Shady Hazel Farm is heading into its fifth season of Supper Club dinners, and the line-up for this summer looks like something we want to make sure we factor into our July/August plans.

Set on Ian and Sara Rodgers’ 16-acre farm in Gibsons, the 2026 series brings in a tight roster of chefs with serious range, pulling from across Canada and, for the first time, beyond it!

Imagine it: a long table in a field, elegantly set with plates, wine glasses, linens, and beautiful flowers; patio lights strung above the table, food flowing. Ingredients from the farm and sourced from producers across the Sunshine Coast. Natural wines, house cocktails, and a pace that lets the evening unfold without rush. There’s a reason this one keeps drawing our attention. It’s an undeniably lovely way to spend a summer evening.

Here’s the 2026 lineup:

JULY 18

MARC-OLIVIER FRAPPIER & JESSICA NOËL of MON LAPIN

Kicking things off are the team behind Vin Mon Lapin, one of the most talked-about restaurants in the country over the past few years. With top placements on both Canada’s 100 Best and North America’s 50 Best, their cooking carries real weight, but what lands is the clarity and confidence on the plate. This is a rare West Coast appearance in a setting that strips things back to the essentials. DETAILS

AUGUST 8

DAVID JACKMAN of WILDWEED

Flying in from Cincinnati, Ohio Jackman marks the series’ first international guest (but if you’ve been dining in Vancouver for a minute, this is a name that will likely sound familiar). His work tracks closely with seasonality and place, shaped by a strong point of view and a willingness to push outside familiar territory. Built from years of pop-ups into a full expression of “fun-dining,” Wildweed moves between freshly milled grains, hand-formed pastas, wild ingredients, and a sense of play that keeps things sharp. The Cincinnati restaurant recently landed on The New York Times’ list of “America’s Best Restaurants 2025,” adding a bit more weight to the trip west. Seeing that translated through BC produce should be interesting. Welcome back to the West Coast Chef! DETAILS

AUGUST 15

MIMI LÓPEZ HERNÁNDEZ

An Oaxacan chef with deep roots in traditional cooking, López Hernández is known for her love of Oaxacan cooking, her fun teaching style and her black mole. As Shady Hazel explains: “A lifelong cook, in 2019 Mimi was recognized as a ‘maestra cocinera’ of Oaxacan cuisine by UNESCO. She is a guardian of ancestral techniques, regional recipes, and indigenous ingredients, and was featured in Vogue Mexico for her legendary black mole. We’re bringing the spirit, traditions and flavours of Oaxaca to the farm for a truly unforgettable summer evening.” We’re excited to see how she brings these elements together in a mid summer feast. Plus, the internet says she’s got a good sense of humour, and we’re always up for that.  DETAILS

AUGUST 22 DEVON LATTE AND LUCAS JOHNSTON of NERO TONDO

Chefs Lucas Johnston and Devon Latte of Nero Tondo cook with an ingredient-first approach, driven by what’s in front of them. Throw them a curveball and they’ll work it out. There’s real aptitude here, backed by strong relationships with local growers, which makes this one land exactly where it should: on a farm, with people who care about what’s on the table. DETAILS

AUGUST 29 ALEX CHEN of BOULEVARD

Closing the series is Alex Chen of Boulevard Kitchen & Oyster Bar. A technically sharp cook with an incredible range, Chen knows how to read ingredients and build menus that balance precision and generosity. Definitely a strong finish to the season, and one that you can bet will include a spotlight on seafood from waters close by. DETAILS

THE CATCH

The catch is that you have to be patient: Tickets ($225 per person, with optional wine pairings at $95) won’t go live until May 1st. If past years are any indication, you won’t have much time to think about it on the day, so don’t take this forewarning lightly. Set an alert on your phone to score a seat. DETAILS

Shady Hazel Farm

Region: Sunshine Coast

805 Payne Rd., Gibsons

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