Farm-to-Table NB

Farm-to-Table NB Farm-to-Table NB is a space for gathering people around the table, through a vision of greater connection, sustainability and wholesome nutrition.

09/04/2026

witchy hour dinner parties:

kicking off the first of 6 private events booked for this month so far. 🥹 nothing that makes me happier than cooking dur...
09/03/2026

kicking off the first of 6 private events booked for this month so far. 🥹 nothing that makes me happier than cooking during the fall months. 🍂🍁🥮

pictured:
1. corn & basil soup with crab & radishes || parsnip & chestnut soup with lobster and pumpkin seed pesto

2. pei blue dot beef tenderloin, seared and served with peppercorn cream sauce, mashed potatoes & seasonal vegetables

3 & 4. charcuterie board (local cheeses from la fromagerie au fond des bois, pâtés from la ferme du diamant, local prosciutto from adolf’s butcher shop, local honey & honeycomb)

5. hello from me before the chaos 😀

6. table set up with dried florals (primarily Broadfork Farm florals!) flowers💐

7. homemade molasses brown dinner rolls with whipped maple brown butter (maple syrup from Angela MacDougall).

8. more POV with flowers & food. 🫶🏼

9. salad with arugula from earth friendly farm, pine nuts, citrus vinaigrette & shaved parmesan!

10. pistachio crusted salmon over mashed potatoes & seasonal vegetables (potatoes & carrots from Nature's Route Farm). 🤍

not pictured:
— desserts (!!!): lemon possets with toasted meringue, and apple & pear crumble with honeycrisp apples from Verger Belliveau Orchard, served with basil ice cream (made with Local By Atta hydroponic basil) 🌿

things that will be staying in august as i embrace a new season of change —> in my opinion, eating (in whichever way tha...
09/01/2026

things that will be staying in august as i embrace a new season of change —>

in my opinion, eating (in whichever way that looks like) is better than not eating at all. is there things that may be more nutritionally dense than others? yes. but if a meal looks like a bowl of veggies with dip and canned tuna instead of a home cooked meal, i feel like we really need to give ourselves grace that each season may look different depending on our priorities and energy levels.

coming from someone who believed that she had found her dream career, starting again almost at 30 makes me feel all kinds of way. learning that my work is the less interesting thing about me is a challenge but fall is the perfect season to embrace death to old identities.

your intuition will never leave you astray if you listen closely.

time goes by way too fast to not enjoy the moment you’re living in.

crying, screaming and throwing up at this. i can’t be the only one feeling this way. call it a quarter life crisis! 😅 it’s so hard to not compare myself to everyone else’s journey, especially when everyone share their highlight reels on here. i’m in a season of giving myself grace and trusting the timing of life, even if it’s not unfolding according to my own timeline. 🩶

maybe it’s the perfectionist in me and my creeping ocd, but learning to let go of control is harder than i imagined. not knowing each step ahead is scaring the bejesus out of me, but also weirdly exciting to know that the possibilities for the future is endless. 🥹

duck was a paid actor. 🦆

this one i’m still working on, but really hoping to be able to show more of *me*, my hobbies, my interests and my life with you all. 🥹

repeat after me: rest is productive. rest is productive.
burnout is not cool. burnout is not cool. 😀

once again, learning to let go of control and trusting that what is meant for me, will always find me. and that bigger and better things are always ahead!

and lastly, leaving behind not celebrating my achievements, or undermining my own work. i came so far since my debut in business in 2016, and each season has looked slightly different, but i am so grateful to be here. either it be personal or

a look into the food of farm to table nb (archives from 2024-2026) 🌞events at Margot Gaudet 🫜
09/01/2026

a look into the food of farm to table nb
(archives from 2024-2026) 🌞

events at Margot Gaudet 🫜

08/31/2026

UPCOMING DINNER PARTIES at Margot Gaudet:

Friday, September 11 & Saturday, September 12: 6-9pm: Practical Magic Fall Equinox Dinner at Maven Hill Farm

^^ expect early fall magic, dried herbal arrangements, practical magic vibes (more like the movie dress code and not costumes), comforting food with produce from this current harvest, and women-only events!

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Sunday, October 4: 5-8pm: Friendsgiving Dinner Party at Maven Hill Farm

^^ expect plentiful fall harvest menu, lots of candles, all-women gathering around the communal table, and sharing thanks for the season ahead. 🦃

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Sunday, October 18: 5-8pm: Monthly supper club at Maven Hill Farm

^^ open to all! come enjoy a locally-sourced and seasonal 5-courses meal plus a cocktail hour at a local farm just 15 minutes outside the city center. only hosted once monthly!

