News


CHARCUT's lastest news releases, travels
and shout-outs are posted here. Follow our
social channels for up-to-the-minute word 
about comings and goings.

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#WomenBelong

As a mentor and inspiration to so many young cooks, especially women, Connie is a perfect ambassador for this year's Famous 5 campaign, paying homage to women in all professions. See the Campaign

As a mentor and inspiration to so many young cooks, especially women, Connie is a perfect ambassador for this year's Famous 5 campaign, paying homage to women in all professions.

See the Campaign

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Connie and John - The Luxury of Food

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Connie and John - The Luxury of Food

Connie and John were recently interviewed by Luxury Living in Calgary and featured on the front cover for the fall edition. Joining alumni such as Jann Arden and Brett Wilson, the culinary duo discuss the luxury of dining out, what it means to them, and the flourishing food culture and community in Calgary.

Dining out is a luxury, but the concept is subjective. As John describes, "Not having to do dishes, bespoke service, having your needs anticipated, not having to think." These are a few reasons for diners to indulge in this luxury. 

To read the full article, please click here. Don't miss Connie's list for her top five favourite soups and John's top five favourite menu items.

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Cochon 555 - Here We Come!

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Cochon 555 - Here We Come!

CHARCUT has been invited to judge at the globally themed BBQ event, Heritage BBQ, at Cochon 555. The competition showcases five chefs from all around the world cooking a whole heritage breed pig. Joined by 20 other international chefs to judge, John and Connie will be in good company on September 18, 2015.

Learn more about the event here.

Cochon 555, an international tour, started seven years ago and celebrates the relationship between farms, chefs, culinary schools and partners to create awareness for whole heritage breed pigs. The tour is a series of food events that is a conquest for flavour. 

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Honoured to be a Business in Calgary Leader Winner

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Honoured to be a Business in Calgary Leader Winner

The recent Business in Calgary Leaders dinner saluted those in our community who strive to make Calgary the best city on earth in which to live. From home building and land brokering, to restaurants and clothing retail, the list of those honoured this year reads like a who is who in myriad industries. CHARCUT's John and Connie were delighted to be included. 

Learn more here.

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Canada AM for a Cause

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Canada AM for a Cause

CHARCUT's John and Connie appeared on CTV Canada AM to talk about Chefs for Change and share their recipe for the family-style Share Burger. They were among 25 of Canada’s most creative chefs who gathered at Propeller Coffee Roastery to cook together to raise awareness and funds that provide good, healthy food for all. 
 

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Rock Lobster

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Rock Lobster

CHARCUT ROAST HOUSE TO CO-HOST THE ULTIMATE LOBSTER EXPERIENCE WITH CHEF MATT DEAN PETTIT ON NOVEMBER 18

Rock Lobster Food Co. Owner Visits Calgary to Debut The Great Lobster Cookbook at Collaborative Dinner Celebration that Smacks of the Ultimate Surf and Turf

Calgary, 12 November 2014: CHARCUT Roast House will host the Ultimate Lobster Experience on 18 November to mark the Alberta launch of Rock Lobster Food Co. owner, Matt Dean Pettit’s The Great Lobster Cookbook. The menu for the intimate night at CHARCUT for only forty ticketholders will feature select dishes taken from the new book, favourite CHARCUT plates, and Rock Lobster’s famous caesar cocktail, complete with its Nova Scotia lobster tail. A copy of the book featuring Matt’s collection of simple and delicious lobster recipes is also included in the $150 ticket. Click here for details.

The Great Lobster Cookbook includes more than 100 recipes from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouth watering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes. 

“The Great Lobster Cookbook shows how lobster is enjoyable any time,” says CHARCUT Co-Executive Chef and Co-Owner John Jackson. “We look forward to inviting Calgarians to celebrate lobster, Matt’s journey and cookbook. It is an honour to welcome him to Calgary and help launch this extraordinary resource for chefs and every day cooks. We can’t wait to cook alongside him.”

The aim of the book is to show how fun, easy, and stress-free cooking with lobster can be, says Pettit, who in addition to running four restaurants, still caters and works events. He was promoting his signature lobster rolls at the Toronto Taste awards in 2013 when a literary agent came along, and they got talking about the idea of a lobster cookbook.

“It came about at just the right time and place,” says Pettit. “Lobster has too long been thought of as a staple of haute cuisine and an indulgence food that only an expert in the kitchen can perfectly execute. I had long dreamt of bringing lobster to the masses, meaning I didn’t even read the contract when it came. I was so excited, I just signed.” 

With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, The Great Lobster Cookbook is a new cookbook classic for every lobster lover. Pettit demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail. 

