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Episode 5 | Reader + Pritchard + Blackie

September 25 @ 6:00 pm - 9:45 pm

Ted Reader

Ted Reader BBQ Toronto . Ontario . Canada

Known as the ‘Godfather of the Grill’, his charm and fearless culinary spirit has led Ted to becoming an award-winning chef, author, food-entertainer, product developer/innovator and most recently Professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College.

Ted’s culinary adventure began at George Brown College Chef School in Toronto which to date has paved the way for his dynamic career. He cooks for all walks of life from swanky corporate affairs; to backyard BBQ parties and summer festivals.

He has written twenty-one cook books including; Taste Canada’s 2016 Gold Medal Winner Gastro Grilling plus Napoleon’s Everyday Gourmet Grilling, Napoleon’s Everyday Gourmet Plank Grilling and Napoleon’s Everyday Gourmet Burgers which all took home the Gourmand World Cookbook Awards for Best Barbecue Book. Newer books to Ted’s collection include; Beerlicious: The Art of Grillin’ and Chillin’, and the Complete Idiot’s Guide to Smoking.

Ted’s passion for all things smoked and grilled is extremely contagious so much that you’ll often find him spreading the gospel of BBQ at live cooking demonstrations, TV appearances and on the radio to audiences that keep salivating for more!

Ted can usually be found in the backyard of his Toronto home firing up one of his multiple (75 + grills and smokers) and developing creative and delicious recipes to which he is known for.
Get Sticky!!

+ read bio

Christian Pritchard

Christian Pritchard Aurora Importing Toronto . Ontario . Canada

Christian Pritchard’s passion for food started as a toddler with his weekly trip to the St. Lawrence Market in Toronto with his first culinary mentor, his dad. The sights, sounds, tastes, and smells were the catalyst for a career in food and entertaining.

Today, Pritchard dishes up his own brand of “gastrotainment” around the globe on TV, online in social media, in cooking classes, and with

Pritchard’s background includes food broadcasting experience with The Food Network, CBC, RAI Italy, CityTV Network), CTV, CHCH, NEWSTALK 1010 and TALK640 . Pritchard has traveled and trained extensively in Italy especially with Baci Perugina in Perugia, Italy. He is also the co- founder of The Yukon Culinary Festival.
When not in front of the cameras, he is in demand for his food industry work across North America and around the world teaching many cooking classes each year, emceeing large food events with culinary titans such as Mark McEwan Massimo Capra, Lynn Crawford, Curtis Stone, Susur Lee, Martin Yan, and competing in Iron Chef Competitions for charities across Canada.
Christian is the Executive Chef for Aurora Importing based in Mississauga. Ontario Canada's leading importer of Italian food.

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Michael Blackie

NeXT . Ottawa . Ontario

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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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




If you are more than 4 guests, 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

– 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.