Tomaszeski + Ahjer + Blackie
October 10 @ 6:00 pm - 10:30 pm
Corbin TomaszeskiCorbin Chef Inc. | Toronto Canada
Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. In every endeavor he has taken up, whether being executive chef of key Toronto restaurants, hotels or through his popular Food Network shows- The Incredible Food Race, Dinner Party Wars, Restaurant Makeover and Restaurant Takeover, Chef Corbin strives to keep the focus on food as a conveyance to shared joy, and away from fussy, rigorous rules.
“We’re so removed from where our food comes from and how to make it properly, because we’ve stopped making time to make food and spend that time with our families. Kids don’t learn how to cook anymore. I learned a lot on our farm as a child, and even though I’m raising 3 boys in the city, we cook. Teaching your kids to cook is an essential life skill, and the time you spend with them teaching them how to cook is never wasted.”
Corbin is a passionate advocate for charities, and has worked with Canadian Cancer Society, Prostate Cancer Canada, Canadian Heart and Stroke Association, Crossroads International, Emily’s House and Engage & Change. Corbin’s first cookbook, “In Good Company” published by Figure1 is being released the Spring of 2018. “In Good Company” teaches us EASY RECIPES FOR EVERYDAY GATHERINGS and reminds us all on what cooking is all about.
Lisa AhjerSoBo | Tofino | British Columbia | Canada
While Lisa Ahier’s roots are in Fort Worth, Texas her heart is on the west coast of Vancouver Island where she and her family can combine their taste for wilderness,wildlife and great food. Lisa and her husband Artie began their
partnership in tandem on a yacht in the Caribbean – Artie as captain and Lisa as first mate and chef. Being at the helm in the kitchen fuelled a drive for excellence that sent her in search of the best education in her field. Lisa graduated with high
honors from the Culinary Institute of America and went on to train with Melissa Kelly at the Old Chatham Sheepherding Company Inn in upstate New York. While working with Kelly, she developed a passion for organic food and local
sourcing that has since defined her career. Lisa and Artie moved back to Texas to Cibolo Creek Ranch where she became Executive Chef while Artie managed the ranch. Lisa’s talent earned her recognition of top five tables in the Gourmet
Magazine hotel issue on remote properties in North America, citing her “global intuitions” in her food style. Looking to return to Artie’s home country of Canada, an article on Sooke Harbour House drew them to Vancouver Island’s
West Coast. After opening two luxury lodges in the area, turning forty and having a son, Lisa wanted independence and simplicity. Artie and Lisa opened the highly acclaimed Sobo Restaurant (short for sort of Bohemian)
In 2003 on the west coast of Vancouver Island in Tofino, British Columbia. Even in its humble beginnings in a purple catering truck tucked behind a surf shop, Sobo was recognized by Enroute magazine as one of the top ten new restaurants
in Canada. It has grown to a destination restaurant in the centre of town, known for its respectful partnership with local growers and producers.
Chef Ahier continues to be profiled in such places as Saveur, Food & Wine, Gourmet Magazine, New York Times, Vancouver Magazine and Enroute. Increasingly, Chef Lisa is in demand for cooking shows and television appearance
where the audience connects with her extroverted personality and her passion for food is catching. Sobo Cookbook was listed in the top 20 cookbooks of 2014 in Globe and Mail and was among the top five finalists for Bill Duthie Booksellers'
Choice Award through the BC Book Prizes – the first time a cookbook has ever made the list. The Sobo cookbook won the Gold metal for Taste Canada food writing in the regional and cultural category as well as first place for Gourmand
International in Canadian cookbooks. Lisa is currently working on book number two.The Ahier family has grown to include their daughter Ella and the whole family
enjoys paddle boarding the local waters when not in the kitchen.
Michael BlackieYour Host Chef | Ottawa
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 | 7 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!
$115^ | 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 you 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 firstname.lastname@example.org
– Three Chefs | One Dinner is limited to a number of 150 guests. As such NeXT requires a credit card on file in order to secure your reservation. No charges will be taken until end of event when bill is presented.
– Cancellations cannot be accepted less than 72 hours. a no show fee of $50.00 per guest will be applied.
– 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 5 days prior to event dates.
^ Costco 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.