https://www.facebook.com/101464929000495/

Mast, Little Current, ON (2026)

03/31/2026

Hello all and happy official spring days to everyone!

Very happy to have participated in the first this past Saturday.

To keep it short and sweet (😉), it was a roaring success. Great people coming out and more greats running things. Food was delicious, sticky, and local. Can’t wait to do it again so mark your calendars but try not to think too much of having to get through another horrendous winter.

Big plans are coming through for some more dining events this season so if you would like to participate in the next extra agent meal championing local suppliers, seasonal food, and creative expression, please keep checking back to see all the updates.

As always, thanks to everyone and happy to be back.

Best,

_Mast.

02/27/2026

Hello again friends,

Official details are here for the upcoming Manitoulin Maple Festival Cairn dinner.

For those who may have never attended one of my dinners, I’ll give a brief description of what you can expect from the evening.

I’ll be preparing a series of courses of thoughtfully crafted food focusing on local and seasonal when possible and containing or highlighting one of our attending maple syrup producer’s product. The food will be quite approachable for this event but may contain a surprise ingredient you may not know of very well or a flavour pairing to surprise you!

The menu descriptions are vague enough to give you an idea of what’s on offer and will include two snacks on arrival, two savory dishes, one sweet dish, and two snacks on your way out. Each guest will also be provided with two bottles of non-alcoholic seltzers to sip on through the evening, which just so happen to be sweetened with local maple syrup.

The atmosphere is joyful and relaxed. Enjoy communal seating in the cozy Kagawong park centre among your island cohorts and prepare to have a pleasant evening.

For the grittier details, allergies and dietary pretences can be accommodated within reason and with advance notice. Menu is subject to minor variances based on availability. Tickets are limited and on a first contact, first serve basis. For any and all questions or to purchase your tickets, send an email with your name and subject “Maple Cairn dinner” to [email protected] or try me on Facebook and Instagram.

These dinners are truly special to me and also deeply supportive for many of your community members. You can feel proud to participate knowing you are lifting up your friends, colleagues, and neighbours while getting to spoil yourselves on delicious handmade creations.

Look forward to hearing from you all. Much love and appreciation.

Best,

_Mast

02/16/2026

Hello to all and welcome to Mast’s 2026 season start,

It has been a winter! A remarkably cold one, and although it still is the cold season for a bit longer, these past few sunny days hovering around single digits feels like an appropriate time to start forecasting plans and events for the year ahead.

With that sentiment in mind, the first event I have to share with you all is one of my tried and true Cairn Dinner collabs with the Manitoulin Maple Festival and a slew of local suppliers. The day will be filled with local maple syrup producers vending out their product and end with a ticketed evening dinner cooked by yours truly featuring and highlighting the delicious natural nectar of the north.

Some final details are being worked out such as beverages available and menu length but if you want to be first on the list for tickets, please reach out to me at [email protected] with your name and details and I’ll set a place for you.

I am also excited to soon visit with my new friends Laura and Darren at down in Parry Sound so we can catch up on holiday gossip and chat through ideas for our next dinner together at their stunning wine bar. Truly a treat to be in the presence of a fantastic selection of wines and spirits curated by some of the best in the business.

Finally, I am in very early plans to sort out another of my private Cairn dinners, probably once again held at the picturesque . These dinners have always been an excuse of sorts for opulence and to really work my craft with as much inspiration I can pull out of our beautiful island. I also severely enjoy creating and curating the beverages which I only occasionally get to perform.

This year is set to be a bit of a balance and careful consideration for where to donate my energy with a budding two year old on the horizon. Wish me strength to survive the terrible times and I shall return with vigour and… baked goods probably. But where I can focus my efforts is when I know the product will be exceptional. I hope you all experience the exceptional with me.

Thanks so much as always.

Best,

_Mast

12/01/2025

Hello once again Manitoulin family,

Happy holidays to all and Merry Festivus to the rest of us.
I will be waking up from my preemptive seasonal slumber to offer everyone one last chance at sampling some delicious Mast goodies!!

