covers of Food & Drink Canada (June 2023) and Menu Magazine (Fall 2023). She also has articles in Canadian Living, LCBO’s Food & Drink and Chatelaine Magazine. In October of 2023, Tawnya was honoured with an Alumni of Distinction Award in the Entrepreneur Category from Mohawk College. Since 2014 she has travelled across North America sharing her cuisine and food philosophy.
Discover the menu
Fireside Welcome
Foraged rosehip and cranberry hot cider served fireside with fried traditional Indian donuts and white bean hummus on a seed cracker (vegan & gluten-free)
Guests move into Navy Hall for the meal
Second Course
Sit down to a bread basket with a selection of scones, bluecorn scon and traditional Haudenosaunee cornbread (vegan & gluten-free) accompanied by whipped ramp and wild garlic butter and seasonal preserves
Third Course
Tyendinaga Pickerel and hand-harvested wild rice chowder
or
Three Sisters potage with Tuscarora white corn (vegan)
Fourth Course
Crystallized Gete-Okosomin squash with maple and Mayan Mexican chocolate (vegan & gluten-free)
Fifth Course
Juniper- and ramp-braised bison on an allspice & maple squash ring topped with barbecue sunchoke sticks, garnished with mussels in a puffball mushroom dashi
(Vegan option: Succotash)
Dessert
Pawpaw Chantilly cream-topped sassafras gelée with cedar shortbread crumble and dried wild rose petals
(Gluten-free option: without shortbread)
Acknowledging the Path to Reconciliation
Navy Hall sits on lands that hold a complex and painful history, marked by the colonization of Indigenous Peoples and the displacement, violence, and systemic injustices they endured. As part of an ongoing journey towards truth and reconciliation, this event offers an opportunity to explore Indigenous foodways as a way of deepening understanding, fostering connection, and honouring the traditions that have shaped this land for millennia.
Through the artistry and stories shared by these talented chefs, we aim to celebrate the resilience, knowledge, and creativity of Indigenous cultures. By experiencing these traditional and contemporary expressions of Indigenous cuisine, guests are invited to engage in meaningful dialogue about the history of the land and the role food plays in connecting people, communities, and cultures on the path to reconciliation.
The Great Taste of Canada Experience is brought to you in partnership with Parks Canada, with support from the Federal Economic Development Agency for Southern Ontario (FedDev Ontario).
