The Wind Down
Every season needs a proper finish, and this year we found ours at Black Bear Ridge in Belleville.
From September 30 to October 1, we co-hosted a season-closing trip with Black Bear Ridge, bringing 20+ tastemakers from our community out east for one last getaway before the leaves fully turned. Golf, good food, great wine, and a group that made every minute count. It was the send-off this season deserved.
Two rounds on the Championship 18, plus nine more
Black Bear Ridge isn't just a great public track. It's one of the best courses in the country, ranked No. 92 on SCOREGolf's 2026 Top 100 Golf Courses in Canada. Founder Brian Magee designed it himself, drawing the plans by hand from topographic maps and the great courses he'd played worldwide. Family friend Jack Nicklaus reviewed the design and told him to build it exactly as he saw it. It opened in 2005, and Golf Digest quickly named it one of the top new designs in North America.
The Magee Championship Course rolls through valleys, hardwood forest and wetlands on a nearly 900-acre property along the Moira River, stretching to 7,071 yards from the tips. It opens with a dramatic tee shot on No. 1, and the back nine gets serious fast. No. 11 is a 628-yard par 5 that sweeps around a marsh, and No. 12 is a par 4 with water down the left, cedars on the right and water surrounding the green. The fairways are generous, but you'll use every club in the bag.
We played it twice: round one to learn it, round two to settle the scores. And because 36 holes wasn't quite enough, we squeezed in a loop on the 9-hole par-3 course, too. Short irons, side bets, and plenty of chirping. It's the kind of golf that reminds you why you fell in love with the game.
The Final Feast with Chef Julian
When the clubs went away, Chef Julian of Bar Prima and La Palma took over the evening. He's hosted plenty of dinners at The Wallace House, including for his own family, and he set the table family-style for the group.
The menu started with dry-aged hamachi crudo with spiced yogurt, crispy onion and pickled onion. Next came a baby gem and radicchio salad with a tahini dressing he described as "ranch vibes," finished with grated gruyère. Then beef tartare, Canadian Prime flat iron, pastas, a fish dish, and dessert to close out the night.
Every course was paired with wine from The Grange of Prince Edward. It was a long table, good conversation, and more than a few toasts to a great season. In Julian's words, "It's going to be a nice little night." It was.
Home for the night
We stayed on-site at The Wallace House and The Carter House, Black Bear Ridge's two main guest houses. Shared kitchens, a sunset deck, and a fire pit gave everyone a place to gather after dinner, swapping stories from the day well into the night.
Thank you to our co-host Black Bear Ridge, Chef Julian, and every partner who helped us close out the year in style, and to everyone who came along for the ride. We'll see you next season.
Our Partners
A trip like this doesn't come together without the right people behind it. Huge thanks to our partners for showing up for our community:
dadafunk · Parfour · Mogshade · Caddi Signature · Daneson · Paré Golf · CAVY · The Grange of Prince Edward · On The Mark Golf · Gallery Goods · Pop's Punch
