Elephant thoughts presents

a culinary experience


A Special Invitation

Two Dates: July 29 | Aug 13

The Event: We are hosting two culinary dining events with spaces for 5 media guests on each date. Guests will enjoy a taste of 9 courses prepared in a stone, wood-fired oven, served in nature. 

The Location: The setting is beneath the trees, in a forest gazebo and on the shores of the winding Saugeen River at our Riverstone Eco Retreat Centre 

The Chef: The meal will be prepared by, Chef Zach Keeshig, and his Indigenous Culinary Interns. Learn more about Chef Zach below. 

The Menu: All dishes feature locally sourced and organic ingredients, much of which is grown right here on the grounds of our Riverstone Eco Retreat Centre.

The Motivation: To showcase Riverstone Eco Retreat Centre and the programs hosted in this incredible space. 


Chef Zach

Chef, Zach Keeshig,  studied culinary arts at George Brown College and has worked alongside and studied under such notable chefs as, Tim Johnston at Cobble Beach, Jason Bangerter at Langdon Hall, Cambridge as well as Michael Statdlander at Eigensinn Farm. Inspired by his Ojibway heritage, he began to develop his own culturally-inspired culinary style and process that begins with seasonal, hand-foraged and locally sourced ingredients. Chef Zach is dedicated to education, and blends his culinary talents with Ojibway storytelling, helping to build understanding and cultural awareness amongst non-Indigenous populations. In addition to hosting, invitation-only, catered dinners for the Riverstone Eco Retreat near Durham, he mentors youth on the values of food sustainability and organic agriculture in a comprehensive culinary arts program.