Episode 2 | Reilly+Richard+Blackie
June 12 @ 6:00 pm - 9:45 pm
Paul C. ReillyBeast & Bottle | Denver | Colorado | U.S.A
Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on “best restaurant” lists and nods to its well-rounded beverage program. In summer 2016, Paul and Aileen opened Coperta, a restaurant and bar celebrating the culinary traditions and food of Rome and Southern Italy, in Denver's Uptown neighborhood.
Drawing from his upbringing in New York’s lush Hudson Valley, Paul is committed to sourcing only the highest quality ingredients. Realizing the depth of his culinary passion while attending CU Boulder, he subsequently moved to Telluride, where he worked at award-winning restaurants Allred’s and 221 South Oak. Wanting to hone his skills even further, Paul returned to New York to attend the esteemed French Culinary Institute for formal culinary training. In 2004, chef moved back to Denver to help open the acclaimed Mirepoix, followed by a move to Executive Chef and Owner of Encore on Colfax, a longtime Denver favorite.
Following Encore’s closure in 2012, Paul won the prestigious Jean-Louis Palladin Professional Work/Study Grant, issued to just eight chefs from around the world, and apprenticed at Browne Trading Company in Portland, Maine. In March 2013, Paul and Aileen opened beast + bottle, where Paul puts his unique spin on new American cuisine nightly. Paul’s constantly evolving menus highlight the creative use of whole animals and ingredients from the twenty plus local purveyors with whom the Reillys have partnered.
Pierre A. RichardLittle Louis' | Moncton | New Brunswick | Canada
Chef Pierre A. Richard
Pierre, of Moncton, New Brunswick, developed a taste for the culinary arts at an early age helping his mother with planting and harvesting on the family garden and using the garden’s bounty to cook family meals. Also spending some of his summers at the family cottage Pierre would be seen fishing shell fish for extra money. Pierre moved west to pursue culinary dreams gaining multiple experiences in hotel, resort destinations, private restaurants, and achieved his Red Seal Chef Certification at the Southern Alberta Institute of Technology in Calgary.
He returned to New Brunswick in 2006, first to St. John where he was Chef de Cuisine at Opera Bistro, and then back to Moncton where he was Sous Chef at Little Louis’, one of Atlantic Canada’s premier award winning restaurants. Pierre’s contributions earned Little Louis’ Four Diamond Restaurant status by AAA/CAA. When Chef Stevens departed, Pierre became executive Chef and with his leadership, has maintained the Four Diamond award at Little Louis’, for eight years running. Pierre, in his support of local food stuffs, can also be seen foraging the fields, marshes and forests, acquiring common and unique natural ingredients to introduce in his creative recipes. His innovative creations has led to the University of Guelph awarding him Gold status seven year running and one silver in competition for “Good Food Innovation”. The crowning award was an invitation to cook at prestigious James Beard House in New York.
Pierre also has organized and participated in local and New Brunswick festivals, promoting regional dishes and the up and coming regional Chef’s. Recently Chef Pierre has accepted invitations to cook for some of the top V.I.P.’s and Chefs in Montreal and New York with a resounding acknowledgement of his ability to invoke unique flavors and artistic presentation
Michael BlackieYour Host 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 |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
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.