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Canada’s Great Kitchen Party

Friday, October 30, 2020

Culinary Competitions held in Saskatoon and Regina

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

Saskatoon Co-chairs: Dailene Kells, Josh Ens, Erin Ens

Regina Ambassadors: Wayne Morsky, Daryll Zwarych, Norm Beug

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.

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


The Village Bistro | 250 Hunter Road Stonebridge, Saskatoon, SK S7T 0Y4
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Darren Craddock - Three Time Gold, Silver and Bronze Medalist

Appetizer:
Seared Chili Lime Albacore Tuna
Tomatillo & Mango, Black Sesame Rice Crisp
Contains sesame seeds

Main:
Slow Braised Beef Shortrib, Black & Tan SK Barley, Caramelized Roots & Sour Cherry Gastrique. Cocoa Nib & Hemp Seed Crunch
Contains gluten

Suggested Wine Pairing:
Cave Spring 2017 Cabernet Franc VQA, Niagara Peninsula, ON

Dessert:
Callebaut Chocolate Crunch, Cafè Latte Mousse, Salted Caramel Snap
Contains gluten, dairy

Click here for the chef's Romance of the Dish

What better way than to have a meal that firstly spices you up, with a Chili Lime Seared Albacore Tuna, then next it slows you down with a mouth watering fork tender 18 hour braised short rib then perks you right back up again with decadent chocolate paired with nuances of a creamy cafe latte and salted caramel

Main Dish

Picaro Tacos & Cocktails / Cohen`s Beer Republic | 101 20th Street W, Saskatoon, SK S7M 0W7
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Steve Squier - Silver Medalist

Appetizer:
Foie Gras & Sea Buckthorn Terrine
Charred Onion Petals, Sea Buckthorn Vinaigrette, Five Spice Kohlrabi, Brioche
Contains gluten

Main:
Saskatchewan Surf `N Turf
Braised Snow Beef Short Rib, Butter Poached Pickerel Cheeks, Toast Spelt Risotto, Chanterelles, Parsnip Puree, Red Wine Demi Glace, Pickled Mustard
Contains gluten, dairy

Suggested Wine Pairing:
The Hatch 2017 Screaming Frenzy Meritage, Similkameen Valley & Osoyoos, BC

Dessert:
Cherries & Chocolate
Sour Cherry Mousse, Dark Chocolate, Chiffon Cake, Shortbread Crumble, Sour Cherry Gelato, Pickled Cherries
Contains gluten, dairy

Click here for the chef's Romance of the Dish

Inspired by the terroir of Saskatchewan this dish celebrates the diversity of our great landscape. Pairing the bounties of our northern lakes and forest with the heart of our family farms tells the story of our great province. Born of the innovation of the farm Sask Snow beef is being recognized as Canada's waygu. A slow cooked short rib that falls off the bone and warms your soul paired with a butter poached pickerel cheek that reminds us of the fun summer days on the lake. Toasted grains and chanterelle mushrooms ground the dish with earthy tones while pickled mustard seeds provide a bright pop of freshness. Paired with the 2017 Screaming Frenzy Meritage you will notice notes of nutmeg and anise along with black berries and dark ripe fruit. A perfect dish to warm up with after a cool fall day but reminds us of the summer to come.

Main Dish

Wanuskewin | RR 4 Penner Road, Saskatoon, SK S7K 3J7 - located 18 minutes from downtown
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jenni Lessard - Silver and Bronze Medalist

Appetizer:
Opimihaw Valley Individual Charcuterie Board
rabbit confit, Smoked Northern Pike, Bannock Crisps, traditional berries, bison liver pate, juniper pickled local vegetables

Main:
Bison Tenderloin, Smoked Bone Broth, Nettle and Potato Puree, Chanterelles and Sunchokes

Suggested Beverage Pairing:
Chokecherry Juniper and Tonic (Alcohol Free) *Guests can add their own gin if desired.
Suggested gin: Blackbox Gin #3

Dessert:
Tamarack Infused Panna Cotta with Wild Blueberry Sauce and Candied Bison Chocolate (trust us!)
Contains gelatine

