Food & Beverage
Leading local chefs rotate each weekend to showcase their unique creativity and passion. Chefs deliver an incredible 5-course meal on Saturday evening, as well as breakfast and brunch on Saturday and Sunday. Their dishes are thoughtfully created, sourcing local seasonal ingredients from across the province. Guests will have a chance to interact with the chefs in an intimate setting, and learn a few tricks during their brunch demonstration.
Meals for the weekend include:
FRIDAY
Individual local charcuterie board
Lobster feast - fresh NS lobster, butter, homemade rolls
S’mores
SATURDAY
Buffet breakfast
Fresh baked pastries from The Dancing Goat Cafe
Coffee, tea, juice
Pre-ordered lunch with non-alcoholic beverage
Snacks and water on trails
5-course private chef catered dinner
SUNDAY
Private chef brunch with live demonstration
Fresh baked pastries from The Dancing Goat Cafe
Coffee, tea, juice
Previous season’s F&B
-
STEPHANIE OGILVIE
Co-Owner & Chef, Hop Scotch Dinner Club
Acclaimed Halifax chef and 2020 Top Chef Canada runner-up, Stephanie Ogilvie will be one of the featured chefs for Margaree Weekends in 2023. Stephanie graduated from the Culinary Institute of Canada at Holland College in PEI, and went on to work a series of successful stints at famed Canadian restaurants like George, Ultra Supper Club and Canoe. Ogilvie’s accolades include being named one of the best chefs on the East Coast, a fourth place showing at the Canadian Culinary Championships in 2016, and a regional win in the Gold Medal Plate competition in 2017. Working alongside her partner, Brock Unger, Stephanie can currently be found at Hop Scotch Dinner Club going back to its roots by providing diners with experiential pop-up tasting menus.
-
MALCOM CAMPBELL
Executive Chef, Cabot Cape Breton
Malcom landed a job at The Ritz Hotel in London, shortly after graduating from Culinary Arts in British Columbia. In London he worked at various Michelin Star restaurants and helped The Bingham Hotel win their first Michelin Star designation. Once back in Canada he joined the Oliver & Bonacini Group and held the position of Chef du Cuisine at Auberge du Pommier. Malcom quickly fell in love with Cape Breton after being enticed to move to Nova Scotia to join Cabot Links Resort. He and his family have settled down in Margaree Forks, not too far from The Shed!
