Jan 8, 2018 Chef Mike Dacquisto

December 14, 2017

Chef Mike Dacquisto from Carne will be guiding the group through the preparation of a Florentine meal.

Executive Chef Michael Dacquisto has been working with WOW! Hospitality for over 20 years and has headed up such operations as Pasta La Vista, Dacquistos, Food Evolution, Prairie’s Edge, 529 Wellington, and now Carne Italian Chophouse. The menu at Carne is drawn from his experience in growing up in an Italian family in addition to his experience cooking food in Italy. Chef Dacquisto is passionate about this concept as it allows him to bring back some of the old favourites he is known for in Winnipeg, as well as the food that started his passion in the culinary arts.

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Dec 11/13, 2017 Community Dinner

November 14, 2017

Les Marmitons Winnipeg served food to the local community at this annual event.

Once again the Community Holiday Dinner was a successful and very gratifying event for all . Approximately 190 people were fed a delicious meal. Half of which were children. The clowns were a hit once again and the room felt very festive. Thanks again to all who volunteered and donated money towards the event.

Wishing you all Happy Holidays and all the best for 2018.

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Nov 13, 2017 Chef Mike Ozero of Rae’s Bistro

October 17, 2017

Chef Mike Ozero of Rae’s Bistro

Mike Ozero R.S.E. has been exploring the culinary landscape of Canada since the year 2000, where he enrolled in Winnipeg’s own Red River College Culinary Program. Diving into what would eventually become the canvas for the balanced creations Mike comes up with to this day, he began rotating through kitchens of various structures and styles.

After his education, Mike began as First Cook at The Fairmont Banff Springs and quickly set the pace for his career. Moving on to run large operations as Sous Chef for the MTS Centre, and eventually gaining a Head Chef position at previous North Kildonan local fare favorite 925 Bistro.

As the Bistro changed hands he was an easy choice to keep on as Head Chef at the new Rae’s Bistro + Lounge. With the network of Winnipeg’s culinary scene behind him, and a well nurtured garden of creativity, Mike has created a daily rotating menu that features his intense understanding of balancing and highlighting flavours. Frequently offering course dinners, and foods paired with Mike’s second passion, craft beer, his Menus at Rae’s Bistro never disappoint and showcase what Winnipeg has to offer.

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Oct 16, 2017 Chef Helmut Mathae

September 12, 2017

At the 2017 CCFCC Conference in Calgary, Helmut Mathae was accepted in to the CCFCC Honor Society. Helmut earned his journeyman papers for Pastry & Baking in Austria in 1946. He joined the Winnipeg branch of the Canadian Culinary Federation in 1981 and became a local branch directory. He has held positions at the Fairmont Hotel, the Northstar Hotel and the Winnipeg Convention Centre. Helmut's accomplishments include winning Silver Medals in the Frankfurt Culinary Olympics in 1984 & 1988 and the Gold Medal in 1992 in Frankfurt. In 1987, Vancouver BC, Helmut was awarded by the International Judging Committee Professional Judging status. In 2002 he judged the Baking Contest for the Skills Manitoba Competition. In 2002 at the Manitoba Legislative building, he coordinated pastry for a Manitoba menu for Queen Elizabeth II and Prince Andrew. He has been a director of the Winnipeg branch for many years, has participated in Western and National Conventions and was involved in fundraising for the Olympic teams and many fundraising events.

In 2004, Helmut received his diploma in vocational industrial teacher education and started his new career as a culinary arts teacher. He has a passion to teach the future generation of up and coming young chefs. As an instructor, he was always involved with local culinary competitions and instructed many students to win medals. In 2010 Helmut was acknowledged as Chef of the Year 2010 for the Winnipeg Branch. Upon his retirement in 2013 the CCFCC awarded Helmet with Life Membership.

Event Menu

APPETIZER - Chicken and pork pate served with apple and onion marmalade
SOUP - London Particular - Green Pea Soup
MAIN COURSE - Pork Wellington with Mushroom Duxelle & Beer Sauce. Served with broccoli, cauliflower, carrots and green beans with butter and fresh herbs.
DESSERT - Black Forest Cake with Kirsch server in a wine glass

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Sep 11, 2017 Chef Luc Jean

July 28, 2017

Les Marmitons Winnipeg will be opening up the 2017/2018 season with Chef Luc Jean from Mon Ami Louis on the Provencher Bridge.

