Visa Infinite® Dining Series Explore a world of fine flavours and exclusive dining experiences for Visa Infinite and Visa Infinite Privilege® cardholders.

Vikram Vij | Vij’s Donna Dooher | Mildred’s Temple Kitchen

Truffles, cream, foie gras: Savour the great flavours of France at St. Lawrence. From Paris with love at Mildred’s Temple Kitchen. A Champagne homage to Joël Robuchon.

2019 WINTER/SPRING SERIES | | OTTAWA | CALGARY |

®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2019 Visa. All Rights Reserved. Most of all, it offers a taste of all that’s Welcome to rich and comforting, flavours both Eastern Canada Western Canada familiar and exotic, to keep you warm the Visa Infinite even on the chilliest days. Events Events Dining Series Intimate. Unique. Delicious. Every Visa Toronto Calgary Infinite dinner tells a story. What will Mildred’s Temple Kitchen 4 Foreign Concept 18 All across Canada, some of the country’s yours be? Feb 14 6:30PM - Dinner $200 Feb 5 6:30PM - Dinner $165 best chefs are cooking up something exciting for you—tastes so new and Constantine 6 Donna Mac 19 fresh and amazing, you can’t wait to Visit visainfinite.ca for details. Feb 20 6:30PM - Dinner $175 Feb 26 6:30PM - Dinner $125 try them. That’s why we’ve curated a collection of dining experiences you’ll Tanto 7 Pigeonhole 20 seriously want to savour. Feb 27 6:30PM - Dinner $175 Mar 13 6:30PM - Dinner $165 Böehmer 8 Your Visa Infinite or Visa Infinite Mar 27 6:30PM - Dinner $200 Vancouver Privilege card is your entrée to all this and more. Sofia 9 St. Lawrence 22 Mar 31 5:30PM - Dinner $200 Feb 21 5:30 / 8:30PM - Dinner $185 It offers exclusive access to rare chef Piano Piano 10 Vij’s Restaurant 24 collaborations—you won’t want to Feb 17 11:00AM - Brunch $95 miss out on what the chefs of Joe Apr 14 11:00AM - Brunch $125 Beef and Maison Publique are cooking Il Covo 11 Botanist 25 up at McKiernan Luncheonette, or Apr 18 6:30PM - Dinner $175 Mar 20 6:30PM - Dinner $185 the French connection between St. Lawrence’s J.C. Poirier and Ayden Kitchen’s Dale Mackay, or the North- Ottawa South meetup between Toronto’s Stofa 13 Visa Infinite cardholders, be Paul Boehmer and Arizona’s Beau Apr 4 5:00 / 8:00PM - Dinner $175 sure to visit visainfinite.ca to MacMillan. It’s your ticket to hot new subscribe to receive marketing restaurants like Il Covo, Tanto and Stofa, and an epic, Champagne-soaked Montreal emails from Visa in order to tribute to the Chef of the Century Joël L’Atelier de Joël Robuchon 14 be amongst the first to learn Robuchon. It gives you a ringside seat Feb 27 6:30PM - Dinner $275 about upcoming events. to some of the country’s most delicious celebrations, from a Bollywood brunch Marconi 16 with to a Chinese New Year Mar 20 6:30PM - Dinner $165 pig roast at Foreign Concept to the most romantic Parisian Valentine’s Day McKiernan 17 Media Sponsor: Produced and managed by: feast at Mildred’s Temple Kitchen. Apr 7 11:00AM - Brunch $100

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Please drink responsibly.

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 The flavour of Paris, the food of love for Valentine’s Day at Mildred’s Temple Kitchen.

“A passion for food is very evident in the unique offerings at Mildred’s Temple Kitchen.”

ABOUT LINA CASCHETTO ABOUT DONNA DOOHER Lina Caschetto is a Vancouver-born chef, A beloved veteran of Toronto’s restaurant writer and food stylist who lives in Paris, scene, Donna and her restaurateur husband, France. She currently works as a freelance Kevin Gallagher, moved to the city from chef, travelling mostly between Canada and Ottawa, where she was chef at the Ritz, in France, collaborating and creating authentic the mid-1980s. Frustrated by the limited food-driven experiences wherever she opportunities for women chefs in commercial lands. Her most recent culinary adventures kitchens, she opened her own catering have led her to Arles, Singapore, Vietnam, Toronto restaurant legend Donna Dooher company, then a restaurant, Mildred Pierce, Naramata and back again. She is the Co- has invited Lina Caschetto, a Canadian which made brunch the hottest meal in town. Founder of Crushed, a weekly food and Chef-Writer living and working in Paris, to That was followed by The Cookworks Cooking wine driven pop-up in Paris. Lina also writes bring the city of love and light to life for one Studio, which led to a hit Food Network a twice-monthly recipe column for The night only at Mildred’s Temple Kitchen. That Canada show. She was also food editor of Globe and Mail. night is Valentine’s Day, when Chef Dooher WISH magazine, wrote a pair of best-selling and Kevin Gallagher, companions in life and cookbooks and became president and CEO love, kick off their 40th wedding anniversary ABOUT KEVIN GALLAGHER of Restaurants Canada, all while encouraging year with a romantic Parisian feast. The women in the kitchen. In 2008, she opened The famously dapper Co-Owner of Mildred’s evening begins with Champagne, live Mildred’s Temple Kitchen and introduced the Temple Kitchen began his epicurean career music and freshly shucked oysters enjoyed hugely popular “b’lunch” to Liberty Village. in 1970s London working for a department outside over an open fire. It continues with MILDRED’S TEMPLE KITCHEN Fittingly, in 2018, her alma mater, Algonquin store food hall. When he returned to Canada, delectable dishes and superb wines. It’s just ✦ College, named her alumna of the year. he worked front of house for Hayloft Thu Feb 14 6:30PM the beginning of the adventure for Dooher Restaurants in Ottawa, where he met his and Gallagher, who plan to kick off their 104 – 85 Hanna Ave, Toronto TASTY FACT wife-and-business-partner-to-be Donna 40th year of wedded bliss tripping the light Dooher. In 1981, he took a management $200 per person fandagno in Paris for a year of cooking and More often than not, when Kevin and Donna position with the Mexicali Group, which sent Includes food, wine and gratuity; taxes extra. writing. Even after 40 years, love is in the air meet folks for the first time and tell them the couple to Toronto soon after. In 1987, he and on the plate. that they own a restaurant together, the left to work with his wife and continues to do Note: This event may have communal immediate assumption is that Kevin is the so today, making them one of the strongest 1-888-711-9399 seating, please keep this in mind when Chef and Donna is in charge of the Front-of- and perhaps most underrated couple-teams visainfinite.ca booking tickets. House—how wrong! in Toronto’s restaurant community. Venues are not conducive to young children. Events run approximately 4-5 hours.

