Episode 4 | Boehmer + Rogalski + Blackie
August 7 @ 6:00 pm - 9:45 pm
Paul RogalskiRouge . Calgary . Alberta . Canada
Paul Rogalski is renowned for his passion for exceptional cuisine created from homegrown and sustainable food. He is co-creator and owner of Calgary’s acclaimed Rouge Restaurant, nestled on the banks of the Bow River in historic Inglewood.
Paul is the recipient of the University of Guelph Food Day Canada, Good Food Innovation Award (2016, 2017, 2018) and was recognized by his alma mater, The Southern Alberta Institute of Technology, as a Distinguished Alumni (2014).
In 2011 Paul was awarded Food Service and Hospitality Magazine the Independent Restaurateur of the Year, named by Alberta Venture Magazine as one of Alberta’s Most Influential People and recognized by Business in Calgary Magazine as one of the Twenty Business Leaders of Tomorrow.
During the 2010 Winter Olympics in, Paul was part of the management team that oversaw food production Athletes Village in Whistler. Paul received special recognition for Leadership and Support of Organic and Sustainable Cuisine, Monterey Bay Aquarium, California, USA, 2009.
Some of Rouge’s accolades include:
• Best Overall, Where Magazine, 2017
• #1 Tried, Tested & True, Avenue Magazine, 2016
• #1 Best Overall Restaurant, Avenue Magazine, 2015
• Canada’s 100 Best, 2015 (#37)
• Canada’s Best Restaurants, Vacay.ca, 2013 (#11)
• Canada’s Best Restaurants, Vacay.ca, 2012 (#9)
• S. Pellegrino’s Worlds 100 Best Restaurants, 2010 (#60)
Paul BoehmerBoehmer Toronto . Ontario . Canada
Chef Paul Boehmer's commitment to fine cuisine spans more than two decades. Learning his craft as an apprentice, he went on to hone his craft at several top Toronto establishments. After an apprenticeship under the noted chef Michael Stadtlander in 1983, Paul moved to Scaramouche in 1985 as chef tournant. Thereafter, he went on to Bistro 990 as sous chef in 1987. Paul rejoined Michael Stadtlander for two years at Nekah before accepting an appointment as Chef of Lakes Bar and Grill in 1990. He advanced to executive chef at Opus Restaurant from 1992 to 2001. After a one year sabbatical, the Prince of Wales Hotel welcomed Paul as the executive chef of escabeche. Paul also worked with Charles Khabouth, opening Ultra Supper Club, and with Galen Weston Jr. at The Spoke Club.
Public Praise and reviews of Paul Boehmer's cuisine have appeared in many notable publications including The Globe and Mail, The Toronto Star, Toronto Life, The Toronto Sun, American Lawyer and various internet sources. Paul opened Boehmer in early 2010. As chef and owner he continues the culinary traditions of his early career, offering affordable upscale dishes featuring locally grown and harvested Canadian ingredients.
Michael BlackieOttawa . Ontario , Canada
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.