Five Chefs, Five Courses and a Brilliant selection of B.C. Wines come together

This Sunday, March 5th, Catch & the Oyster Bar has something special in store for foodies, wine lovers and fans of the annual Big Taste YYC event. Five chefs, five courses and five wineries are coming together under one roof in the fabulous form of a collaboration dinner that will surprise and delight guests.

In Catch Restaurant’s true style, the affair will commence with a bubbles and oyster reception, followed up with a delectable set-menu that will showcase culinary inspiration from Chef de Cuisine Jordan Walsh and his kitchen cohorts; a remarkable ensemble of culinary talent, including chefs Michel Nop, Kyle Groves, Brian Michaels – all former members of Catch’s kitchen brigade – along with First & Vine’s Executive Chef Michael Frayne.

While this may have you salivating already, the culinary journey doesn’t stop there. To add another delicious layer to the event, each seasonally inspired course will be expertly paired with a hand-picked selection of British Columbian wines. “The courses will be drafted in accordance to each chef’s delegated winery. Our partnered winemakers are taking a very hands-on approach, making sure both the wine and the dishes are in perfect harmony,” said Catch & the Oyster Bar’s restaurant manager Thom Hill.

Between prepping for Sunday’s festivities, Chef Jordan took a few minutes to share several tasty details with us:

Q. What inspires you in the kitchen?

A. I love fresh ingredients. Local and fresh is the way to go, whether it is lamb from Lambtastic farms or fresh produce picked days before from our Okanogan farmers – that’s what inspires me!

Q. How would you describe southern Alberta’s unique dining?

A. It has taken a while to get there, but there is a little of everything now with Calgary

specifically. Even five years ago it was a little more meat and potatoes than today. I think it is going in the right direction

Q. What are you most excited about for this culinary collaboration?

A. Working with other chefs with four very different backgrounds and perspectives is going to be great, not to mention, welcoming three of them back to their former stomping grounds.

Q. What do you love about working with B.C wines?

A. After living in B.C. for almost 12 years I have watched B.C. wines develop into what they are now. They just keep getting better and offer something for a variety of wine drinkers.

Q. What can first-timers look forward to at this collaboration dinner?

A. They can look forward to a great meal and some delicious wines. They will see five different styles of food paired with some great stuff from the Okanagan. It should be a really fun night.

Catch Chef Jordan and his cohorts in action on Sunday March 5th at Catch & the Oyster Bar. The festivities begin at 6.30 pm and tickets are $110 per person. There’s still time to get your ticket to this scrumptious event that will showcase wines from Mission Hill, Culmina, Blue Mountain, Laughing Stock and Osoyoos La Rose. Bookings can be made at the Big Taste YYC website: http://bit.ly/2kxGdpS.

Visit the Catch & the Oyster Bar Facebook Page to watch all five Chef’s compete in the 12-Oyster Shuck off:    /CatchRestaurant

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