Starting now and for the next two weeks, I will be taking orders for Holiday cookie boxes and mini croquembouche to be ready for pick up from Little Current on Saturday, December 20th, just in time for your celebrations. Special circumstances may be taken for some delivery drop off spots if there’s enough interest from across the island.

I have prepared a delicious selection (and a creative little diagram) of 5 cookie pairs (10 pieces total) to be included in the box:

Ginger bread ‘jammie’
Lemon & thyme shortbread
Cinnamon walnut biscotti
Cranberry madeleines
Orange chocolate truffles (not a cookie technically but to die for none the less)

I will also be offering a mini Croquembouche set with maple pastry cream profiteroles and caramel sauce as a dessert centrepiece.

Both items are $45+tax each and limited in quantities so if you do want to secure your box, please email me at [email protected] as early as possible with name, address, number requested, and any other relevant details to be added to the list in a first come first serve order.

Thanks so much, let’s hope to have a fun and safe season.

Best,

_Mast

09/22/2025

Hello dear followers and welcome guests,

This past Saturday, I was once again honoured to be invited by to cook for his Harvest Dinner 2025.

This time of year is when I start to slow operations with Mast and prepare to settle in, bunk up with loved ones, and recover from the busy summer months by relishing in the winter’s demand for mindful patience. In many ways, Nic’s harvest dinner is a wrap up to my year and such a special way to say goodbye to another year of my catering on Manitoulin.

As Nic’s harvest dinner is now farm share members only, many of whom are my regulars also, its one of the most serene and convivial atmospheres of many of my events through the season. Truly unique and touching to be surrounded by people who actively support local business working to provide a craft uplifting local food and suppliers.

I am sincerely grateful for being a consistent collaborator of Nic’s, as well as being able to cook one last time in 2025 for a group of lovely individuals.

Until next year,

_Mast

———

Menu

Prologue
beef rib & yogurt
squash & feta
mushroom & miso

Chicken boudin blanc
beet, bean, tomatillo

Pork loin
roots, leaves, preserves

Apple tarte tatin
maple, ground cherry, corn

Epilogue
chocolate & sumac
maple & cream
elderberry & hibiscus

09/15/2025

Hello friends and fans,

Spending some time with the OG collaborator, , setting up the goods for this weekend’s Harvest dinner 2025.

Check back next week for the wrap up and pics.

Best,

_Mast

08/12/2025

Back to back 2/2

Hello again all,

The second event of a whirlwind weekend. As I travelled down south, I spent the evening in Parry Sound with my new friends at for another of our collaborative pop up dinners.

We set the stage for the third time to showcase some of Manitoulin’s wonderful products, producers, and givings from my small backyard garden. Laura worked her wonder to match a selection of unique wines to pair supportively with each course. Top notch picks with a killer last glass!

We really seem to be meshing well as a team and lots of new faces show that our talents are of great interest to the community a little south of home. We’ll be looking to set up a time for our next event and can’t wait to invite everyone to share in the experience.

Thanks again to all our guests Sunday evening.

Best,

_Mast

——

Menu

Prologue
Quail egg & nasturtium
Rhubarb & beef

Lamb pâté en croûte
Mustard, cherry,pistachio

Roast halibut
Romesco, watermelon, romaine

Caramelized honey cake
Plum, elderflower, granola

Epilogue
Chocolate & marshmallow
Cream & corn

——

Beverage

Chardonnay/Pinot Noir “Georgian Bay Field Blend,” Therianthropy
Creemore, Ontario 2023

Sumoll “Sus Scrofa,” Celler Pardas
Penedès, Spain 2022

Chardonnay+ “Parapli,” Kristinus
Balatonboglár, Hungary 2020

Trebbiano+ Pét-Nat “Smarazen,” Mirco Mariotti
Emilia-Romagna, Italy NV

Vermouth Rosso, Silvio Carta
Sardinia, Italy NV

08/12/2025

Back to back 1/2

Hello again all,

A wild weekend of catering and pop ups now behind us, it’s time to show some highlights.