4 | TORONTO TORONTO | 5 The Mediterranean’s Culinary talents team up finest food, fromage and over Tanto’s live-fire grill. wine at Constantine.

ABOUT CRAIG HARDING The Chef-Owner of Constantine is widely ABOUT JULIAN IIIOPOULOS considered one of Toronto’s most welcoming chefs. He worked in some of the city’s best- The Chef-Owner of Toronto’s Tanto began his known kitchens—Far Niente, Canoe, Four career cooking with some of the best talents Restaurant—before he and his wife, designer in the city, including Chef Chris McDonald and Alexandra Hutchison, opened the rustic-refined Chef Doug Penfold. In 2016, he had risen to Campagnolo in 2010. In 2017, they opened the SoCal-inspired La Palma, which placed No. 5 on “Original cooking that Chef-Owner Craig Harding welcomes his friend Toronto Life’s best new restaurants list, followed Afrim Pristine, owner of Cheese Boutique, by Constantine, the pan-Mediterranean references traditions yet experience at The Anndore House hotel. for an intimate evening that celebrates fine Where there’s smoke, they say, there’s flavour. transcends borders.” wine, glorious cheese and all the bright, fresh That’s certainly the case at Tanto, where the live- flavours of the Mediterranean’s diverse regions. ABOUT AFRIM PRISTINE fire grill subtly infuses quality cuts of meat with the position of Chef de Cuisine at their Cava As crisp pizzas, perfectly charred meats and Afrim Pristine is the world’s youngest Maître its sweet aromas, just like the dishes Chef and restaurant when he decided it was time to succulently roasted vegetables emerge from Fromager, an expert in “affinage,” the art of Co-Owner Julian Iliopoulos was inspired by in see (and taste) more of the world. He spent the wood-burning oven, the world’s youngest aging cheese. He owns Toronto’s Cheese Argentina. For this special dinner he welcomes several months travelling and cooking across cheese master (Maître Fromager), Afrim Pristine, Boutique, a half-century-old family business his mentor, Chef Doug Penfold of Cava, Chabrol the United States and South America. Inspired will share personal anecdotes and rare cheeses that sells 450 kinds of cheese. In 2007, he joined and Atlas fame, to cook delicious things over by all he savoured on that trip, he returned to “Where striking and aromatic the Confrérie des Chevaliers du Taste Fromage the open flame—tender grilled squid, perhaps, Toronto to open the Argentinian Tanto in 2018. de France; six years later, at 32, he became the or luscious Wagyu steak, or a glazed lamb belly. flavours reign.” world’s youngest maître fromager (cheese All this meaty goodness will be paired with rare ABOUT DOUG PENFOLD master). He recently published the essential South American wines seldom seen in Ontario; from around the Mediterranean. Expect a cookbook For the Love of Cheese (Appetite by no bulk-produced Malbecs here, but deep, Over a career of more than 25 years, Chef whole range of tangy, creamy, nutty and firm CONSTANTINE Random House). flavourful reds and aromatic whites. Expect an Doug Penfold has worked in some of Canada’s TANTO cheeses served alongside a family-style meal evening of warm hospitality, and just a whiff of top restaurants, including Canoe, Avalon and ✦ Wed Feb 20 6:30PM where lovingly prepared vegetables take smoky goodness. Pastis. In 2006, he and Chef Chris McDonald Wed Feb 27 6:30PM✦ centre stage. Paired with all this bounty will TASTY FACT 15 Charles St E, Toronto opened Cava, a modern Spanish restaurant in 74 Ossington Ave, Toronto be a selection of fine wines from Italy, France, Only France’s Guilde Internationale des TASTY FACT mid-town Toronto whose tapas-style cuisine $175 per person Greece and other Mediterranean countries. Fromagers can bestow the title of “Maître has consistently been considered among $175 per person And as an added bonus, all guests will take Fromager,” the highest honour for any Aside from steak, the quintessential the city’s best. In early 2016, he and business Includes food, wine and gratuity; taxes extra. home a signed copy of Pristine’s first cookbook: cheese professional. The guild is an exclusive Argentinean dish is the empanada, a savoury partner Niall McCotter opened the French Includes food, wine and gratuity; taxes extra. For the Love of Cheese. association of cheesemakers, dairy farmers, hand pie filled with meat or cheese. restaurant Chabrol in Yorkville, then a year 1-888-711-9399 Note: This event may have communal processors, refiners, traders and retailers. Note: This event may have communal later, the Moroccan Atlas, making Chef Penfold 1-888-711-9399 visainfinite.ca seating, please keep this in mind when Created in 1969, it has more than 6,000 seating, please keep this in mind when a rare master of Spanish, French and North visainfinite.ca Venues are not conducive to young children. booking tickets. members in 33 countries, including Canada. booking tickets. African cuisine. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

6 | TORONTO TORONTO | 7 A cross-border culinary Modern art and classic collaboration at Böehmer. Italian fare indulge the senses at Sofia.

