BEGIN:VCALENDAR VERSION:2.0 METHOD:PUBLISH PRODID:-//Telerik Inc.//Sitefinity CMS 15.3//EN BEGIN:VTIMEZONE TZID:Eastern Standard Time BEGIN:STANDARD DTSTART:20251102T020000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYHOUR=2;BYMINUTE=0;BYMONTH=11 TZNAME:Eastern Standard Time TZOFFSETFROM:-0400 TZOFFSETTO:-0500 END:STANDARD BEGIN:DAYLIGHT DTSTART:20250301T020000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYHOUR=2;BYMINUTE=0;BYMONTH=3 TZNAME:Eastern Daylight Time TZOFFSETFROM:-0500 TZOFFSETTO:-0400 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT DESCRIPTION:Savour 17th-century inspired gourmet dishes by candlelight righ t on the grounds of historic Sainte-Marie. Hearth to Table invites guests to gather around a harvest table inside the chapel of the reconstructed Je suit mission and enjoy a delicious\, multi-course meal featuring historic seasonal ingredients. \n\nStart each course with an introduction from a co stumed interpreter specializing in 17th-century cooking. Learn to apprecia te the many challenges and intricacies – from basic technology to limited vegetable options – of preparing an epicurean French-style meal in this er a. Then enjoy your taste of history! \n\nJune Menu: Indigenous June Dinner \n\nThree Sisters Pottage \nA comforting pottage celebrating the Three Si sters: corn\, beans\, and squash\, slow‑simmered into a nourishing stew. S erved alongside freshly made fry bread \n\nRoasted Squash & Sunflower Seed s: \nSweet roasted squash paired with toasted sunflower seeds\, highlighti ng ingredients central to Haudenosaunee agricultural tradition. \n\nMaple- Brined Venison: \nTender venison infused with a delicate maple brine\, the n roasted to bring out deep woodland flavours. \n\nHaudenosaunee-Inspired Strawberry Bread: \nA lightly sweet bread made with fresh strawberries and baked in a simple\, traditional style. \n\nWine and beer pairings availab le at an additional cost.\nDescription:Savour 17th-century-inspired gourme t dishes by candlelight right on the grounds of historic Sainte-Marie. Hea rth to Table invites guests to gather around a harvest table inside the ch apel of the reconstructed Jesuit mission and enjoy a delicious\, multi-cou rse meal featuring historic seasonal ingredients. \n\nStart each course wi th an introduction from a costumed interpreter specializing in 17th-centur y cooking. Learn to appreciate the many challenges and intricacies &ndash\ ; from basic \;technology to limited vegetable options &ndash\; of pre paring an epicurean \;French-style meal in this era. Then enjoy your t aste of history! \n\nJune Menu: Indigenous June Dinner \n\nThree Sisters P ottage \nA comforting pottage celebrating the Three Sisters: corn\, beans\ , and squash\, slow‑simmered into a nourishing stew. Served alongside fres hly made fry bread \n\nRoasted Squash &\; Sunflower Seeds: \nSweet roas ted squash paired with toasted sunflower seeds\, highlighting ingredients central to Haudenosaunee agricultural tradition. \n\nMaple-Brined Venison: \nTender venison infused with a delicate maple brine\, then roasted to br ing out deep woodland flavours. \n\nHaudenosaunee-Inspired Strawberry Brea d: \nA lightly sweet bread made with fresh strawberries and baked in a sim ple\, traditional style. \n\nWine and beer pairings available at an additi onal cost.Select Saturdays: May 30\, June 27\, July 25\, August 22\, Septe mber 19\, October 10Cost: $95.40 DTEND:20261011T003000Z DTSTAMP:20260515T221113Z DTSTART:20260530T220000Z LOCATION:Midland\,Sainte-Marie among the Hurons\, 16164 Highway 12 East SEQUENCE:0 SUMMARY:Hearth to Table: Dinner in 1648 at Sainte-Marie among the Hurons UID:RFCALITEM639144654732169326 X-ALT-DESC;FMTTYPE=text/html:Savour 17th-century inspired gourmet dishes by candlelight right on the grounds of historic Sainte-Marie. Hearth to Tabl e invites guests to gather around a harvest table inside the chapel of the reconstructed Jesuit mission and enjoy a delicious\, multi-course meal fe aturing historic seasonal ingredients. \n\nStart each course with an intro duction from a costumed interpreter specializing in 17th-century cooking. Learn to appreciate the many challenges and intricacies – from basic techn ology to limited vegetable options – of preparing an epicurean French-styl e meal in this era. Then enjoy your taste of history! \n\nJune Menu: Indig enous June Dinner \n\nThree Sisters Pottage \nA comforting pottage celebra ting the Three Sisters: corn\, beans\, and squash\, slow‑simmered into a n ourishing stew. Served alongside freshly made fry bread \n\nRoasted Squash & Sunflower Seeds: \nSweet roasted squash paired with toasted sunflower s eeds\, highlighting ingredients central to Haudenosaunee agricultural trad ition. \n\nMaple-Brined Venison: \nTender venison infused with a delicate maple brine\, then roasted to bring out deep woodland flavours. \n\nHauden osaunee-Inspired Strawberry Bread: \nA lightly sweet bread made with fresh strawberries and baked in a simple\, traditional style. \n\nWine and beer pairings available at an additional cost.\n

Description:
Savour 17th-century-inspired gourmet dishes by candlelight right o n the grounds of historic Sainte-Marie. Hearth to Table invites guests to gather around a harvest table inside the chapel of the reconstructed Jesui t mission and enjoy a delicious\, multi-course meal featuring historic sea sonal ingredients. \n\nStart each course with an introduction from a costu med interpreter specializing in 17th-century cooking.

Learn to appr eciate the many challenges and intricacies &ndash\; from basic \;techn ology to limited vegetable options &ndash\; of preparing an epicurean  \;French-style meal in this era. Then enjoy your taste of history! \n\nJun e Menu: Indigenous June Dinner \n\nThree Sisters Pottage \nA comforting po ttage celebrating the Three Sisters: corn\, beans\, and squash\, slow‑simm ered into a nourishing stew.

Served alongside freshly made fry brea d \n\nRoasted Squash &\; Sunflower Seeds: \nSweet roasted squash paired with toasted sunflower seeds\, highlighting ingredients central to Hauden osaunee agricultural tradition. \n\nMaple-Brined Venison: \nTender venison infused with a delicate maple brine\, then roasted to bring out deep wood land flavours. \n\nHaudenosaunee-Inspired Strawberry Bread: \nA lightly sw eet bread made with fresh strawberries and baked in a simple\, traditional style. \n\nWine and beer pairings available at an additional cost.

Select Saturdays: May 30\, June 27\, July 25\, August 22\ , September 19\, October 10
Cost: $95.40

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