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Episode 6 | Carnes + Osaka + Blackie

October 2 @ 6:00 pm - 9:45 pm

Clayton Carnes

Cholo Soy Palm Beach . Florida . USA

With a reputation for being the best of the best, Chef Clayton Carnes has made a big name for himself on the food scene.
The award-winning, Food Network featured chef and owner of both Cholo Soy Cocina and Cholo BBQ, both based in West Palm Beach, FL., is one of the hottest culinary commodities around. He graduated from the French Culinary Institute and ALMA -- La Scoula Internazionale di Cucina Italiana and takes that training in to play as he creates exciting dishes inspired by his training and travels. Prior to opening the restaurants, Carnes has led kitchens in Palm Beach, FL., Wellington, FL., and Cuenca, Ecuador.

Featured regularly at the Palm Beach Food & Wine Festival, Share Our Strength’s Taste of the Nation, Swank Table farm dinners and special events such as Devour! Florida: The Food Film Fest, Devour! Nova Scotia with Dominique Crenn, Carnes has reigned victorious on more than one occasion on The Food Network's Cutthroat Kitchen with Alton Brown. His most recent win took place in July 2016 as he competed against 16 award-winning chefs competing in the Cutthroat Kitchen: Time Warp Tournament.

When Carnes is not in his kitchen, he enjoys spending time with his family, building, riding motorcycles and bicycles, exercising, playing and listening to music, and drinking good mezcal.

+ read bio

Jeff Osaka

12 @ Madison Denver . Colorado . USA

Born in Los Angeles, where the food is as diverse as the city’s culture, chef and visionary Jeff Osaka has always been fascinated by the restaurant industry and has garnered praise from critics and peers alike for his indelible contributions to the culinary world.
Throughout his 25+ years of experience, Osaka has worked in the professional kitchens of Chefs Bradley Ogden at One Market, Wolfgang Puck at Chinois Las Vegas, Joachim Splichal of Patina, and Josiah Citrin's two Michelin Star restaurant Melisse. Following his time in Las Vegas, Osaka moved to Jackson Hole, Wyoming where he, alongside friend and Wine Director Ken Fredrickson M.S., opened Restaurant Terroir in 1998 which was followed by Asian-influenced Koshu in 2000. Osaka has also worked as a Private Chef, cooking for some of the most notable names in Hollywood (including the Steven Spielberg family).
In November of 2008, Osaka brought his experience and passion to Denver, Colorado where he opened twelve, a restaurant intensely inspired by the changing seasons as the restaurant’s entire menu changed every month, or twelve times a year. By the time twelve closed in August 2014, Osaka had featured more than 70 different menus and 1,000 different dishes during the restaurant’s highly successful six-year reign. In 2014, Chef Jeff Osaka received a James Beard Foundation Best Chef Southwest nomination.
In 2015, Osaka opened Osaka Ramen, his interpretation of a traditional ramen shop as well as Sushi-Rama, a conveyor-belt sushi concept, both located in the heart of the RiNo Arts District. In fall 2016, Osaka, alongside business partner Ken Wolf, introduced Denver Central Market and later that year, Osaka brought back his critically-acclaimed twelve concept with 12@Madison in the Congress Park neighborhood.
In 2018, Sushi-Rama expanded with locations in DTC and Lone Tree, with Aurora and Denver International Airport locations anticipated by end of year.

+ read bio

Michael Blackie

NeXT . Ottawa . Ontario . Canada

orn 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.

+ read bio

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!

FOOD
$125^ | per person 9 dish sharing menu, includes one cocktail and canapés during reception.

BEVERAGE
$38^ | Three glasses of wine (5oz pours)
*Please note we require pre-ordering of wine flights with your reservation

READY TO BOOK
Click on the purple “Make a Reservation” bar, Choose your date, provide your personal information and your all set!
Need help call us at 613.836.8002 or email us at chefs@nextfood.ca

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.

INDUSTRY DISCOUNT
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.