Tickets on sale Saturday, April 13 Visa Infinite® Dining Series Explore a world of fine flavours and exclusive dining experiences for Visa Infinite® and Visa Infinite Privilege® cardholders.

Darren MacLean | Shokunin Chef Mark McEwan | Bymark

At Shokunin, a sneak peek of The Final Table chef’s next act. The greatest plates from Mark McEwan, and his brightest protegés. New Zealand vs Canada: The cool climate wines of two nations.

2019 SPRING/SUMMER SERIES | MONTREAL | OTTAWA | CALGARY | VANCOUVER

®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2019 Visa. All Rights Reserved. It’s your ticket to hot new restaurants Welcome to like Calgary’s Barshoku and Montreal’s Eastern Canada Western Canada Pastel, as well as beloved classics like Les the Visa Infinite Fougères and Alloy. More than anything, Events Events it satisfies your craving for all that’s fresh Toronto Calgary Dining Series and new and deliciously exciting this spring. Cru 4 Alloy 12 All across Canada, the country’s best May 9 6:30PM - Dinner $175 May 3 6:30PM - Dinner $165 chefs are cooking up something Intimate. Unique. Delicious. Every Visa exciting for you, tastes so new and fresh Infinite dinner tells a story. What will Bymark 6 Charbar 14 and amazing, you can’t wait to try them. yours be? May 14 6:30PM - Dinner $200 Jun 22 6:30PM - Dinner $165 That’s why we’ve curated a collection of dining experiences you’ll seriously want Labora 8 Shokunin 16 to savour. Visit visainfinite.ca for details. Jun 9 11:00AM - Brunch $100 Jun 28 6:30PM - Dinner $185

Your Visa Infinite or Visa Infinite Privilege Ottawa Vancouver card is your entrée to all this and more. Les Fougères 10 Ancora 18 It serves up all the freshest flavours Jun 12 6:30PM - Dinner $175 May 1 6:30PM - Dinner $165 of spring, the brightest produce, the Boulevard 21 sweetest berries and the crispest, most Montreal Jun 6 6:30PM - Dinner $185 aromatic wines from British Columbia, Ontario and New Zealand. It assures you Le Fantôme 11 a seat at the tables of the greatest chefs May 30 5:45/8:30PM - Dinner $185 in the country, among them Canadian Culinary Champions Yannick Lasalle, Ryan Media Sponsor: Produced and managed by: O’Flynn, Alex Chen and Jinhee Lee as well as TV celebrities like Mark McEwan, Subscribe to receive Connie DeSousa and the stars of ’s The Final Table. It offers exciting tastes marketing emails from Visa, at www.idmg.ca from all over the globe, from Peru’s chili- visainfinite.ca, in order to learn Please drink responsibly. spiked ceviche to France’s butter-rich about upcoming events. sauces and all the sweet-hot-salty-sour complexity of Asia. It opens the door to exclusive experiences including a one-night-only pop-up that reunites culinary alumni from the legendary kitchen of one of Canada’s greatest fine-dining restaurants.

Terms & Conditions: ✦Cardholders will be informed at least five business days prior to an event of any postponement or cancellation. In the event of a cancellation, cardholders will receive a full refund. The offers described herein are only available to Canadian Visa Infinite and Visa Infinite Privilege cardholders. The appearance by all Chefs, sommeliers and bartenders is subject to change without notice. Seating requests are always considered but cannot always be accommodated and some events may have communal seating. Offer is 2 | based on availability and additional terms and conditions may apply. Visit visainfinite.ca for details. | 3 New Zealand vs Ontario: The cool climate wines of two regions.

