A collection of the country's top chefs and culinary critics were charged with the task of casting their most critical eye on the nation's most notable -- and some lesser known -- restaurants to craft a list of the very best. It's an annual undertaking taken very seriously by its organizers, judges and the industry. Other media take note too. Here is some coverage (including the picture above) that appeared in the Huffington Post.
The Annual Maui County AgFest is an opportunity for the community to gather and celebrate Maui's rich agricultural heritage and honor farmers, ranchers and growers who dedicate their lives and labor to nurturing and sustaining the agriculture industry. The event included AgEducation to meet and greet ag educators, a Grown On Maui farmers market and The Grand Taste - where 12 of Maui's farmers paired up with 12 of Maui's hottest chefs to honor Maui's Chinese, Filipino, Japanese, Portuguese and Korean roots.
To showcase Connie's Portuguese heritage and a Canadian cult classic, CHARCUT hosted a demo at the Grand Taste tent and prepared handmade Linguica sausage and signature Poutine with duck-fat fried fries with white cheddar and chicken truffle gravy for sampling.
John, Connie, Jessica and Pierre had the pleasure of spending time with some of Maui's future culinary talents, students from the Maui Culinary Academy. Along with sharing stories of their childhoods and food inspiration, the chefs also proffered advice they would have appreciated earlier in their careers. To wrap up the morning presentation and Q&A, lucky students were able to participate in learning the tricks of deboning a pig's head, CHARCUT-style fashion. Special thanks to Chris Speer of the Maui Culinary Academy for opening his kitchen.
Four Canadians, two major events and countless new friends - John, Connie along with CHOPPED Canada contestant Chef Jessica Pelland (executive chef of charbar opening in 2015) and Pierre Lamille of this season's Top Chef Canada made the trek to Maui to reunite with good friend Chef Sheldon Simeon, the newly crowned Food and Wine Magazine's People's Best New Chef, Northwest and Pacific Region and Executive Chef of Migrant at the Wailea Beach Marriott.
Check out the Q&A in Mediaplanet's Alberta Culture special feature included in this weekend's Calgary Herald. Learn about the prairie touches that inspire John and Connie in the kitchen and the tastes of Alberta that influence each dish at CHARCUT.
Hard at work, John and Connie take food seriously, as evidenced by their focused demeanor in the kitchen.
In support of Connie's inclusion in Marilyn Denis' show search for her next culinary expert - our good friend Lisa at This Beautiful Day helped us spread the word with this Q&A.
With a cooking challenge that put contestants face-to-face with a mystery spice, Connie wins the Day 2 competition on The Marilyn Denis Show's Search for the Next Cooking Expert with Chicken Fingers and clove honey mustard dip. Her reward? A live segment featuring another recipe featuring cloves - Mini Upside Down Pineapple Carrot Cakes.
CTV’s THE MARILYN DENIS SHOW announced today the return of its annual viewer favourite “Search for the Next MARILYN Expert” series. Following a nation-wide search, six incredibly skilled cooks are set to battle it out in a week-long (March 24-28) series of intense culinary challenges.
What kind of music does a classically trained ballerina with a penchant for butchering meats listen to while cooking in the kitchen?
Click here for a One on One with Connie on rollingspoon.com to find out!
CHARCUT Roast House can be spotted in Air Canada's inflight magazine enRoute with insights from Connie into the spark for her love of food, Alberta's relevance on the Canadian culinary landscape and how CHARCUT passions relays to customers. In more ways than one, it comes down to family.
As part of Vine Arts' birthday celebrations, Jesse Willis and his staff hosted their 2nd annual cocktail competition and invited CHARCUT's Jason Wankel to compete alongside some of Calgary's top cocktail destinations. Milk Tiger Lounge, Ox & Angela, Raw Bar, Model Milk, Cilantro and soon to open Native Tongues were on hand to show off their skills and hosted 40 lucky ticket holders to a fantastic night of snacks and spirits.
Each competitor was be tasked with creating an original cocktail using any combination of New Deal's amazing products and we're pleased to congratulate Jason in bringing home to top prize.
Make the "Hot Monkey #2" at home!
