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Episode 8 | Foster + Bosse + Blackie
December 11 @ 6:00 pm - 9:45 pm
Alain BosseThe Kilted Chef . Pictou . Nova Scotia . Canada
Alain Bossé, also known as the Kilted Chef, has travelled the world from kitchens to convention centres sharing his expertise and love for buying and eating local ingredients with people near and far. With his signature tartan kilt, proud Acadian heritage and undeniable flair for cooking with local, he has earned a reputation as Atlantic Canada’s culinary ambassador.
Chef Alain has cooked for global dignitaries and has worked in kitchens and on event stages alongside top chefs from around the world. He firmly believes that if you live local, then you should buy local. For more than a decade, Alain has promoted local commodities such as lobster, mussels, apples and wild blueberries to name a few. His travel has included trips across South America, North America, Europe and Asia too, giving enlightening and entertaining presentations. Alain also runs a busy consulting business where he helps restaurateurs and producers.
Alain has been a frequent guest instructor at culinary schools where his lectures focus on “Lobster and or Mussels 101”, which educate students on the use of sustainable Atlantic Canadian seafood. Chef Alain is also a frequent guest on radio and TV, a prolific recipe creator, food writer and cookbook author. He also offers private group cooking lessons and culinary experiences at his farm in Nova Scotia. Chef Alain is more than a food expert; he is a food industry expert whose experience in the kitchen and with senior management roles in the food & beverage industry allows him to share his expertise on the beauty of food and the business of food. If you haven’t had the chance to meet the Kilted Chef yet, you should. You’re guaranteed a uniquely educational and inspiring experience.
Brandon FosterProject Angel Heart . Denver . Colorado . USA
Brandon Foster’s career has always revolved around food. He began cooking in hotels twenty years ago, then made his way into Denver’s fine dining scene, where he cooked at The Fourth Story, Mel’s, and Vesta. After six years as Vesta’s executive chef, he began looking for a role where he could help to make quality, healthy food a standard and not a privilege— and found it as Project Angel Heart’s executive chef. Foster joined the nonprofit organization in 2016, where he leads a team of dedicated chefs and volunteers in preparing medically tailored meals for Coloradans living with life-threatening illnesses. Outside the Project Angel Heart kitchen, Foster also serves on culinary advisory boards at Emily Griffith Technical College and the Art Institute of Colorado and is an active member of the James Beard Foundation, participating in events that support both the Foundation and the culinary community as a whole. He also received the Denver Business Journal’s 40 Under 40 Award in 2016 for his commitment to using his culinary expertise for the good of the community. He enjoys spending time in Colorado’s great outdoors with his wife Larissa and children Amelia, Ella, and Harrison.
Michael BlackieNeXT . Ottawa, 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.