“Wine is one of the most ABOUT JONATHAN WILLIAMS civilized things in the world.” Is there anything Chef Jon Williams can’t do? The Executive Chef of the newly opened CRU Restaurant in Scotia Plaza is as expert in ABOUT NEW ZEALAND charcuterie, pastry and wine as he is in the WINEGROWERS fundamentals of fine cuisine. He began his career in Niagara wine country, cooking at New Zealand Winegrowers is the national Hillebrand Winery Restaurant, and then made organization for the country’s grape and his way to Toronto to become Sous Chef at wine sector and comprises around 850 Canada winner Carl Heinrich’s highly grower members and 700 winery members. regarded Richmond Station. He then spent Established in 2002, it is the only unified a few years in the UK, where he cooked in national winegrowers industry body in the numerous Michelin-starred restaurants: The world. Among other things, the association Clean, elegant and bursting with flavour. Clove Club, Dinner by Heston Blumenthal and provides a global marketing platform for Ontario and New Zealand are both Hedone restaurant, all of which also enjoy New Zealand wine, advocates at regional, renowned for their cool-climate wines. spots on San Pellegrino’s list of the World’s national and international levels, leads But how do they complement each other? 50 Best Restaurants. In 2017 he returned to sustainability initiatives and organizes Find out when winemakers from the island Toronto and recently joined the team at CRU, events such as the New Zealand Wine of the nation pour their best alongside vintages a modern fine-dining restaurant and with a Year Awards. from Ontario at the art-filled CRU, Toronto’s focus on wine. newest destination for wine-focused dining. Executive Chef Jon Williams, whose résumé ABOUT VQA WINES OF ONTARIO contains recent stints at several of London’s TASTY FACT AND WINE COUNTRY ONTARIO top Michelin-starred restaurants, will turn New Zealand is famous for intensely aromatic Ontario is home to 175 VQA wineries and is CRU RESTAURANT his impressive culinary skills to creating an white wines made from the Sauvignon the largest wine growing region in Canada. ✦ inventive succession of artful plates to pair Blanc grape, which was first imported into VQA stands for 100% Ontario grown grapes Thu May 9 6:30PM with the Sauvignon Blancs, Pinot Noirs, the country in the 1970s. No one is entirely and is the essence of local. Ontario has 100 Yonge St, Suite 100, Toronto and other food-friendly wines both regions sure where Sauvignon Blanc originated, gained global recognition for its cool are so well known for. Enjoy a comparative though it is generally believed to have climate wines and excels at key international $175 per person tasting of bright bubbles to begin, and been somewhere in France’s Loire Valley varietals including Chardonnay, Riesling, Includes food, wine and gratuity; taxes extra. then embark on a vinous journey across the and/or Bordeaux regions. What is known, Cabernet Franc, Pinot Noir and Gamay Noir. hemispheres. though, is that in 18th century Bordeaux, the Over 130 wineries in Ontario welcome wine Note: This event may have communal vine paired with Cabernet Franc and they lovers to visit their wineries, offering them 1-888-711-9399 seating, please keep this in mind when became, a little surprisingly, the parents of world-class wine country experiences from visainfinite.ca booking tickets. the bold, dark, tannic Cabernet Sauvignon. casual to fancy. Venues are not conducive to young children. Events run approximately 3-4 hours.

4 | TORONTO TORONTO | 5 Master & Protégés dinner with Mark McEwan & Stoneleigh wines at Bymark.

ABOUT BROOKE MCDOUGALL ABOUT MARK MCEWAN Executive Chef Brooke McDougall began Mark McEwan is among Canada’s most his career at the lively Blue Mountain creative and groundbreaking chefs. He was Resort in Collingwood and then enrolled the youngest Executive Chef ever to wield in the Culinary Management program at a whisk at Toronto’s upscale Sutton Place . After graduating, Hotel, and has since helmed some of the Chef McDougall headed to North 44 in city’s most notable restaurants: North 44, Toronto where under the mentorship of Bymark (enRoute’s Best New Restaurant 2003), Chef McEwan, Chef McDougall landed the ONE, Fabbrica and Diwan at The Aga Khan role of Executive Sous Chef. Known for Museum. He has also opened three upscale his strong leadership skills and dedication gourmet food stores, McEwan’s, leads one of to innovative culinary techniques, Chef the city’s top catering companies, McEwan McDougall was chosen to open the award- Catering, and produced two best-selling winning Bymark as Executive Chef. Mark McEwan is among Canada’s most cookbooks. Outside Toronto, he is probably celebrated chefs, as famous for his best known as head judge on television’s ABOUT CRAIG WONG appearances on as he Top Chef Canada and as host of the Food Chef-Owner Craig Wong brings classic is revered for dishes that are both easy Network’s The Heat. technique and the culinary traditions of to enjoy and exquisitely prepared from his Jamaican-Chinese heritage to Toronto’s the highest quality ingredients (Think: ABOUT STONELEIGH VINEYARDS Patois. He previously worked in some of luxuriously rich lobster poutine.) But these The exceptional terroir, where the Stoneleigh Toronto’s most illustrious kitchens, including days, he’d just as happily be known as one vineyards lie defines the wine’s superior the McEwan Group of restaurants, and of the country’s great culinary mentors. At qualities. Located on the northern side of spent a year with Alain Ducasse au Plaza this “Master & Protégés” dinner, he reunites Wairau Valley, the vignerons have located Athénée in France. He has earned numerous with some of his aptest pupils—Bymark’s the vineyards on deep, infertile gravel beds accolades including recognition by Toronto Brooke McDougall, Craig Wong of Patois covered in smooth sunstones. These stones Life’s Top 20 restaurants 2015. and Brad Long of Café Belong—for a feast reflect the sun’s heat during the day, assisting that celebrates flavours, technique and in ripening, whilst cool nights maintain friendship. Expect to savour beloved dishes ABOUT BRAD LONG BYMARK intense fruit flavours. These factors combine from a lifetime of exceptional cuisine, with ✦ to produce a wine with its own unique place. Since 2011, Brad Long has been Chef-Owner Tue May 14 6:30PM the “master” swinging by guests’ tables of Café Belong and Belong Catering at the to shave truffles over pasta while the 66 Wellington St W, Toronto TASTY FACT Evergreen Brickworks. He is a co-host of “protégés” take over the kitchen. Dinner will Food Network Canada’s smash hit Restaurant $200 per person be paired with the crisply complex wines When is a burger worth $40? When it’s Makeover and formerly worked with Maple Includes food, wine and gratuity; taxes extra. from New Zealand’s Stoneleigh Vineyards’ the Bymark burger, a gourmet sensation Leaf Sports & Entertainment. Chef Long is a premium portfolio. featuring eight ounces of grass-fed PEI , passionate advocate for sustainable farming Note: This event may have communal perfectly cooked to order and lavished with and has been recognized by VQA Restaurant 1-888-711-9399 seating, please keep this in mind when creamy Brie de Meaux, shaved truffle and Awards of Excellence and Globe and Mail Top visainfinite.ca booking tickets. grilled porcini mushrooms. 10 restaurants of the year. Venues are not conducive to young children. Events run approximately 3-4 hours.