New Deal #1 Hot Monkey Vodka
Cordial of :
- Charred Pineapple infused with New Deal #1 Gin
- Lime Juice
- Vanilla Bean
- Star Anise
Garnish with New Deal #1 Gin infused pineapple wedge
Tanya Kelly, the woman behind the beloved Blunt Roll aprons has put together a Chef Syndicate, a group of chefs from across the country. September 23, 2014 is the first Syndicate event, an annual dinner for Levi at Raymond’s that will raise funds for the Neonatal Intensive Care Unit. Here are the chefs:
Chef Jeremy Charles – Raymond’s, St. John’s NFLD
Chef Jonathan Goodyear – RCYC, Toronto ON
Chef Brandon Olsen – Bar Isabel, Toronto ON
Chef Jesse Vergen – Saint John Ale House, Saint John NB
Chef Antonio Park – Restaurant Park, Montreal QC
Chef Dave Bohati – Market, Calgary AB
Chef John Jackson – CHARCUT, Calgary, AB
Chef Connie DeSousa – CHARCUT, Calgary, AB
Here is more information.
Congratulations to Calgary and The Rockies winners of the 2014 Vancouver International Wine Festival Wine List of The Year.
Platinum: Cilantro and Divino Wine & Cheese Bistro
Gold: Deer Lodge, River Café, Vin Room Mission, Vin Room West
Silver: Buffalo Mountain Lodge
With Bar C, CHARCUT is happy to accept honourable mention accolades. Cheers to Matt LaRocque for tuning the list. Story here in the Vancouver Sun
A Historic Venue, a Legendary Tequila and a Calgary Chef Come Together for a Los Alamos, California Community Cause this Valentine’s Day.
Screen stars are set to swoon this Valentine’s Day at the charming, legendary 1880 Union Hotel in Los Alamos, California to raise funds in support of the California town’s public library.
An eight-course menu by Canadian Chef Mike Batke of CHARCUT Roast House and The Food Network’s CHOPPED Canada culinary competition spells adventure when paired with AsomBroso Tequila at the 1880 Union Hotel, nestled in the heart of Santa Barbara wine country.
Octopus bacon Caesar
Benton’s country ham, grapefruit and jicama
No dough diver scallop ravioli pico de gallo
Lamb loin with smoked salt crust tequila honey, onion confit
Torched tuna, yuzu and avocado
Family-style roasted suckling pig with chorizo verde sausage
Tickets are $135 and available by calling 1880 Union Hotel at 805-344-2744.
Batke is Chef de Cuisine at one of Canada’s Top 50 Restaurants, CHARCUT Roast House and a competitor on the upcoming season The Food Network Canada’s CHOPPED. To execute this event inspired by AsomBroso’s unique offering, Chef Batke will be joined by CHARCUT Roast House sous chef, Chad Rittenhouse to develop dishes highlighting local ingredients to compliment the regional wines, beers and AsomBroso tequilas.
Master distiller and AsomBroso’s founder, Riccardo Gamara is excited to have his artisan one-of-a-kind tequilas matched to Chef Batke’s innovative menu. “Our tequilas have been 20 years in the making and now the sophistication of aging them in various barrels including French oak and vintage port is a flavor to behold.”
About Mike Batke
In addition to his role at CHARCUT Roast House, he’s also fondly known as “Alley Burger Mike” while at the helm of the Alley Burger Truck, one of Calgary’s most successful street food enterprises. Featured on Food Network’s Eat St. program, Chef Mike’s jovial personality and ninja-like culinary skills has presented the opportunity to compete on The Food Network’s CHOPPED Canada this season and has made him a pioneer in Calgary’s Food Truck community. As an integral part of the CHARCUT family, Mike has worked with Co-chefs Connie DeSousa and John Jackson since their time at the prestigious St. Regis Hotel in San Francisco.
CHARCUT works with honest, seasonal ingredients from small, local artisan farms and ranches to create flavourful, unpretentious dishes from scratch. CHARCUT Roast House is located at 899 Centre Street SW in downtown Calgary, Alberta and is open daily including late-nights to 1 a.m. Wednesday to Saturday with a full menu available. Call 403.984.2180 or visit www.charcut.com or www.opentable.com for information or reservations. Follow on Twitter @charcut or on Facebook and Instagram.
About 1880 Union Hotel
1880 Union Hotel is a historic landmark in the small town of Los Alamos. Surrounded by antique shops, art studios, wine tasting rooms, and restaurants, the comfortable décor of this hotel is reminiscent of California's past and is highlighted with touches of Victorian elegance. History, beauty, charm and comfort make the 1880 Union Hotel a unique place to stay.
T 416 500 1752