Menu

Canada’s Great Kitchen Party

Thursday, October 22nd

Culinary Competitions held in Toronto and Ottawa

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 8-10 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

Toronto Co-chairs: Scot Martin, Lorrie King, Michael Tamblyn

Ottawa Co-chairs: Chris Klotz, Michael Runia, Mike Taggart

Platinum Host: Excavac

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.

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


Maple Leaf Tavern & Port | 955 Gerrard St E, Toronto, ON M4M 1Z4
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jesse Vallins - Two Time Competitor and Bronze Medalist

Appetizer:
Roasted Beet Salad, Hazelnut Butter, Dill Pesto, Monforte Halloumi
Contains dairy, nuts

Main:
Duck Leg "Pie"
Red Fife Crust, Smoked Duck Sausage, Corn Pudding, Fresh Plum Sauce
Contains gluten, dairy, egg

Suggested Wine Pairing:
Nicholas Pierce Crew Sauvage 2018 Pinot Noir, VQA Niagara Peninsula, ON

Dessert:
Baba au Whisky Canadien, Vanilla Cream
Contains gluten, dairy, egg

Click here for the chef's Romance of the Dish

"Roasted Beet Salad, Hazelnut Butter, Dill Pesto, Monforte Halloumi - A composed salad of roasted beets, dressed with pickled beet puree, and served with an earthy pesto of dill and hempseed, salty and tangy fried halloumi, and rich hazelnut butter. The dish is finished with cold pressed canola oil, and toasted hazelnuts for texture.
Duck Leg ""Pie"", Red Fife Crust, Smoked Duck Sausage, Corn Pudding, Fresh Plum Sauce - Quebec duck legs marinated with red wine and herbs, cooked slowly, then partially de-boned, and rolled with the leg bone still attached. The legs are then wrapped in a pastry made using Red Fife flour, a Canadian heirloom wheat, brushed with egg yolk, and baked until golden. The pie is served with house-made smoked duck sausage (made using the rest of the duck), and a smooth corn pudding flavoured with brown butter and thyme. The dish is finished with crispy sage, and a tart plum sauce, seasoned with Canadian wild ginger, adding a perfect foil for the richness of the duck. Our chosen wine pairing, Nicholas Pearce Crew Sauvage Pinot Noir 2018, is a wonderful compliment to the flavours in the dish. Fruit forward notes of red berries and cherry, with light herbs and earth in the background. Classic Niagara in style with freshness and bright acid, but bringing a little extra weight and tannin to the table from the warm growing season and low yields of 2018's harvest. Nicholas Pearce is one of our favourite people in the Canadian wine industry, and has been a good friend to Maple Leaf Tavern and Port for a long time. We could not be happier to recommend this wine.
Baba au Whisky Canadien - An all Canadian take on a French classic, Baba au Rhum. Savarin cake, or Baba, a brioche-like pastry is first dipped in sugar syrup, then finished with Rum, often with lightly whipped cream on the side. One of the reasons people say sweets taste better in France, is because the dairy used in their production is higher in fat and adds richer flavour. Our version will be made using butter and cream from Ontario Dairies whose products are made using methods similar to European traditions, and will be light and airy, yet rich and buttery all at once. After a brief soak in a light maple flavoured syrup, the Baba can be topped with whipped cream, and finished with a little Crown Royal Northern Harvest Rye, a whisky with notes of oak, baking spices, toasted grain, and orange marmalade; winner of "World Whisky of the Year" 2016's World Whisky Bible.

Main Dish

George Restaurant | 111 c Queen St East, Toronto, ON M5C 1S2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Lorenzo Loseto - Canadian Culinary Champion, Two Time Gold and Three Time Silver Regional Medalist

Appetizer:
Smoked Veal, Golden Beets, Anise Flatbread
Contains gluten, dairy

Main:
Glacier Bass, Butternut Squash, Pine Mushrooms

Suggested Wine Pairing:
Southbrook 2017 Laundry Vineyard Chardonnay, Niagara Peninsula, ON

Dessert:
Pine Nut Chocolate Cake, Pear, Espresso Cream
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

