Hearth to Table: Dinner in 1648
A taste of history
Tickets are now sold out for this summer. We look forward to hosting a special harvest edition of this experience on October 11 (tickets coming soon!). For another fantastic dining experience at Sainte-Marie, check out our three-course dinner and evening experience package.
New! Savour 17th-century gourmet dishes by candlelight right on the grounds of historic Sainte-Marie. Hearth to Table invites guests to gather around a harvest table inside the chapel of the reconstructed Jesuit mission and enjoy a delicious, multi-course French meal featuring historic seasonal ingredients carefully prepared using methods from the 1600s.
Start each course with an introduction from a costumed interpreter specializing in 17th-century cooking. Learn to appreciate the many challenges and intricacies – from basic technology to limited vegetable options – of preparing an epicurean French-style meal in this era, before enjoying your taste of history.
Hearth to Table Dinner Menus
Pottage: Salt meat with peas served on fresh crusty bread
Second course: Sage-roasted carrots and vegetable-stuffed mushrooms
Entrée: Tender loin of pork prepared in a sauce Robert
Entremet: Feuilletine of crispy, caramelized layers of baked crêpes, broken into small, delicate flakes
Select non-alcoholic beverages included. Wine and beer pairings available at an additional cost.
Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.
Pottage: Chicken and bacon in bouillon, on bread with asparagus and mushrooms.
Second course: Blanched white chicory and sautéed spinach, both prepared with butter and delicate seasonings.
Entrée: Roasted short ribs, sliced, with scallions and a touch of vinegar.
Entremet: Almond tourte with cream, fruit, and a glaze.
Select non-alcoholic beverages included. Wine and beer pairings available at an additional cost.
Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.
Pottage: leg of beef and russet turnips, cooked down with bread sops, finished with capers or a touch of vinegar.
Second course: Fricasseed asparagus and buttered cauliflower, with bouillon, onion, vinegar, nutmeg, and a rich butter sauce.
Entrée: Deboned capon stuffed with a rich mix of tidbits, quenelles, mushrooms, and truffles, all encased in fine pastry.
Entremet: A rich pistachio tourte with melted butter, egg yolks, and sugar, baked in a pastry shell, garnished with candied lemon peel.
Select non-alcoholic beverages included. Wine and beer pairings available at an additional cost.
Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.
Pottage: Almond and bouillon pottage with herbs and lemon, on bread with partridge or capon, garnished.
Second course: Fricasseed pumpkin with onion and verjuice, alongside strained pea puree with butter and onion.
Entrée: Turkey stuffed with minced meats, roasted, then simmered in a terrine with bouillon and mushrooms, finished with raspberries.
Entremet: Cheesecake – a rich blend of cheeses, butter, and eggs, mixed with flour, baked in a pie shell, and sugared.
Select non-alcoholic beverages included. Wine and beer pairings available at an additional cost.
Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.
Celebrate the Harvest in Historic Style
Join us for an indulgent celebration of the harvest season! Guests will be treated to a beautifully plated, five-course, 17th-century feast —featuring sumptuous renditions of turkey ragout, velvety pumpkin pottage, and a spiced apple tourte.
The chapel will be transformed with heirloom gourds and lush seasonal foliage, creating a warm, immersive setting that evokes the spirit of a historic harvest celebration. As a special keepsake, each guest will receive a beautifully crafted recipe booklet, allowing them to recreate these timeless dishes at home.
Pottage: Creamy pumpkin simmered with clove-studded onion, fresh butter, and a whisper of pepper, finished with warm milk and a golden egg drizzle.
Asparagus in Herbed Pea Velouté: Tender asparagus spears nestled in a velvety green pea and herb purée, garnished with buttery spring greens and sautéed baby peas.
Glazed Parsnips in Nutmeg Butter: Sweet parsnips gently simmered and glazed in a rich butter sauce with hints of nutmeg and a touch of bouillon.
Ragout of Young Turkey: Delicately dressed and pan-seared young turkey, slow-simmered in a savory bouillon reduction with aromatic herbs.
