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Canada’s Great Kitchen Party

Thursday, October 29, 2020

Culinary Competitions held in Vancouver, Victoria and Kelowna

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

Vancouver Co-chairs: Nancy MacKay, John Sandrelli, Russ Courtnall and Keiju Yamasaki

Victoria Ambassador: Bruce Courtnall

Kelowna Ambassadors: Judy Burns, Daniel Bibby, Tracy Clark, Renee Wasylyk

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.

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


Main Dish

Forage | 1300 Robson Street Vancouver, BC V6E 1C5
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Welbert Choi - One Time Competitor

Appetizer:
Tea smoked Albacore tuna crudo, quince emulsion, Okanagan pepper chili prawn oil, compressed apple, duck crackling salt, pickled Chanterelle mushrooms
Contains shellfish

Main:
Seared Great Bear Pacific scallops, lightly cured Gelderman pork belly, BC bull kelp "tsukudani", ikura, quail egg yolk and sifted egg white, Forage XO sauce
Contains gluten, dairy, shellfish

Suggested Wine Pairing:
Blue Mountain 2016 Chardonnay Reserve, Okanagan Valley, BC

Dessert:
Elderflower and Golden Ears Neufchétel cheese puff, Island buffalo yogurt créme anglaise, Unruly Gin spiked Valley blueberries
Contains gluten, dairy

Click here for the chef's Romance of the Dish

Take a journey along the West Coast of British Columbia with this delicious three course meal carefully curated to celebrate the best of local, sustainable cuisine. We are incredibly fortunate to have access to some of the best local seafood in the world, along with premium ingredients farmed and foraged. We have selected Blue Mountain's 2016 Chardonnay Reserve to go with this meal, it's well balanced acidity pairs well with each course. We hope you enjoy!
Start off with tea smoked albacore tuna crudo, a unique dish that combines the freshness of albacore with the sweetness of compressed apple and saltiness of crispy fried duck skin and chanterelles, brought together with a quince emulsion and spot prawn chili oil. For the main course enjoy seared scallops and melt in your mouth pork belly with bull kelp ""tsukudani"", ikura, quail egg yolk, and Chef Choi's house-made XO sauce. We source our Ocean Wise sustainable scallops from Great Bear in the cold waters of Northern BC, and the pork belly from Gelderman Farms well known for their sustainability practices. The creamy sweet scallops pair well with the sea salt cured pork belly, enhancing the flavour of both. We make the tsukudani in a non-traditional way by simmering the wild BC bull kelp in a reduced seafood broth to bring out the umami flavours. Topped with a rich quail egg yolk and our signature XO sauce this dish bursts with premium flavours and plays tribute to both Chef Choi's homeland of Hong Kong and the incredible bounty of farmed, fished and foraged ingredients of BC. End your meal with our famous "cheese puff", a choux pastry filled with foraged elderflower infused sweetened Golden Ears Neufchétel cheese, finished with island buffalo milk créme anglaise and Unruly Gin spiked BC blueberry compote.

Main Dish

Boulevard Kitchen and Oyster Bar | 845 Burrard St, Vancouver, BC V6Z 2K6
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Roger Ma - Canadian Culinary Champion and Regonal Gold Medalist

Appetizer:
BC Shellfish bouillabaisse
Honey mussels, manila clams, sidestripe shrimp, saffron potato, fennel, rouille and crostini
Contains dairy, shellfish, alcohol

Main:
Thiessen Farm BBQ five spice quail
foie gras, hanna brook farms beet, spiced almonds, preserved plum jus
Contains gluten, dairy, nuts

Suggested Wine Pairing:
Noble Ridge Meritage 2017, Okanagan Falls, BC

Dessert:
Chestnut & Pear tart
house made chestnut cream, pear mousse, poached pear, cassis
Contains gluten, dairy

Click here for the chef's Romance of the Dish

Thiessen Specialty Poultry is a family farm that raises specialty birds. Believing that "biggest isn't best and best isn't biggest," Peter Thiessen keeps the farm small enough to handle day-to-day operations in house and strives to provide the best and most natural environment possible for his birds. They are fed all-natural food and raised in a cage-free environment with room to grow.The quails are brined in a five spice brine including cinnamon, clove, szechuan peppercorn, ginger, orange peel, chili, garlic, Chinese licorice for 24 hours. They are then allowed to age for 5 days.A special glaze of vinegar and maltose wheat honey is applied to the skin after dry aging and allowed to dry one more day, this is what gives the quail its crisp golden skin after roasting.The dish is paired with a variation of beets, foie gras and roasted spiced almonds.Plums from the Okanagan are used to finish a rich quail jus