ABOUT PAUL BOEHMER

The Chef-Owner of the eponymous Böehmer restaurant brings with him a lifelong commitment to fine cuisine. With ABOUT CHARLES KHABOUTH a background of classic German tradition and vibrant Indonesian flavours, he began One of “the kings of Toronto’s dining scene,” his career with an apprenticeship under the the proprietor of INK Entertainment is a revered chef Michael Stadtländer. That was visionary entrepreneur who oversees the followed by stints at Scaramouche, Bistro 990, This glam evening begins with cocktails and Bisha Hotel, the featured Taglialatella Galleries, North meets South when Chef Paul Boehmer Opus Restaurant, Ultra Supper Club and The canapés surrounded by works from artists such welcomes his friend, American chef and Spoke Club, among other notable Toronto as Jeff Koons and Mr. Brainwash in Canada’s television personality Beau MacMillan, to “Traditional Italian gets a restaurants. In 2010, he opened the elegant first Taglialatella Galleries adjacent to the this side of the 49th parallel. Each chef will Böehmer, which features affordable upscale restaurant. From there, it’s over to the stunning smart and modern twist.” prepare some of the dishes he’s best known dishes featuring local Canadian ingredients. new Sofia, the latest restaurant from INK for, and rich, buttery Kobe beef is sure to play Entertainment, for Executive Chef Rob LeClair’s and dozens of Toronto’s most notable a starring role—it was, after all, the ingredient ABOUT BEAU MACMILLAN modern-classic Italian fare. Expect handmade restaurants, nightclubs and music festivals. that catapulted Chef MacMillan to Iron Chef fresh pastas, quality ingredients, fine wines They include Byblos (Toronto and Miami), America stardom. Meanwhile, Chef Boehmer Originally from the American South, the and a commitment to authenticity, in a room Weslodge (Toronto and Dubai), Figo, Estia, La Executive Chef of the upscale Arizona resort that dazzles with the Hollywood glamour of Société, Patria and the recently opened Sofia. “At Böehmer: Everything has Sanctuary on Camelback is perhaps best known mixed marble, red velvet, Pop Art and a white Since 2013, Khabouth has continually placed for his appearances on The Food Network. In a purpose, every choice grand piano. This evening will have it all: luxe on Toronto Life’s annual list of the 50 most 2006, he beat Bobby Flay in “Battle American dining, great wine, fine art and entertainment influential people in Toronto. has a meaning and each Kobe Beef” on Iron Chef America. Since then, in Toronto’s upscale Yorkville neighbourhood. experience brings pleasure.” he has co-hosted Worst Cooks in America and ABOUT ROB LECLAIR BÖEHMER appeared on Beat the Chefs, The Next Iron Chef SOFIA TASTY FACT Wed Mar 27 6:30PM✦ and Guy’s Grocery Games. The Executive Chef of Sofia has been inspired Sun Mar 31 5:30PM✦ will indulge guests with his fine, locally inspired 93 Ossington Ave, Toronto In November 2018, for a Post City Toronto stuffed by food since his first cooking position at Le 99 Yorkville Ave, Toronto Canadian cuisine, featuring dishes like rainbow TASTY FACT pasta roundup, celebrity chef Mark McEwan Papillon more than 15 years ago. He has helped trout with sorrel cream sauce or pappardelle gave top honours to Sofia’s “elegant and simple” launch some of Toronto’s favourite restaurants $200 per person Kobe is the most revered of beef. It is the most $200 per person with Atlantic lobster and shrimp. Everything agnolotti al tartofo—filled with ricotta and including the McEwan Group’s Bymark, ONE abundantly marbled, lushly streaked with a Includes food, wine and gratuity; taxes extra. will be paired with fine American and Canadian lavished with chanterelles, hazelnuts and black and Fabbrica, as well as Constantine, and trained Includes food, wine and gratuity; taxes extra. wines, for a vintage evening to remember. rich, creamy fat that makes it both tender and truffles. flavourful. It is also extremely expensive and with the Associazione Pizzaioli Napoletani. In 1-888-711-9399 Note: This event may have communal rare. Authentic Kobe comes from Japan’s Hyogo Note: This event may have communal August 2018, he joined INK Entertainment and 1-888-711-9399 visainfinite.ca seating, please keep this in mind when Prefecture; however, “Domestic Wagyu” offers seating, please keep this in mind when now brings to Sofia an intense reverence for visainfinite.ca Venues are not conducive to young children. booking tickets. similar qualities. booking tickets. classic and innovative Italian cuisine. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

8 | TORONTO TORONTO | 9 5

Wake up to a bubbly Small bites, big flavours Italian brunch at Piano at Il Covo. Piano.

