An Evening on The New Farm with Brent Preston, Gillian Flies, and Chef Carl Heinrich of Richmond Station

Brent Preston of the New Farm
General admission for $100, ages 19+
Doors at 5:30 PM
The New Farm
9784 Nottawasaga 6/7 Sideroad, Creemore, ON

Join us for an evening on the farm.

A tour of The New Farm and workshop with farmers Brent Preston and Gillian Flies followed by dinner created by Chef Carl Heinrich of Richmond Station. Enjoy a behind-the-scenes look at an organic working farm, pick up growing tips from the pros, and learn about the future of sustainable farming. After the exclusive tour with Brent and Gillian, sit down to dinner led by Chef Carl and his team from Richmond Station in The New Farm Kitchen. The menu will include handmade pizza from the woodburning oven, delectable handpicked New Farm greens, and a welcome beverage from Creemore Springs Brewery. Cash bar. This event is a fundraiser in support of the Dunedin Literary Festival.


Brent Preston worked as a human rights investigator, aid worker, election observer and journalist on four continents before finding his true calling as a farmer. In 2003 he and his wife, Gillian Flies, abandoned successful careers in Toronto, packed up their two young children, and moved to a run-down farm outside Creemore, Ontario. Since then, they have built The New Farm into a thriving business and a leading light in the good food movement, providing organic vegetables to some of the best restaurants in Canada. Preston speaks often on food and farming issues, and writes for the Huffington Post.


The New Farm is a certified organic family farm located on the crest of the Niagara Escarpment just west of the village of Creemore, owned and operated by Gillian Flies and Brent Preston. They produce premium quality organic vegetables for restaurants, retail stores and wholesale customers and recently launched the book by the same name. The New Farm is the inspiring and sometimes hilarious story of their family who quit the rat race and left the city to live out their ideals on an organic farm, and ended up building a model for a new kind of agriculture.

Their commitment to sustainability guides everything they do, with the goal of building a just, equitable and inclusive food system in southern Ontario.


Born in Calgary in 1985, Carl Heinrich clocked a lot of mileage as kid, living in Montreal, the North West Territories, and all over Vancouver Island. At 13, Carl started working as a dishwasher in his uncle’s restaurant and hasn’t left the kitchen since.

After graduating from Stratford Chef’s School in 2005, Carl travelled and worked in New York City, France and Vancouver before ending up in Toronto. Work experience highlights include the Sooke Harbour House, Camille’s West Coast Fine Dining, Gramercy Tavern and db Bistro Moderne in NYC, Le Comptoir and Georges Blanc in France and Le Louis XV in Monaco. Working under many talented chefs and running reputable restaurants were great tools, helping Carl earn the title of the Food Network’s “Top Chef Canada” in 2012.

In Toronto, Carl reunited with old classmate Ryan Donovan to open Richmond Station, the bustling neighbourhood restaurant downtown. Since then Carl has hosted 4 seasons of AMI’s Four Senses with Christine Ha and received the Pinnacle Award for Chef of the Year in 2015. Carl’s cuisine is inspired by quality ingredients and driven by classic and modern techniques. He makes food that he knows his mom would like to eat and keeps flavours pure, never getting too complicated.