NFK Dinner Series #6: Hyper Local Cooking

Each dinner in this series is a snapshot of the farm’s life cycle cast in a collaborative menu.


Date: July 21, 2018

Venue: The New Farm Kitchen

Guest Count: 40


Charity, Farming, Outdoor, Sustainable Living

The New Farm Kitchen Dinners are a series of culinary events hosted by Chef Carl Heinrich.

Richmond Station is an ingredient focused restaurant. We devote a lot of our time to sourcing great food. in 2017, we started growing our own organic vegetables. We’re learning to nurture soil, plant seeds, weed the garden and harvest our crops – then we get down to cooking.

In Hyper Local Cooking, timing is everything. Explore the fruits (and vegetables) of The New Farm Chef’s Garden at the height of summer. Take your diet from 100 KM to 100 Feet.  Heirloom tomatoes and cucumbers, strawberries, blackberries will all be at the height of their season. Our foraged leeks will be perfectly preserved and the heritage fowl will be ready to roast.

Chef Carl will be cooking alongside guest chef Paula Navarette from Momofuku. 




Tickets for the Dinner Series are sold as individual seats for individual dinners. If you would like to arrange a private dinner for an intimate group of your friends please reach out to us directly via email.

Born and raised in Colombia until her early teens, Paula has worked in the Mayan Riviera, and at North 44 and Colborne Lane.

She took a year off from cooking to learn butchery at Sanagan’s Meat Locker, and joined the Momofuku team in 2012. Paula was part of the opening team at Noodle Bar in its first year, before moving upstairs to Daishō. She spent two years as a sous chef before becoming the chef de cuisine, and is preparing to open a new concept on the third floor of Momofuku Toronto, as the executive chef, in the space that formerly housed Daishō and Shōtō. Paula is passionate about local Canadian products and collaborating with others in the industry so she can continue learning every day.