Episode 7 | Vivan + Bird + Blackie
November 13 @ 6:00 pm - 9:45 pm
Scott VivanBeast . Toronto . Ontario. Canada
Born in Montreal to an Indian mother and Italian father, food has always been an
important part of Scott's life. After cooking in top kitchens in Atlanta and Portland,
Scott returned home to Canada where he worked for Tobey Nemeth at the Jamie
Kennedy Wine Bar. After a year he was promoted to chef de cuisine of Jamie
Kennedy at the Gardiner where local food procurement was an every day
In June of 2010 Scott was able to fulfil his dream of owning a restaurant by taking
over the culinarily historical space on 96 Tecumseth Street. His passion of
supporting local artisans is the number one philosophy at Beast Restaurant. With a
weekly changing menu, Scott allows seasonal produce and top quality Ontario
ingredients to become the focal point of the gastronomic experience that is offered.
Trevor BirdFable Kitchen . Vancouver . B.C . Canada
From his teenage years as an excited chef-in-the-making who was obsessed with learning and working with ingredients, to years of bringing excellence to the names of lauded kitchens such as Ottawa’s National Arts Centre, Jean George’s MARKET, and Daniel Boulud’s Lumiere, due to his head-down hardwork ethic and truly original expressions of creativity, Trevor Bird has risen to his purpose and passion.
Now, with the two successful restaurants under his belt, along with an impressive list of international guest chef appearances, a two-time finalist on Top Chef Canada and Top Chef Canada All Stars, Trevor Bird adding into his roles as an ambassador, speaker, guest chef and consultant, finds a new place to bring his joy of community and collaboration, his dedication to delivering excellence - One which caters to you, delivering his name and great food to the kitchen of your quality occasion.
Michael BlackieOttawa . Ontario , Canada
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.