6 | TORONTO TORONTO | 7 Two globally inspired chefs serve up the bright flavours of Spain and Israel.

ABOUT TOMER MARKOVITZ

ABOUT ROB BRAGAGNOLO Chef Tomer Markovitz originally hails from Tel Aviv, Israel, a vibrant city at the crossroads Although he grew up in Toronto, the Chef- of European, Asian and African cultures, Owner of Labora spent most of his culinary and brings with him the culinary traditions career overseas. After studying hospitality of his Italian-Libyan mother and Austrian- in Neuchatel, Switzerland, he shifted to Hungarian father. He cooked at numerous the kitchen. He trained in Michelin-starred Tel Aviv restaurants as well as the Michelin- Wake up to the bright, sun-soaked flavours restaurants, spent several years cooking on starred Les Bacchanales in Nice, France, of Spain and Israel at this epic brunch from the Spanish Island of Majorca (where he before moving to Toronto in 2016. In 2018, two wildly talented, Michelin-trained chefs. still owns two restaurants with his business he became Head Chef at the newly opened Labora’s Chef-Owner Rob Bragagnolo joins partner, Michelin-starred-chef Marc Fosh), and Parallel, Toronto’s tahini-obsessed Middle forces with Israeli Chef Tomer Markovitz, Eastern restaurant. It was promptly named to most recently of Parallel, to serve up a feast Toronto Life magazine’s Top 100 restaurants of small dishes and sharing platters. Expect “A faithful rendition of a in the city. He has since left to pursue other to enjoy tapas of salty jamon iberico, tangy good coastal tapas bar.” exciting culinary endeavors. Chef Markovitz’s cheeses and intense little seafood bites, as flavour profile is inspired by his Israeli roots, well as larger plates of lamb, chorizo, roasted his travels and his passion for preserving vegetables and savoury rice scented with staged in Barcelona at Albert Adrià’s tapas tradition while simultaneously pushing saffron, paprika, cumin, mint, za’atar and bar, Tickets, before returning to Toronto. Back boundaries. LABORA all the spices of the Mediterranean. Paired home, he became Executive Chef of the Sun Jun 9 11:00AM✦ with this will be a diverse array of wines farm-to-table gastropub Marben and later TASTY FACT from Spain and Israel. Labora is one of the full-service sandwich spot, Carver. In 2017, 433 King St W, Toronto Toronto’s best new restaurants and these he opened Labora, which offers simple and A popular Spanish tapa is “tortilla,” not are two of the city’s most exciting chefs, rustic regional Spanish cuisine inspired by to be confused with the Mexican corn $100 per person about to take you on a whirlwind tour of the his time in Majorca. It has since been named or wheat flatbread of the same name. In Includes food, wine and gratuity; taxes extra. Mediterranean’s finest flavours. to NOW’s Top 10 Toronto Restaurants 2017, Spain, tortilla (which means “little cake”) is a Note: This event may have communal Toronto Life’s Best New Toronto Restaurants dense omelette made with eggs, potatoes 1-888-711-9399 seating, please keep this in mind when 2018, Canada’s 100 Best Restaurants 2018, and and sometimes onions, fried in oil, sliced in visainfinite.ca booking tickets. Blog TO’s Best Tapas in Toronto. wedges and typically served cold. Venues are not conducive to young children. Events run approximately 3-4 hours.

8 | TORONTO TORONTO | 9 Fine wine, tender Globally inspired. Montreal asparagus and duck perfected. A tasting menu confit: A celebration of to savour at Le Fantôme. spring at Les Fougères.