ABOUT VICTOR BARRY ABOUT RYAN CAMPBELL For over a decade, Chef-Owner Victor Barry led Toronto’s bastion of elevated fine dining, The Chef-Owner of Il Covo has some serious Splendido. Now he’s proving that he’s just as Italian fine-dining cred, although he started his Expect to see Il Covo perching atop many of deft with a more casual approach to cuisine, career in the humblest of ways: washing dishes Toronto’s (and Canada’s) “best of” lists. The having transformed Splendido into the easy- in his hometown of Ajax, Ontario. Chef Campbell It’s always a party at Piano Piano, Victor Barry’s darkly glamorous space, with its vintage vibe, going Canadian-Italian trattoria Piano Piano. was on the opening teams of both Toronto’s lively casual-chic follow up to his formal is credited with bringing Italian fine dining There he—along with his wife and partner, Nikki Buca Osteria & Enoteca and Buca Yorkville, temple to fine dining, Splendido. Casual he back to Little Italy—only with an ambitiously Leigh McKean—offers refined takes on such where he was Chef de Cuisine. Before that, he may be these days in terms of ambience, modern twist. The inspiration here is a down-home favourites as veal parmigiana, pizza his approach to food is as serious as ever, contemporary take on Cicchetti, savoury little and Caesar salad. (They also own and operate especially when it’s pizza—paired with nibbles served like tapas alongside wine. Chef “Locals are embracing Il Covo the French bistro Café Cancan across the street.) Champagne! His version is wood-fired, with Ryan Campbell, formerly of Buca, brings serious Although he has lost none of his passion for for good reason.” a tender, smoke-kissed crust layered with culinary skills and a flair for innovation to bright, flavourful toppings—soppressata, quality cuisine, today Chef Barry’s greatest aim is tempting bites of roasted sea bass, hen’s egg worked at Toronto’s North 44 and Auberge de anchovies, capers, chilies, hot honey—and to sate your hunger and nourish your soul. crostini and housemade “scrigno,” pasta stuffed Pommier, and spent more than a year in Italy, with gorgonzola and radicchio. Meanwhile, ABOUT BEN HODSON cooking in two Michelin-starred restaurants. “Joyful, unpretentious fine General Manager and Sommelier Giuseppe Now he brings a lifetime of skill and passion to Il Marchesini pairs these little bursts of flavour dining.” Ben Hodson is the owner of Brix + Mortar Covo (“The Meeting Point”) in Little Italy. Wine Company, which specializes in dynamic with exceptional sippers, mostly organic and wines, often organic and biodynamic, from biodynamic Italian wines acquired directly from PIANO PIANO gloriously oozing with creamy fior de latte. ABOUT GIUSEPPE MARCHESINI IL COVO multi-generational family-owned wineries. A the winemakers. Che bella esperienza! ✦ At this beautiful brunch, guests can enjoy ✦ Sun Apr 14 11:00AM certified sommelier, he has been importing Il Covo’s General Manager and Co-Owner has Thu Apr 18 6:30PM* elegant appetizers, mouth-watering pizza and and distributing wine in Ontario since 2002 and TASTY FACT worked in the hospitality industry for 25 years. 88 Harbord St., Toronto exciting bubbles from boutique producers like 585 College St, Toronto established Brix & Mortar in 2016 as the go-to He hails originally from Italy, where he earned Henri Billiot et Fils and Champagne Gimonnet, Cicchetti (che-KET-tee) are Venice’s version of $125 per person for interesting large-format bottles. his sommelier certification and worked at the $175 per person supplied by the dynamic Brix + Mortar Wine pintxos or bar snacks, usually tiny open-faced three-Michelin-starred La Pergola. After leaving Includes food, wine and gratuity; taxes extra. Company. This will be a sparkling eye opener sandwiches, served in stand-up wine bars Includes food, wine and gratuity; taxes extra. TASTY FACT Rome, he worked as sommelier in California, as delicious as it is memorable. known as “bacari.” then arrived in Toronto to open Buca Osteria 1-888-711-9399 Note: This event may have communal The name of the restaurant comes from the Note: This event may have communal & Enoteca as a manager and sommelier. He 1-888-711-9399 visainfinite.ca seating, please keep this in mind when Italian saying “Piano, piano va lontano”—slowly, seating, please keep this in mind when was wine director for the Buca group before visainfinite.ca Venues are not conducive to young children. booking tickets. slowly we go further. booking tickets. opening Il Covo in 2018. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

10 | TORONTO TORONTO | 11 Modern ideas, classic technique on the menu at Stofa.

ABOUT JASON SAWISION

Before opening Stofa, Chef-Owner Jason Sawision worked at Ottawa’s revered Atelier restaurant for six years, most recently as Chef de Cuisine. Prior to moving to Ottawa When Jason Sawision departed his role as in 2011, he had worked at Toronto’s Canoe Atelier Chef de Cuisine, Ottawa foodies waited Restaurant and The Healthy Butcher, as well breathlessly to see what the talented young as the passionately farm-to-table Eigensinn chef would do next. This intimate dinner at Farm in Collingwood. In 2012 and 2016, he his first solo restaurant, Stofa, is the answer. was part of the Atelier team that won gold Guests will meander deliciously through what Chef Sawision calls “my own little cuisine.” His “What stands out are the menu balances classic techniques with modern sensibilities, and local ingredients with global kitchen’s finesse and flavours. Expect standout appetizers like his imagination.” snack tower of cooked, fried and raw seafood, mains that joyfully blend world flavours (think: pork loin with spaetzle and tamarind), playful at the Canadian Culinary Championship in sweets and a carefully edited wine list to pair Kelowna. He opened his first solo restaurant, with them. the contemporary Canadian Stofa, in 2017, and promptly found a place on the list of Canada’s TASTY FACT 100 Best Restaurants. He has also enjoyed a stint STOFA as a chef-instructor at Algonquin College. Thu Apr 4 5:00/8:00PM*✦ Stofa is a Norse word meaning hearth or cast- 1356 Wellington St W, Ottawa iron stove, and represents a place of warmth ABOUT IMRUN TEXEIRA and comfort where people can gather to eat, Stofa’s Sous-Chef earned his chops interning at drink and socialize. $175 per person Michelin-starred restaurants in England. Upon Includes food, wine and gratuity; taxes extra. returning to Ottawa, he worked at Ottawa’s *Note: This event will have two seatings, one Brookstreet Hotel and Atelier, and was Chef 1-888-711-9399 at 5:00 p.m. and the second at 8:00 p.m. de Cuisine at the renowned Bartlett Lodge in and may have communal seating. Please keep Algonquin Park, before joining Chef Sawision visainfinite.ca this in mind when booking tickets. at Stofa. Venues are not conducive to young children. Events run approximately 3-4 hours.

OTTAWA | 13 A Champagne homage to Joël Robuchon.

