Join us for a wonderful evening to remember and savour.
Not only are we coming together to celebrate 25 years of Pineridge Hollow, but we are giving a special nod to the wonderful chefs and staff who have elevated our dining experience over the years and presently. We have always strived to cultivate a reputation for refined local cuisine, generous hospitality and thoughtful design since first opening our doors a quarter of a century ago – which is why we had to plan something extra special – an event that would highlight these fundamental values.
Welcome and get to know our alumni chefs Alexander Svenne, and Colin Dick, and current chef Matty Neufeld and pastry chef Jeanette Krahn.
We’re also so happy to have Kaely Dyck as our Master of Ceremonies, who spent many great years with us as our hospitality manager.
Grab yourself a ticket and raise a glass with us, September 27th to experience a beautiful locally-sourced 5-course meal, set to the sound of live music, stories and speeches, all in the golden light of late summer.
Thank you for helping us continue growing and doing what we love. A donation will be made to Winnipeg Harvest from all ticket sales.
Cocktails beginning at 5:30pm
Dinner at 6:00pm
Chef Alexander Svenne
Head to toe croquettes with coriander and carrot confit
Country pate with pickled carrots and fresh cilantro
Chef Matthew Laidlaw & Chef Ryan Zahayko
Roasted tomato and pork broth, confit pork belly, Lester Beach chanterelle mushrooms, garnished with fresh greens
Chef Colin Dick
Beet and ricotta tortellini with pulled pastured pork, garnished with crispy kale and Mexican mint
Chef Matty Neufeld
Oak Knoll Farm pork roulade with crispy sage, honeynut butternut squash and haskap berry coulis
Pastry Chef Jeanette Krahn
Apple pie made with apples from the Regehr property, served with maple bacon iced cream and salted caramel sauce