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Canada’s Great Kitchen Party

Friday, October 23, 2020

Culinary Competitions held in Calgary and Edmonton

Live outside these cities?


Enjoy a podium-worthy meal from a local culinary legend, an online show featuring some of Canada's most iconic musicians, and stories of how as Canadians we are emerging stronger in our shared resilience, cultural awareness and innovation.

Gather with friends, family or clients and choose a ready to serve 3-course meal prepared by one of the competing chefs who are listed below. You have two options:

a) gather together in the comfort of a home or in a private setting or
b) if you prefer, create your own virtual party through a platform like Zoom.

(You can change your mind whether to meet in person or separately up to ten days before the event).

Then at 7:30 pm, sit back and be entertained!

Tickets can be purchased:

  • individually or in small groups of 2 to 7
  • in groups of 8 or more and become a Kitchen Party Host (following provincial guidelines and personal comfort levels)
  • for your dedicated staff or clients

When you purchase your tickets you can choose delivery, if available, or pick up at the chef’s restaurant the day of the event.

Each chef’s main dish will be judged by our esteemed local judges and the winning chef in each city will be announced during “The Winner’s Circle” ... brought to you by Sysco.

Each buyer will receive a link to our incredible online show curated by Jim Cuddy, our entertainment advisor. Please note: One show link per house hold and is only valid using one email address. This link is non-transferable.

Ticket options listed below or Buy Now

Calgary Co-chairs: Chris Lee, Tim Gillespie and Dave Harrison

Edmonton Co-chairs: Dave Majeski, Bill Butler, Teresa Clouston and Shane Nisbett
Provincial Partner:ATB

Purpose: To celebrate Canadian Excellence in food, music and sport and make a difference for youth.

Impact: Food, Music and Sport
Share in our vision of ensuring all children have food on the table and music in their lives - and national athletes have the support they need to represent Canada on the world stage.

Supporting: MusiCounts, CFCC and B2ten through ticket sales, direct donations and an online auction that will open seven days prior to the event

Competing Chefs

**To ensure you get the chef of your choice, order your tickets today! There is limited quantity per chef. Delivery is $15 within a 15 km radius or free curbside pickup.

Please note: because this is a culinary competition, allergies cannot be accommodated and no substitutions can be made.

*Appetizer and dessert will be ready to serve. The main course will require simple finishing and plating.

Calgary Chefs – Click photo to reveal each chef's menu


Foreign Concept | 1011 - 1 St SW, Calgary, AB T2R 1J2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Duncan Ly - Double Gold, Double Silver and Bronze Medalist

Appetizer:
Wagyu Beef Carpaccio, Mint, Thai Basil, Chinese Black Vinegar Dressing, Chilli Oil, Crispy Shallots, Sesame Cracker

Main:
King Orca Salmon Roulade, Side Stripe Prawns, Confit Potatoes, Poached Vine Ripen Tomatoes, Vietnamese Sour Broth
Contains shellfish

Suggested Wine Pairing:
Wine: Tantalus 2018 Riesling, Okanagan Valley, BC

Dessert:
Coconut Haupia, Mango Chutney, Yuzu Creme Anglaise, Black and White Sesame Crumble
Contains dairy

Click here for the chef's Romance of the Dish

Slow Poached Orca King Salmon Roulade with Side Strip Prawns, Manila Clams Served with Salt Baked Pineapple, Olive Oil Poached Vine Ripen Tomatoes, Confit Purple Potatoes, Vietnamese Sour Broth Consommé

Main Dish

Teatro Restaurant Group | 200 8th Ave SE Calgary, AB T2G 0K7
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Matthew Batey - Canadian Culinary Championships Silver Medalist, Gold and Silver Regional Medalist

Appetizer:
The Forager

Lobster Mushroom Tart
parmesan sable, Waldorf garnishes, aged sherry
Contains gluten, dairy, nuts

Main:
The Producer

Rolled Alberta Rabbit Saddle & Mustard Seed Braised Leg
finocchiona & pancetta, truffle pain perdu,
peas & carrots, star anise jus
Contains gluten, dairy

Suggested Wine Pairing:
Cedar Creek 2014 Platinum Block 2 Pinot Noir, Okanagan Valley, BC

Dessert:
The Farmer

Pumpkin in a Patch
gingerbread, whipped mascarpone, sugar pie pumpkin
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

The theme of this year's Great Canadian Kitchen Party is “Emerging Stronger,” and I took this theme and applied it to our restaurants that, together, we will emerge stronger.