Vancouver:
Blue Water Café and Raw Bar
Elisa
Cin Cin
Thierry Chocolate

Whistler:
Araxi
Bar Oso
Il Caminetto

New York:
Oceans

Victoria:
Name TBD – Opening Early 2021

Main Dish

Toptable Group | Rogers Arena, 3 Expo Boulevard , Vancouver, BC V6B 6G1
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Alex Hon - First Time Competitor

Appetizer:
Burrata and Heirloom Beet Salad, Toasted Pistachios, Glorious Organics Celebration Greens
Contains dairy, nuts

Main:
Porcini Mushroom Crusted Sablefish. Sunchoke and Porcini Mushroom Risotto
Contains gluten, dairy

Suggested Wine Pairing:
Black Hills Estate 2016 Rousanne, Okanagan Valley, BC

Dessert:
Molten Chocolate Cake. Brandy Truffle centre with Caramel Sauce
Contains gluten, dairy

Click here for the chef's Romance of the Dish

Porcini Mushroom Crusted Sablefish, Sunchoke Risotto.Porcini mushrooms are the star of this dish as the crust to the sablefish, braised and blended throughout the risotto and proudly roasted as a garnish. The sweetness from sunchoke brightens the palate and their crispy skins adds a welcome crunch.

Vancouver:
Blue Water Café and Raw Bar
Elisa
Cin Cin
Thierry Chocolate

Whistler:
Araxi
Bar Oso
Il Caminetto

New York:
Oceans

Victoria:
Name TBD – Opening Early 2021

Main Dish

Toptable Group | Rogers Arena, 3 Expo Boulevard , Vancouver, BC V6B 6G1
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Kristian Eligh - Canadian Culinary Champion and Regonal Gold Medalist

Appetizer:
Dungeness Crab Cake, Romesco Sauce, Lemon
Contains gluten, shellfish

Main:
Smoked Blue Goose Farms Shortrib, olive oil potato puree, crispy onion, tomato anchovy crumbs, dandelion greens
Contains gluten, dairy, seafood

Suggested Wine Pairing:
Averill Creek 2018 Somenos Pinot Noir, Cowichan Valley, BC

Dessert:
Passion Fruit Cake, white genoise, passion fruit gelee
Contains dairy, nuts

Click here for the chef's Romance of the Dish

This 12hr slow braised short rib, has been elevated and accented with a lovely light smoke to add a level of complexity to a very rich cut of meat. Fork tender, the short rib has been deboned and lightly glazed. The star of the plate is served along side a velvety potato puree seasoned liberally with Domenica Fiore Olive oil in place of butter, to again lighten a very rich accompaniment. Crispy walla walla onion rings and the tomato anchovy breadcrumbs are playful garnishes that elevate the dish with a savory crunch. To round out this main course, local dandelion greens are served in two ways, a chimmichurri sauce as well as fresh and lightly dressed raw leaves to add a bright herbaceous punch!Bon appetite!!

The Acorn | 3995 Main St, Vancouver, BC V5V 3P3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Devon Latte - First Time Competitor

Appetizer:
AMUSE
Dafne’s Haiida Gwaii Kombu, Klippers Organics Caramelized Tomato, B.C. Matsutake Mushroom, L’ancetre Organic Parm
Vegan, Gluten free, Nut free and Celiac safe

SHIITAKE (1ST)
Kelp Salt Roasted Oyster + King Alder Log Shiitake, Melted Leeks, Fermented Shiitake Stem + Espelette Pepper X.O. Sauce, Pickled Shiitake + Macro Kelp, Local Harvest Farm Lemongrass Leaf Oil + Emulsion
Vegan, Gluten free, Nut free and Celiac safe

SEASONS OF PEACH (2ND)
Preserved Klippers Organics Peach, Shaved Green Peach, Peach Blossom Vinegar, Natural Pastures Buffalo Mozzarella, Saskatchewan Organic Rye Crostini
Nut free. Vegan, Gluten free and Celiac safe optional by request