Click here for the chef's Romance of the Dish

Wanuskewin has been a gathering place for people of the plains for more than 6,000 years. After a 150 year absence, bison returned to the land in December 2019. Nettle harvested right below one of the historic buffalo jumps at the park lends a fresh note to the bison tenderloin, enhanced by a Smokey broth. The chokecherries for our paired beverage were harvested beside the traditional bison processing site. Rose hips ring our bison paddock and add a touch of sweetness to the tenderloin as it sears. Sunchokes are part of the seven sisters teachings and were once commonly found on the plains. They are in the sunflower family and add a nutty complexity to the dish. I've spent the summer harvesting on our site with proper traditional protocols and am happy to share some of these ingredients with you. Take a step back in time as you savour sip and savour the flavours of Indigenous cuisine.

Main Dish

Fresh Dish Catering | The Barn at Wind's Edge, Site 515, Comp 13 RR5 STN MAIN, Saskatoon, SK S7K 3J8 (15 mins from downtown Saskatoon)
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Evelyn Reisner - One Time Competitor

Appetizer:
Marinated Squid and Snap Pea Salad on Roma Tomato Coulis
Contains shellfish

Main:
Cold Smoked & Oven Roasted Cornish Game Hen, Fig & Prosciutto Stuffing, Goat Cheese and Herb Polenta, Balsamic Glazed Tri Colours Fingerling Carrots
Contains gluten, dairy

Suggested Wine Pairing:
Tinhorn Creek Pinot Noir, Okanagan Valley, BC

Dessert:
Hazelnut Tort with Coffee Creme Anglaise
Contains nuts

Click here for the chef's Romance of the Dish

Having been born and having done my culinary training in Italy, I love playing with tastes rooted in the Italian food tradition. The warmth and wildness of smoked meat touches our primal roots and when paired with the bold sweetness of figs, saltiness of Prosciutto and the richness of creamed polenta, creates an exciting culinary experience. This stuffed roasted hen takes the elegant bird and embellishes it with the Italian flavours of fig, spinach and forcemeat stuffing, keeping the hen moist and full of flavour. Serving the hen with Goat Cheese and Herb Polenta and Balsamic Glazed Tri Colours Fingerling Carrots for a perfect example of how sweet and savoury flavours can work in perfect harmony.

Delta Hotels By Marriott Saskatoon Downtown and Aroma Restobar |
405 - 20th St E, Saskatoon, SK S7K 6X6
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Scott Torgerson - Gold and Silver Medalist

Appetizer:
King Salmon with Dashi Beurre Blanc and Sorrel Sauce. Cured Scallop, Fava, and Sidestripe Prawn Mosaic
Contains seafood, fish, dairy

Main:
Pine View Farms Roast Pork loin with Foie Gras, Crispy Pork Jowl, Hay Smoked Corn, Chanterelles, and Celeriac Spaetzle
Contains dairy

Suggested Wine Pairing:
Summerhill 2019 Organic Pinot Gris, Okanagan Valley, BC

Dessert:
Dark Chocolate Ganache Cake with Chocolate Dentelle and Feulletine. Served with stewed Gooseberries
Contains gluten, dairy (can be done gluten free)

Click here for the chef's Romance of the Dish

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


Main Dish

Crave Kitchen + Wine Bar | 1925 Victoria Avenue, Regina, SK S4S 4X7
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jonathan Thauberger - Two Time Gold and Bronze Medalist

Appetizer:
Gazpacho Consomme with Prawn Escabeche, Poached Tomatoes, Micro Basil, Cucumber Threads
Contains shellfish

Main:
Poultry Ballotine (Duck, Turkey, Chicken), Smoked Cheddar Polenta, Truffled Parsnip Puree, Pearled Vegetables with Chorizo & Chervil, Prairie Cherry Barbecue Sauce
Contains dairy

Suggested Wine Pairing:
Tyler Harlton 2019 Pinot Noir, Summerland, BC

Dessert:
Classic Lemon Tart in a Gluten Free Crust, Saskatoon Berry Glaze
Contains dairy

Click here for the chef's Romance of the Dish

Our Take on Turducken. Duck, turkey and chicken dusted with leek ash and tomato powder, then cooked sous vide. Rich and creamy polenta, cheesy exterior with a smooth, almost molten interior. Fall vegetable pearls sauteed with house made smoked chorizo and fresh chervil from Green Sister Gardens. Sweet and creamy parsnip puree with Fresh Italian Black Truffle.

