It’s been a weird summer, especially for farmers, but those fruits and vegetables keep on coming regardless. This being the peak of the season, there’s no better time to enjoy a meal prepared from locally-sourced ingredients.

The Gladstone Hotel continues its Harvest Wednesdays series until mid-October with a variety of prix fixe dinners and tasting events featuring produce from Chick-A-Biddy Acres CSA Farm, as well as many other local producers of meat, cheese, produce, grain, honey, wine and beer.

If you haven’t made it out to a Harvest Wednesdays event yet, it’s not too late – the prix fixe dinners continue on August 26th, September 2nd, 16th, 23rd and 30th, and October 14th. These four-course dinners are $35 plus tax and gratuity and wine pairings are also available.

Where your food comes from.

Peak season tasting events take place on September 9th and October 7th. This cocktail-style event is $17.50 and includes canapes and samples from many of the producer partners, who are also set up in the Gladstone’s 2nd floor event space to share information and even sell some of their products directly to guests.

The final event of the season is the final harvest table dinner on October 21st, where guests sit at large harvest tables and enjoy a sumptuous family style dinner comprised of the season’s bounty.

Each week the menu is a surprise (the Gladstone usually posts it to their website the day of the event), as Chef Marc Breton and his staff work with whatever has been harvested at Chick-A-Biddy that week.

Need some visual encouragement? Check out some images from Harvest Wednesdays events from earlier in the season. For more info or to purchase tickets for an upcoming Harvest Wednesdays event, please visit the Gladstone’s website.

Sea asparagus from Forbes Wild Foods.
A display of pickled peppers.
Chef Marc makes the best bread and butter pickles.
Beet roulade with goat cheese.
Ontario-grown Kernal peanuts.
Peaches with prosciutto and rosemary.
Asparagus and egg with potato crisp.
Beautiful baby heirloom carrots.
Strawberry vacherin with meringues and chocolate.
Flowers from underground organics.