By “we,” I refer to everyone involved in the rhythm and hum of Teatro Group: from the forager, trekking through the forest in search of wild mushrooms and provisions, to the producer, waking early to a 4 o'clock chime to tend their livestock, to the farmer, continually negotiating with Mother Nature for a bountiful growing season that will keep the family farm running. All of this vitality occurs before we are lucky enough to cook and serve their wares to, you, our guests. Our offering originates from small-scale, independent, passionate people who work tirelessly to bring us the best so we can provide you the best of this land.

The Forager features one of my favourites: the lobster mushroom, which is a heartily dense mushroom blushing a stunningly vibrant colour. Our lobster mushrooms are foraged in the northern end of the Okanagan Valley. Some of my most favourite memories of living and cooking in the Okanagan came every October when our team would drive a forest service road into the bush in search of pine, chanterelle, and lobster mushrooms. Today, we prepared a savoury tart with a parmesan cheese crust, a light, airy mousse of lobster mushroom and to add some texture and acidic balance, we're serving it alongside a whimsical take on the classic Waldorf salad.

The Producer reflects our commitment to using all that is provided and features rabbit in three different preparations. First, we braise the legs with Canadian mustard seed--similar to the classic dish lapin à la moutarde then create a press of the tender meat. Next, we debone the saddle and stuff it with finocchiona, then wrap it in pancetta--both made at Teatro. We then gently poach the saddle and finish it by crisping the pancetta. The final touch is creating sauce from the stock and braising fond, finishing it with a hint of star anise. A lesser-known star of Alberta livestock, these rabbits are grown just a few hours from Calgary, near Lethbridge. The Cedar Creek Platinum Block 2 Pinot Noir is the perfect inspiration for the rabbit saddle's delicate flavour, yet robust and well-weighted for the press.

The Farmer. Likely the last of the season's fresh crops, fall brings a cornucopia of vegetables that come from many local farmers and growers. Many of these vegetables will now be processed and stored for the colder winter months. Our dessert is a fun, lighthearted presentation of pumpkin. We doff our toques to the small, independent farmers who enable our talented team to make this dish full of flavour and contrasting textures.

Wine Pairing –
Cedar Creek Estate Winery Platinum Block 2 Pinot Noir is produced from some of the Okanagan’s oldest and most established Pinot Noir vines; this stunning 2014 expression delivers the perfect balance of structure and silky texture for our rabbit dish. A backbone of acidity anchors the slight baking spice and leather nuances that round out the red fruit driven almost floral aromas. The winemaker shows true appreciation of the quality of fruit allowing the wine to take on its own character via wild fermentation and gently aging in 100% French oak barrels for 13 months.

Burgundy, France is the spiritual home of Pinot Noir; many of the world’s best "new world” wines, such as those in the Okanagan, are grown from Dijon clones. Dijon is also where lapin à la moutarde hails from, and, as the expression goes, “what grows together goes together.”

Roy's Korean Kitchen | 2024 4 ST SW CALGARY AB T2S 1W3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Roy Oh - Five Time Competitor, Silver and Bronze Medalist

Appetizer:
Cold Cucumber & Wakame Soup w/ Poached Shirmp
Contains dairy, shellfish

Main:
Chili Curry Spiced Lamb Chops w/ cauliflower chaat, green chutney, cilantro rice & naan bread
Contains gluten, dairy

Suggested Wine Pairing:
JOIE Farm 2017 Gamay Noir, Okanagan Valley, BC

Dessert:
Cardamon & clove spiced doughnuts w/ pistachio cream
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

Curry & chili dry-rubbed Australian lamb chops served with oven-roasted cauliflower chaat, green chutney, cilantro rice & naan bread.The lamb chops have been dry rubbed w/ Korean chili and curry powders and left to marinate for 24 hours, then grilled over a wood fire. The dry rub mixture has a balance of sweet and spices and heat. The cauliflower chaat has been marinated w/ Indian spices, garlic, ginger, lime & yogurt, then roasted in the oven. Garnished w/ a spiced yogurt, green chutney, pomegranate seeds, and fried shallots. The cilantro rice is basmati rice that has been sauteed in olive ghee then cooked w/ chicken stock, lime zest, garlic & salt. After it's been cooked it's finished w/ lime juice, cilantro, lime zest. The naan is a traditional recipe, cooked on pizza stones then brushed w/ parsley & garlic butter.