Main:
RADDICHIO (3RD)
Charred Cropthorne Farm Chioggia Radicchio, Fermented North Arm Farm Garlic Scape Pomme Purèe, B.C. Porcini Red Wine Jus, Confit Chicken Of The Woods Mushrooms, Comox Camembert Cream, Tomato Leaf Vinaigrette, Puffed Alberta Quinoa
Nut free. Vegan, Gluten free and Celiac safe optional by request

Dessert:
MIREPOIX (4TH)
Brown Fraser Valley Hazelnut Butter + Celery Financier, North Arm Farm Sweet Mokum Carrot Curd, Klippers Organics Walla Walla Onion Caramel, Maple Compressed Celery, Pineappleweed Candied Onion, Carrot Nibs
Vegan, Contains nuts and gluten (a nut and gluten free option is available by request)

Click here for the chef's Romance of the Dish

The Acorn Restaurant is an internationally recognized and award-winning vegetable-forward restaurant limited only by the ingredients brought daily by our foragers and farmers. Our ever-changing menu is dictated by the shifts in weather that spark or delay the growth of our forest's wild-crafted bounty, along with the ripening or readiness of our farm fresh ingredients. As we are heading into Fall, expect wild BC Mushrooms woven in throughout the unique and carefully crafted menu, handpicked by chef Devon Latte and our foraging team.

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


Main Dish

House Of Boateng | 2854 Peatt Road Suite 105, Victoria, BC V9B 0W3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Castro Boateng - Two time competitor

Appetizer:
House Smoked Wild BC Salmon
Ancient Grains, Sea Asparagus, Fiddleheads, Radish, Hempseeds & Elderflower Dressing
Contains gluten

Main:
Preserved Lemon Sable Fish
Coconut & Curry Braised Lentils, Mussels, Chanterelles, Pickled Plot Market Garden Beets & Carrots
Contains gluten

Suggested Wine Pairing:
Synchromesh 2019 Riesling,
Okanagan Valley, BC

Dessert:
Passion Fruit Panna Cotta
Compressed Pineapple, Dragon Fruit, Mango Gel
Contains dairy

Click here for the chef's Romance of the Dish

My love for Sablefish goes back as long as I can remember. It has an intensely rich, buttery flavour but is delicate in texture and it pairs beautifully with spices and citrus. My focus was to enhance the fish with preserved lemon for bright citrus notes, combined with a creamy coconut curry that brings in hints of heat. Being that we are entering into fall, I wanted to bring some warmth to the dish with braised beluga lentils and pickled vegetables from our local farmers. 2019 Synchromesh Riesling pairs beautifully with the buttery fish and enhances the spicy notes from the curry. The rich preserved lemon and pickled vegetables help balance the dish. This dish embodies what House of Boateng is all about: global flavours combined with local ingredients, perfectly balanced.

The Courtney Room | 619 Courtney Street, Victoria, BC V8W 1B8
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Chris Klassen - First time competitor

Appetizer:
Tuna, ginger, grapefruit
Contains fish

Main:
Yarrow Meadows Duck Breast, Blueberry, Absinthe, Beet

Suggested Wine Pairing:
Ursa Major 2016 Cabernet Sauvignon,
Oliver, BC

Dessert:
Apple Tart, Sesame, Kasu
Contains gluten

Click here for the chef's Romance of the Dish

We work with incredible farmers in BC and one supplier that I have worked with without pause since the start of my career is Yarrow Meadows Farm. They supply us with incredible duck that always dazzles local diners and travellers alike. I love pairing duck with dark fruit and herbaceous flavours. In October, I know few better combinations than beets and duck with a bright preserved BC blueberry jus. We give it some added intrigue by using an island-made absinthe from Nanaimo's Arbutus Distillery called Baba Yaga. It is made traditionally with bright herbal flavours of grand wormwood, lemon balm, anise, fennel and mint, and brings that incredible green colour to the dish. We add an oil made of anise hyssop, a licorice-like mint that adds another layer. We are pairing this with the Ursa Major 2016 Cabernet Sauvignon. It's showing well for its age with structure and tannin to coddle the strong sauce with the rich and yet delicate duck with crisp rendered fat and earthy beets.

