Picnic with the Bees

“The essence of each dish created a culinary experience that was uniquely engaging”-Devon Consulting


Date: October 27, 2017

Venue: The New Farm Kitchen

Guest Count: 25


Corporate, Accessibility, Communal Table, Family Style, Farming, Outdoor, Sustainable Living


Swiss Chard & Hummus with Tarragon Flowers

Country Terrine with Mustard & Pickled Radish Pods

Crispy Potatoes with Garlic Aioli and Tomatillo Salsa

Roasted Carrot Salad whipped goat’s cheese, orange, hazelnut pesto

Chicken Like Pork

S'Mores at The Fire Pit

Burt’s Bees has a great reputation for making honest, natural and high value products. When they were looking to launch their new all natural make up line it was imperative that they introduce this product in a setting that aligned with their values.

Over the course of two afternoons, we helped Burt’s Bees introduce their new product with backdrop of an organic vegetable farm. We served a beautiful harvest lunch surrounded by the colours and smells of autumn.

There’s almost no better time and place to be creating a menu than at the height of harvest on an organic vegetable farm. The menu was created to reflect the core values that Richmond Station and Burt’s Bees hold in common: honest ingredients assembled without pretense.

The Swiss chard for the lunches was harvested each morning right from the chef’s garden and the tarragon flowers were harvest within feet of the lunch table. Being able to pickle radish pods and assemble fresh salsa on a farm where the food is mere meters from the kitchen counter is a blessing for any menu.