Main Dish

Sprout Catering / Stalk | 2625 Victoria Avenue, Regina, SK S4T 7T9
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Jssel Hysuik - One Time Competitor

Appetizer:
Duck croquette with Bread and butter pickled mustard seeds aioli, Saskatoon chutney, Prosciutto kale vinaigrette. Parmesan crisp and microherbs
Contains gluten, dairy

Main:
Bison Short rib, Hoisin Siracha, Peanut Ginger Relish, Creamy Cauliflower purée, Kimchi, Cured Egg Yolk, Broccoli shoots, cucumber
Contains dairy

Suggested Wine Pairing:
Black Swift 2016 Hans Estate Syrah, Okanagan Valley, BC
Screaming Frenzy 2017 Syrah, Okanagan Valley, BC

Dessert:
Lemon bar with toasted meringue, Saskatoon and blackberry compote, rhubarb sponge toffee, white chocolate pearls
Contains gluten, dairy

Click here for the chef's Romance of the Dish

When I started planning this menu I really wanted to plan something cohesive while using fresh local ingredients that would appeal to the masses and most importantly be incredibly delicious.
Don't let the simple descriptions fool you as there are many layers of flavor, time and techniques applied to all three dishes.
For my first dish, I wanted to honor my initial year competing in Gold Medal Plates in 2017. I did a duck rillette for my main course with burnt caramel orange gelee, local cherries, rhubarb gastritique and elegant stain glass potato chips. This year, I wanted to make a new version of that dish which lead me to the croquette! Confit duck legs with citrus, fresh garden herb notes and prosciutto. The duck is then rolled in house made rye sourdough crumbs and deep fried for a crispy finish. I hope this first dish will wet your pallet and get you ready for the rest of the meal!
Throughout the last few months, we have done many 'take out events' for our dinner services so that our customers could still enjoy our food in the safety and comfort of home. You might say these events have been preparing us for Canada’s Greatest Kitchen Party! From all of the menu options we provided, the short ribs were always the most popular, after all - we are in Saskatchewan. I will be making a signature dish with a some new flavors and elements. You will be salivating over braised bison short ribs on the bone, slow cooked in a hoisin sriracha sauce, topped with a peanut scallion relish, cured egg yolk, kimchi, cucumber ribbons and broccoli sprouts.
For my third and final course, I am taking our all time favorite lemon bar and adding the most amazing seasonal fruits. This time of year we are overjoyed to be cooking with ingredients such as rhubarb, saskatoons and prairie cherries to make your tastebuds say 'WOW!'
We hope you enjoy our meal and this event in all it’s uniqueness this year. I am honoured to be invited to compete in this fundraiser/ competition alongside other talented chefs.
For the wine… I love wines from the Okanagan Valley and had the pleasure of visiting Kelowna this summer. I chose a top shelf wine from Black Swift; the 2016 Hans Estate Syrah. This big bold wine is rich and opulent, yet textured and complex. Simply put, this wine is exceptional and the perfect pairing to my dish.

Skye Cafe & Bistro | 2903 Powerhouse Drive, Regina, SK S4V 0A1
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Milton Rebello - Two Two Competitor, Regional Gold Medalist and Canadian Culinary Championships Bronze Medalist

Appetizer:
Roasted beet & chickpea, crispy lentils, baby greens & mango, citrus vinaigrette

Main:
Lake Brome duck breast, confit duck leg terrine with pistachio, sour cherry adjust
Dauphine potato scented with light Mangalorean spice, pickled local chanterelle, sweet pea
Contains gluten, dairy, nuts