ABOUT ERIC BOUCHENOIRE

Like his mentor, the Executive Chef of Joël Robuchon International is an extraordinary talent. A member of the master’s brigade since 1985, he was Chef Robuchon’s closest ABOUT JOËL ROBUCHON colleague, working closely with him in setting up new restaurants and menus Chef of the Century. The world’s most around the world. In 2000, he was awarded Michelin-starred chef. The first major chef the title of Meilleur Ouvrier de France of the post-nouvelle cuisine era. When Joël (France’s Best Craftsman). Today, he carries Robuchon passed away in August 2018 on the legacy of the finest in French cuisine. at the age of 73, the world mourned the loss of a culinary giant. Born in Poitiers, France, he was only 15 when he began “His story is not over. The The late Joël Robuchon was arguably the his apprenticeship in pastry. From there, world’s greatest chef of the last 50 years— people he brought accolades accumulated quickly. In 1976, he was certainly the most decorated, with at the age of 31, he received the Meilleur together have a an empire that reached right around the Ouvrier de France (France’s Best Craftsman) commonality stronger globe—and this tribute dinner at his only award in cuisine; in 1989 the influential Canadian establishment will remind you than friendship, a web guide Gault Millau dubbed him the “Chef why. Executive Chef of Joël Robuchon of the Century.” At his death, he operated more interconnected than International, Eric Bouchenoire, his closest a dozen restaurants worldwide, with 28 colleague and a tireless perfectionist in gastronomy.” Michelin stars among them. He had also his own right, will lead the kitchen at the published numerous cookbooks, chaired luxurious Casino de Montréal dining room the committee for the most recent ABOUT DOMINIQUE DEMARVILLE in a feast that pays homage to the master’s edition of the Larousse Gastronomique most legendary dishes. Flowing alongside and hosted culinary television shows in Dominique Demarville is the 10th Chef de all the buttery, foie-gras-lavished and France. His legacy lives in the great chefs he Caves at Maison Veuve Clicquot since its L’ATELIER DE JOËL ROBUCHON caviar-adorned fare will be a sparkling river founding in 1772. He discovered his love for mentored—including and ✦ of Veuve Clicquot Champagne, ranging Wed Feb 27 6:30PM Eric Ripert—and the lessons they, in turn, Champagne early on, during his first summer from the classic Carte Jaune to the opulent 1 avenue du Casino, Montreal pass on to the next generation. job—harvesting grapes—then dedicated his Grande Dame, presented by Cellar Master career to this fine sparkling wine. He joined $275 per person Dominique Demarville. This evening will be TASTY FACT Maison Veuve Clicquot in 2006 as deputy cellar an unforgettable meeting of luxurious tastes manager and in 2009 succeeded Jacques Includes food, wine and gratuity; taxes extra. and iconic brands. Joël Robuchon’s most famous dish is his Peters as cellar master. Today, he oversees the Note: This event may have communal luxurious pommes purée (mashed potatoes), vineyards, winemaking and blending for a 1-888-711-9399 seating, please keep this in mind when which are made with a heart-stopping renowned brand that is indelibly associated visainfinite.ca booking tickets. pound of butter to two pounds of potatoes. with the luxe life. Venues are not conducive to young children. Events run approximately 3-4 hours.

14 | MONTREAL MONTREAL | 15 Luscious fare, lively Savour the spirit of cocktails at Marconi. Montreal at this epic brunch. ABOUT MEGAN ASHADE

Megan Adshade is in charge of all things sweet ABOUT MEHDI BRUNET- at McKiernan Luncheonette. Born and raised on BENKRITLY the east coast, she went to culinary school in P.E.I. before working in restaurants and finding Originally from Montreal, Mehdi Brunet- No need to venture into the woods to find her true love in pastry. For five years, Megan was Benkritly first came to notice while he this nod to the classic sugar shack party. The a part of the ineffable pastry team at Raymond’s was Chef de Cuisine at the original Toque! Joe Beef family welcomes you to a gregarious Restaurant in Newfoundland under Jeremy and then Au Pied de Cochon. From there brunch that starts in the parking lot of their Charles and then worked at Joe Beef. he moved to New York, where he led the casual new McKiernan Luncheonette in Côte-St- kitchens at Fedora and Bar Sardine and met Paul. Derek Dammann, Chef-Owner of Maison ABOUT DERRICK REINHARDT his wife-to-be, bar star Molly Superfine-Rivera. Publique, joins Executive Chef Marc-Olivier This lively wine- and-cocktail-paired dinner will Frappier of La Vin Papillon and Mon Lapin in a After graduating from culinary school, Ontario- rock Montreal’s Mile-Ex neighbourhood with boisterous three-course feast—with each course native Derridk Reinhart moved to Vancouver warm hospitality and joyful flavours. Culinary “This is what neighbourhood comprising seven to nine dishes based on top- to cook at Parkside Restaurant for Veteran prodigy Mehdi Brunet-Benkritly serves up a quality local ingredients. Expect plenty of beer, Vancouver Chef Andrey Durbach for eight years. multi-course dinner of large and small plates of restaurants are all about.” cider and wine to flow along with the soul- He now lives in Montreal, cooking at Mckiernan his flavourful and richly textured dishes—think satisfying fare from Montreal’s favourite chefs. Luchonette. bone-marrow-roasted whelks or sweetbreads When they decided to open a place of their This is one party you will not want to miss. with lemony purée—at this coy, vintage-chic, own, they moved back to Montreal and spent ABOUT GABRIEL DRAPEAU enRoute-magazine-anointed boîte. Meanwhile, a year searching for a neighbourhood location TASTY FACT Chef Mehdi’s partner (in life and in work), Molly with a sense of history. They found it in a Former college football star, Gabriel Drapeau Superfine-Rivera, will shake up the classic- charming old dépanneur in Mile-Ex and, on The name McKiernan is a nod to the original never thought he would end up cooking. But inspired cocktails for which she’s justly famous December 2016, opened Marconi Montréal Joe Beef. Charles McKiernan was a legendarily a temporary stint at a local bistro led him to while sommelier Emilie Courtois digs into the to reviews, including the No. 9 spot on eccentric Montreal tavern owner, innkeeper his true calling. Later he found himself working cellar for exciting natural wines from around 2017’s enRoute magazine list of Canada’s Best and philanthropist who earned the nickname under Derek Dammann at Maison Publique and the globe. Expect a convivial evening at one of New Restaurants. “Joe Beef” for his ability to source provisions then Marc-Oliver at Joe Beef. Canada’s most talked about young restaurants, during the Crimean War. He ran his tavern from MARCONI and one that’s redefining what neighbourhood ABOUT MOLLY SUPERFINE- 1870 until his death from a heart attack in 1889, ABOUT MARC-OLIVIER FRAPPIER MCKIERNAN dining can be all about. RIVERA at the age of 54. Wed Mar 20 6:30PM✦ The Executive Chef of Joe Beef and Liverpool Sun Apr 7 11:00AM✦ House is also the Chef-Owner of Vin Papillon, 45 Avenue Mozart O, Montréal TASTY FACT Miami-born Molly Superfine-Rivera was tending ABOUT DEREK DAMMANN 200 – 5524 Rue Saint-Patrick, Montreal bar at Greenwich Village’s Minetta Tavern when Mon Lapin and McKiernan Luncheonette. $165 per person The name is a nod to Guglielmo Marconi, she met Chef Mehdi Brunet-Benkritly. After a Born in Campbell River, B.C., Derek Dammann Unlikely as it might seem, he began his career at $100 per person inventor of the radio, who famously had stint as bar manager at M. Wells steakhouse, she began his career at Zambri’s in Victoria. From Tim Hortons and the popular St-Hubert chain. Includes food, wine and gratuity; taxes extra. a factory nearby in Montreal’s Mile-Ex joined her now-husband in opening Marconi there, he headed to the UK where he spent In 2008, he joined Joe Beef, and later Liverpool Includes food, wine and gratuity; taxes extra. neighbourhood. Montréal, where she specializes in well-made four years at Jamie Oliver’s Fifteen restaurant. House, where he became Chef at the age of 23. 1-888-711-9399 Note: This event may have communal classics and thoughtful variations such as He returned to Canada to open DNA in Note: This event may have communal 1-888-711-9399 visainfinite.ca seating, please keep this in mind when the Madame Duquet, a lemony take on the Montreal, then partnered with Oliver to open seating, please keep this in mind when visainfinite.ca Venues are not conducive to young children. booking tickets. traditional Aviation. Maison Publique. booking tickets. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

