Episode 1 | Howell + Flinn + Blackie
May 1 @ 6:00 pm - 9:45 pm
Michael HowellGreen Turtle Club | Green Turtle Cay | Abaco | Bahamas
Although he got his start in theatre, Chef Michael Howell has found his niche on a different stage: the one in the kitchen. As a passionate advocate for the Slow Food movement, and an enthusiastic ambassador for his home province of Nova Scotia, Chef Michael has done several world tours in pursuit of his culinary career, but always returns to play for his hometown audience. In his 30 year career, Chef Michael’s talent and innovation have brought him to the forefront of the Canadian culinary industry.
Chef Michael is a graduate of Dalhousie University and the Cooking and Hospitality Institute of Chicago. He has worked in award-winning hotels and restaurants in Chicago, Detroit, Boston, Toronto, New York, and The Bahamas, and was for 10 years the owner and head chef of Wolfville, Nova Scotia’s Tempest Restaurant. He now works as the consulting Executive Chef at the Green Turtle Club in Abaco, Bahamas, and leads food and wine tours across Italy through Tempestuous Culinary, Inc.
Chef Michael has a plentiful pantry of accolades, as well. He is the recipient of the Queen Elizabeth II Diamond Jubilee Medal and is a Slow Food Canada Local Food Hero (2017) for his contributions to the food movement nationally. Atlantic Seafood, Chef Michael’s tantalizing collection of Eastern seaboard-inspired recipes, was shortlisted for the 2010 Canadian Cookbook Awards.
Chef Craig FlinnChives | Halifax | Nova Scotia | Canada
Craig graduated in 1997 from the Culinary Institute of Canada. His apprenticeship began in 1996 when he met and worked with Chef Michael Smith at The Inn at Bay Fortune on Prince Edward Island. He continued his apprenticeship over the next 4 years in Europe, Canada, and the U.S., most notably at the famous Savoy Hotel in London, England.
Craig opened Chives on December 4th, 2001. Since then the restaurant has been a solid supporter of local food producers. The restaurant menus are based on seasonal produce from local farmers, artisan cheese and meat producers, and sustainable seafood with the core menu changing every 6 to 8 weeks. The bistro’s clientele enjoy contemporary Canadian dishes rooted in European culinary history. Craig opened his second restaurant on Barrington Street called 2 Doors Down Food & Wine in May of 2013, a restaurant that has quickly become one of the most popular restaurants in Halifax. 2DD focuses on fast, casual, and creative fare at lunch or dinner and follows the same culinary farm to table principles as it’s sister, Chives. The third member of the family opening in September of 2015 is 2 Doors Down Bar & Bites. It, too, is located between Chives and 2 Doors Down on Barrington Street and will be a “beverage forward” bar yet serving farm to table seasonal small plate appetizers.
Chives has received numerous awards for its food and wine including 2 stars in “Where to Eat in Canada” 2006 to present; named in The Top 100 Restaurants in Canada, “Wine Access Magazine”, 2006-08; named Best Restaurant in Halifax, “The Coast” 2006-07; named Best New Restaurants in Canada, “En Route Magazine”, 2003-04. Craig was recently voted “Best Chef in Halifax” by a reader’s poll for The Coast from 2008 to 2016 and Chives was voted “Best Fine Dining Restaurant in Halifax” over several years and again in 2016. And in November of 2009 Taste of Nova Scotia awarded Chives its Prestige award for “Best Cuisine in Nova Scotia.” 2 Doors Down won Best New Restaurant in 2014 in both The Coast Best of Halifax Awards as well as with the Restaurant Association of Nova Scotia.
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.
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.