ABOUT CHARLES PART

Originally from England, Chef Charles Part began his career with stages at London’s Inn on the ABOUT JASON MORRIS Park and the Savoy Group’s Hotel Lancaster in Paris. Eventually he made his way to Canada and, It was while attending business school that in 1993, opened Les Fougères in Gatineau with Jason Morris decided he needed a more his wife, Jennifer Warren-Part. Long considered creative challenge and promptly changed focus to culinary school. After cooking at Montreal’s Milos, he trained in some of RETAURANT “A destination restaurant that One perfect plate precedes the next: a Scandinavia’s most legendary Michelin-starred stimulates all the senses.” sculptural square of blowtorched lobster sushi, kitchens. Upon returning home, he joined Spring in Quebec is beautiful, dappled light perhaps, or a beetroot mosaic, or, if you’re lucky, a fine-dining destination known for hyper-local flickering through pale green leaves, woodland the revelatory combination of peanut butter, cuisine and a stellar wine program, in recent flowers shyly peeking from the forest floor. foie gras and jam on grilled bread. Just know “Le Fantôme is one of the years Les Fougères has modernized both its Spring in Quebec is also delicious, and décor and menu and, in 2018, made the list of that whatever Chef Jason Morris decides to most exciting restaurants I’ve nowhere more so than at Les Fougères. For Canada’s Top 100 Restaurants. serve at Le Fantôme—an enRoute Top 10 star a quarter of a century, hungry people in the in 2016, and critic favourite ever since—each dined at in ages.” know have made their way to this charming ABOUT YANNICK LA SALLE bite will be as artful as it is flavourful. This event country restaurant in the forests of Gatineau, features an ambitious multi-course tasting the opening culinary team at Maison Boulud. where Chef-Owner Charles Part and Chef Les Fougère’s Chef began his career in the small menu, each inventive plate paired with vibrant In 2016, he joined his friend Kabir Kapoor in town he grew up in just outside Ottawa, but Yannick La Salle conjure the finest cuisine out natural wines. Expect Chef Morris to bring the opening the inventive Fantôme, named one of travelled the world to gain experience working of local ingredients, many from the restaurant’s skills he honed in some of the world’s best Canada’s Ten Best New Restaurants by enRoute with such well-known chefs as Dan Barber and bountiful garden. For this celebration of all magazine. In June 2018, the duo opened David Kinch. It has paid off: He recently won gold kitchens to the table for a culinary experience the bright, crisp, fresh flavours of the season, at the Canadian Culinary Championships, cooking unlike any other. Pastel, their most ambitious project yet. they will be joined by Véronique Rivest, one of with the fresh, local ingredients he loves best. LES FOUGÈRES Canada’s greatest sommeliers, who will take TASTY FACT ABOUT KABIR KAPOOR LE FANTÔME guests on an exciting journey through wines ABOUT VÉRONIQUE RIVEST ✦ Wed Jun 12 6:30PM✦ both classic and new. The tasting menu or menu dégustation is a The Co-Owner and Maitre d’of Montreal’s Le Thu May 30 5:45/8:30PM Véronique Rivest was the sommelier at Les series of small portions served as a single meal. 783 route 105, Chelsea, QC Fantôme and Pastel restaurants was always 1832 William St, Montreal TASTY FACT Fougeres for over 12 years, at the same time as Tasting menus can comprise as many as 50 mesmerized by the workings at his parents’ she was taking part in all the competitions that courses, and are considered by many (especially Indian restaurant, Le Taj, the oldest in Eastern $175 per person would lead her to the World’s Best Sommelier $185 per person Yannick La Salle’s winning dish at the Canadian the tasters at Le Guide Michelin) as the best Canada. He worked there during and after Competition in Tokyo in 2013, where she took showcase of a chef’s art. Includes food, wine and gratuity; taxes extra. Culinary Championships included a surprising university, but eventually decided to open Includes food, wine and gratuity; taxes extra. local ingredient: Quebec-grown saffron. second place. Previously, she had twice placed in the top 12, and won Canada’s Best Sommelier Note: This event will have two seatings at his own restaurant with his friend, Chef Jason 1-888-711-9399 Note: This event may have communal competition in 2006 and 2012. In 2014, she opened 5:45 and 8:30 p.m., and may have communal Morris. They now own three: the original 1-888-711-9399 visainfinite.ca seating, please keep this in mind when Soif, a Gatineau wine bar that made enRoute’s Top dining. Please keep this in mind when Fantôme, the café at the Ssense flagship store, visainfinite.ca Venues are not conducive to young children. booking tickets. 10 list of Canada’s Best New Restaurants. booking tickets. and the ambitious Pastel. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 2.5 hours.

10 | OTTAWA MONTREAL | 11 From Asia to the Middle East to New Zealand: A world of food and wine at Alloy.