16 | MONTREAL MONTREAL | 17 Welcome in the Year A trio of Calgary chefs of the Pig at Foreign gather for a modern Concept. comfort feast.

ABOUT DUNCAN LY Donna Mac isn’t just a restaurant. It’s a ABOUT JUSTIN “TINO” LONGPRE The Chef-Owner of Foreign Concept has worked community, an idea of neighbourliness, a at some of the country’s most esteemed dining throwback to the days when Co-Owner Amy The Executive Chef and partner in Donna Mac establishments including Tofino’s Wickaninnish Turner’s grandma Donna Mac raised six kids has spent time in some of Calgary’s tastiest Inn, Vancouver’s Diva and Calgary’s Catch. As back in Prince George, but still managed to put kitchens. Previously he worked as sous chef Executive Chef of the Hotel Arts Group, he a tasty dinner on the table each night. Call it alongside Justin Leboe at Model Milk, and garnered Calgary’s first highly coveted Relais the new neighbourhood restaurant. So it’s only also enjoyed a stint at Proof Cocktail Bar. Now Gung hay fat choy! Welcome the Year of the Pig & Châteaux designation for Chef’s Table at natural that Chef Justin Longpre would invite he’s dishing up sophisticated family fare at the by escaping to a romantic dream world where some of his friends and former colleagues, the vegetable-forward Donna Mac, while focusing colonial-era Vietnam meets modern chic and award-winning chefs Roy Oh of Anju and Justin on sustainability and expressing his creativity. a whole pig is roasting fragrantly just for you. “With these two at the helm, Leboe of Pigeonhole and Model Milk, over for The Pig symbolizes good fortune in Chinese a cool collaboration. Expect vibrant, playful, ABOUT ROY OH culture, and the best fortune of all is to enjoy creativity abounds on the the exotic spices and mouthwatering sweet- menu.” “Thoughtful, simple and At Anju, Chef-Owner Roy Oh puts a modern salty-sour-hot flavours of Chef-Owner Duncan seasonal cuisine meant to be twist on the traditional Korean cuisine he first Ly and Executive Chef Jinhee Lee’s seductive Kensington Riverside Inn. After medaling for learned from his mother. In 2008, he opened pan-Asian cuisine. As the Chinese New Year six consecutive years at Gold Medal Plates, shared amongst the table.” the Korean tapas restaurant Anju; in 2014, dawns, nibble on traditional fare like moon he won silver at the 2014 Canadian Culinary in partnership with Concorde Group, he re- cakes and less traditional treats like anise- Championships launched Anju in its current bigger location. scented charcuterie. We can’t imagine a better comfortingly vegetable-forward dishes and Anju was named one of Avenue magazine’s top way to start afresh. ABOUT JINHEE LEE creative cocktails from an impressive drinks 10 restaurants for 2017, made Canada’s 100 Best FOREIGN CONCEPT list. Of course, you’re invited too. It’s just the Restaurants list and took home the 2017 Calgary DONNA MAC TASTY FACT Originally from South Korea, where she worked neighbourly thing to do. White Hat Award for Best Restaurant. Tue Feb 5 6:30PM✦ as a kindergarten teacher, in 2011 Jinhee Lee Tue Feb 26 6:30PM✦ The pig is not only symbolic of wealth in 1011 1st St SW, Calgary moved to Canada to attend culinary school. She TASTY FACT ABOUT JUSTIN LEBOE 1002 9th St. SW, Calgary Chinese culture, it also plays an important role in has since followed her mentor, Chef Duncan Ly, No other Chef-Owner has seen three restaurants $165 per person its cuisine. Pork can be cured, stir-fried, braised, from Raw Bar to the pan-Asian Foreign Concept, Among the dishes on the menu at Donna sit atop enRoute magazine’s Top 10 Best New $125 per person grilled, roasted or stuffed into dumplings and, as where she is currently Executive Chef. She Mac is the kielbasa with potato dumpling and Restaurants list: Rush (2009), followed by Model Includes food, wine and gratuity; taxes extra. barbecue (char sui), enjoyed in fried rice, noodle also won gold at the 2017 Canadian Culinary crème fraiche that harkens back to the Eastern Milk (2012) and Pigeonhole (2015, when it was Includes food, wine and gratuity; taxes extra. and soup dishes. Championships and finished third on Top Chef European dishes long enjoyed on the Prairies. No. 1). In 2016, Canada’s 100 Best named him 1-888-711-9399 Note: This event may have communal Canada 2018. In 2017, Chef Lee won the Garland Note: This event may have communal Most Innovative Chef. He also leads the annual 1-888-711-9399 visainfinite.ca seating, please keep this in mind when Canada International Chef Challenge at the seating, please keep this in mind when Plate Swap event in support of Brown Bagging visainfinite.ca Venues are not conducive to young children. booking tickets. Prince Edward Island Shellfish Festival. booking tickets. for Calgary Kids. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

20 | CALGARY CALGARY | 21 A chef collaboration of fresh, fragrant Middle Eastern fare.