Apple Tourte with Currants: A golden pastry filled with spiced apples, currants, and pine nuts, kissed with lemon zest and cinnamon, then baked to a caramelized finish.
Wine and beer pairings available at an additional cost via EventBrite.
Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.
Dates and times:
- Saturdays June 28, July 26, August 16 and September 20
- COMING SOON: Special edition of Hearth to Table – Harvest edition! October 11
- Guests are asked to arrive by 6 p.m. with the meal starting at 6:30 p.m.
- This historic dining experience is approximately 2 hours from start to finish
With just four dates and a maximum capacity of 50 people, we recommend you book early to avoid disappointment.
Tickets:
- Tickets are now sold out for this summer. Tickets for the special Harvest edition of this experience are now available below.
- All sales are final
- Cost for the summer dining experience is $56.24 per person plus taxes and EventBrite fees – no tips
- Cost for the special harvest edition is $95.40 + taxes and Eventbrite fees – no tips
- Reservations required through EventBrite and must be made at least 24hrs before each dinner.
- This experience is for people ages 13 +
- Sainte-Marie’s free admission programs (for Indigenous Peoples, Military staff and Ontario teachers) do not apply to this specialized experience
- Season passes are not eligible for this small-group event
Experience overview:
- Check-in at the Sainte-Marie’s visitor centre where you’ll be greeted by a costumed historical interpreter and then escorted to North Court on the grounds of Sainte-Marie.
- Spend a few minutes learning about buildings that would have been instrumental in preparing meals here in the 1600s: the cookhouse, stables, gardens, and chicken coop.
- Walk into the picturesque chapel and sit down at a carefully set harvest table bathed in candlelight, just as French Jesuits of the 17th century might have done after a long day’s labour.
- Pick from an assortment of beverages and get to know your fellow guests. Wine and beer pairings will be available at an added cost.
- Enjoy an introduction on each course from a knowledgeable historian specializing in 17th-century cooking. Learn about historic ingredients and culinary techniques for each dish and ask questions.
- Our friendly serving team will bring you each course over an interval of two hours, offering you plenty of opportunity to savour the meal, the atmosphere, and the experience.
- After the last plate has been removed, your historical interpreter will walk you back to the visitors centre to say goodbye.
Pets
Please be advised that with the exception of service animals, pets are not allowed on the historic site for this event.
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Image gallery:
Please click each image below to see a larger version.
Please be advised that with the exception of service animals, pets are not allowed on the historic site for this event.
- The historic chapel at Sainte-Marie is not heated, nor is it air conditioned. We recommend you dress accordingly.
- Please note that guests will have to make their way to the historic chapel through paths that may be muddy. We recommend appropriate footwear.
- Sainte-Marie among the Hurons is a mask-friendly environment. Read our COVID-19 policy.
- Smoking or vaping (including marijuana) is not permitted on the property.
- This experience is for people ages 13 and up and is not recommended for children.
16164 Highway 12 East, Midland, ON, L4R 4K8
Parking Info
There is ample parking for visitors including those with RVs and buses. Please park in the parking lot provided and make your way to the admissions entrance. We also have bike racks available for cyclists coming from the Tay Trail.
Need more info?
Please contact us at hhp@ontario.ca or (705) 526-7838 if you have any questions.
Ontario’s first European community, Sainte-Marie among the Hurons was the headquarters for the French Jesuit Mission to the Huron-Wendat people. In 1639, the Jesuits, along with French lay workers, began construction of a fenced community that included barracks, a church, workshops, residences, and a sheltered area for Indigenous visitors. This community was abandoned and burned down in 1649.
After extensive archaeological and historical research, Sainte-Marie among the Hurons is now recreated on its original site, where the mission’s compelling story is brought to life with costumed historical interpreters, demonstrations and hands-on activities.
Located near Midland, on the Wye River, this world-renowned reconstruction offers visitors a unique opportunity to see the earliest Canadian pioneer life through self-guided visits, group tours, interactive education programs, and special events. Complete your experience by exploring our interpretive museum and themed gift shop.