Yellow Door Bistro | 119 12 ave SW, Calgary, AB T2R 0G8
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Quinn Staple - Two Time Competitor

Appetizer:
Charred Sudo Farms Broccoli Caesar with Pickled Peppers, Parmesan and Sourdough Croutons

Main:
Crispy Bear and the Flower Suckling Pork, Nova Scotia Scallop, Black Garlic, Puffed Scallop, Poplar Bluff Beet and Carrot Vinegar
Contains gluten, shellfish

Suggested Wine Pairing:
Haywire 2011 Gamay Noir Rosé, Okanagan Valley, BC

Dessert:
Chinook Honey & White Chocolate Chai Bavarois, Pistachio, Roast Honey and Chocolate Honeycomb
Contains dairy, nuts

Click here for the chef's Romance of the Dish

Yellow Door Bistro's culinary philosophy has always been taking familiar flavors and presenting them in an unsuspecting and unfamiliar way. Those words very accurately describe the restaurant and hospitality sense these days. Things don't look like anything we would have expected yet remain familiar in an odd way. So we wanted to serve a meal that mirrored that philosophy.The at home guests will enjoy a twist on a Caesar salad but with broccoli and dessert has all the components of Baklava both using local ingredients.
The main course and what the judges will be eating will be a play on familiar Pork and Scallops with lots of interesting textures and flavors. Crispy Bear and the Flower Suckling Pork, Nova Scotia Scallop, Black Garlic, Puffed Scallop, Poplar Bluff Beet and Carrot Vinegar. We brined and slowly roasted a whole naturally raised suckling pig from Bear and the Flower Farms. We carefully pressed layers of the tender meat and crisped pieces of it. There is a tacky beet glaze on the pork that similar to a sweet BBQ sauce that acts as glue for crunchy scallops chips to stick too. We gently sear some scallops from the east coast to accompany the pork. The pork and scallop are resting on a fluffy black garlic and sunchoke puree. There will be some glazed and slightly pickled Poplar Bluff beets that pairs wells with the sweetness of the pork and scallop. Since this dish features some rich and sweet elements we decided to finish the dish off with a house made carrot vinegar sauce. One thing that we've been playing around with is making our own vinegar. We turned Poplar Bluff carrot juice into a vibrant vinegar that we slightly thickened. We make a broken emulsion with a black garlic oil that we will pour table size to make the dish pop. We hope you enjoy!

Main Dish

Orchard Restaurant | #134, 620 10 Ave SW, Calgary, AB T2R 1C3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jenny Kang - Two Time Competitor and Gold Medalist

Appetizer:
Alberta Beef Tartare, Asian pear horseradish cream, crispy potato, grana padano, truffle oil, baguette
Contains gluten, dairy

Main:
Scallop and prawn roulade, lobster ravioli, crispy rice crust lobster arancini, grape fruit beurre rose, apple, tobiko, grapefruit pearls
Contains gluten, dairy, shellfish

Suggested Wine Pairing:
Martin's Lane 2014 Riesling, Okanagan Valley BC

Dessert:
white chocolate tiramisu, coffee jelly, mascapone cheese, matcha sponge cake
Contains gluten, dairy

Click here for the chef's Romance of the Dish

This year, I wanted to focus on techniques and flavours that bring me passion - pasta and seafood. I will be serving an Atlantic Lobster Ravioli, accompanied by a roulade of pan-seared scallop and side stripe prawn, and a lobster fennel arancini. The dish will be soaking in a rich, yet bright grapefruit beurre rose sauce. We have garnished the plate with tobiko, yuzu marinated apple, cherry tomato and grapefruit caviar. The Lobster Ravioli, the star of the dish is packed with rich lobster flavour. The roulade of scallop and shrimp is so delicate and compliments the beurre-rose sauce fantastically. The arancini is breaded in a crispy rice crust, adding needed texture. The tobiko will bring the dish a beautiful contrast in colours, while adding seasoning and accentuating the seafood flavour. The yuzu marinated apple brings a sweetness and acidity to the dish that will work in tandem with the grapefruit pearls in balancing the richness of the beurre-rose sauce.
We are pairing this dish with Martin’s Lane Fritzi’s Vineyard Riesling from 2014. This dry, crisp, medium bodied Riesling is popping with acid and brings flavours of apple, citrus and butter. The acidity of the wine perfectly balances the richness of the dish, while spotlighting the Lobster Ravioli, and the Scallop and Side Stripe Roulade. The wine will complement the yuzu marinated apple garnish and the grapefruit used in the sauce.