ABOUT HAMID SALIMIAN ABOUT JUSTIN LEBOE Hamid Salimian intertwines the exotic Pigeonhole’s Chef-Owner has helped raise traditions of his Persian heritage with the the profile of Calgary as a culinary destination. fresh flavours of the Pacific Northwest for a After beginning his career in some of the contemporary style uniquely his own. Born most prestigious kitchens in North America, in Iran, he trained as a chef in Vancouver Bermuda and Australia, in 2008 he moved to and has cooked at some of the city’s top Calgary, where he opened Rush, followed by Model Milk in 2011 and Pigeonhole in 2014. All three were named among enRoute magazine’s “Eshgh means love in Persian. Top 10 Best New Restaurants, with Pigeonhole earning the top spot for 2015. Chef Leboe was We cook with love and also named 2013 Pinnacle Award Canadian share our creation with the Chef of the Year and Canada’s 100 Best Most Innovative Chef in 2016. In 2013 he launched world with love.” Plate Swap, an annual chef-collaboration All the aromatic flavours of the Middle East— event in support of Brown Bagging for from Persia, Lebanon and other exotic ports Calgary Kids. restaurants. Today he is Co-Owner of Popina of call—will be on the menu at this multi- Canteen on Granville Island, a culinary course chef-collaboration feast. Pigeonhole’s instructor at Vancouver Community College, Justin Leboe welcomes Nick Kennedy, of ABOUT NICK KENNEDY founder of Nextjen gluten-free products and Philadelphia’s best new restaurant of 2018, The Executive Chef and partner in a chef-consultant for national brands such the celebrated Lebanese eatery Suraya, and Philadelphia’s Suraya and R&D Cocktail Bar as Earls Kitchen + Bar. He has also won eight Vancouver “chef’s chef” Hamid Salimian, who was previously Sous Chef at the Michelin international gold medals and coached team will bring the Persian traditions of fine food three-starred Jean-Georges restaurant in Canada at Bocuse d’Or. and generous hospitality to the prairie. It will New York. He then helped Del Posto earn be an evening drenched in spices, in saffron, its four stars from the New York Times before TASTY FACT PIGEONHOLE nigella seeds, cardamom, turmeric, mint and becoming Corporate Chef de Cuisine for ✦ rosewater, as well as hearty grains, lovingly Scott Conant Restaurant Ventures and Middle Eastern fare is well-known for Wed Mar 13 6:30PM prepared vegetables and savoury lamb, all Scarpetta restaurants. In 2015, he moved its savoury dips, which are enjoyed 306 17th Ave SW, Calgary paired with cool drinks, cocktails, wine, beer to Philadelphia and in 2018, he opened with flatbread and fresh vegetables, and tea. This evening will be a celebration Suraya. Designed by Lebanese siblings, and sometimes used as garnish. The $165 per person of fine food and good company; as Chef developer Roland Kassis and restaurateur most popular include: savoury, lemony, FPO Includes food, wine and gratuity; taxes extra. Salimian says, “It’s the love for cooking and Nathalie Richan, it is an all-day market, café, occasionally garlicky chickpea hummus; hospitality that brings us together.” restaurant and outdoor garden. It has since creamy baba ghanoush made from char- Note: This event may have communal been featured in Food & Wine, Bon Appétit, grilled eggplant; tangy strained yogurt 1-888-711-9399 seating, please keep this in mind when Zagat and was named best new restaurant labneh; and the spicy roasted red pepper dip visainfinite.ca booking tickets. of 2018 by Philadelphia magazine. called muhammara. Venues are not conducive to young children. Events run approximately 3-4 hours.

18 | CALGARY CALGARY | 19 A decadent tribute to the great chefs of France.

ABOUT JEAN-CHRISTOPHE ABOUT NATHAN GUGGENHEIMER POIRIER Nathan Guggenheimer is a partner in As co-owner of Kitchen Table Restaurant Grassroots Restaurant Group and Executive Group, J.C. Poirier is the culinary talent Chef of Saskatoon’s Sticks and Stones. He has behind some of Vancouver’s hottest travelled the world developing his culinary restaurants. Originally from Quebec, where skills with such powerhouse mentors as he trained under Normand Laprise at Toqué!, and David Hawksworth. A Top he came to Vancouver in 2004 to work Chef Canada contestant in 2018, he is now with at Lumière. Soon after, he helping build an exciting culinary culture on It all started when Chef Nathan Guggenheim opened the highly lauded but short-lived the Prairies. had a craving for Paul Bocuse’s iconic truffle Chow. After a stint travelling the world, he soup with its puff pastry dome. From that returned to Vancouver to work at Pourhouse, TASTY FACT was born the bonne idée for this culinary where he met his soon-to-be-partners in homage to France’s greatest chefs. It will Kitchen Table. Several successful openings The legendary, multi-Michelin-starred chefs be held at that temple to buttery-rich followed, including St. Lawrence, his homage honoured at this event include: to all that’s rich, buttery and Quebecois, Paul Bocuse: Born in Lyon, where several which placed fourth on the 2018 enRoute list restaurants and a famous market still bear his “Terrific farm-to-table fare of Canada’s Best New Restaurants, among name, the Chef of the Century was one of that challenges the status numerous other accolades. the founders of the lighter “nouvelle cuisine.” quo.” Alain Chapel: Also born in Lyon and ABOUT DALE MACKAY considered one of the founders of nouvelle cuisine. Québécois comfort food, St. Lawrence, The first winner is co- Vancouver magazine’s restaurant of the owner of the Grassroots Restaurant Group, Michel Guérard: Invented the even healthier year, The Globe and Mail’s top Vancouver comprising Ayden Kitchen & Bar, Little “cuisine minceur” in the spa town of ST. LAWRENCE restaurant and No. 4 on the 2018 enRoute list Grouse on the Prairie, and Sticks and Stones Eugénie-les-Bains. *✦ of Best New Restaurants. Chef-Owner J.C. in Saskatoon, and Avenue in Regina. Chef Jean and Pierre Troisgros: In 1968, magazine Thu Feb 21 5:30/8:30PM Poirier welcomes Dale MacKay—Canada’s MacKay trained with Gordon Ramsay in Gault & Millau named the Les Frères Troisgros 269 Powell St, Vancouver original Top Chef—and his partner in London and New York and later became “the best restaurant in the world.” Saskatchewan’s Grassroots Restaurant Group, Executive Chef of Daniel Boulud’s Lumière Today, Pierre’s son Michel carries on the $185 per person Chef Guggenheim, for what promises to in Vancouver. In 2011, he opened his own family tradition. Includes food, wine and gratuity; taxes extra. be a truly decadent feast as these talented restaurant, Ensemble; a year later, he decided chefs prepare dishes inspired by the greats to return to his hometown of Saskatoon. His *Note: This event will have two seatings, one of modern French cuisine, including Bocuse, restaurants have earned numerous accolades, at 5:30 p.m. and the second at 8:30 p.m. 1-888-711-9399 Alain Chapel, Michel Guerard and the including top 10 finishes on the enRoute list and may have communal seating. Please keep visainfinite.ca Troisgros brothers. for both Ayden Kitchen and Avenue. this in mind when booking tickets. Venues are not conducive to young children. Events run approximately 3-4 hours.