Having begun his culinary journey at the young age of fifteen, Luc has over 22 years of experience in the kitchen. From the Southern regions of France, London England, Tylosand Sweden and Brisbane Australia, Luc has consistently proven his culinary expertise and made a name for himself around the globe. In 2015 Luc took the reins as partner and executive chef at
Mon Ami Louis on the Provencher Bridge. As well as the restaurant Luc is the executive chef for the WOW Catering and has a cooking show on CBC Radio Canada called La Main a la pate.

Chef Luc started the evening off with olives and roasted nuts while he ran through the dishes that would be prepared over the course of the evening. We had several new faces out for our first event of the season and as usual, the food was outstanding. What a great way to start off the season.

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Jun 22, 2017 Windup at Kitchen Sync

May 9, 2017

This year, our season wind up event will be held at The Kitchen Sync. There will be two different versions of Beef Brisket plus we will be soliciting members for dishes that they can bring. This event is open to members, guests, and their significant others.

Kitchen Sync Web Site

There was a wide variety of dishes and the facility was beautiful.

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May 8, 2017 RRC Culinary Arts Program Event

April 11, 2017

Every year, Les Marmitons Winnipeg contributes financially to assist one promising young chef from the RRC Culinary Arts program. Bradyn Palmer, is this year's recipient of our annual award. Unfortunately (for us), he has moved away so he will not be able to host this event.

Luckily for us, we will have the opportunity to showcase the skills of other chefs from the RRC Culinary Arts program.

This month's event will be lead by Anna Macdonald and David Sawatzky.

Anna's Bio

I grew up in the small town of Pinawa, Manitoba and moved to Winnipeg after graduation to pursue a Science degree at the University of Manitoba. During the third year of my degree, I began to work as a cook in a small restaurant and discovered I looked forward more to my hours at work in kitchen than the hours I spent studying. I had always loved cooking and reading about food while growing up, but never considered it as a career option. Within the next 6 months, I transferred to Red River College to attend the Culinary Arts program and was happier and more enthusiastic about my studies than I had been while at the U of M. Since then, I have worked at The Grove Pub and Restaurant, Sous Sol and volunteered at a number of culinary events. Once graduated, I hope to travel to Europe and Asia, learn about local agriculture/farms while back at home, and eventually open a restaurant one day.

David's Bio

My name is David Sawatzky, and I am 25 years old. I am currently a student of Culinary Arts at Red River College.

Culinary Experiences/Co-op Placements
Winnipeg Squash and Racquetball Club - 2012-2013 (Full-time)
Burrito Del Rio - 2013-2014 (Part-time)
Canadian Mennonite University - 2013-2015 (Full-time)
Bergmann’s on Lombard - 2013-Present (Fulltime/Casual)
Marion St. Eatery - Winter 2016 (Full-time)

Why Did I choose Culinary Arts?
I grew up surrounded by food on a potato farm in central Manitoba. As you can imagine, I was never surrounded by a variety of modern ingredients or cooking styles on the farm. It wasn’t until my older brother came home from culinary school when I was in grade 10 that I started to appreciate food. He decided to showcase what he had learned for my family. He made panko crusted pickerel filets with prosciutto wrapped asparagus, potato gratin and a lemon cream veloute. I remember that it was the first time I realized food could be so much more than just nourishment, but it could bring joy, wonder and flavour into people’s lives. Since that moment I started volunteering in church kitchens, camp kitchens and soup kitchens whenever opportunity presented itself. It wasn’t until the fall of 2012 that I had my start in a real restaurant kitchen at the Winnipeg Squash and Racquetball Club. Since then, I have enjoyed learning from the people that I work with.

Chef Michael Fitzhenry, Program Coordinator from RRC will also be joining us as a special guest.

Menu

Course 1
- Spring Vegetable Tart with Goat Cheese, Herbs and Green Goddess Dressing
- Suggested Beer Pairing - Half Pints Lil’ Scrapper IPA
Course 2
- Ravioli stuffed with Blue Cheese, Parsnips, Toasted Walnuts, in Sage Brown Butter Sauce and Parmesan
Course 3
- Confit Arctic Char with Pearl Barley Risotto, Seasonal Vegetables, and Beurre blanc
Course 4
- Manitoba Pork Chorizo with Baby Roasted Potatoes and Apple Fennel Slaw
- Suggested Beer Pairing - Torque Brewing Company “The Witty Belgian” Wheat beer
Course 5
- Rhubarb Berry Platz with Cornell Ice cream and Prairie Crumble

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Apr 10, 2017 Chef Alex Vaziri

March 14, 2017

Chef Alex Vaziri from Casa Bianca will be leading this month's event.