Edmonton Chefs – Click photo to reveal each chef's menu


Main Dish

Why Not | 8534 109th Street (Upper), Edmonton, AB T6G 1E5
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Levi Biddlecombe - Three Time Competitor

Appetizer:
Miso Brined Grilled Chicken Thigh, Garlic Oil Dressed Cucumber, and Lemon
Contains shellfish

Main:
Red Miso Braised Ox Tail, White Truffle-Dashi Glazed Udon, Shallot Pickled in Tomato-Lemon Vinegar, Uni Devilled Egg, and a Nori Tempura Crisp

Suggested Wine Pairing:
Pearl Morissette Irrévérence 2017, Niagara Peninsula, ON (blend of Chardonnay, Gewürztraminer & Riesling)

Dessert:
Miso-White Chocolate Torte, Caramel, Fresh and Pickled Plum

Click here for the chef's Romance of the Dish

Udon Noodles Glazed in a White Truffle-Dashi Butter, topped with Shredded Red Miso Braised Ox Tail, Pickled Shallot Infused with Tomato and Lemon, a Deviled Egg filled with Whipped Uni filling, finished with Nori Seasoned Tempura Crisp.

vivo ristorante | Hawkstone Plaza, 18352 Lessard Road, Edmonton, AB T6M 2W8
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Medi Tabtoub - Three Time Competitor

Appetizer:
Moroccan Mezze
Roasted butternut squash & Cranberry, lebnah cheese, aubergine zalouk, bell pepper chakchoukka, rosemary fennel black olive bread
Contains gluten, dairy

Main:
Beef Short Rib Tagine
Braised Alberta beef short-rib, caramelized onion, chickpeas, Ras El Hanout, Saffron, cinnamon, apricot, raisins, prunes, couscous, quail egg, almonds

Suggested Wine Pairing:
La Stella Fortissimo 2018, South Okanagan Valley, BC

Dessert:
Tarte au citron
Moroccan preserved lemon curd, lime, meringue

Click here for the chef's Romance of the Dish

A Culinary Evening in Casablanca, Morocco! While we might not be able to travel to the places we were dreaming of in 2020, your palate can still experience the rich mosaic that is my birth country: Morocco. In difficult times, we all crave warm comfort food, and for me, this menu is comfort through and through. For this year's special three course menu, I've drawn inspiration from the place where historical monument and cuisine dates back 2000 years, all of its unique tastes and influences. Your three course menu begins with a trio of traditional Moroccan mezze. The roasted butternut squash is roasted with herbs and finished with cranberries and a touch of olive oil, Lebneh soft cheese made in house blended with oregano and zaater. Zalouk is an earthy mixture of eggplant fricassee and vine-ripened tomatoes, seasoned with traditional spices that every Moroccan buys from the local hangout (a spice shop). Chakchoukka (Moroccan Jewish dish) finishes off the trio, it's a deliciously spiced charred green peppers and tomatoes, seasoned with cumin bringing acidity and freshness to the palate. Sun-dried Moroccan black olives and fennel bread is to dip in each of the Mezze by hand for the traditional Moroccan experience! Beef Short rib Tagine (what is a tagine? you may say) A Tagine plays an important role in every Moroccan household. A tagine is both the dish the meal is served in, and the method of cooking. Not spicy but seasoned with spices A Tagine is a cone-shaped cooking vessel traditionally used in Morocco made of either ceramic or unglazed clay. Most tagine dishes layer aromatics, meat, and vegetables, along with spices, and are often punctuated with the sweetness of dried fruits. The unique conical design of a tagine dish allows for the moisture to be retained and recirculated to the ingredients, and builds flavour slowly over several hours. The tagine I have chosen to make is my take on a traditional beef tagine which is commonly made in the winter with fruit that has been dried from the summer harvest. Using the best of local ingredients, I chose to use Alberta beef short-rib which has been slow-cooked with a mix of Moroccan herbs and spices such as Ras El hanout - a blend of 16 different spices. To balance the richness of the beef, I have used a variety of dried stone fruits to add a touch of sweetness and texture. Traditionally Tagines are served with Couscous which are tiny balls of pasta (kind of) that are made from wheat but are light and fluffy. To finish your evening in Morocco, I have made a preserved lemon "tarte au citron" with my French touch. Preserved lemon is a world famous Moroccan ingredient whereby lemons are brined and preserved over many months. Preserving the lemons mellows the natural acidity of the lemons while retaining their uniquely citrus flavour. Tangy lemon curd on a buttery base layer of the tart and finished with meringue.
I hope this meal brings you a bit of joy and happiness and that you enjoyed it as much as I enjoyed making it and sharing with you something different and exotic during these difficult times. Lastly, I would to thank you so much for supporting our industry and for been part of this amazing event! Bon Appétit Medi

