We’ll begin with a wild foraging walk with local beekeeper and wild food forager, Tauney Stinson, searching for edible flora and fauna that will be infused into the evening's meal.

Making our your way back beachside for a herbal infused cocktail and appetizers, we’ll tour the gardens (sampling encouraged!) and learn about the regenerative, permaculture practices we use at Anupaya.

We’ll then settle into the woods for an epic farm to table feast, created by renowned chef Justin Champagne from Perch Restaurant and incredible food photographer and former chef, Sarah Farmer.

Working with locally sourced foods, all meat and fish will be from organic farms or wild-caught from our river, and fresh produce will be harvested from the gardens at Anupaya.

Our Wild Path dinner is paired with delicious Ontario wines, locally sourced micro brews and refreshing, small batch made kombucha.

Finishing the evening off beachside, while sipping campfire chai and spicy cider, savouring our handmade desserts and enjoying the views, the company and watching the sunset over the beautiful river.