Jamie Kennedys communal table at Evergreen Brick Works

On Saturday June 19, 2010, I was fortunate enough to attend a very unique and inspiring dinner event at Evergreen Brick Works. Hosted by Chef Jamie Kennedy, it was a celebratory dining experience in communal form, as several hundred guests sat at two endlessly long (300 foot) tables. While the manner of dining was new to some of us, the quality of the food being served was no surprise given how talented Kennedy, and of course his kitchen minions, are. Even before the four course meal began guests were taunted by yummy canapes prepared by a handful of Kennedy's chef counterparts and some local wine courtesy of Henry of Pelham Family Estate.

There was much table talk as to which chef prepared the "best" canapes but the consensus I received voted highly in favour of Chef Anthony Walsh's Spiced Pickeral steam buns. Although I was too busy snapping photos and dreaming...possibly drooling... over what was going to be served for dinner to try all of the Chefs offerings, everything that I saw looked amazing.

Evergreen Brickworks seemed, at first, an unlikely venue source. Given that it is the former Don Valley Brick Works location, I was not sure what to expect. But it turned out to be the ideal mix of simple nature and rustic charm spliced with elements of modernity. The ambiance of the venue greatly supported the menu which focused on local, fresh yet stunning food. The heritage buildings, which stand so fiercely even while detoriating away, mixed with the greenery and wafting fragrance of searing beef combined to make a dreamy, (and green!) atmosphere.

Luckily the warm summer soltice sun was no match for a tall chilled glass of Cuvee Catherine rose brut...or three...and some easy sliding oysters.

The four courses, delivered by an army of dapper gentlemen dressed in all black, featured local flavours of South Western Ontario. Each course was both aesthetically pleasing and mouth watering and each course well represented the running themes of the night; local food support, green initiatives, a re-focus on simpler, organic ingredients and of course, community. Everything about the night was relaxed and enjoyable and the food was insane. My compliments, Chef Kennedy.