ABOUT URI HEILIK

The Partner and Business Operations Manager in Alloy and Candela restaurants is also a trained chef who first learned to cook from his Israeli-born mother. After graduating ABOUT ROGELIO HERRERA from the SAIT culinary program, he cooked at various Calgary restaurants before opening Chef-Owner Rogelio Herrera was born in Alloy with his friend and business partner Colombia, but left when he was 19 to travel the world, working in kitchens to finance his “What’s created here is more wanderlust. He cooked in France, the Middle East and Spain before landing in Calgary in like alchemy—turning the late 1990s. His first job was at a Spanish simple ingredients into restaurant called Bistro La Mola, followed by several years cooking at Teatro Ristorante. In gold.” An alloy is a combination of metals that bond 2008, along with fellow chef and business together. At Calgary’s Alloy restaurant, that partner Uri Heilik, he opened Alloy, where Rogelio Herrera in 2008. In 2013, he was bond is the sophisticated fusion of flavours the two indulged their taste for globally named one of Avenue magazine’s “Top and ingredients in the hands of Chef-Owners inspired cuisine. Fans followed them to their 40 Under 40.” Today he focuses largely on Rogelia Herrera and Uri Heilik. This little location in an industrial neighbourhood the business side of the restaurants, which mid-century jewel box of a restaurant will to savour duck spring rolls, truffle gnocchi, includes numerous charitable endeavours play host to a spectacular evening of globally tender short ribs and a vast wine cellar. each year. inspired dishes paired with the elegant Alloy was named one of Avenue’s Best New Wines of New Zealand. Latin American Restaurants of 2008, and has been on its list achiote, Middle Eastern tahini, European ABOUT WINES OF NEW ZEALAND of Calgary’s Top 10 Restaurants almost every truffles, Asian tempura, Alberta beef—all year since. This remote region in the Southern the flavours of the world dance through Hemisphere produces some of the world’s ALLOY Chef Herrera’s kitchen, which for more than most exciting cool-climate wines. Almost all TASTY FACT ✦ a decade has been regularly recognized as of the country’s more than 700 wineries are Fri May 3 6:30PM one of the best fine-dining destinations in In 2018, the U.S. National Restaurant within 125 kilometres of the Pacific Ocean, but 220 42 Ave SE, Calgary Calgary. These complex flavours will pair Association’s “What’s Hot” Culinary Forecast with a surprisingly varied terroir that extends beautifully with the berry bright Pinot Noirs, identified “ethnic fusion” cuisine is one 1,600 rugged kilometres from the sub-tropical $165 per person tropical fruit-scented Sauvignon Blancs, as of the top five global flavour trends. Bay of Islands to the snow-capped peaks of FPO Includes food, wine and gratuity; taxes extra. well as crisp whites and surprisingly complex Using international foods such as Asian Central Otago. Long, sunny days, cool nights reds of New Zealand. dumplings, Italian pasta or Mexican tacos as and unique soils produce wines of intensity, Note: This event may have communal a vehicle for familiar flavours feeds diners’ structure and bright flavour, especially the 1-888-711-9399 seating, please keep this in mind when hunger for exciting—yet comforting—new Sauvignon Blanc and Pinot Noir for which visainfinite.ca booking tickets. dishes. New Zealand is justly famous. Venues are not conducive to young children. Events run approximately 3-4 hours.

12 | CALGARY CALGARY | 13 Rich, bold, indulgent, classic: An Owl’s Nest reunion at Charbar. ABOUT CHAD RITTENHOUSE

A specialist in southern-style BBQ, Chad Rittenhouse began his career nine years ago as a mentee of Chefs Connie DeSousa and John ABOUT CONNIE DESOUSA AND Jackson at CHARCUT Roast House. He then JOHN JACKSON worked his way through the ranks to reach his current position, Executive Catering Chef for the Chefs and Co-Owners of CHARCUT Roast restaurant group. House Connie DeSousa and John Jackson met in 1999 when they worked together at the legendary Owl’s Nest at The Westin Calgary. ABOUT OWL’S NEST ALUMNI From there, Chef Jackson studied charcuterie Michael Batke has been Executive Chef of The and staged in top European restaurants, while Quietly luxurious décor. Classic French-inspired Westin Calgary since 2016 and previously held Chef DeSousa honed her butchery skills at cuisine. Gracious tableside service. For decades, the same role from 2006 to 2009. In between, Chez Panisse and staged in New York and San The Owl’s Nest Dining Room at The Westin he was Executive Chef at The Westin Bayshore, Francisco. The chefs reunited in San Francisco Calgary was recognized across North America host hotel for the 2010 Winter Olympic Games to open the prestigious St. Regis Hotel in 2005. as the very definition of elegant fine dining. in Vancouver, as well as Executive Chef at the In 2010, they returned to Calgary to open their Although the Owl’s Nest closed in 2005, the Delta Calgary South, co-owner of Alley Burger first joint venture, CHARCUT Roast House, chefs who were mentored there continue Food Truck, Chef de Cuisine at CHARCUT Roast which was named to enRoute magazine’s top to elevate the industry. Now those talented House and Corporate Chef at charbar. He has 10 best new Canadian restaurants. In 2015 they alumni are gathering at charbar for one also worked at the St. Regis San Francisco and opened the asado-style charbar in Calgary’s Fairmont Chateau Lake Louise. historic Simmons building; it was named to “The Owl’s Nest always has both Canada’s 100 Best Restaurants and enRoute’s Nadine Thomas is Director of Beverage and been, and probably always top 35 new restaurants for 2016. Their most Food at the W Hotel in Austin, Texas. Previously recent venture is the CHIX Eggshop opening she’d been the hotel’s Executive Chef, a role will be, an institution in in the Alt Hotel East Village later this spring. It’s she’d held since it opened in 2010. Originally Calgary dining.” a fast fine-diner which is a quirky, nostalgic, from British Columbia, she was Executive Sous counter service-only breakfast and lunch Chef at The Westin Calgary’s Owl’s Nest from spot, with skilfully crafted and quickly served exceptional night to recreate the glorious days 1995 to 2001. She went on to be Executive Chef dishes alongside super-hip craft beverages and of snowy linens, sparkling crystal and a rose at The Westin Philadelphia, Executive Banquet cocktails that are sure to shake things up. for every lady. Led by CHARCUT Chef-Owners Chef at The Westin Copley Place and Executive John Jackson and Connie DeSousa, who met Chef at The Westin Alexandria, before finding while working at the Owl’s Nest, the evening ABOUT JESSICA PELLAND her home in Austin. CHARBAR ✦ will feature such delectably nostalgic classics A born-and-bred Calgarian, in 2010 Chef Christoph Leu is the Director of Culinary for Sat Jun 22 6:30PM as chateaubriand. Expect an homage to the Pelland joined the team at CHARCUT Roast Bon Appetit Management Company at Google Simmons Building, 618 Confluence Way SE, Calgary Bloody Caesar (celebrating it’s 50th anniversary House, where she sharpened her skills Headquarters in the San Francisco Bay area. this year), exceptional wines and, of course, the working alongside Chef-Owners John Jackson Previously, he worked for Starwood Hotels $165 per person traditional finale of chocolate-covered cherries, and Connie DeSousa. In 2015, she became and Resorts in numerous roles, including Includes food, wine and gratuity; taxes extra. emceed by the entertaining and informative, Executive Chef of the newly opened charbar. Corporate Chef for North America in Stamford, John Gilchrist. She was also Alberta’s first Connecticut, Executive Chef at Westin Copley Note: This event may have communal winner (in 2014) and has been named one of Place and New England Regional Food and 1-888-711-9399 seating, please keep this in mind when the country’s top culinarians by Western Living Beverage Director and as well as a stint at The visainfinite.ca booking tickets. and Chatelaine magazines. Westin Calgary. Venues are not conducive to young children. Events run approximately 3-4 hours.

