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Bachand + Gomez + Blackie

December 12 @ 6:00 pm - 10:00 pm

Paul Bachand

Recipe Part Deux, Newberg, Oregon, USA

While most kids were playing sports or video games, Paul Bachand could be found in the kitchen at one of Southern California’s highest regarded French restaurants, The Hobbit learning the fundamentals of classic French cookery under the watchful eye of chef Michael Phillipi.
After graduating culinary school in Portland, Oregon he refined his cooking techniques throughout the Portland area until relocating to Oregon wine country opening Recipe in 2011, receiving both global and national recognition for his commitment to the slow food movement. In 2016, a Vision between his wife and him, Recipe, part deux, a smaller more casual wine bar opened its doors just blocks away serving the recipe classics such as house made buratta, artisanal charcuterie and oysters shucked by the bushel nightly while quests enjoyed thoughtfully paired wines and cocktails. Paul’s commitment to seasonally adapted wine country fare has been a willamette valley go to for the community of restaurant staff vignerons, farmers and the like. He can be found every evening opening magnums of delicious wines, hand chopping steak tartare and greeting guests into there little wine country establishments.

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Spencer Gomez

Holeman and Finch Public House, Atlanta, Georgia, USA

Prior to beginning his role as chef de cuisine at Holeman & Finch in June 2016, chef Spencer Gomez worked alongside award-winning chef Keven Gillespie at the legendary Gunshow. After honing his talent and developing his knowledge for charcuterie, he made his way into the kitchen at Holeman & Finch. His drive to create innovative dishes secured him the title of executive chef just one year later. In 2016, Eater proclaimed chef Spencer a semi-finalist for their “Young Guns” annual program and in the same year he was named a semi-finalist for Zagat’s first-ever national “30 under 30.” In 2018, Chef Gomez was named one of Star Chefs' Rising Stars in Atlanta. In his spare time, chef Gomez works to perfect his menus, creates new dishes that celebrate cool ingredients, and relaxes with his wife Whitney.

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Michael Blackie

Your Host Chef

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.

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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!

FOOD
$115^ | 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 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 3chefs@nextfood.ca

KINDLY NOTE
– 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.