The theme of this event will be Italian/European and the menu consists of:

Appetizers
- Bruschetta al Pomodoro
- Cajun Shrimp
Salad
- Mixed field greens with Italian dressing
Pasta
- Penne fumme with Italian pancetta, tomato and cream sauce
Entrée
- Roasted pork tenderloin with wild mushroom and red wine sauce served with oriental vegetables
Dessert
- Strawberry Sambuca with zabaglione

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Mar 13, 2017 Chef Ramina Lyn Ritual

February 14, 2017

Chef Ramina Lyn Ritual will be leading this month's event. Chef Ritual will be assisted by Rosshiel Lagman.

Biography
My name is Ramina Lyn Ritual. I am 25 years old. Culinary Arts graduate in January 2015 from Red River College.

Coop- Placement/ Culinary Experiences
Resto Gare and Train Bar – 2013-present (Full-time)
Bergmann’s on Lombard – 2014-present (Casual)
Certified Chef de Cusine (C.C.C 2016 Exam) - apprentice 2016
52nd Canadian Culinary Federation Annual Convention newfoundland- assistant 2015
Gold Medal Plates in Kelowna, B.C - assistant 2015

Why did I choose Culinary Arts as my Career?
When I was a kid I showed a lot of affection in foods and cooking. Back in the Philippines my family used to own a small business restaurant. I was only 9 or 10 years old when I started helping my parents with the restaurant. But of course I can only help with some small prep like cooking rice, peeling vegetables, cleaning the restaurant etc. Since then I felt like I knew what I really want to do in the future. However, when I got here in Canada in 2006 I forgot about what I felt back then. I still love cooking and I always A’s my cooking class in High School but it never crossed my mind that I would take Culinary Arts as my Career. Because honestly deep inside my heart cooking is not a Job. It is part of my life. And then one day I felt that very strong feeling of wanting to move forward and enhance my knowledge in cooking. I wanted to learn more about Culinary Arts and other ethnic foods and not just limiting myself to the foods that I grew up with. Now I am proud to say I am a Culinary Arts graduate student of Red River College and will be one of the Future Chef.

Biography

Rosshiel Lagman is an international student from Philippines. She moved to Canada to develop her cooking skills in a diverse country. She graduated with honours at Red River College in 2016. Her cooking influences include her mother, Erlinda Lagman who is currently living in Philippines; her Chefs at Red River College, and Chef Jamie Pastorin who is her Chef at Four Points by Sheraton Airport. She started her part time work at Sheraton after her first Co-op last 2014 and since then she have worked for the hotel as line cook, banquet cook, breakfast cook and action station cook for almost 3 years now. Cooking techniques are mostly Canadian with Asian/Filipino twist for her Chef is also a Filipino and most of her co-workers are Filipino.

Kamayan (Boodle Fight)
Kamayan is one of the traditional way of eating in the Philippines. It means it with your bare hands. The name comes from the word Kamay which means Hands. All of the foods will be serve on Banana leaves and everyone will be eating with their bare hands.

Menus

Spring Roll
Chicken Adobo
Pork Sisig
Inasal (Grilled BBQ Chicken)
Pork Belly Lechon
Inihaw na Isda (Grilled Stuffed Tilapia)
Pancit (Filipino Noodles)
Seafoods (Crab, Mussels, Shrimps)
Plain Rice
Balut (Fertilized Duck Eggs)

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Feb 13, 2017 Sweetheart Dinner

January 10, 2017

Les Marmitons will celebrate their significant others at this annual Valentine's dinner event.

The evening was a huge success. The Ladies thoroughly enjoyed the meal and we all got out by 9:15!

The main course was rack of lamb.

Lamb Recipe

Glace Recipe

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Jan 9, 2017 Chef John Delaat

December 23, 2016

John Delaat from Diversity will be leading this month's meal.

BIO - I started cooking at a young age, learning family traditions from my mother, who is French-Canadian, and my father, who was a Dutch immigrant, as well as digesting any tidbits I could from the food shows of the day such as Yan can Cook and The Frugal Gourmet.

After many tribulations and misadventures, my hobby of home baking and cooking led me towards a career as a professional chef. I have plied my trade in my hometown of Winnipeg while also delving into various culinary traditions: Greek, Italian, Classical, Contemporary and locavore to name a few.

In my current position as Chef de Cuisine of Diversity Food Services at the University of Winnipeg, it is my pleasure to oversee three locations, assist in running a thriving catering business and also lend a hand with many community events, including the annual Holiday Community Dinner hosted by Les Marmitons.

