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A celebrity chef. A five-course menu. A chance to support FODAR.

If you’re a foodie, you’ll definitely want to mark your calendar for Saturday, June 22. Toronto chef Doug Penfold is coming to Annapolis Royal. Doug has created a dinner especially for FODAR’s fundraising event, INDULGE. He’s excited to be presenting this five-course menu at historic Garrison House Inn.

“I have connections in Annapolis Royal and it’s great to be able to come down and help support Festival of Dance Annapolis Royal. Garrison House seems the perfect place to reflect the historic setting of this beautiful town.”

Buy your tickets early!

• Regular Price: $150. per person .  • Designated Driver Price: $125. per person

SPECIAL PRICE FOR TABLE OF 8!  Due to requests from some ticket-buyers, we have introduced a price of $880. for a table of 8.

Please note: seating is limited. To order tickets you can email to info@fodar.ca  Subject Line: INDULGE Reservations; or call: 647-406-3725.

Check out the INDULGE Menu here.


Doug Penfold’s remarkable career

At a very young age Doug Penfold began washing dishes in Vancouver restaurants. In 1993, he took the train to Toronto, and began knocking on restaurant delivery doors. That was the start of his climb from obscurity to a reputation as one of Toronto’s finest and most creative chefs.

In 2001 he joined the kitchen at Avalon, at that time the city’s top restaurant. That led to a partnership with chef Chris McDonald and the opening of Cava, where Doug helped shape the way Toronto now views Tapas and Spanish cuisine. Over the years Doug also took the culinary helm at Chabrol and Atlas restaurants. Rave reviews followed.

How To Cook A Colorful Moroccan Feast At Home

Taking his place at the top

Globe and Mail food critic Chris Nuttall-Smith describes Doug’s work as “exquisite,” and Amy Pataki, restaurant critic for the Toronto Star, has avowed that “I would follow Doug Penfold’s food anywhere.”

After 30 years, Chef Penfold has no intention of slowing down. He travels the world exploring  flavors, tastes and techniques which inspire his singular and eclectic take on traditional dishes.

Watch Doug in action at the Second Edition of Canadian Gastronomy Week in Brazil.