14 | CALGARY CALGARY | 15 Sushi, chefs and high spirits: An unforgettable reunion.

ABOUT DARREN MACLEAN ABOUT TIMOTHY Chef and restaurateur Darren MacLean’s HOLLINGSWORTH passion for the flavours, textures and fine detail of Japanese food has propelled his “Sophisticated rusticity” describes Chef Calgary izakaya, Shokunin, onto the top Hollingsworth’s approach to food: casual If you wish you’d had a seat at The Final Table, 50 list of Canada’s 100 Best Restaurants. A and easy going, but prepared with deft skill the Netflix culinary competition program homegrown Albertan, he began his career at and meticulous care. He spent 13 years at featuring 24 of the world’s greatest chefs, classic Calgary institutions like Murrieta’s and Napa Valley’s French Laundry, during which you’re in luck. Shokunin Chef-Owner, Darren Vintage Chop House before opening his first time he placed sixth at the Bocuse d’Or MacLean, who not only appeared on the restaurant, Downtownfood, which earned competition. In 2013, he left Napa to stage show but made it to the final, welcomes his a Maclean’s magazine Top 100 nod. In 2015, with some of the world’s greatest chefs, co-competitor and winner of The Final Table, Chef MacLean fulfilled a lifelong dream of then opened the updated BBQ joint Barrel & Los Angeles-based Timothy Hollingsworth, travelling to Japan, where he cooked beside Ashes in Los Angeles, followed by the locally for this special dinner. Expect lively tales driven Otium, where wood-fired fare is the from the intense competition, along with the star. Among other accolades, Hollingsworth exquisite Japanese fare that earned Shokunin “Chef Darren MacLean was awarded the James Beard Foundation’s a place among Canada’s Top 100 Restaurants. knows how to make Rising Star Chef of the Year Award. Even more thrillingly, Chef MacLean will preview some of the dishes that will be delectable food.” TASTY FACTS appearing on the menu at his soon-to- At Shokunin, Chef Darren MacLean dry-ages SHOKUNIN open Barshoku and Nupo in Calgary’s East some of that nation’s most famous chefs, Village. Expect luscious seafood—including larger fish such as hiramasa (yellowtail). As Fri Jun 28 6:30PM✦ before opening Shokunin in 2016. In 2018, with beef, dry-aging fish breaks down fibres the meticulously prepared sushi for which he appeared in the Netflix global cooking 2016 4th St SW, Calgary he is known—and vibrant vegetables, all and gives the flesh deeper, sweeter flavour competition show, The Final Table, beating and wonderfully dense texture. adorned with brightly flavoured garnishes 20 of the world’s best chefs to compete FPO $185 per person and accompanied by an extensive selection in the finale. Not one to rest on his laurels, Izakayas are essentially Japanese pubs, Includes food, wine and gratuity; taxes extra. of wine, beer and cocktails. this summer he is opening the fish-and- lively and casual places for after work drinks Note: This event may have communal vegetable-focused Barshoku and intimate, with snacks. The word “izakaya” evolved 1-888-711-9399 seating, please keep this in mind when eight-seat Nupo in the brand new Alt Hotel in from “sakaya,” or sake shop, although they visainfinite.ca booking tickets. Calgary’s East Village. typically also serve beer, wine and cocktails. Venues are not conducive to young children. Events run approximately 3-4 hours.