This event features a Dutch - Indonesian meal.

The menu for the upcoming Rijstaffel will consist of:

Steamed rice
Nasi Goreng (fried rice and vegetables)
Bami Goreng (fried noodles and vegetables)
Loempia (large spring rolls with pork and vegetables
Sop Rawon (beef soup)
Sambal Goreng Telor (hard-boiled eggs in spicy tomato sauce)
Fried potato matchsticks
Kroepoek (fried shrimp crackers)
Curried beef and potato Croquettes
Lemper Ayam (sticky rice balls stuffed with chicken)
Tamarind Pork stir fry
Balinese Spicy Mackerel
Chicken and pork Satay
Roast Chicken with coconut chili sauce
Firecracker Shrimp
Urap-Urap Sayur (veg stir fry with spiced coconut)
Gado-Gado (blanched veg salad with boiled eggs and peanut sauce)
Acar Ketimun ( simple pickled cucumber salad)
Braised hearty greens in sweet soy and lemon
Tamarind sauce
Sweet and Spicy sauce
Coconut Peanut sauce
Curried Ketchup
Spiced fruit chutney
Seroendeng (spiced coconut with peanuts)
Sambal Soto (almond and chili sauce)
Martabak Manis (sweet leavened pancakes with condensed milk)
Pisang Goreng (fried bananas)
Orange Coconut Pannacotta
Marzipan stuffed Speculaas
Es Cendol (dessert drink with coconut milk, palm sugar syrup and pandan leaf )
Coffee and tea

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December 14, 2016 - Community Dinner

November 15, 2016

Les Marmitons Winnipeg participated once again in the annual Community Dinner at the University of Winnipeg. The food was plentiful and everyone went home with a full stomach.

Here are some pictures from this year's edition of this fun event.

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Nov 14, 2016 Chef Diana Cline

October 18, 2016

Chef Diana Cline from Diana's Cucina will be leading this month's event which will be held at Diana’s Cucina and Lounge located at 730 St. Anne’s Road.

Diana Cline is a five-time Canadian Pizza champion, internationally recognized master pizza chef, judge, author of the "Passionate About Pizza" cookbook, and has over 23 years of experience in the pizza industry.

Currently, she is a partner in Diana's Cucina & Lounge in Winnipeg, Manitoba

The theme of this event is Pizza.

DIana started the evening off by showing us how she makes her signature Moosehead Beer pizza dough. Then she demonstrated pizza making techniques and set us free on the topping bar! We all learned an amazing amount about pizza making.

Video - Diana teaches how to hand strech dough

Diana's commitment to making an exemplary product was obvious in everything from the cleanliness of her kitchen to the quality of the ingredients she uses.

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Oct 16, 2016 Chef Sinan Aboud

September 13, 2016

Chef Sinan Aboud will be leading this month's event.

The theme of this event will be Molecular Gastronomy.

Click here for molecular recipes

PLEASE NOTE THAT THIS EVENT WILL BE HELD AT 2:00 PM ON SUNDAY, OCTOBER 16, 2016 TO ENSURE SUFFICIENT TIME TO PREPARE THE DISHES.

Menu:

Tharid, a 3 thousand years old recipe. Made of beef stew, onion, potatoes and broth, and home made naan bread.
Spicy shrimp and sausages with spicy mango foam
Prosciutto and cantaloupe caviar
Reconstructed prime rib
Banana custard and frozen rum

It was March 21, 2002 when Chef Aboud looked up Chef Ali at Pasta La Vista in search of a job. Even though Chef Aboud had to answer 'no' when asked if he spoke English, he still got the job. Since then, the kitchen has become Chef Aboud's comfort zone. Even though he was laughed at for his English, the chefs he worked with often were helpful in correcting his errors. Chef Aboud learned how to speak English in the kitchen with the help of these chefs.

Prior to learning how to cook, he was a biologist. He applied what he learned in microbiology to food in the kitche and strives to present food in a new and unique way. Over time, Chef Aboud's love for cooking grew and he gained the skills needed to become a chef. Chef Aboud believes that food and science work hand in hand. The sky is the limit when you come up with a way to present a combination of ingredients that usually are not used together.

Cooking is a part of Chef Aboud's identity.

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Sep 12, 2016 Chef Fatma Korid

August 30, 2016

The theme of the evening will be Syrian Cooking.