I was once again honoured to be included in a wedding this past Saturday at a beautiful property out in Manitowaning. Waterside ceremony in the bright sunshine aided by a curated menu of some favourite foods. There was also a cute doggy that stayed by my side while plating. What a treat!

Thank you sincerely once again to Josee and David for allowing me to be a part of the festivities. Wish you a wonderful and joyous life together.

Best,

_Mast

——

Menu

Hors d’oeuvres
Cantaloupe & prosciutto
Goat cheese blini & fennel
Trout pate & sumac

Ratatouille
Olive tapenade, pan grattato, lemon aioli

Beef tenderloin
Pomme anna, mushroom, spinach

Dark chocolate blondie
Cranberry, coffee, tahini

Petit fours
Chocolate truffles

07/28/2025

Hello again farmer fans, forager friends, and fanatic feasters.

I was honoured to participate at one of farm share member event all about foraged and hunted foods this past weekend. Bringing out one of Nic’s old friends and prodigious forager turned educator, Jer supplied me with some of the best wild ingredients a chef could ask for including moose, beaver, stunning mushrooms, and plants galore.

It was a casual affair with a tight menu really allowing for some playful use of wild ingredients and to have some good conversation. Can’t wait to see what we can find for next year.

Best,

_Mast

——

Menu

Prologue
preserved trout two ways

Pâté en croûte
mustard, ramps, apple

Rye flour cavatelli
braised beaver, nettle, mushroom

Honey cake
wild strawberry, meringue, flowers

Epilogue
chocolate & sumac

07/22/2025

Part 2 of 2

——

Menu

Prologue
kapuskoise & garlic scape
salmon & elderberry

Tomato
zucchini, strawberry, basil

Lamb pâté
ginger, mustard, cherry

Cavatelli
short rib, green pea, asparagus

Halibut
sunchoke, mushroom, nettle

Honey cake
rhubarb, meringue, walnut

Epilogue
black walnut & brown butter
chocolate & hibiscus

——

Beverage pairings

Revel - Reinette du Canada
Reinette apples. Guelph. 2021
Three cats recount their dry humour living in the parish amongst the sparkling water.
—
Basil & peach cold brew tea

Revel - Oud Blanc
Reisling, perry, & cider. Guelph. 2022
Summer entices you to dye your hair from flaxen to sultana, but your feistiness has you choose the pink peppercorn and Bartlett pear hair serum.
—
Watermelon kombucha

Domaine Dupeuble - Beaujolais Rose
Le Breuil (Beaujolais), France 2021
Roman royal travels France by train, bathing in mineral lemonade washing their neo-goth aesthetic into their vibrant EDM self.
—
Domaine des Grottes - ‘L’antidote’

Porto Tonico
Barbeito - 5 year old rainwater reserva.
Tinta negra & Verdelho. Madeira 2019
Spilling your caramel corn and to***co pipe onto your date’s roasted chestnuts and orange mojito, a fitting end to your holiday’s ‘festa’.
—
‘Violeta’ Tonico

07/22/2025

Part 1 of 2

Hello friends and followers,

Very happy to have held my Cairn dinner of 2025 in true form in collaboration with this past weekend.

As always, much thanks to everyone who showed interest and came out to take in the beautiful surroundings and (hopefully🤞🏽) delicious food.
Also a big thanks to Blair at Ten Mile for hooking me up with one of the most picturesque venues I’ve had yet.

Although my garden has been quite underwhelming this season, I’ve still been very happy to work with what I have been able to harvest and show it off through some of my plates. My big point of pride are two stunning elder bushes flowering away.

I’ve got a quick turnaround into a foraging themed dinner for and his farm share members. Check back soon for photos of what I come up with next.

Best,

_Mast

Mast

03/31/2026

02/27/2026

02/16/2026

12/01/2025

09/22/2025

09/15/2025

08/12/2025

08/12/2025

07/28/2025

07/22/2025

07/22/2025

Address

Telephone

Website

Alerts

Shortcuts

Share