Nowhere *A Restaurant | Unit G4 1001 Douglas Street, Victoria, BC V8W 2C5
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Clark Deutscher - First time competitor

Appetizer:
Milk-fed house-cured prosciutto, freshly made Ottoman-spiced halloumi, 30-year Parmigiano, our own basil, Jimmy Nardello escabeche, rose-infused puff pastry
Contains gluten, dairy

Main:
Pine mushroom bacon, water buffalo and mushroom mole salumi, dry aged beef with coffee and cocoa, mole trio with square root farm chilies, masa
Contains gluten, dairy, nuts

Suggested Wine Pairing:
Venturi Schulze 2015 Pinot Noir,
Cowichan Valley, BC

Dessert:
Chestnut and chocolate filled cookies, preserved summer fruit "soup", fresh herbs
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

This dish shares with you some of our favorite ingredients. We helped raise a water buffalo and cow over the last couple years and we have them curing for you as we speak! Here we pair them with flavors that remind us of fall – pine mushrooms, chilies, nuts and chocolate in not so classic forms and variations! You will journey through different textures and senses from mole sauce to aged salumi to dry aged beef! Enjoy!

Main Dish

Toque Catering | 1-845 Viewfield Road, Victoria, BC V9A 4V2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Nicholas Waters - One time competitor

Appetizer:
Baby Beet, Apple & Goat Cheese Salad
Colours & Textures of Beets, Ruckles Goat Cheese, Compressed Apple, Local Greens, Venturi Schulze Balsamic
Contains dairy

Main:
Porcini Crusted Venison Leg
Flash Pickled Chanterelles, Preserved Peaches, Blue Cheese & Walnut Ravioli, Pickled Peach Jus
Contains gluten, dairy, nuts

Suggested Wine Pairing:
Time 2018 Viognier, Okanagan Valley, BC

Dessert:
Trio of "Misu"
Espresso, Candied Pumpkin & Ginger, Drunken Cherry
Contains gluten, dairy

Click here for the chef's Romance of the Dish

The dishes I have selected have all had a personal sentiment behind them throughout my career or life path. I have been truly fortunate growing up on Vancouver Island to be able to experience not just the abundance of seafood but the things that are sometimes forgotten from all our little farmers, cheese shops, foraged wild foods and local game meats. I know people say farm-to-table is a trend these days but for me, growing up and starting my career, it was a way of life. We used to eat our vegetables right out of the dirt and the people down the street were making fresh cheese and family would go hunting and bring home wild game meats. The first course begins with my love of beets, this is kind of my signature vegetable for Toque. It's one that I find everyone loves but no one in this era has the time to cook them. You can do so many different things with them. My favourite way is pickled and that's why I start here with the salad. It incorporates many techniques, textures and tastes. Paired up with one of our local cheese companies, fall fruit and local greens, it really starts to open the taste buds.
The second Course comes from the beginning of fall, sounds funny with peaches, but every year growing up we had this peach tree on the side of our house, and it produced fruit year in year out. We used to preserve them to have throughout the fall/winter. I never liked Venison as a kid and the only way my parents could get me to eat it was with the preserved peaches. The dessert is a dish that I made in my very first competition. I remember this one like it was yesterday. I had worked 72 hours straight to get ready for this one. I remember the day of, I went down to the lounge and fell asleep to have my pastry chef wake me up 10 minutes later and say it's time to go. All the time I put into that dessert to come 2nd to him..haha!

Main Dish

Canoe Brewpub | 450 Swift Street, Victoria, BC V8W 1S3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Sam Harris - First time competitor

Appetizer:
Roasted Squash Soup
Vancouver Island squash, spiced pumpkin seeds, chimichurri purée
Contains dairy

Main:
Seared Scallop and Perogies with Bacon
Crispy pork belly, potato and sour cream perogies, fennel, caramelized onion purée, roasted green onion, fennel pollen, bacon, chives
Contains gluten, dairy, shellfish

Suggested Wine Pairing:
Checkmate 2015 Capture Chardonnay,
Okanagan Valley, BC

Dessert:
Peanut Butter Chocolate Bar
Dark chocolate, white chocolate and peanut butter ganache, graham cracker crust, white chocolate crumble, grapes, berry sauce
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

Scallops love bacon. Perogies love bacon. When the three of them get together, things really heat up. We have added some textures of onion, pork and fennel to amplify those flavours and emotions. Our Seared Scallops, Perogies and Bacon dish is paired with an elegant and textured Chardonnay from Checkmate.