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Thursday, October 29 and Friday, October 30: 6-9pm: Annual Witchy Hour Dinner Parties at Maven Hill Farm

^^ our annual women-only witchy hour dinner parties are back!!! 🧙🏼‍♀️🔮 join us before Halloween to celebrate all things spooky and witchy! enjoy a spooky atmosphere reminiscent of practical magic, with lots of candles, diy potion bar, cocktail hour with a witchy twist, a custom playlist and apple c***r by the fire to end the night! cocktail hour with charcuterie and 5-course meal is on the menu! costumes highly recommended. 🎃

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Details and booking information for all upcoming events can be found in the link in our bio. For any additional questions or private catering inquiries, send us an e-mail at: [email protected]!

We can’t wait to host you this upcoming season. 🔮🧙🏼‍♀️

plus de pâtes que de patates dans mon fricot 🫡(fricot acadien, bouillit, pet de sœur)
06/17/2026

plus de pâtes que de patates dans mon fricot 🫡

(fricot acadien, bouillit, pet de sœur)

this bread just needs a permanent place on my feed. 🫶🏼Co_Pain japanese milk buns (served with whipped honey vanilla bean...
06/14/2026

this bread just needs a permanent place on my feed. 🫶🏼

Co_Pain japanese milk buns (served with whipped honey vanilla bean brown butter)

for those of you who had the chance to attend an event or hired me for private catering, you’ll know that my food isn’t ...
06/12/2026

for those of you who had the chance to attend an event or hired me for private catering, you’ll know that my food isn’t the fanciest.

while i studied culinary arts, gels | mousses | micro garnishes and tweezers aren’t really my jam.

i love experimenting with flavors, but i’m far from being pinned as a "molecular gastronomy" destination.

what makes my food stand out as a cook, is my attention to detail, but most specifically, the use of fresh, local & seasonal ingredients.

i’ll get this all the time: how do you get to make such simple food taste SO good? either it be a simple salad with a citrus vinaigrette, or a steak seared just right and served medium rare…

the answer is: LOCAL. SEASONAL. PRODUCTS. 🍓

cooking from quality ingredients makes catering so much easier. you don’t *have* to use fancy techniques or have 1000 different elements to make it taste good, because the product itself IS good.

knowing that you’re sourcing beef from cows who roamed in fields and had a wholesome diet.

knowing that you’re buying vegetables and fruits from farmers who care about soil regeneration, and hence knowing that your produce is going to be so nutrient dense due to the practices they follow.

buying produce that just came from the field and only traveled a short distance to make it to your plate, and that was harvested at its peak ripeness.

you can immediately taste the difference when you’re buying strawberries locally (love to see les petits fruits de pré-d’en-haut in memramcook who already have theirs out!! 🍓) vs. buying ones from the grocery store who were harvested unriped in california, and then shipped over weeks to finish ripening in warehouses.

that’s why all of our events and private caterings are built with seasonal menus, ever changing with the seasons, and always featuring locally sourced items.

because good food shouldn’t be complicated.

you deserve the best nutrient dense food.

and farmers deserve to be highlighted as often as possible for the hard work they do so we can have food on our table every day. ♥️

grateful for weekends spent catering beachside. 🏡
05/24/2026

grateful for weekends spent catering beachside. 🏡

when they want the dinner theme to be inspired of the new england | cape cod | martha stewart aesthetic 💐charcuterie boa...
05/03/2026

when they want the dinner theme to be inspired of the new england | cape cod | martha stewart aesthetic 💐

charcuterie board spread (la fromagerie au fond des bois & la ferme du diamant)

garden spritz (mint sugar snap pea simple syrup, cucumber juice, lemon juice, club soda, featuring gin)

bread course: baguette and whipped nutmeg brown butter with smoked sea salt

soup course: corn basil soup with snow crab (), radish, basil & micro amaranth ()

salad course: spring salad with greens, zucchini, red onions, pecorino, ch*****ne vinaigrette

main course: striploin steak (.meat) over lobster risotto (), sorrel ()

dessert: rhubarb panna cotta part with basil mascarpone ice cream, sugared rhubarb & strawberries

nothing that I love more than themed dinners AND the start of spring produce here in New Brunswick. 💐

Address

Dieppe, NB

Opening Hours

Monday 9am - 4:30pm
Tuesday 9am - 4:30pm
Wednesday 9am - 4:30pm
Thursday 9am - 4:30pm
Friday 9am - 4:30pm

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