Chef Michael Hoy Culinary

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Chef Michael Hoy Culinary Located in beautiful Prince Edward County, Chef Michael Hoy provides custom, fine food catering for special events.

03/02/2025

From Arlene Dickinson:
I love this country, and I can’t sit by and watch this unfold without speaking up. I appreciate the engagement, opinions, and perspectives people have shared here. I know not everyone will agree with me. I know my opinion won’t always be the most popular. But I have a platform, and at this moment, I feel compelled to use it for what I believe in. I’m non-partisan—I’m speaking as someone who believes in our country. Not pro-Liberal. Not pro-Conservative. Pro-Canada.
Vladimir Putin just said that Trump will “restore order quickly” and that U.S. allies—including Europe—will “stand at the master’s feet and gently wag their tails.”
Let that sink in.
Putin is openly saying that Trump’s America isn’t about partnerships—it’s about submission. He sees a world where strength comes from domination, not cooperation. And if you’re wondering why another autocrat—who has spent decades trying to weaken Western alliances—is cheering this on, ask yourself: who benefits from a fractured and isolated Canada?
Trump is in office, and one of his first moves is to slap massive tariffs on us under the false pretense of fentanyl and border security.
And now, he’s not even hiding his real intentions:
“We don’t need anything they have. We have unlimited Energy, should make our own Cars, and have more Lumber than we can ever use. Without this massive subsidy, Canada ceases to exist as a viable Country. Harsh but true! Therefore, Canada should become our Cherished 51st State. Much lower taxes, and far better military protection for the people of Canada — AND NO TARIFFS!”
This was never about fentanyl. It was never about border security. It was always about power, control, and money. About breaking Canada’s economy and independence. About forcing us into submission.
Canada is already standing up for itself. We are pushing back. We are holding our line. Canadians across this country see what’s happening, and they aren’t staying silent. We are defending our independence, supporting retaliation, and refusing to be bullied.
I’ve felt enormous pride in how we as Canadians have quickly come together—using our voices and our wallets—to support Canadian businesses, Canadian jobs, and Canadian-made products. We are making choices that strengthen us, not weaken us.
Yes, it will be hard. Strengthening our economy, expanding our trade relationships, and securing our future isn’t going to happen without sacrifice. But we are doing exactly what we should be doing—standing up for ourselves and our beautiful, irreplaceable nation.
Our economy is under siege—and that leads to our sovereignty being at risk.
We must keep fighting. We must keep pushing back. And we must not let anyone, anywhere, other than Canadians, decide Canada’s future for us.
Arlene Dickinson

05/10/2020
25/01/2019

Chef Michael Hoy Culinary is still in PEC, creating memorable, delicious meals. We've just sold our physical location at 106 Bridge Street in Picton. Michael is available to cater your dinner parties and special events in private residences and PEC halls. Simply email at [email protected]

Looking forward to cooking for you in 2019 :>)

Culinary Immersion with Chef Michael Hoy at Chateau Canet In the South of France…Happening this November!SAVE THE DATES ...
24/09/2018

Culinary Immersion
with Chef Michael Hoy at Chateau Canet
In the South of France…Happening this November!
SAVE THE DATES Nov. 13 - 18, 2018
Chateau Canet teams up with Chef Michael Hoy for a 6 night Culinary Immersion in France
Experience the vineyards, kitchens, and markets of Languedoc-Roussillon Where every day is an adventure!
Hands-on cooking classes, wine tours & tastings, finely prepared meals, Michelin-starred Chefs, Narbonne Market, Carcassonne tour, Truffle hunting & dinner at the Chateau, wine blending…..
EXPLORE & DISCOVER. INDULGE & SAVOUR......with a passionate chef who loves France...
the people, the wine, the cuisine, and the terroir of the Languedoc-Roussillon region
This trip is limited to a maximum of 12 people to ensure the best trip possible. BOOK BY DATE: September 28/18
Cost:
2850 Euro/person (double occupancy)
300 Euro single supplement for those that wish their own suite (Gite)
For information:
http://chefmichaelhoy.com/chateau-canet.html
For more information & booking:
Email [email protected]
http://chateaucanet.com/contact/

13/07/2018

Heading to Michael Hoy Culinary in Picton, Ontario! Let us know if you would like one of our signs for your business serving our beef!!

We had such a great time cooking in the forest - Glamping gone wild :>)
23/06/2018

We had such a great time cooking in the forest - Glamping gone wild :>)

Chef Michael Hoy Culinary prepping for a gourmet, farm fresh dinner in the woods.

10/04/2018

We are really looking forward to creating the dinner for Dining in the Dark this year on Saturday May 12th at our location at106 Bridge, Picton, Ontario. See you there!

17/09/2017

106 Bridge and Chef Michael Hoy Culinary will be closed today for a private off-site function. Hope to see you next week from 9 am to 1 pm. Happy Sunday everyone! Michael

08/03/2017

Loyalist College hosted the annual Empty Bowls event March 4. Proceeds went to the Quinte Region Food Share Shelter (QRFSS) — a collective of several local food banks in Deseronto, Picton, Marmora, Stirling, Wellington, Northbrook, Belleville and Loyalist College. Participants could help out by buying a bowl of soup for $8 or for $20; buying the soup along with a hand-crafted bowl made by a local potters or woodworkers to take home. The gourmet soup and desserts were provided by the College’s Culinary program and by award-winning Chef Michael Hoy of Chef Michael Hoy Culinary in Picton. The Quinte Woodturners Guild were on stage demonstrating how to make wooden bowls and there was also an artisan & vendor marketplace with 20 or so vendors. Tickets were available through the Gleaners Belleville.

The Truffle dinner is starting to come together.  The first gigantic truffle that was found will be in the first course ...
16/11/2016

The Truffle dinner is starting to come together. The first gigantic truffle that was found will be in the first course of our dinner tonight. More shots of Phillipe, our truffle hunter to come when we go back out to forage in the oak forest.

14/11/2016

Chef Jean-Marc Boyer was a dream to work with today in the kitchen at le Puits du Tresor. Such a humble and gentle man with a passion for cooking and pleasing his guests.
Our culinary tour group made Magret with Wild Mushrooms and Brunoise of Beet. Tiny Potato Ravioli with Chorizo. For dessert, an incredible Hibiscus Poached Squash with Licorice Root Chantilly, Nut Toffee, and Pistachio Ice Cream. This man is a gem in the kitchen and treated us like family. Merci Jean-Marc Boyer

What a great night at the Quinte Business Achievement Awards in Wellington on Friday night!  It was a pleasure to be a p...
27/10/2016

What a great night at the Quinte Business Achievement Awards in Wellington on Friday night! It was a pleasure to be a part of the team that created the dinner. Congratulations to all of the nominees and winners!!

Chef Michael Hoy Culinary

29/07/2016

Looking for a fantastic getaway to the South of France this November? Great food, wine, true beautiful French countryside, truffle hunts, multi-course truffle dinner, market trips, Mediterranean excursions, two star Michelin restaurant dinner (multi-course with matching wines), expert winemakers' dinner, cooking classes, did I mention wine & fabulous company. Come join me on a grand tour of cuisine and a region that is so very close to my heart. This is the home of Duck, Cassoulet, Foie Gras, salt marsh lamb and the fantastic wines of Chateau Canet. Our generous hosts, Floris and Victoria Lemstra welcome you to hospitality at it's best.
chefmichaelhoy.com
CHEFMICHAELHOY.COM

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