Chef Zach Keeshig is bringing an intimate, unique dining experience to Owen Sound. His locally sourced seven course tasting menu will be presented, fittingly, in the Owen Sound Farmer's Market on Saturday and Sunday evenings, opening to the public starting April 17. Limited to ten guests per evening, by reservation only, the dinner will be served by the chef and his team of apprentices on one long table – like a big dinner party.

The tasting menu will feature local foods, in season, including typically a bread course, soup, salad, a fish course, meat course, sorbet and a light dessert. Each menu will be unique and change according to the seasons. Everything will be made in house – from only the "best of the best", says Keeshig. For example, he has been out learning the "almost lost art" of foraging for chanterelles and other mushrooms with local expert Bill Proud, and will be looking for fiddleheads as they come into season. Pheasant Hill Farms will supply some of his meats, and he will be smoking Akiwenzies' fish. Even the plating of the dishes will be unique – slate slabs and hand crafted dishes with natural decorative details.

Keeshig has been cooking around the area for years, including an apprenticeship at Cobble Beach's Sweetwater Restaurant. After attending Georgian's culinary program and spending some time with Chef Michael Stadtlander in his kitchen, he began cooking at Langdon Hall in Cambridge (named #2 Hotel in Eastern Canada by Conde Nast). Now Keeshig is bringing his own personal interpretation to the table - "hands on, real life". 

"This is an opportunity to showcase my skills and build my name while I offer my guests a good dining experience," says Keeshig, who will be interacting with the guests between courses, describing where the food on the menu came from and how it was prepared.

Keeshig is very grateful for the help of the staff of the local Business Enterprise Centre who assisted him with his business plan, costing and connections. He says market manager Tom Pink has been very helpful, and he is looking forward to working in the Market's functional kitchen which was built with just such innovation and incubation in mind.

The seven-course meal will be offered for $50 per person – no more than the price of an entree and appetizer at some chain restaurants.

Reservations can be made on Facebook, by email at [email protected] or by phone 226-668-3936.