Main Dish

The Marc Restaurant | 9940 106 street NW, Edmonton, AB T5K 2N2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Spencer Thompson - One Time Competitor

Appetizer:
Canadian Rock Crab Salad
Cucumber wrapped, with Red Pepper Creme Fraiche, Wild Horseradish and Reclaim Farm Herbs
Contains dairy, shellfish

Main:
Alberta Beef Cheek Pithivier
Quebec Foie Gras, Mushroom Duxelles, Local Carrots, Roasted Walla Walla onions, Celeriac Puree, Kohlrabi and Apple salad with sauce Bordelaise
Contains gluten, dairy

Suggested Wine Pairing:
Le Vieux Pin 2018 Syrah 'Cuvee Violette' Variety, Oliver, BC

Dessert:
Hazelnut Paris-Brest
Hazelnut Pastry Cream, Candied Hazelnuts and Soft Whipped Cream
Contains dairy, nuts

Click here for the chef's Romance of the Dish

The Crab and Cucumber salad starts with sustainable Canadian Rock Crab meat that has been lightly dressed with a lemon aioli and fresh herbs. It is wrapped in cucumber and nestled over a roasted red pepper creme fraiche seasoned with coriander and fennel seeds. The dish is garnished with Maldon sea salt, Reclaim Farms herbs and wild horseradish we have foraged in the Edmonton river valley.
The concept for the Alberta Beef Cheek Pithivier started with a desire to use the entire beef cheek. The trim from the beef cheeks has been made into a sausage flavoured with warm spices, hints of ginger, nutmeg, cinnamon, and clove, along with charred green onions. The trimmed down beef cheeks are then wrapped in the farce and braised until they are melt in your mouth tender. The beef cheeks are then topped with a mushroom duxelles and a slice of cured foie gras, before being wrapped in house made puff pastry. This pastry is easily finished in your own oven, then sliced in half and garnished with local carrots that have been roasted over coffee beans, caramelized sweet Walla Walla onions, a celeriac puree and a veal reduction mounted with shallots, red wine, bone marrow, lovingly referred to as sauce Bordelaise.
Paris-Brest is an indulgent French pastry filled with hazelnut pastry cream. We love serving it with a soft, sweetened whipped cream and crunchy candied hazelnuts.

River Cree Resort & Casino | 300 E Lapotac Boulevard, Edmonton, AB T7X 3Y3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef JP Dublado - Gold Medalist and Two Time People's Choice Winner at the Canadian Culinary Championships

Appetizer:
Candied Chinook Salmon and Kale, New Brunswick Maple Vinaigrette, Pickled Ramp Bulbs, Puffed Wild Rice, Kiwi

Main:
"Kinilaw (ceviche) Gindara Terrine"
Spot Prawns, Miso cured Foie Gras, Kombu.
B.C. Uni Mousse, Pickled Dragon Fruit, Fermented Calamansi, Rice Cracker.
Caviar
Contains dairy, shellfish

Suggested Wine Pairing:
Mayhem 2018 Pinot Blanc, Okanagan Valley, BC

Dessert:
"Pandan Leche Flan"
Pinipig (young toasted rice) Brittle
Banana Q brûlée
Contains gluten, dairy