22 | VANCOUVER VANCOUVER | 23 Wake up to Vij’s Welcome spring with a boisterous Bollywood culinary collaboration at brunch. Botanist.

ABOUT HECTOR LAGUNA

ABOUT VIKRAM VIJ Originally from Mexico, Botanist’s Executive Chef has cooked in some of North America’s Chef, proprietor, sommelier, author, TV top foodie destinations. After honing his skills personality and the most genial host in in San Francisco, he moved to Miami to work Vancouver, Vikram Vij might just be the city’s with Foundation Award–winning best-known culinary star. Born and raised Chef Michelle Bernstein, and later cooked at Brilliant colours of pink and purple and gold. in India, he worked in hospitality in Austria James Beard House himself. In 2011, he moved The aromas of cumin, coriander, ginger and before moving to Canada in 1989. After stints to Toronto to work at Lee Restaurant and turmeric. The haunting sounds of rhythmic at the Banff Springs Hotel and Bishop’s, he Lush and glamorous it may be, but Botanist Nota Bene; from there, he came to Vancouver tabla and lilting flute. Vancouver’s most where he was Senior Sous Chef at Hawksworth opened Vij’s in 1994, the first fine-dining is much more than just a pretty place. Some dynamic host, Vikram Vij, welcomes you to a Restaurant before taking the helm at Botanist. Indian restaurant in Vancouver. He and his of Vancouver’s top food and drink talents are Bollywood-themed, one-time-only brunch that then-wife, fellow chef and business partner deftly turning out big, bold flavours here, be it is sure to be the liveliest party in the city. Held Meeru Dhalwala, followed its success with the Executive Chef Hector Laguna’s sophisticated, ABOUT NICK NUTTING at Vij’s newest location, expect to feast on the casual Rangoli, a successful line of packaged ingredient-driven dishes or the avant-garde classics—think bright little appetizers, fragrant Chef-Owner of Tofino’s Wolf in the Fog, Nick foods and several award-winning cookbooks. concoctions from a bar team led by World Nutting began his career working at Calgary’s In 2014, he joined the investors on CBC TV’s award-winning Catch restaurant. From there, “Easily among the finest Dragons’ Den, the same year he opened his he spent time cooking classical French fare in Indian restaurants in the solo restaurant, My Shanti, in South Surrey. “A verdant oasis that delivers a Montreal, then returned to the west to spend Meanwhile, in 2016, the original Vij’s moved luxuriant dining experience.” five years as Restaurant Chef and Chef de world.” from its South Granville location to new, Cuisine at the Wickaninnish Inn’s The Pointe VIJ’S bigger digs on Cambie—but still doesn’t take Restaurant. In 2014 he and a handful of friends BOTANIST reservations. Class Canada 2014 winner Grant Sceney and opened the globally inspired, locally obsessed Sun Feb 17 11:00AM✦ curries and wonderfully chewy flatbreads Botanist Head Bartender Jeff Savage. For this Wolf in the Fog, which was promptly named Wed Mar 20 6:30PM✦ for soaking up all those gloriously flavourful event, they will be joined by the dynamic team enRoute magazine’s best new restaurant in 3106 Cambie St, Vancouver TASTY FACT Canada. Fairmont Pacific Rim, 1038 Canada Place, Vancouver sauces. A talented team led by beverage of Chef-Owner Nick Nutting and Bar Manager $95 per person director Jay Jones will pair these dishes with an Across India, popular breakfast foods vary from Hailey Pasemko of Tofino’s award-winning Wolf $185 per person exciting selection of cocktails, beer and wine. state to state, but sweet and savoury flatbreads in the Fog. Expect succulent seafood, tender TASTY FACT Includes food, wine and gratuity; taxes extra. You just might find yourself dancing down play an important role in many of them. They greens, inventive cocktails and elegant wine Includes food, wine and gratuity; taxes extra. Cambie Street afterwards. When a Tofino chef joins one from a restaurant include: dosa, a crisp pancake; paratha, a soft pairings from Vancouver magazine Sommelier named “Botanist” you know foraged finds will be 1-888-711-9399 Note: This event may have communal pancake that is sometimes stuffed; idli, a small of the Year Jill Spoor. This will be a delicious on the menu. In spring, that can mean nettles, 1-888-711-9399 visainfinite.ca seating, please keep this in mind when savoury rice cake; deep-fried luchi or kachori; celebration of all the bright, fresh flavours of a salmonberry shoots, spruce tips and seaweed, visainfinite.ca Venues are not conducive to young children. booking tickets. and baked roti, chapati or thepla. West Coast spring. and later wild mushrooms and berries. Venues are not conducive to young children. Events run approximately 3-4 hours. Events run approximately 3-4 hours.

24 | VANCOUVER VANCOUVER | 25 B:9.5” T:9” S:8”

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