Three chefs one dinner.

Culinary Trio At NeXT Restaurant

By on April 24, 2016

Having one chef give an interactive cooking show is one thing. Having two energetic chefs showcase their talent and skill set as they talk about their dishes in front of food lovers is another thing…but having three chefs do this, is taking it to a whole new level!

In less than two weeks, the NeXT restaurant will be engaging all their guests’ senses with their ‘3 Chef’s One Dinner’ series. It isn’t often that guests have the opportunity to be part of such a culinary soirée.

Executive Chef Michael Blackie of NeXT Restaurant, situated in the West End of Ottawa in Stittsville, has devised a unique concept for us food lovers. He has created an interesting evening where guests will not only enjoy dishes from his creative culinary mind, they will also witness the culinary creations from two other well known chefs.

Chef Ted Reader aka the “Godfather of the Grill’ and Chef Christian Pritchard from “chriscooking”, both hailing from Toronto, will be working in conjunction with host Chef Blackie to give their guests a very unique, engaging and collaborative evening.

It’s looking to be an unforgettable evening that will start with guests having the opportunity to mingle and chat with the three chefs as they indulge in some cocktails and canapés. This will be followed by very entertaining food demonstrations – I have attended some demos with these chefs in the past – very entertaining to say the least.

And the pièce de resistance…the dinner service where guests will be enjoying the chefs’ creations tailored specifically for this special event.

Now, just to tease us a little, Chef Blackie was generous enough to provide the event’s menu.

The Menu

ONE | Chef Blackie
TEMPURA FRIED HOT SMOKED CHEESE CURDS
Bourbon cryo watermelon . rocket leaves . citric balm
Broadhead – Underdog pale ale poured from growlers

TWO | Chef Ted Reader
CHICK-ON!
Rotisserie bacon wrapped chicken thighs . Sriracha BBQ sting
Grilled chicken hearts + crackling . pad thai sticky
Avocado smoked chicken spring rolls
Carolina reaper marmalade

THREE | Chef Pritchard
BRAISED OXTAIL + WHITE TRUFFLE SOUP
celery + apple . crispy farro + sage
Wine | 12 Primitivo di Manduria, San Gregorio, Puglia, Italy

FOUR | Chef Reader
SMOKED C&S BRISKET & VEAL TONGUE SHAVED
whiskey butter injection . cherry coke mop sauce
smoked cheddar hominy grits
fire roasted chillies & hot peppers

FIVE | Chef Pritchard
STOZZAPRETI PASTA . MYERS LEMON
salted caper . Cutrera extra virgin olive oil
Wine | 13 Sangiovese, Heba, Morellino di Scansano, Tuscany, Italy

SIX | Chef Blackie
THE FILTHY BELGIAN
toasted buttered waffle orange-maple marmalade
scoop of paco jet vanilla ice cream . pecan crunch
+
J.B.C
jalapeño milk chocolate mousse
maple banana fritters . toasted mallow . malted crunch

What more could one ask for…an evening celebrating good food and culinary creations provided by three well respected chefs?!

Important Information

Date and Time: Wednesday, May 4th, 2016 at 6:30 pm

Where: NeXT Restaurant, 6400 Hazeldean Road, Stittsville, ON, K2S 1S4

Cost: $90 per person includes one alcoholic cocktail and canapé during reception. Guests can add $34 for two glasses of wine and one beer (all 6 oz pours). To buy tickets, please call 613-890-6923 or email at [email protected].

 

The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍

If you haven't had the pleasure of tasting this incredibly refreshing Champagne, then I'd suggest you do it and do it now!! You'll thank me for it😉😋

What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!

Here's to more 'occasions' or 'simply because' 😉

Cheers🥂

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"Cook with love always, and people will feel it" - Chef @antonyannick70

It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L'Ordre du Mérite Agricole. 

This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 
🇨🇵 🇨🇦🧑‍🍳

Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine 

A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩

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The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. 🤩🤩

Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

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Make your next stay a memorable one with the Brookstreet Hotel! 

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Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! 🍿 😋

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.

It's the perfect blend of sweet and salty - my favourite!! 😍

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!🍿🍿
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨‍🍳👩🏼‍🍳😍

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓

Bravo Chef!!😊
Muy Caliente!!🔥🔥🌞🌞

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!😉

Cheers!

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