Join Us for an Exclusive Culinary Experience at Historic Navy Hall
An Evening of Culinary Storytelling
Indulge in an unforgettable culinary evening surrounded by the warmth of Navy Hall’s historic setting. We invite you to experience the intersection of history and modern cuisine, where two celebrated Indigenous chefs—Chef Tawnya Brant and Chef Aicha Smith-Belghaba—present a stunning, multi-course dinner, highlighting the rich culinary traditions and seasonal ingredients of their heritage. Each dish and curated beverage pairing is inspired by nature’s bounty so you’re sure to savour every bite.
The evening is designed to evoke community, connection, and celebration, beginning with an Indigenous opening ceremony and cozy outdoor refreshments* by the fire. Moving inside, guests will enjoy a variety of thoughtfully crafted courses**, including warm breads, comforting soups, and a show-stopping main dish, all complemented by a playful palate cleanser and a unique dessert finale. Each course will be introduced by the chefs, sharing the stories and inspiration behind the ingredients.
*Opening refreshments are non-alcoholic. Alcoholic beverage service will begin with the seated dinner service and will be paired with each course
**Please note that due to the nature of the experience, we can only guarantee accommodations for vegetarian and gluten free requests and are unable to accommodate any other dietary needs.
$225 per person +taxes and fees
Includes all food, beverage pairings, and gratuity.
This is a 19+ event.
Date
December 7, 2024 from 4:30PM -
8:00PM
Location
Navy Hall, Fort George
305 Ricardo St
Niagara-on-the-Lake, ON
L0S 1J0
Price
$225 per person + taxes and fees
Includes all food, beverage pairings, and gratuity.
This is a 19+ event.
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.
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.
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
Beverage Pairing: 2023 Stratus Ancestral 'Field Blend' Sparkling
Third Course
Tyendinaga Pickerel and hand-harvested wild rice chowder
or
Three Sisters potage with Tuscarora white corn (vegan)
Beverage Pairing: Southbrook 2021 Triomphe Chardonnay
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)
Beverage pairing: Gamay Noir Kirby Baldecher 2022
Dessert
Pawpaw Chantilly cream-topped sassafras gelée with cedar shortbread crumble and dried wild rose petals
(Gluten-free option: without shortbread)
Beverage Pairing: Vieni Sparkling Apple Cider
Local wine and cider curated by Ontario wine and beverage expert Magdalena Kaiser
Dietary Restrictions
Due to the style and nature of our meals and in order to uphold the highest quality standards, we can only guarantee accommodations for vegetarian and gluten free requests. You will be given the opportunity to enter this information during checkout if this applies to you or your party.
Purchase and Refund Policy
Due to the nature of the events, no refunds or credits will be given if the participant is unable to attend. However, tickets can be transferred to someone else. Please contact us at events@culinarytourismalliance.com with the new guest’s information at least 24 hours prior to the event, or tell the guest(s) using your reservation to give your name at arrival.
In the case of an event being postponed due to circumstances beyond our control, we will reschedule said event and all purchases will be honoured for the rescheduled future event date.