The menu I have created for you will showcase the very best of what is in season, allowing you to experience George in the comfort of your home. Lightly smoked and shaved veal tenderloin, with earthy roasted beets is a perfect pairing. Followed by Glacier bass with it light tasting buttery notes. Served with butternut squash that has been poached in olive oil, capers and garlic. A perfect match as to not overtake the delicate flavour of the fish. Finishing with a super moist chocolate cake made with the finest chocolate and pine nuts.
1st
Ontario veal tenderloin marinated for two days with spices, salt and pepper, then smoked in apple wood. Served with A composed salad of roasted heirloom roasted beets and paper thin flatbread.
2nd
Sustainable, buttery and delicate Glacier Bass (Chilean Sea Bass), with a umeboshi plum marinade. Oven roasted with a toasted squash seed crust. With olive oil poached butternut squash and pickled matsutake mushrooms.
3rd
Flourless pine nut and almond chocolate cake, poached pear, valrhona chocolate, pear ganache, chocolate wafers.
We've chosen the 2017 Southbrook Laundry Vineyard Chardonnay to pair against Chef's Sea Bass dish.
Our sommelier Christopher states that its lightly-oaked structure melds with the buttery elements of the dish, including the sea bass texture, but is also crisp and mineral enough to play off of the earthy elements of Chef's plating. The wine is balanced, and has excellent quality with a pleasing and palate-cleansing finish.
This organically-certified and sustainable wine is also a nod to the accomplished women within the Verity private women's club and everywhere. Southbrook has a long-respected female winemaker: Anne Sperling, and the grapes for this wine are sourced from a talented female grape grower: Heather Laundry.

Jamie Kennedy Kitchens | Joining us from Prince Edward County, Jamie Kennedy Kitchens in collaboration with Fiorentina Restaurant and Roselle Desserts in Toronto
No Curbside pickup. Delivery ONLY – available throughout the GTA within a 15 km radius for $15. Outside of 15km, fee will be $28 (includes Oakville and Halton Hills)


Chef Jamie Kennedy - Culinary artist and iconic culinary inspiration, one of the founding fathers of modern Canadian cuisine.

Appetizer:
Wild and Farmed Fall Salad with Lighthall Sheep's Milk Feta Cheese
Contains sheep's dairy

Main:
Roast Galantine of Ponzo Family Farm Pastured Chicken with Chanterelle Duxelles
No dairy, No gluten, No nuts

Suggested Wine Pairing:
Stanners 2017 Pinot Noir, The Narrow Rows, VQA Prince Edward County, ON

Dessert:
Ontario Tree Nut Paris-Brest Filled with Black Walnut Praliné and Hazelnut Mousseline
Contains dairy, gluten, eggs
Mignardise: Ontario Apple Soft Caramels
Contains dairy

Click here for the chef's Romance of the Dish

Los Colibris | 111 Richmond Street West, Toronto, ON M5H 2G4 (inside Assembly Chef's Hall)
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Elia Herrera - Gold Medalist

Appetizer:
White chocolate, lemongrass/calamansi coconut shrimp ceviche, basil oil
(black tiger shrimp, serrano pepper, red onion, jicama, taro chips)

Main:
Pulpo al Chintextle
Grilled octopus, avocado pure, tlatonile sauce (pipian), Chintextle (pumpkin seed and sesame paste), papas bravas (garlic spicy Fingerling potatoes)

Suggested Wine Pairing:
Thirty Bench 2016 Cabernet, Merlot ‘Winemaker’s Blend’, Beamsville, ON

Dessert:
Raspberry / mango Layered mousse, soft caramel center, covered in dark chocolate ganache

Click here for the chef's Romance of the Dish

MLSE | 50 Bay St, Toronto, ON M5J 2X2
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Matthew Sullivan - One Time Competitor

Appetizer:
60 day butter wrapped aged Beef tatataki with cellar vegetables, warm bone marrow vinaigrette and puffed tendon
Contains gluten, nuts, shellfish

Main:
Variations of Lobster and Root Vegetables with black truffle miso
Contains gluten, nuts, shellfish

Suggested Wine Pairing:
Cloudsley Cellars 2017 Pinot Noir, Niagara Peninsula, ON

Dessert:
French Toast with foie gras, peanut butter and strawberry preserve
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

This dish highlights two ingredients not often paired. Lobster and root vegetables in a variety of techniques, textures and flavours. It is all wrapped together with a rich and buttery sauce of carrot juice and some added luxury with black truffle miso.

