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Episode 3 | Basille + Trudeau + Blackie
July 10 @ 6:00 pm - 9:45 pm
Mathew BasilleLisa Marie . Toronto . Canada
Matt basile is the creator of the Fidel Gastro's street food company. In 5 years they've gone from underground sandwich popup to internationally recognized food brand. With a growing business of food trucks, restaurant and catering Matt is always trying to be different in an industry steeped in tradition. Matt is also the author of Street Food Diaries and is currently writing his second book "Brunch Life" and hosted two seasons of his internationally sold tv show "Rebel Without A Kitchen" - Matt currently collaborates with brands and food personalities on his YouTube channel and participates on numerous advisory boards and speakers sessions.
Louis Bouchard TrudeauLe Pied Blue . Quebec City . Quebec . Canada
The Charcuterie of Québec Bouchon was named Top 10 new restaurants in Canada by EnRoute Magazine in 2016 for its straightforward approach to classic French food. Louis studied culinary and hospitality management at Collège Mérici in Quebec with the aim of opening a café-theatre. Wishing to highlight the cuts of unloved meat and avoid food waste, Louis and wife Thania Goyette decided that the pig would be at the heart of their culinary approach. In 2009, the duo opened a catering service, Le Pied Bleu, that quickly turned into a deli counter. This counter, specializing in charcuterie, cold cuts and blood sausage, has become the central element of their restaurant, Le Bouchon du Pied Bleu, which opened in 2012. In 2014, just 100 metres from Le Pied Bleu, the entrepreneurs opened a wine bar and charcuterie, Le Renard et La Chouette. Most recently, Louis and Thania opened Resto Ma Maison, a Canadian French Cuisine in honor of Jehane Benoit and Pol Martin.
Michael BlackieYour Host Chef . Ottawa
Chef Michael Blackie
Born in Leicestershire, England, and raised in Montreal, Michael has been cooking for over 30 years on three continents. During this time, he’s worked at some of the world’s finest hotels including the Windsor Arms Hotel (Toronto) and the Oberoi (Bali), an exclusive five-star facility voted the world’s best boutique resort by Leading Hotels of the World (2002) and listed on Condé Nast’s “hot list” while he was present. Among his many career highlights, Chef Blackie held Executive Sous Chef and acting Chef positions at the prestigious and world renowned Mandarin Oriental in Hong Kong, China.
In 2003 Michael returned to Canada and was the opening executive chef at Brookstreet Hotel (Ottawa), which after just three months under his leadership, the property was awarded the prestigious four-diamond rating from CAA for both the rooms and main restaurant.
In 2009 Michael joined the National Arts Centre as the Executive Chef and Director of food & beverage, One of his achievements was delivering the highest revenue for the NAC Food and beverage division in its 30 years of operation in 2012.
In 2013 Michael developed and opened his first signature food & beverage operation in the west end of Ottawa called “NeXT” it was quickly recognized for its innovative cuisine along with its sharing dining menu concept that has consistently maintained it as one of the top signature restaurants in the greater Ottawa region.
TIME LINE + DETAILS OF THE EVENING
RECEPTION | 6 pm
We begin with a hip cocktail reception in our “Casual Dining Room” where guests meet the chefs. We will have chef crafted cocktails along with canapés that represent their cuisine. At 6:30pm Visiting chefs with Chef Blackie will showcase cooking techniques from the dinner to come in a fun engaging live demonstration.
DINNER |6:45 pm
We move to the Grand Room for dinner each Chef will intro their course, coupled with our open concept kitchen the evening will be electric with creativity along with the sights and sounds of cooking coming from the kitchen!
$125^ | per person 9 dish sharing menu, includes one cocktail and canapés during reception.
$38^ | Three glasses of wine (5oz pours)
*Please note we require pre-ordering of wine flights with your reservation
KINDLY NOTE CONDITIONS
– CHEFS the Series is limited to 150 guests. When booking kindly note you will need to provide your credit card to secure your reservation.
– Cancellations cannot be accepted less than 72 hour, a charge equal to $125 will be applied to each guest that no show in your booking.
– The menu is an expression of the chef’s passion and craft, as such modifications to the menu or dietary restrictions cannot be accommodated.
^ Pricing is exclusive of tax and gratuity.
* menus will be available online 14 days prior to event dates.
^ Discounted gift cards will not be accepted on these nights.
* Please note we require pre-ordering of these wine flights, NeXT team will be in touch to confirm your intentions one week prior.
Active students of any post-secondary hospitality program are entitled to 25% off ticketed pricing, to a maximum of 2 guests at a table.
To qualify, students must provide “proof of enrollment” prior to securing your reservation.