Signature Kingstonlicious Event
Land & Lakes: AquaTerra x Perch
Lakes & Land brings together two of Eastern Ontario’s most celebrated kitchens for an evening of culinary creativity, seasonal ingredients, and regional flavour.
Host Chef Brent McAllister of AquaTerra and Guest Chef Justin Champagne-Lagarde of Perch have designed a menu showcasing the finest produce and artisanal products from Southeastern Ontario, including Patchwork Gardens, Salt of the Earth Farms, Fat Chance Farmstead, and cheeses from St. Brigid’s and Limestone creameries.
Each course is paired with wines by Marty Werner of MW Cellars, a Niagara native whose expertise and commitment to terroir bring the best of the Niagara Lakeshore to every glass. Set in AquaTerra’s waterfront dining room, Lakes & Land celebrates the connection between chefs, farmers, and diners, offering a memorable evening where every ingredient tells a story.
WHEN: February 5, 2026
SEATINGS: 5:00pm, 5:30pm, 6:00pm, 7:30pm, 8:00pm and 8:30pm
TICKET PRICE: $145 per person (plus tax & 18% gratuity)
Please note an 18% gratuity has already been added to the ticket price.
THE MENU
Chef Brent McAllister
Host Chef, AquaTerra, Kingston (FeastON)
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A Kingston native, Brent’s path to the kitchen began after studying accounting at St. Lawrence College, discovering his love for cooking as a dishwasher, and working his way up through respected kitchens including the Queen’s University Club and Hillebrand Estates Winery.
Red Seal certified, Brent champions sustainable practices, seasonally driven menus, and connection — between people, food, and place. His leadership and inventive style elevate AquaTerra’s reputation as one of Kingston’s top dining destinations, and he takes pride in mentoring emerging culinary talent along the way.
Justin Champagne-Lagarde
Guest Chef, Perch, Ottawa (FeastON)
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Under his leadership, Perch was named one of Canada’s best new restaurants by enRoute magazine in 2022 and featured in Canada’s Top 100 in 2023 and 2025.
Justin’s culinary journey began in family-run restaurants, and his career has included training at C Restaurant in Vancouver, Hawksworth Restaurant, and staging at Atelier Crenn. Since opening Perch in 2021, he has built a reputation for exquisite dishes, impeccable service, and collaboration with local producers. Beyond the kitchen, he contributes to the professional community as a Canadian ambassador for The Burn Chef Project and participates in initiatives such as the Wild Path Dinner, Harvest, and Feast of Fields.
MW Cellars
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Each bottle reflects a deep connection to the land, showcasing the unique flavours of Southeastern Ontario’s vineyards.
Behind every wine is winemaker Marty Werner, a Niagara native whose expertise and passion guide the process from vine to bottle. The result is a collection of wines meant to be enjoyed anytime, anywhere — from historic vineyards to your table, MW Cellars is all about connecting people over a shared love of great wine.