Eigensinn Farm |
Joining Us from Singhampton, Michael will be working out of a local Toronto kitchen. No Curbside pickup. Delivery ONLY – available throughout the GTA within a 15 km radius for $15. Outside of 15km, fee will be $28 (includes Oakville and Halton Hills)


Chef Michael Stadtländer - Culinary artist and iconic culinary inspiration, one of the founding fathers of modern Canadian cuisine

Appetizer:
Terrine from smoked Georgian Bay fish
Contains dairy

Main:
Wood oven roasted Eigensinn piglet with vegetable cake
Contains dairy

Suggested Wine Pairing:
A Pinot Noir of your choice!

Dessert:
Cake from pears, black currants and seabuck thorn
Contains dairy, gluten

Click here for the chef's Romance of the Dish

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


fauna food + bar | 425 Bank St, Ottawa, ON K2P 1Y7
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Billy Khoo - One Time Competitor

Appetizer:
Nova Scotia Scallop Crudo
Calamansi gel, blood orange segments, pickled daikon, cilantro, olive oil
Contains shellfish

Main:
Smoked Hen & Lobster
sauce américaine, brown butter pumpkin puree, confit potato, kale, sea asparagus, fried taro
Contains dairy, shellfish

Suggested Wine Pairing:
Therianthropy 2019 Chardonnay, Niagara, ON

Dessert:
Citrus Cheesecake
Japanese cheesecake, candied lemon, milk crumb
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

I've created this menu with the same ideas and principals that we believe in at fauna. We believe in using all parts of the products we're highlighting while using different techniques to create interesting textures and flavours.The first course, is a light and fresh scallop crudo, designed to open the palate with citrus and summery flavours. The main course is a combination of flavours that I've always loved, Chicken and Lobster. So I've made the dish more elegant using guinea hen and some modern techniques that you would see on our menu at fauna. The hen breast has been butchered and stuffed with a lobster farce then sous vide and smoked to achieve an ideal texture. The sauce americaine is made from the shells of the lobster and stock from the guinea hen, reduced with brandy and cream until rich and flavourful. Fried taro, sea asparagus, and a brown butter pumpkin puree are added to the dish for contrasting textures and flavors. I've paired the smoked hen with a chardonnay from Niagara to compliment the smoky, rich, buttery dish. And for dessert, I have a citrus cheesecake done in a japanese style to lighten the normally rich dessert. finishing the dinner with a creamy, vanilla taste.

Main Dish

The Soca Kitchen | 93 Holland Avenue, Ottawa, ON K1Y 0Y1
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Daniela Manrique - Three Time Competitor, Silver and Bronze Medalist

Appetizer:
Red Snapper Tiradito | Aji Amarillo | Huitlacoche | Lime | Caviar

Main:
Chivo [Goat] en Coco | Saffron Bisque | Yuca Torte | Open Fire Scallop | Fennel Pollen| Asparagus Ribbons | Candied Orange Gooseberries
Contains gluten, dairy, shellfish

Suggested Wine Pairing:
Painted Rock 2017 Syrah, Okanagan Valley, BC

Dessert:
Venezuelan "Bien Me Sabe" | Passion Fruit Créme | Cognac
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

Chivo [Goat] en Coco | Saffron bisque | Yuca torte | Open fire Scallop | Fennel Pollen| Asparagus Ribbons | Candied Orange Gooseberries
During these past few months, millions of families have had to manage through a pandemic while simultaneously worrying for their family members living in other parts of the world, navigating through hardships, not being able to be together during these critical times. This dish was particularly inspired in bringing families together (in this case, my personal family) through flavours from different regions of my native country. As we deconstruct the dish together, we will find the main component “Chivo en Coco” which means “Goat in Coconut”. This is a traditional Venezuelan dish from the mountains, in the occidental region, Falcón. For our dish we steered away from the traditional delicacy, yet keeping the essence, and incorporated different techniques and locally grown ingredients to elevate the flavours. Under the chivo en coco is a yuca torte. In Venezuela, yuca is found throughout the country. This root is traditionally eaten fried or boiled, however; for this particular plate we created a play on a sweet and salty torte to bring out the sweetness in the goat, creaminess of the coconut and earthiness of the yuca. Underneath the goat, you can find the saffron bisque. The saffron bisque is inspired in our beautiful beaches in the Caribbean known for its scrumptious lobsters. Although the saffron bisque has subtle floral saffron aroma and essence, the bisque brings a much-needed level of contrast to the main component with the citrus notes. The open fire scallop is added on top to bring a touch of smokiness and a delicate butter like overall texture and sensation to the plate. Topping all of the components is a refreshing raw citrus asparagus salad, which adds pops of crunch and freshness to the goat brightening the dish altogether.
The beauty of this dish is that although all of these components were inspired by different regions and memories of my native country, our ingredients were purchased locally supporting other fellow local businesses during these difficult times.

