Sixty Forty

Sixty Forty Event Space for Weddings, Celebrations and Private Events. Curated Culinary, Adventure & Guided Travel.

Mushroom patch bound! 🌲🎒 Today, fearless leaders and are heading into the woods to forage for fresh wild morels.They a...
06/01/2026

Mushroom patch bound! 🌲🎒 Today, fearless leaders and are heading into the woods to forage for fresh wild morels.

They are harvesting for an epic dinner and cooking for the this Wednesday night.

🍄‍🟫 And upon their return, to celebrate the harvest, .ca is hosting a morel-themed dinner at our 47-acre farm in Saanichton. Expect a beautiful menu built on 60% ingredients and 40% technique.

There are only a couple of spots left. Click the link to grab your seats before they’re gone! 🔗

https://bit.ly/morel-harvest-dinner

🌱 Gratitude is on the menu. We are so thankful for our incredible community—our public events have been selling out fast...
05/13/2026

🌱 Gratitude is on the menu. We are so thankful for our incredible community—our public events have been selling out faster than ever!

Mother’s Day was a dream, and we are ready to do it all again for our June series.

These are unique experiences you don’t want to miss ⤵️
• Morel Harvest Dinner | June 6 🍄‍🟫
• Father’s Day Solstice Fire | June 20 🔥

Space is limited and filling up quickly. Click the links below to book now and secure your seat at the table!

https://bit.ly/morel-harvest-dinner

https://bit.ly/fathers_day_solstice_fire

05/02/2026

A moment for the celery root.. 🌱✨

Chef Paul Moran is back in the kitchen with a Sixty Forty version of the classic French side dish; celeriac remoulade 🥗

Celeriac Remoulade 🌱
* 500g celery root 🥔
* pinch of salt 🧂
* 50g flat leaf parsley 🌿
* 50g sliced chives 🧅
* flowering brassicas to garnish 🌼
* 100g dressing 🥣

Dressing 🥣
* 1 egg yolk 🍳
* 5ml fresh lemon 🍋 (more if needed)
* 15ml dijon mustard 🟡
* 75ml olive oil 🫒
* 75ml neutral oil 🥑

Have you tried this classic French dish before? Let us know in the comments! 💬

🍄‍🟫 Sustainable wild foods, local seasons, and a deep respect for this beautiful place we all call home.We’re grateful t...
04/22/2026

🍄‍🟫 Sustainable wild foods, local seasons, and a deep respect for this beautiful place we all call home.

We’re grateful to be stewards of this land and sea, today and every other day of the year.

Happy Earth Day from the Sixty Forty team 🫶🏼🌎🌱

One year down, and we’re just getting warmed up 🔥Huge thank you to everyone who joined us at .ca this past weekend to ce...
04/16/2026

One year down, and we’re just getting warmed up 🔥

Huge thank you to everyone who joined us at .ca this past weekend to celebrate our first anniversary. It was an incredible night of shared plates and even better company 💫

Some of the highlights of the night:
• hay smoked duck with cave-aged comté “cheese whiz”
• albacore tuna with crispy green garlic and lemongrass coconut sorbet
• miso, sake & maple black cod grilled over .coastalgrilling cedar paper
• veal loin with morels and seaweed butter emulsion

The response has been amazing, and our next public dinner in May is already fully booked! To make sure you’re at the table for our future events, sign up for our newsletter via the link below—it’s the best way to get first access to what we’re planning next! 🥂

https://bit.ly/sixtyfortynewslettersignup

It’s hard to believe it has been a full year since these first moments at the farm 🌿Looking back at our grand opening we...
04/07/2026

It’s hard to believe it has been a full year since these first moments at the farm 🌿

Looking back at our grand opening weekend, we’re reminded of why we started this journey and the incredible community that has gathered around these tables since.

🍾 This Saturday night, we celebrate. Chef Paul is prepping a "best of" anniversary menu featuring our favourite dishes from the past year.

We have just a few seats left for this milestone dinner. If you’ve been waiting for the right moment to join us at Sixty Forty, this is the one!

Link below to grab the last remaining tickets 🥂 https://bit.ly/first-anniversary-dinner

04/03/2026

A moment for the pear.. 🍐✨

We’re back in the kitchen (and also the bar) with Chef Paul Moran, and this time things are getting a little sweeter. Maybe even a little tipsy 🍸😌

Pear Sorbet 🍐
* 230g sugar 🍭
* 250g water 💦
* 30g maltose 🍯
* A few strips of lemon zest 🍋
* 1kg pears 🍐
* 20g fresh lemon juice 🍋
* 2g xanthan gum (optional) 🧪
* 2g kosher salt 🧂

Pear Cocktail 🍸
* 2oz pear sorbet 🍐
* 2oz Charme de l’Île 🍾
* 0.5oz cassis🍷

Which are you reaching for first—the spoon 🥄 or the glass 🍸? Let us know in the comments! 💬

Address

1831 Mt Newton Cross Road
Saanich, BC

Website

https://bit.ly/sixtyfortycatering, https://bit.ly/sixtyfortynewslettersignup

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