Menu

Canada’s Great Kitchen Party

Friday, October 30, 2020


CONGRATULATIONS!

The "Winner's Circle" brought to you by Sysco

Saskatoon

Steve Squier of Picaro Tacos & Cocktails / Cohen`s Beer Republic

Steve Squier of Picaro Tacos & Cocktails / Cohen`s Beer Republic Photo
Steve Squier of Picaro Tacos & Cocktails / Cohen`s Beer Republic Photo
Regina

Curtis Toth of Circa 27

Curtis Toth of Circa 27 Photo
Curtis Toth of Circa 27 Photo

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

Regina Ambassadors: Wayne Morsky, Daryll Zwarych, Norm Beug, Catherine Warner

Platinum Host:  ENS Toyota

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. No allergen information should ever be considered a guarantee, but simply a best faith effort to serve our customers.

*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:

Suggested Wine 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

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

Sold Out

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:
Pumpkin spice sticky toffee pudding with salted caramel sauce, cinnamon chantilly cream, pomogranite meringues and 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.

Main 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.

Main Dish

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:
Nk'Mip 2017 Merlot VQA, Okanagan Valley, BC

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

Dinner and the show - support a competing chef by ordering a three-course meal and the online show and enjoy a memorable evening of great food and music: $195 per person*


Host Clients or Staff - let your clients and staff know you care - see Platinum Host information below


Just the online show: $50/household


*Wine and delivery at an additional cost

Questions? lisa@comlinks.ca _____ FAQ

For Your VIP Clients

Platinum Host – A Virtual Option

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?

Benefits include:

  • a podium worthy 3-course meal from a competing chef of your choice 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 (delivery range varies per restaurant)
  • logo recognition on Kitchen Party website
  • logo recognition and acknowledgement during the online show

Price per dinners:

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

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


If you have any questions, would like to order for fewer or more than 10 clients, please contact Lisa Pasin lisa@comlinks.ca or 780-448-5945       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!

Host for Ontario, Alberta, Atlantic and Sask/Man: Denise Donlon

Co-hosts for Alberta: Denise Donlon and Dave Kelly

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 national partners and supporters who provide vital support to the project!