Main Dish

Restaurant e18hteen | 18 York Street, Ottawa, ON K1N 5S6
Curbside Pick-up | Delivery within 15km at an additional cost


Chef David Godsoe - One Time Competitor

Appetizer:
Burrata & tomato salad w/ tomato consommé, tomatoes three ways, basil, garlic tuile, aged balsamic & Aurelius olive oil

Main:
Dry-aged & hay-roasted Hudson valley duck, duck confit pavé, seared foie gras, sour cherry, beet & juniper agrodolce

Suggested Wine Pairing:
Two sisters 2016 Cabernet Franc, Niagara, ON

Dessert:
Buttermilk & cardamom panna cotta
green apple, lemon funnel cake & meringue

Click here for the chef's Romance of the Dish

Dry-aged and hay-roasted Hudson valley duck glazed with buckwheat honey and seasoned with coriander, peppercorn, and fennel seed. Accompanied with a pavé of duck confit topped with seared Hudson valley foie gras and crispy duck tongue. Paired with a variety of beet preparations including glass, espuma, and relish. Balanced with pickled sour cherries and sour cherry gel, and finished with a juniper agrodolce.

Stofa Restaurant | 1356 Wellington Street West, Ottawa, ON K1Y 3C3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jason Sawision - Two Time Competitor and Bronze Medalist

Appetizer:
Chicken liver mousse with Madeira gelée, port gel, pecans, ginger pickled apples, preserved peaches, shallot confit, shiso, crispy waffles
Contains gluten, dairy, nuts, alcohol

Main:
Scallops, braised red cabbage, carrot-carraway purée, lobster & chicken jus, almond crumble, celery, salsify & carrots in nori butter, crispy chicken skin, lemon balm
Contsins gluten, dairy, nuts, shellfish

Suggested Wine Pairing:
Stratus 2016 White, Niagara, ON

Dessert:
Bake @ home raspberry soufflé with passion fruit sorbet and tri-chocolate crumble
Contains dairy

Click here for the chef's Romance of the Dish

Our dishes in this menu represent seasonality, warmth and comfort. We've tried to focus on the fall offerings but also stay true to Stofa Restaurant's core principals and creativity. With the days getting colder, our goal is to bring richness and warmth into your homes through seasonal root vegetables, preserved summer fruits, and autumn's bounty. The fresh sweet flavor of the scallops and carrots play well with the nutty tones of the almond and the full flavours of the lobster and chicken without being overpowering. The wine pairing we have chosen is the 2016 Stratus White. The combination and complexity of the blending process produces a wine that is versatile yet distinctive and has the body to stand up to some of the bold flavours which is what our main course craves. Our Restaurant's name, Stofa, represents a place where friends and family can gather and be amongst people they care about and this menu has been designed to do just that.

gezellig Dining and wine | 337 Richmond, Ottawa, ON K2A 0E7
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Shane Brown - One Time Competitor

Appetizer:
Smoked Carrot "gravlax" Salad
Jerusalem artichoke custard on Pickled PEI mussel rouille "deviled quails egg", Sea asparagus, Burnt onion ash chips
Contains gluten, dairy, shellfish, eggs

Main:
"Whole stuffed Duck Dodine
Farce of legs, liver, pistachio, preserved nectarine, collards. Umaboshi plum mostarda, Creamed corn and peaches
Contains dairy, nuts

Suggested Wine Pairing:
Cave Spring 2018 Estate Pinot Noir, Beamsville Bench, Niagara, ON

Dessert:
""Butterfinger"
Milk chocolate mousse, white chocolate and peanut butter ganache, dulce de leche, graham cracker joconde, salted peanut & dark chocolate roca, marshmallow
Contains gluten, dairy, nuts, eggs