Click here for the chef's Romance of the Dish

The Butternut Tree | 9707 110 Street NW, Unit 101, Edmonton, AB T5K 2L9
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Scott Downey - Two Time Competitor and Bronze Medalist

Appetizer:
Prairie Gardens Squash
Exploration of textures the flavours of squash with wild and preserved plants all grown on one farm, one plot of land
Contains gluten

Main:
Rabbit in the Bush
Variety of preparations inspired by any first hunt and the ecosystem of a rabbit. Chesnuts, Sunchokes, Chanterelles, Mustard Plant, Red Wine
Contains gluten, nuts

Suggested Wine Pairing:
Joie Farm PTG 2017 Pinot Noir/Gamay, Naramata Bench, BC

Dessert:
Dandelion Coffee, Cow Hay, Western Serviceberry
Contains dairy

Click here for the chef's Romance of the Dish

As September approaches we see the leaves begin to turn yellow, the smell of barbecue begins to leave the air and is replaced by the crisp chill and gently scented of people starting their wood burning fires. This also brings along an important time of the year for many; harvest. This can mean many different things to many people. The busy harvest of your grapes to produce wine at its optimal peak; getting your root vegetables out of the ground before the frost settles in or keeping your courgettes covered so your long summer of hard work pays off; to the collection of wild plants, exploring the fields, forests, lakes, mountains seasonally to collect what nature has to offer at its peak.This menu is created to explore different regions and ecosystems of Alberta. Each course will offer a journey of flavours through different soils, cultivation, seasons and wild foods. It is important to us at The Butternut Tree to look around us and try to give you our interpretation of time and place. The first course is an exploration into the world of squash. We very simply want to offer you the choice picked squash to give emphasis on the subtleties of texture and flavour. This course is going to be seasoned with plants we have collected from the same plot of farming land. Exploring the plants growing by "accident" in between the rows; or as most call them, weeds.The second course is me wanting to share a moment of culinary nostalgia. A moment where appreciation for the collection of food and the efforts it takes to produce a meal from hunting, gathering and cooking. This dish is our Albertan forests true and through. We have been collecting plants and tubers throughout the year from local forests to create an offering that provides you a rabbit cooked, seasoned and presented with all the ingredients it naturally would graze on and be surrounded by.The final course is to hopefully give you that last breath of summer. The feeling of driving through the countryside and smelling the hay being bailed. The last of the Saskatoon berries being plucked from your go to spot. The first cup of coffee after the first frosty night that warms you top to bottom and inside out.With summer leaving and winter on its way we are presented with Autumn. An explosion of beauty before the decay. A moment of the year we all get out for our one last trip, our last exploration before the weather turns. The quick rush of harvest and preservation. For some the excitement of comfort food, red wine, fires and sweaters. We hope through our menu we can curate the feeling of time and place. September 2020, Alberta

Bündok | 10228 - 104 St NW, Edmonton, AB T5J 1B8
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Ryan Hotchkiss -

Appetizer:
Tuna crudo, apples, Thai basil, citrus
Contains fish

Main:
Duck Confit, autumn salad, grains, blackberry, moed duck stock

Suggested Wine Pairing:
Lock and Worth 2019 Merlot, Naramata, ON

Dessert:
Citrus posset, preserved stone fruit, mint
Contains dairy

Click here for the chef's Romance of the Dish


The Winner's Circle brought to you by Sysco – the winning chef in each city will be announced during the show!         FAQ

Judges

Calgary

Michael Allemeier - Chef, educator, Certified Master Chef, forager, gardener, hiker, family guy and climber

Paul Rogalski - Passionate gastronomic artist, farm-to-table pioneer, Culinary Director & Co-Owner of Rouge Restaurant

Edmonton

Mary Bailey - Writer, Tomato magazine publisher, wine maven and lover of bubbles (in wine, that is)

Brad Smoliak - VAD powered, happy husband, proud father, chef, grateful, passionate yet forgetful lover


Ticket Options

**To ensure you get the chef of your choice, order your tickets today! There is limited quantity per chef.

**The show link is only valid using one email address and the link is non-transferable. Buy Now

Individual Tickets - support a competing chef by ordering a three-course meal + the online show and gather with friends for a memorable evening of great food and music: (in the same home or private venue**) $195/person*


Kitchen Party Host (for 8-10 people)

Support a competing chef by ordering three-course meals + the online show and gather with friends for a memorable evening of great food and music: (in the same home, private venue or meet over a platform like Zoom**) $195/person*


Live in other parts of Alberta?

