Naagan at the Gallery: Friday, April 14 | 7pm
Please join us for a fantastic evening at the Gallery featuring the extraordinary culinary expertise of renowned local chef Zach Keeshig (Naagan) paired with local wines and ciders from Coffin Ridge. It is also a unique opportunity to see the exhibitions and meet some of the artists.
Tickets ($75) can be purchased either over the phone at 519-376-1932 or in person at the Gallery. Cash bar will be available. Funds raised from this event support the Gallery’s programming.
Naagan will have a selection of different canapés made from locally sourced/foraged/Canadian products as well as a medicinal drink station featuring their house-made wild juices, including:
•Traditional cedar tea sweetened with maple
•Seabuckthorn, toasted coriander, wild ginger & wildflower honey
•Black currant, toasted birch bark, juniper & simple syrup
•Gala apple, ponderosa pine, wild rice shoyu & beeswax
Zach Keeshig was born in Wiarton, Ontario but raised in Owen Sound. He attended culinary school locally under Chef Anthony Bevan (formerly Humber). After Culinary school, Zach apprenticed under local Chef Tim Johnston (Cobble Beach Restaurant), later working at highly regarded restaurants such as Langdon Hall (Cambridge, ON), Michael Stadtlander's Eigensinn farm (Singhampton, ON), and most recently at Restaurant Pearl Morissette (Jordan, ON).
Zach now runs a small 13 seat reservation-only dining room at the Owen Sound Farmers Market, "Naagan" (Ojibwa for dish). Zach is a pioneer and educator of what he calls progressive aboriginal cuisine, using things from the land with Ojibwa background to cook modern dishes. Naagan has recently been awarded En Route magazine’s 30 best new pop-up restaurants and has been featured in Canada's top 100 Chefs/Bars/Restaurants.
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