Click here for the chef's Romance of the Dish

Appetizer: is a carrot "gravlax" salad. The carrots have been slow roasted, brined then smoked over maple wood. Next you have the Jerusalem Artichoke custard that will add richness with earthy tones. The PEI mussel rouille "devilled egg" will add acidy and a taste from the sea. Next you have the Burt onion ash chip. The chip will bring an umami flavour and texture.
Main: Duck and stone Fruit. I wanted to use fruits in the peak of their season from Niagara. I'll be using picked peaches to go with cream corn Rideau Pine farm. Nectarines that will be folded in to the stuffing and plums that have been made into a umaboshi mostarda. For the Duck I choose a classic dish to show case French cooking but to also challenge myself at the same time. The whole duck has been seasoned with Forty Creek Whiskey over night before being rolled. The stuffing is made of the legs, livers, and pistachios. It is finished by wrapping the farce with collard greens and tying the duck back up before roasting it whole for you to enjoy.
Wine Pairing: Cave Spring 2018 Estate Pinot Noir, Beamsville Bench, Niagara, ON
Sourced from the Cave Spring Estate Vineyard in the Beamsville Bench, a combination of Clay, sandstone, shale, traces of granite and Dolomitic limestone form the sub-soil type.
2018 produced a powerful wine, rich cherry and purple plum combined with notes of nutmeg, clove and rose petals which lead to a silky textured wine with fine sandy tannins.
Dessert: I will be doing a take on a "butterfinger". We have had the "butterfinger" on the menu since we opened 8 Years ago. It is now a staple on our menu to our guest, I'll be jazzing it up for this event. It will all start with a milk chocolate mousse that has dolce de leche studded in to the middle. At the base you will have a graham cracker joconde. On top will be toasted marshmallow and a peanut butter & white chocolate ganache. To finish will have a salted peanut and dark chocolate roca.

Les Fougères | 783 route 105, Chelsea, QC J9B 1P1
Curbside Pick-up ONLY


Chef Yannick La Salle - Canadian Culinary Champion, Gold and Silver Regional Medalist

Appetizer:
Canadian Seafood Bouillabaisse with Portneuf Pur Saffron and Les Fougeres garden grown garlic crostini
Contains gluten, shellfish

Main:
West Quebec lamb; braised shoulder and sausage with feta and orange; Juniper farm carrot risotto with red currants, nasturtium capers, pinenuts; lamb jus with sumac
Contains dairy, nuts

Suggested Wine Pairing:
Meldville 2017, Syrah, Niagara Peninsula, ON

Dessert:
Poached crab apple and caramelised apple jelly with maple sugar sable breton and mascarpone cream
Contains gluten, dairy

Click here for the chef's Romance of the Dish

I love fall season because of the abundance of produce coming from Les Fougeres garden and our local farmers around the restaurant. Utilising every little ingredient possible to capture flavours by preserving them or transforming them for our long winter months. This carrot risotto is packed in carrot flavor. We juice freshly picked carrots and cook the risotto in this juice which gives out a beautiful orangy color. The risotto is emulsified with Lindsay cheddar from Ontario made from goat milk. To brighten up the risotto, we dehydrated red currants hand picked from our garden at the restaurant. The salanity aspect are nasturtium buds that we turned into capers. The pinenuts brings nuttiness to the dish. A classic pairing is minted carrots so we added some chopped mint into the risotto witch refreshes the palate. Cooking from home is not always easy because of our busy schedules. I always loved the aromas of something roasting in the oven when I got home from school. It immediately brought me comfort. This braised lamb and roasted sausage reminds me of those moments. The 2017 Syrah made from Derek Barnett at Meldville Wines has a nice balance of acidity with a red citrus note on the finish that pairs well with the local sumac enhanced lamb jus. As the weather drops, I wanted to present a warm and comforting meal for you to enjoy at home by practicing the same philosophy as we do at the restaurant. Bon appetit!


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

Judges

Toronto

James Chatto - KP National Culinary Advisor, author, feature writer

Sasha Chapman - KP Senior Judge, award-winning feature writer and editor

Ottawa

Anne DesBrisay - KP Senior Judge, award-winning food writer, cookbook author

Sheila Whyte - Award-winning business owner, food critic and food security advocate


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 Ontario?

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!