June 13th Egregious Epicurean Event @ the Distillery District
May 19, 2010
Egregious Epicurean Event Real Chefs Real Wine Real Food Real Community …and the Real story
The Egregious Event The Fermenting Cellar 55 Mill Street, Building 6 & 7, Toronto
One Roof... Live Cooking Stations... Tasting plates Elite Chefs assisted by our students Wines by Ontario’s leading wineries Posh Auction
Renowned Chefs & Wineries attending the E 3 event:
Paul Boehmer Bhima’s Warung
“He cooked with Michelin-starred chef Raymond Blanc in Oxford, England. Closer to home, Boehmer has worked at Toronto's Windsor Arms Hotel, the Millcroft Inn in and at Langdon Hall.
Jeffrey Camacho Capers Restaurant
“Camacho’s vision of Canadian gastronomy reflects the country’s multicultural make-up and contains a bit of everything. [He] is a…valedictorian and honours graduate of the acclaimed Niagara-on-the-Lake Culinary School.”
Tony Deluca Deluca’s Wine Country Restaurant “Owner/chef of his own restaurants, a respected cookbook author.
Tony has become well known not only for his mastery of the culinary arts, but also for his sense of hospitality… his love of food as infectious as his broad grin and sense of humour, is legendary.”
Nigel Didcock Granite Club & Club Des Amis “Inspired by some of the great Master Chefs of Europe…
Didcock worked at several Michelin-rated Inns and Relais et Châteaux Hotels, including the world-famous three stars Troisgros Bothers Restaurant.” Frank Dodd Hillebrand Estates Winery “It is his true passion in life and it shows through this meticulous attention to detail in the kitchen. Working at some of the world’s finest dining establishments”
Tim Dunnill The Old Mill
“Head Chef adds his years of experience and a special touch The Old Mill’s charming atmosphere and impeccable service which have warmed hearts far and wide.”
Kevin Mckenna Earth
“Kevin’s believes in supporting Canadian producers and showcasing the freshest local ingredients. “I create dishes that highlight natural flavours, not hide them.”
Kevin Mckenna Globe Resaturant & Bistro
“Chef Kevin McKenna's seasonal menu showcases the freshest local ingredients and offers dishes with simplicity. Think global. Eat local.”
Catherine O’Donnel Willow Cakes & Pastry
“One of Niagara’s foremost pastry chefs, has developed these recipes over her career and each of them reflects her distinctive style – good taste.”
Eric Pless The Boiler House
“The Fat Duck. This is where Pless perfected an approach to classic but regionally-based, contemporary-styled cuisine that is both distinct in flavour and beautifully presented.”
Jason Parson Peller Estates Winery
“Since Chef Jason Parsons' arrival at Peller Estates Winery Restaurant, it has gained recognition as the leading dining destination in Niagara-on-the-Lake”
Stephen Treadwell Treadwell
“He opened Treadwell Farm-to-Table Cuisine in 2006…Stephen has built a restaurant which, despite its young age is considered one of the finest in Ontario.”
Anthony Walsh Oliver & Bonacini Restaurants
“A brilliant culinary talent, Anthony relies on the vast indigenous bounty of Canada to create inspired regional Canadian cuisine.
With numerous culinary awards and distinctions to his credit”
More Exciting Chefs & Wineries are being added daily…we will be updating you as they are confirmed!
Adult $95
Student $80
Groups of 8 $700
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