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Cider Masters’ Dinner at Spirit Tree Estate Cidery

February 23, 2015 @ 6:00 pm - 10:30 pm

|Recurring Event (See all)

An event every day that begins at 6:00 pm, repeating indefinitely

| $120

Spirit Tree Estate Cidery plays host to a special Cider Masters Dinner on Valentine’s Day.

Cider masters from 3 local cideries have collaborated to bring you this amazing opportunity to experience a 6-course dinner accompanied by cider and a side of entertainment! Each course will be prepared by local chefs, and the final course will be served bonfireside with fireworks! (Mother Nature willing) A portion of the proceeds will go to support Bethell House Hospice in Caledon.


Bring appropriate clothing for outdoor bonfire and fireworks. The festivities will conclude by 10:30pm.
Tickets must be booked a minimum of 7 days in advance.



General seating *$120 per person
Chef’s Table seating *$135 per person (includes seat at chef’s table by wood-fired oven and one additional course)

*plus tax and gratuity, $10 donated to Bethell Hospice

CLICK HERE to purchase your tickets online–>


Dinner Menu


Teaser Cocktail Hour – Chef Adam Ryan

Oven Station

Roasted sweet potato with sumac, caramelized onion, Woolwich goat cheese on toasted baguette
Cider – Spirit Tree Applelager, 3.5% abv

Cellar Station

East Coast oysters on the half shell, cider mignonette, Tabasco fritter
Cider – Spirit Tree Cask Cider, German “Apfelwein”, 6% abv

Porch Station (outside)

Acadian caviar, compressed apples, buckwheat blini, chive puree
Cider – Spirit Tree Apple Cranberry Cider Spritzer, 2.5% abv


Amuse bouche – Chef Adam Ryan (chef table only)

Fire seared scallop with garlic, rosemary, pepper corn
Cider – Spirit Tree New England Cider, 8.5% abv


Appetizer – Chef Chris Haworth

Arctic Char and pastrami with cauliflower mustard puree
Cider – West Avenue ‘Gold Dust’, single variety golden russet, 8.2% abv


Second Course – Chef Adam Ryan

Cavena nuda Risotto (Prairie Rice) with Best Baa Ramembert and beurre noisette, Italian truffle
Cider – Spirit Tree Perry, 6% abv


Third Course – Chef Adam Ryan

Quail Au cidre with pearl onion, lion mane mushroom, celeriac, rutabaga, white chocolate powder
Cider – Spirit Tree Sparkling Crabapple, 6.5% abv


Fourth Course – Chef Adam Ryan

Slow Roasted Heatherlea Black Angus 40 Day Dry Aged Prime Rib, potato and mustard emulsion, gremolata vinaigrette, black garlic, brussel sprouts
Cider – Spirit Tree Estate Reserve 2013, 8% abv


Pre-Dessert – Chef Chris Haworth

Cider – Pommies Dry, 5% abv


Final – Chef Adam Ryan

Outdoor fondue 2 ways:
  1. Avonlea cheddar and Spirit Tree Hopped Cider, caramelized leeks, pickled squash, sourdough bread toasts
  2. Giddy Yo Yo dark chocolate and Sheldon Creek Cream, Murphy’s marshmallows, Apple butter graham crackers

Cider – Spirit Tree Ice Cider, 12.5% abv
“Wassail” Hot Spiced Cider with apple brandy, 10% abv


Fireworks and Wassailing songs (weather dependent)


February 23, 2015
6:00 pm - 10:30 pm
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Spirit Tree Estate Cidery
1137 Boston Mills Road
Caledon, ON L7C 0N1 Canada
+ Google Map
(519) 838-2530