16 | CALGARY CALGARY | 17 From Peru to New Zealand to Vancouver: A succulent seafood feast at Ancora.

ABOUT RICARDO VALVERDE ABOUT RAIMUND HEUSER Chef Raimund Heuser began his career at Originally from Lima, Peru, Chef Ricardo a Spanish taperia in his home country of Valverde began his culinary career frying up Germany. After graduating from culinary fish ‘n’ chips in Steveston, B.C., then went on school, he apprenticed at Berlin’s renowned to cook at some of Vancouver’s most highly Hotel Adlon Kempinski and went on to climb regarded restaurants. He became Chef de the ranks at several prestigious restaurants in Cuisine/Executive Sous Chef at the renowned Switzerland and New Zealand. Raimund later Blue Water Cafe + Raw Bar, which earned relocated to Vancouver and became a fixture countless accolades while he was in the at Yaletown’s award-winning Blue Water Cafe kitchen. In 2014, he became Executive Chef of before joining Ancora Waterfront Dining and the newly opened Ancora Waterfront Dining Patio in 2018. “The combination of punchy ABOUT WINES OF NEW ZEALAND flavours and sublime This remote island region in the Southern textures tastes absolutely Hemisphere produces some of the world’s divine.” most exciting cool-climate wines, notably British Columbia and New Zealand are two tropical-fruit-forward Sauvignon Blanc and of the world’s most dynamic cool climate Pinot Noir bright with red berry flavours. wine regions and this dinner will offer an and Patio, where he combines his Peruvian New Zealand’s 700 wineries are swept by unprecedented opportunity to taste the best traditions with local, sustainable seafood. cooling maritime breezes in a wide range of each. Fragrant Sauvignon Blanc, crisply Since January 2019, he has also overseen of geographic regions that extend 1,600 citrusy Chardonnay, brightly elegant Pinot Noir, Ancora’s second location, in West Vancouver’s kilometres from the sub-tropical Bay of Islands surprisingly deep Syrah, zippy bubbles—they Ambleside. He has been recognized by to mountainous Central Otago, the world’s all play beautifully alongside Chef Ricardo Canada’s 100 Best, Vancouver magazine, the most southerly wine region. Long, sunny days, Valverde’s exceptional Peruvian-Japanese Globe and Mail, National Post, and other local cool nights and unique soils produce wines of cuisine. Expect to dine on the best sustainable and international publications. intensity, structure and bright flavour. seafood from the Pacific coast­—Albacore tuna, Dungeness crab, halibut and if the ABOUT ANDREA VESCOVI TASTY FACT annual harvest is on time, sweet, buttery spot ANCORA Ancora’s general manager and wine director Ceviche—raw fish “cooked” in acidic citrus prawns—all prepared with Japanese precision ✦ and the punchy flavours of South America. As was born in Rome to a family of chefs and juice—may be Peru’s most famous dish, but Wed May 1 6:30PM you savour the ceviche, sushi, causa and other vintners, but spent his career in Vancouver. causa deserves almost as much recognition. 2 – 1600 Howe St, Vancouver delectable bites, wine director Andrea Vescovi After working at various local restaurants, he Yellow potatoes are mashed with ground ají and representatives from New Zealand will lead joined the team at Blue Water Cafe + Raw Bar pepper and lemon juice, formed into a paste, $165 per person in 2001. During his years there, the Vancouver then stuffed or topped with meat or seafood an educated tasting of wines that will take you Includes food, wine and gratuity; taxes extra. on a flavour journey around the world. International Wine Festival honoured him with and served cold. It is said the causa was handed eight consecutive Platinum Glass awards for his down from the Incas, the name evolving from Note: This event may have communal wine list program and named him Sommelier of “kausaq,” the Quechua word for potato, meaning 1-888-711-9399 seating, please keep this in mind when the Year in 2009. Since 2014, he has brought the sustenance of life. Peru, after all, is home to more visainfinite.ca booking tickets. same passion to Ancora. than 3,000 varieties of potato. Venues are not conducive to young children. Events run approximately 3-4 hours.

18 | VANCOUVER VANCOUVER | 19 NEW SECOND SAILING ADDED! It’s “Battle Delicious” as

LISBON AND THE DOURO RIVER – JULY -AUGUST ,    two iron chefs meet at Boulevard.

