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Opening Night Gala Reception

Friday, August 2nd, 5pm

Celebrate the launch of the 2019 Symphony in the Barn Festival with artistic directors Kati Gleiser and Michael Schmidt. Enjoy a delightful glass of wine complemented by top-drawer food exquisitely prepared by local chefs while mingling with guest artists and performers under the arching branches of the apple orchard. This reception includes the price of the Friday Intimate Evening of Chamber Music.

Dinner in the Orchard

Saturday, August 3rd, 5pm

As the sun goes down over the rolling pastures, sixty VIP guests will sit down to white linen-covered tables and enjoy a sumptuous fine dining experience. This beautiful farm-to-table four-course dinner includes the price of the Saturday Mainstage Concert. 

In a day and age where eating clean, healthy, and responsibly is more important that ever, Chef Doris Fin is ahead of the game. Her meals are nutritious, sustainable and most importantly tasty! A true inspiration for everyone.”
— Chef Devan Rajkumar

Chef Doris Fin

An award-winning chef, Doris Fin has been cooking since she was 7 years old, and spent over 10 years traveling the world, learning about different cultures, food and cuisine.

Chef Doris specializes in sustainable plant-based cuisine.  She teaches interactive culinary classes and caters private events.  Current projects include the development of her cookbook, Gather Cook Feast and travelling for her documentary film series featuring sustainable food with various chefs and farmers.

As Chef Doris inspires others to return to the kitchen, she makes the gathering, cooking, and feasting upon ingredients fun and educational for all ages.


Chef Carey McLellan

Chef Carey McLellan is a seasoned talent with extensive experience in the culinary arena.  Her career began more than 20 years ago as a teenager growing up in Kitchener, Ontario.  Chef McLellan was fortunate enough to be able to apprentice under some very prominent Chefs in the K-W area, including a year apprenticeship on the farm of Michael Schmidt where she learned the art of making cheese.  In 2010, Chef McLellan was also named Vice-President of The Grey-Bruce Agriculture and Culinary Association. 

Chef McLellan is a local food advocate with a commitment to seasonal food selections and local farm sourcing.  With her deep commitment to sustainable cuisine, locally grown produce plays a major role in her menu development, for which she constantly seeks out the freshest and best ingredients. 

Chef McLellan brings years of experience apprenticing on farms and cooking at boutique restaurants throughout Southwestern Ontario. With her strong commitment to providing guests with an authentically local and sustainable dining experience, Chef McLellan looks forward to profiling her culinary talents with the guests at Symphony in the Barn.