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Local chefs welcome 2016 Juno Awards to Calgary
Alberta Culinary Tourism Alliance, in partnership with The Canadian Academy of Recording Arts and Sciences (CARAS)/The JUNO Awards, are pleased to announce the showcase of Alberta chefs & local Alberta ingredients at the 2016 Chairman’s Reception and the JUNO Welcome Reception on April 1st at Studio Bell, home of the National Music Centre. Focusing on the hot new restaurant scene in Calgary, chefs display their talents in sharing Alberta’s local foods including bison, duck, pulses, trout & canola.
Chef Neil McCue of Whitehall
Wild Rose bison flank tartar with charcoal and pickled radish on pork fat toast
About Whitehall: Opened October 2015. Features Modern European with British Influences. Focusing on season and local products.
Chef Darren MacLean of Shokunin
Soy & Sake cured Southern Alberta Trout, pickled roe, house made rice & sesame crisp topped with locally grown radish sprouts & canola seed
About Shokunin: Opened February 2016. Features contemporary Japanese Izakaya cuisine with an authentic reinterpretation unique to the Alberta Market, using ingredients found in our own backyard.
Chef Stephen Smee of Ten Foot Henry
Alberta seed cracker with Alberta Pulse spread (green peas), goat feta, tomato confit and micro salad
About Ten Foot Henry: Opened February 2016. Features all day eatery with a vegetable anchored menu focusing on the bold flavours of new North American Cuisine.
Chef Shaun Desaulniers of ChefBar
Green’s Eggs & Ham duck liver mousse with cured duck breast
About ChefBar: Opened January 2015. Features: Quality local fresh ingredients simply inspired
| Media Inquiries | 2016 Juno Awards & CARAS Inquiries |
| Tannis Baker Executive Director, Alberta Culinary Tourism Alliance 403.264.8344 [email protected] |
Vanessa Andres Public Relations for 2016 Juno Awards & CARAS 416-628-5612 [email protected] |
This article was posted in Upcoming Event and tagged: alberta chef creative culinary culture event food ingredients local seasonal YYC