ABOUT ALEX CHEN

EXPERIENCE PORTUGAL’S UNIQUE LANDSCAPES, CUISINE AND HISTORY Canada winner. Canadian Culinary Championship gold medallist. Vancouver Our first Douro River sailing of  was so popular, we added a second one! With this custom-built -day tour, you will journey along Portugal’s enchanting Magazine Chef of the Year. And that was just Douro River with The Globe and Mail. All along the way, you’ll enjoy access to our award-winning journalists, including behind-the-scenes forums, 2018. There’s no culinary challenge, it seems, daily Insider’s Breakfasts and stimulating conversations, as they share their expertise on everything from food to architecture. This one-of-a-kind experience, to which Alex Chen cannot rise. Sutton Place curated by The Globe and provided by Scenic Luxury Cruises & Tours, begins in the vibrant city of Lisbon, and includes stunning ports-of-call Hotel’s Executive Chef previously spent six to UNESCO World Heritage Sites, charming family-run wine estates and Port houses†, and exquisite dining experiences. Call it “Battle Delicious.” Armed with finesse years as Executive Chef of the Beverly Hills and fine ingredients, two multiple-award- Hotel’s Polo Lounge and, in 2013, led Team BOOK BY MAY   ,    AND ENJOY FREE ROUND-TRIP ECONOMY AIRFARE * winning chefs match top-notch skills at Canada to an impressive top-10 finish at the this extraordinary collaboration dinner at Bocuse d’Or culinary competition in France. Vancouver’s Boulevard Kitchen & Oyster Bar. Fresh off recent wins on Food Network Canada’s “For the ultimate seafood Iron Chef, Langdon Hall’s Jason Bangerter pairs experience in the city, you IMMERSE YOURSELF IN 5-STAR his refined garden-to-table sensibilities with must visit Boulevard Kitchen THE HISTORY, CULTURE AND LUXURY ONBOARD the exquisitely French-trained, Asian-influenced cuisine of Boulevard’s Chef Alex Chen. Both LANDSCAPE OF PORTUGAL THE SCENIC AZURE & Oyster Bar.” chefs will serve up inventive dishes, vibrant flavours and lively tales from the trenches of Today he not only oversees Boulevard Kitchen culinary competition, emceed by one of the & Oyster Bar (named Best Upscale and Best show’s judges, food and travel storyteller, Seafood Restaurant by Vancouver magazine), he Mijune Pak. Expect the finest seafood blue-skies new projects for Sutton Place and is HOSTED BY SOME OF YOUR FAVOURITE GLOBE PERSONALITIES and other luxe ingredients, prepared with a mentor to a whole new generation of chefs. meticulous skill and paired with exciting wines from one of the city’s most talented team of ABOUT JASON BANGERTER sommeliers. Since 2013, Jason Bangerter has been Executive BOULEVARD PHILLIP DAVID BEPPI TARA NATHAN JOHN STEPHANIE ALEX ERIC TASTY FACT Chef of Ontario’s legendary “garden-to-plate” ✦ CRAWLEY WALMSLEY CROSARIOL O’BRADY VANDERKLIPPE IBBITSON NOLEN BOZIKOVIC REGULY Thu Jun 6 6:30PM CEO & Editor-in-Chief Pursuits Pursuits Asia Writer-at-Large Latin America Architecture European Langdon Hall Country House Hotel and Spa. Publisher Columnist & Contributor & Correspondent Correspondent Critic Bureau Chief Jason Bangerter found inspiration for his Considered a rising star within the Relais & Sutton Place Hotel, 845 Burrard St, Vancouver Wine Writer Food Writer Iron Chef challenge in his own backyard: Châteaux family, he previously spent several “We served our first dish on sunflowers from years working at Anton Mosimann’s restaurants $185 per person For more information, please visit GlobeandMailCruises.com Langdon Hall’s garden with one of my favourite in Europe, where he was inspired by the Includes food, wine and gratuity; taxes extra. ingredients—truffle.” pioneering chef’s concept of “cuisine naturelle.” ONLY 39 CABINS AVAILABLE In 2018, Langdon Hall was ranked fifth among 1-888-711-9399 Note: This event may have communal Canada’s 100 Best Restaurants, and in 2018 Chef CALL SCENIC AT (8) 86 -868 TO RESERVE YOURS NOW. RIVER CRUISE PROVIDED BY SCENIC seating, please keep this in mind when Bangerter defeated on Food visainfinite.ca booking tickets. Network Canada’s Iron Chef. Venues are not conducive to young children. *Limited time offer, if cruise is booked by May ,  . Additional costs may apply. Pricing subject to change. †Wine tours at Quinta do Crasto and Quinto Nova are at an additional cost. Terms and conditions apply. Itinerary provided is a summary; certain activities have add-on costs. See website for pricing, full details, itinerary inclusions and exclusions and Portugal River Cruise terms and conditions. Cruise provided by Scenic Canada. All travel Events run approximately 3-4 hours. arrangements, reservations and bookings will be made with Scenic, a company wholly independent of The Globe and Mail. Dates, itineraries, program details and costs are given in good faith based on information available at the time of posting, and subject to change. The Globe and Mail does not guarantee the attendance of any particular host. See website for host schedule. The Globe and Mail, its affiliates, and their respective officers and employees, do not assume any responsibility for the financing, arranging or conduct of the cruise and will not be liable for any damages or financial loss to person or property of any description that might occur in connection with the cruise operated by and arranged through Scenic. Pricing based on double occupancy. Single supplement applies. Please see website terms and conditions for details at www.globedourocruise.com. VANCOUVER | 21