Suggested Wine Pairing:
Township 7 2018 Pinot Noir, Okanagan Falls, BC

Dessert:
Lemon & Saskatoon Berry
Contains gluten, dairy

Click here for the chef's Romance of the Dish

We had a brilliant summer gardening, forging mushrooms, picking cherries and preserving local Saskatchewan ingredients and we wish to share with our diners. I love the combination of duck with cherry and flavorful aromatic spices. We are preparing a duo of duck breast and terrine of Confit duck legs layered with jelly of reduced stock of duck bones & toasted pistachio. Complemented with light pickled chanterelles, ginger honey glazed carrots , sweet peas, dauphine potato and cherry au jus.
Our paired wine 2018 pinot noir (Township 7 Okanagan). This wine displays aromas of dark cherry complimented by a delicate earthiness. On the palate silky fruit upfront is followed by savory notes that finish with well-integrated tannins and acidity, giving this wine great length.

Circa 27 | 2115 Victoria Ave, Regina, SK S4P 0S3
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Curtis Toth - Two Time Competitor and Silver Medalist

Appetizer:
ROASTED HEIRLOOM CARROT & BEETS
24 hour buttermilk ricotta, beet soil, hillside farms canola oil, herb pistou & green sister spicy greens
Contains dairy, nuts

Main:
ROASTED & PRESSED BEEF NAVAL
Smoked carrot puree, beet pickled mustard seeds, beef fat fondant potatoes, Saskatchewan chanterelle parsnip latte & carrot top gremolata
Contains dairy

Suggested Wine Pairing:

Dessert:
COCONUT SUGAR CARROT CAKE
Orange & carrot curd, cardamom mousse, burnt orange, hemp hearts & rosemary sea salt almond crunch
Contains gluten, dairy, nuts

Click here for the chef's Romance of the Dish

Can't BEET CARROTS is the theme for my dinner to celebrate what Saskatchewan has to offer for fall bounty & celebration!

Main Dish

London Belle | 3915 Albert Street, Regina, SK S4S 3R4
Curbside Pick-up | Delivery within 15km at an additional cost


Chef Derris Warren - First Time Competitor

Appetizer:
Pickled local produce salad, with homestead style cheese, and a lobster roulade
Contains dairy, lobster

Main:
Black Cod, parsnip and potato puree, king oyster mushrooms, caviar, and white chocolate
Contains dairy, fish

Suggested Wine Pairing:
Quails' Gate Chasselas 2019 Pinot Gris Pinot Blanc, Okanagan Valley, BC

Dessert:
Belle of the Ball Bar, pretzel crust, flax milk earl gray pastry cream, lavender cream fresh, and bright citrus gel
Contains gluten, dairy

Click here for the chef's Romance of the Dish

With the hope to preserve our Saskatchewan summer through the cold winter months. The local produce was purchased from the Regina Farmers Market and grown in our backyards. This wonderful pickled salad is served with our creamy cheese and a herbed savory lobster roulade. For our entree, we wanted to bring the ocean to Saskatchewan. This black and white creation plays with sweet, salty, and savory. All very contrasting flavours but each suiting the other. The black cod sous vide with miso and fresh herbs sitting on our smooth creamy puree of parsnips and potato with butter braised king oyster mushroom. The dish is topped off with a hidden treasure of caviar and white chocolate. The wine's light floral notes remind us of the passing summer months, the semi-dryness dances elegantly with the sweetness of the white chocolate and the salty notes from the caviar. The moderate acidic and citrus notes cut through the buttery richness and cleanse your palate for the joys of the next bite. The perfect way to end this black-tie meal, but with a ball! The creamy floral flavors dance with the salty crunch and flirt with the tart jelly. To end this night, right!


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

Judges

Saskatoon

Noelle Chorney - Senior Judge, creative wordsmith, food writer, Slow Food leader, experience junkie

Michael Beaulé - Chef, mentor, SaskPolyTech instructor, enjoys food, friends and travel

Regina

Moe Mathieu – Gardener chef, loves traditional and Saskatchewan foods and the people who make it

Leo Pantel – Contemporary yet veteran Chef in Saskatchewan’s Culinary Scene focused on the love of good food


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 Saskatchewan?

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!