Just the online show: $50/household


*Wine and delivery at an additional cost

**If government guidelines do not allow you to gather in your home with your guests please contact lisa@comlinks.ca and we will make alternate arrangements if necessary. Notification must be received a minimum of one week prior to the event to accommodate any requests.

Questions? lisa@comlinks.ca _____ FAQ

Premium Options

Platinum Host – A Virtual Option Buy Now

Looking for a unique way to thank and recognize some of your dedicated staff during these challenging times?

Can't meet with your clients and looking for a way to let them know they matter?

Looking to make an impact with a potential client?

Benefits include:

  • a podium worthy 3-course meal from a competing chef of your choice (based on availability) delivered to your clients or dedicated staff
  • one bottle of the chef’s paired wine delivered with the meal (one bottle per couple)
  • delivery to homes within 15km of the chosen restaurant
  • logo recognition on Kitchen Party website
  • logo recognition and acknowledgement during the online show

Price per dinners:

Note: when ordering these packages you only need to choose your chef(s) at the time of payment. You do not need to know your clients. Client information including delivery information must be confirmed a minimum of 10 days prior to the event to Lisa Pasin at lisa@comlinks.ca Your order can be a combination of more than one chef ie. 2 orders from chef x, 2 orders from chef y, 6 orders from chef z, etc.

10 dinners, 5 bottles of wine, delivered up to 5 homes - $5000

20 dinners, 10 bottles of wine, delivered up to 10 homes - $7000

30 dinners, 15 bottles of wine, delivered up to 15 homes - $9000


If you have any questions, would like to order more than thirty dinner/shows in one region or would like to order in multi-regions please contact Lisa Pasin lisa@comlinks.ca         FAQ

"Dedicate a Song" Supporter

Benefitting MusiCounts: your gift ensures instruments or equipment at a deserving school in your community

For $10,000 donation: Imagine one of the musicians dedicating a song on the show to someone special in your life?

Benefits include:      FAQ

  • A charitable tax receipt
  • A performance dedication by a musician
  • Recognition that your donation has helped a school in your community

For more information or to order this package contact Karen Blair at kblair@greatkitchenparty.com

Beneficiary Supporter

Benefitting one of the three Kitchen Party charities

FAQ

A donation ($5000-$25,000) direct to the charity.

Benefits include:

  • A charitable tax receipt
  • Verbal and visual acknowledgement the night of the event

For more information or to make a donation to one of the charities contact Karen Blair at kblair@greatkitchenparty.com

Entertainment

Jim Cuddy, National Entertainment Advisor for Kitchen Party, is bringing together an exceptional all-star cast! Expect hit after hit after hit in what can be described as a show like no other! For those of you who tuned into Kitchen Party’s Home Edition expect an even more powerful and diverse line up of Canada’s best and most iconic talent.

Each show will have a different line up of talent from this amazing roster including: Jim Cuddy, Ed Robertson, Serena Ryder, Alan Doyle, Barney Bentall, Johnny Reid, Whitehorse, Lorraine Segato, Gord Bamford, Eagle and Hawk, William Prince, Anne Lindsay, Murray McLauchlan, Danny Michel, Alex Cuba, Measha Brueggergoserman, Neil Osborne, Kandle Osborne, Bill Henderson, Julian Taylor, Devin Cuddy, Elisapie, Sam Polley, Terra Lightfoot, Tom Wilson, Rose Cousins, Joel Plaskett, Dawn Pemberton, Donovan Woods, Nuela Charles and more!

Partners

BECOME A PARTNER. CELEBRATE CANADA. MAKE AN IMPACT!

We know many companies have suffered during this pandemic but there are also companies that have pivoted and flourished during these times. If you are one of those companies, and looking to thank your staff/clients or support your community donating directly to one of the charities, we would be delighted to share details with you on how to become a Platinum Host, a Provincial Partner, a "Dedicate a Song" Supporter or a Beneficiary Supporter, please contact Karen Blair by emailing kblair@greatkitchenparty.com or calling 647-267-6530

THANK-YOU

Thank you to the partners and supporters who provide vital support to the project!