Chef Fatma Korid, was born in Aleppo, Syria, 1959. Mother of 4 children and a grandmother of 7. She has spent most of her life in the kitchen with her mother. At an early age, she knew she wanted to be a chef. At the age of 19 she opened her first KOSHIK, a small shop that sells baked goods. A few years after that, she opened her first ever restaurant where she served nothing but comfortable Syrian food on the go.

Since the Arab spring spread in the region, she was forced to leave everything she had built for more than 40 years. She is a very thankful to be alive, living in Canada since November of 2015. She is hoping to open an authentic Syrian restaurant to share her heritage and passion for food with the people of Winnipeg.

She will be assisted and translated by a friend to our Les Marmitons chapter who is very familiar with the Diversity kitchen, Sinan Aboud.

Here are some photos from this event.

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Jun 13, 2016 Summer BBQ

May 10, 2016

Chef Corby Pearce – Executive Chef and Partner of Evolve Specialty Catering catered our end of season BBQ event.

As usual, the food was outstanding and a good time was had by all.

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May 9, 2016 Chef Coleen Antonio

April 12, 2016

Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award

Biography

Coleen Antonio, 20 years old, 2nd year Culinary Arts Student – Red River College

Coop placements:

Bridges Golf Course – Starbuck, Manitoba
Azuridge Estate Hotel – Calgary, Alberta

Awards received:

2014 Norm Konowalchuck Memorial Award
2014 Paterson GlobalFoods Culinary Arts Award
2015 Institut Bocuse Scholarship
2015 Concours Cuisine du Monde Third Place
2015 Canadian Culinary Federation Award
2015 Les Marmitons Most Promising Chef Award

Why did I choose to study culinary arts?

I have always been around food my whole life, seeing my family cook when I was still a kid. I also enjoy eating, a lot of food. I love to try new things that I am unfamiliar with and have never tried before. Since junior high, I knew I wanted to study culinary arts. It will also help me reach my goal of opening my very own restaurant in the future.

Experience in France

Red River College sends two students to study at Institut Paul Bocuse in Lyon, France. I was one of the privilege ones to represent our country and college there from May-September, 2015. It was an intense 16 week course. We had different classes every week such as Perfecting Cooking (Poultry, Fish, Meat, Vegetables) Bistronomie, A la Carte Menu, Tapas, etc. We also had wine and cheese tasting. It was an amazing experience. We had a competition at the end of the course to show the skills that we have learned during the program. Canada, represented by myself and Krunal Patel (another student that was chosen) placed 3rd place in the Concours Cuisine du Monde. It was an amazing feeling to place, because there were a lot of talented competitors. We had to prepare two dishes – an appetizer and entrée. The experience was educational and it will help me become a better Chef in the future.

The menu for this event is as follows:

Appetizer

Seared Scallops with pea puree, buckwheat tuile and velouté sauce

Salad Course

Sous Vide Yellow and Red Beets with mixed greens, goat cheese and candied walnuts

Pasta Course

Ravioli stuffed with Crab Mousse served with creamy tomato bisque and herb oil

Main Course

Orange Marinated Grilled Lamb Chop with parsnip puree, roasted potatoes, glazed carrots, grilled asparagus and lamb jus

Dessert

Vanilla Panna Cotta & Dark Chocolate Mousse with blueberry ice cream, almond cookies and walnut crumble

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Apr 11, 2016 Chef Corby Pearce

March 15, 2016

Chef Corby Pearce – Executive Chef and Partner of Evolve Specialty Catering

I started Evolve Specialty Catering back in 2008 with a fellow cook I had gone to college with. It started as a part time thing to do on weekends. We had no equipment of our own, no kitchen of our own, and no staff to speak off. But we had a really good idea.

I had spent the previous years as Sous Chef of Southwood Golf and CC, and Sous Chef at Club Regent Casino. I had done short runs at places like Manitoba Club, Palliser Hotel, Delta Hotel, and The Ranche in Calgary, Restaurant Dubrovnik, and my share of breakfast shifts, short order restaurants and blues clubs. Every place gave me a new skill and perspective of food, but it was leaving it all for catering that made the most sense. I fell in love with catering.

I started doing part time work for a couple of different companies, landing at All Seasons Catering as his Sous Chef, Banquet Catering Chef, and Film Chef. Working on film sets was like nothing I had ever done before in 15 years. I was in a different place every day, sometimes twice a day, and there was no menu. We are tasked with feeding around 150 ppl twice a day, breakfast and lunch, full buffets. We needed to keep them fed, but we needed to keep them interested as well. This meant tapping into every bit of creativity we had. 11 years later, I’m still doing it, still loving it.