To purchase tickets to the Ultimate Lobster Experience, please phone 403 984 2180 or email reservations@CHARCUT.com 

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Media Contacts
Heather Kirk (Toronto) 
Jessie Cayabo (Calgary)
Connell Kennedy (Vancouver)
Immedia PR
service@immediapr.com
+ 888 408 6511

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We heart NY

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We heart NY

We're back from our epic trip to the Food Network New York City Wine and Food Festival where we served up piles of luscious pigs head mortadella and even rubbed shoulders with THE Paula Deen. At the Grand Tasting, a 130,000-square-foot culinary wonderland overlooking the beautiful Hudson River at Piers 92 and 94, 5000 foodies gathered to meet and get up close and personal with the greatest food stars and chefs representing cuisines from around the world. It was truly an honor to represent Canada in this food lovers' dream event!

On the heels of our trip - The New York Times piece on "Cowtown" was released today and our love affair with New Yawkers continues. Check it out here.

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Restaurants for Change - October 22, 2014

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Restaurants for Change - October 22, 2014

CHARCUT Roast House is proud to be a part of Restaurants for Change, an initiative of Community Food Centres Canada. 25 restaurants across Canada will donate all or part of proceeds from dinner service on October 22, 2014 to support Community Food Centres Canada and Community Food Centres across the country to bring people in low-income communities together to grow, cook, share and advocate for good, healthy food for all, and to build a movement calling for healthy and fair food system.

Part of the funds raised at CHARCUT Roast House will support the development of a Community Food Centre in Calgary in partnership with The Alex Community Health Centre.

It’s easy for people to participate! Make a reservation at at CHARCUT Roast House on October 22, 2014 and enjoy a great meal with a group -- the more the merrier.

Through Restaurants for Change, Community Food Centres Canada is working with a growing number of chefs and restaurants across the country that have demonstrated a commitment to local, sustainable food, and who believe they have a role to play in building a movement calling for a healthy and fair food system where everyone can access good food.

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Talking taste in the Windy City

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Talking taste in the Windy City

John and Connie were invited to cook up a storm at Taste Talk's All-Star BBQ, a sampling feast that brings together world-renowned chefs making signature dishes at the beautiful Palmer Square. Cult-status chefs including our good friend Matty Matheson from Toronto's Parts & Labour, Stephanie Izzard from Top Chef fame and the legend himself, host Mario Batali.

For more information on the annual event, click here.

 

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East Village Update

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East Village Update

The Calgary Herald takes a look at the village-style space planned for the charbar's RiverWalk location near the Bow River in the East Village. Calgary Municipal Land Corporation announced Wednesday that the development on 10,872 square feet of land by Calgary’s XYC Design + Development will take place immediately east of the historic Simmons Building. 

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Kitchen Design Insights

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Kitchen Design Insights

We spoke with Meghan Cole of the Canadian Press recently about cooking at home -- with gas. Here are some excerpts from the story that appeared in the Calgary Herald.

“People are becoming better cooks because of the food networks,” says John Jackson, co-owner and co-chef of Calgary’s Charcut Roast House. “Cooking is fun and trendy. Homeowners are learning about different ingredients and are trying different things. The more homeowners expand their culinary interests, the more need they have for similar setups as a professional kitchen.”

As a chef, picking a stovetop and oven for his home was as important as choosing one for work.

Jackson says because he was trained to cook with a gas cooktop, and is used to using it, he wanted to have a gas stove at home.

“I’m a chef so obviously I have a particular preference,” he says. “Basically I have cooking with gas worked out to a science, and I didn’t want to adapt to another form of cooking.”

Jackson says the reason he prefers gas is that it provides instant heat, and the cook is able to see how high the heat is because of the flame.

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Dream-come-true Weaver

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Dream-come-true Weaver

The Calgary Herald caught up with our culinary gardener Adam Weaver to talk about the importance of his role and the future of culinary gardens in Calgary. He is hoping the city will become a pioneer in vertical gardens.

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Cook It Raw - Alberta Adventure

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Cook It Raw - Alberta Adventure

As Alberta's Cook It Raw ambassadors - it was a thrill for John and Connie to be a part of the group of Alberta chefs who had the pleasure to host founder of the Cook It Raw movement, Alessandro Porcelli to a whirlwind tour of Alberta. Starting with a traditional White Hat welcome - Porcelli was toured through a number of culinary stops including Alberta farms, restaurants, distilleries and attractions.

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ABC News calls CHARCUT's Hunter's Pie fit for a viking feast

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ABC News calls CHARCUT's Hunter's Pie fit for a viking feast

Served with a generous side of gravy, CHARCUT Roast House's Hunter's Meat Pie inspires gasps of excitement as guests dig into a buttery, golden crust and a mixture of perfectly spiced ground meat full of richness as a roasted bone marrow allows for piping hot steam to escape while adding another layer of flavorful depth.

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