Fairmont   x   Festival Style

It’s been a year of celebration and reflection as our northern nation adds the 150th candle to its birthday cake.

Never one to pass on an opportunity to throw a party, Fairmont Hotels & Resorts is ringing in the sesquicentennial with the Canada 150 Heritage Dinner Series, a collection of eight era-inspired feasts held at Fairmont locations across the country. Through decadent meals that honour local tradition and culture, period décor, and even costumed staff, the events recreate varying scenes of Canadiana from the 19th and early 20th century, evoking the grand fêtes of old with a modern twist.

To help bring the evenings to life, the brand tapped Canadian culinary expert and founder of Edible Canada, Eric Pateman, whose retail stores, restaurants, food tours, events, and culinary tourism promote locavore diets across the country. He worked in concert with the world-class chefs at each location to find just the right dish and the local ingredients with which to make it.

At Fairmont Le Château Frontenac Heritage Dinner held earlier this year, for example, Chef Frédéric Cyr delivered a taste of the past by reaching into the property’s culinary archives for a tomato essence with basil pearls and pink peppercorns amuses-bouche recipe taken from the chateau’s Halloween Supper Dance menu of 1926. At Fairmont Banff Springs dinner, Chef JW Foster led his team to create a contemporary version of a classic mountain meal: pine smoked crown roast of waygu with béarnaise and bone marrow jus, carrots, haricots verts, mushrooms, and pomme millian.

It’s a form of epicurean entertainment that engages all the senses and celebrates Fairmont’s contribution to Canada’s varying cultures.

For more information on the remaining Canada 150 Heritage Dinner Series, visit fairmontmoments.com/fairmont150.