The company has grown since our early days. We now have two fully equipped mobile kitchens, capable of setting up anywhere, and producing food for hundreds. We have a commissary kitchen north of the city, a support kitchen trailer with refrigeration and dry storage for food and equipment, two trucks, and a staff of 10, with 40 part time staff. We service film and stage productions all over the province, working on crews here in the city, and as far as Churchill.

My love for food will keep me driven for many years to come. It’s the simple fact that, one cannot know everything about food , that keeps me moving forward. You can never ever stop learning new things, new ideas, new techniques. The industry is constantly changing, and we need to change with it. And while having been taught everything my mentors can teach me, knowledge I draw from every day, there is always more out there to discover. I’m humbled, and excited, to share my love of food with others who love it just as much.

Menu for April 11, 2016 Event

Fresh Foccoccia
Pickerel Cheeks with Jalepeno Aoli and Matchstick Fries
Burboun Beef Wellington
Bacon Braised Brussel Sprout
Homemade Mushroom Tagliatelle
Maple Crusted Vanilla Bean Ice Cream
Brandy Basket

Chef Corby brought his mobile kitchen out to the event and several members got to cook portions of their dish in the trailer. Very cool!

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March 14, 2016 Chef Kyle Lew

February 9, 2016

Chef - Kyle Lew from Chew

I’m from Toronto and moved here with my wife, Kristen in 2012 to open a restaurant and start a family.

Having gone to George Brown College, I then apprenticed and ascertained my red seal under Mark McEwan at One Restaurant. I also worked for Mildred Pierce, Buca, 5 Doors North and was the head butcher for The Healthy Butcher.

This event was held with a different format than normal as we went to Chef Kyle's restaurant and watched as he demonstrated how to butcher a pig and answered all of our questions. The meal was prepared by the kitchen staff at Chew and it had a pork based theme from beginning to end.

The bread was served with a lard based butter. The salad had crunchy deep fried pig skin. The Carbonara had small pieces of pork in the sauce. The dessert was topped with bacon ice cream.

WARNING: GRAPHIC IMAGES OF A PIG BEING BUTCHERED FOLLOW. IF THESE TYPES OF IMAGES BOTHER YOU, PLEASE DO NOT SCROLL DOWN.

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Feb 8, 2016 - Chef Anthony Kucera

January 12, 2016

Chef Anthony Kucera will lead Les Marmitons members in the preparation of a special meal for their partners. Chef Kucera will lead the group through the preparation of:

Amuse
Yogurt Ravioli, Cucumber Salsa, Aged Balsamic

First Course
Melpeque Oysters, Horseradish Cream, Caviar, Champagne Air

Second Course
Compressed Watermelon, Confit Cherry Tomato, Blackberry, Feta, Pistachio, Smoked Black Pepper, Bee Pollen, Pomegranate Molasses, Citrus Vinaigrette, Basil

Third Course
Cold Smoked Beef Tartar, Anchovies, Conishons, Capers, Egg Yolk, Pressure Cooked Mustard Seeds, Crispy Shallots, Togarshi, Truffle Powder Ricotta

Fourth Course
Preserved Lemon Risotto, Butternut Squash Puree, Clams Mussels, Squid, Crispy Capers, Lemon Oil, Pea Shoots

Fifth Course
Dark Chocolate Sponge, White Chocolate Ice Cream, Chocolate Foam,Milk Chocolate Gel, Ganache,Pistachio, Raspberry Coulis

Executive Chef Anthony Kucera always aspired to be a chef. Cooking started as a hobby, but quickly grew into a career when he started working as a Line Cook at Le Beaujolais back in 1999. Soon after, his personal drive took him to Pine Ridge Hollow in 2002 where he became the Sous Chef. This was the starting point of what would help him fulfill his dream of having his own kitchen. Chef Anthony gained great experience in different aspects of the kitchen over the years. He took on the role of Sous Chef at the iconic Dubrovnik Restaurant back in 2004.

During that course of time he completed his apprenticeship and won “Top Manitoba Apprentice”.

With different types of dining experience under his belt, Chef Anthony worked at many well-known facilities including Gluttons Bistro, St. Charles Country Club, and The Manitoba Club. Later moving to Toronto, Ontario and becoming the Executive Sous Chef at Summerhill Market.

The evening was a fun filled and challenging as many interesting cooking techniques and ingredients were utilized.

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