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


Relvas Catering/The Sandwich Company By Relvas Catering |
115 -1632 Dickson Ave, Kelowna, BC V1Y 7T2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Adam Relvas - First Time Competitor

Appetizer:
Beet Salad
Vanilla Vinaigrette, Goat Cheese, Citrus
Contains dairy

Main:
Spice Rubbed NY Strip
Parsnip, Wild Mushroom, Demi Glace
Contains gluten, dairy

Suggested Wine Pairing:

Dessert:
Okanagan Crumble
Local Fruit, Olive Thyme Crumble
Contains gluten, dairy

Click here for the chef's Romance of the Dish

Vice & Virtue Brewing Co | 1033 Richter St, Kelowna, BC V1Y 2K4
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Chris Braun - Bronze Medalist

Appetizer:
Verrine of Side Stripe Prawn, Caldwell Farms Botanical Vichyssoise, Acadian Caviar
Contains dairy, shellfish

Main:
Sage Brush Smoked Bison Tri Tip
Bison Roulade, Rutabaga, Sugar Pumpkin, Shoshito Jus
Contains nuts, shellfish

Suggested Wine Pairing:
Anthony Buchanan Whole Cluster Fermented 2018 Syrah, Okanagan Valley, BC

Dessert:
Gellatly Bay Nut Financier
Haskap Berry, Brown Butter, Scotch
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

Salt & Brick | 243 Bernard Ave, Kelowna, BC V1Y 6N2
Curbside Pick-up ONLY


Chef James Holmes - One Time Competitor

Appetizer:
Mushroom Pate En Croute
Ash Brie Cream/lemon cured Artichoke Bravas
Contains gluten, dairy

Main:
Alberta Lamb Neck Rouladen
Chicken Fat Potato Fondant/Local Radish & Turnip Pave/Motherlove kombucha Cherry & Farm Plum Demi
Contains gluten, dairy

Suggested Wine Pairing:

Dessert:
Smoked Creme Caramel
Burnt Orange/Tug 6 Shaft Coffee Cream
Contains dairy

Click here for the chef's Romance of the Dish

Summerhill Organic Bistro | 4870 Chute Lake Road Kelowna, BC V1W 4M3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jeremy Luypen - First Time Competitor

Appetizer:
Spanish Auga Chile. Pimento Cured Shrimp & Tuna. Orange, Grapefruit & Onion. Coriander & Micro Salad. Suggested Pairing: Summerhill 2012 Cipes Blanc de Blanc, Okanagan Valley, BC
Contains shellfish

Main:
Charred Lamb "Souvlaki"
plant-based foie gras, celery root, pressed mushrooms pickled radish, candied pork belly. Suggested Pairing: Summerhill 2008 Cipes Blanc de Noir, Okanagan Valley, BC
Contains gluten, dairy, nuts

Suggested Wine Pairing:
Summerhill 2008 Cipes Blanc de Noir, Okanagan Valley, BC

Dessert:
"Chocolate Olive Oil Cake
Sweet Ricotta Mousse, Saffron Ganache, & Pistachios. Suggested Pairing: Summerhill Cipes Brut Nature, Okanagan Valley, BC
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

A fun modern take on a classic dish. Staying true to Summerhill's Bistro of Modern Mediterranean soul food flavors. Paired with a vintage sparkling wine

Waterfront Restaurant and Wine bar | #104 – 1180 Sunset Drive, Kelowna, BC, V1Y 9W6
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Mark Filatow - Three Time Competitor, Gold and Silver Medalist

Appetizer:
Wild Mushroom Ragout, Garganelli Pasta, Smoked Truffles Gouda Custard, Garlic Crumb
Contains gluten, dairy

Main:
Pan Seared Ling Cod Filet, Side Stripe Prawn, Toasted Corn Gnocchi, Carrots and Fennel, Brown Butter Prawn Sauce
Contains gluten, dairy, shellfish

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

Dessert:
Flourless Hazelnut Cake, Espresso Pudding , Raspberry, Hazelnut Crumb
Contains dairy, nuts

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

Vancouver

Andrew Morrison - Senior Judge, restaurant industry veteran, food and travel writer, editor of Scout and Islandist

Joe Chaput - Chef, cheesemonger, co-owner Les Amis du FROMAGE

Victoria

Takashi Ito - Award-winning chef, culinary consultant, 40 years’ experience across Canada

Chef Robert Cassels - Vancouver Island born and raised. Chef/Owner of Saveur Restaurant, French-Inspired contemporary cuisine

Kelowna

Bernard Casavant - Senior Judge, mentor, passionate cook, locavore, farmer’s husband, grandfather

Judy Burns - Creative facilitator, avid learner, grow, cook and eat local, passionate hiker, art and wine 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 British Columbia?

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!