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HOT CHEFS COOL BEATS - THURSDAY APRIL 25, 2019This year's event will see an incredible crew of Edmonton chefs take over four levels of the Mosaic Centre, allowing guests to get up close and personal at interactive food and beverage stations. With Alberta Pork as the title sponsor, you can expect to sample some of Edmonton's best made charcuterie. Get your groove on with an evening full of DJ-spun beats, feel like a chef at the build your own pizza forno station, and be entertained by live ice carving stations, break dancers, and street performers.
HIGH SCHOOL CULINARY CHALLENGE SCHOLARSHIPTickets are $175, with all funds from the event supporting the Canadian Culinary Fund, an Edmonton non-profit which hosts an annual cooking competition called the High School Culinary Challenge (HSCC). [caption id="attachment_76647" align="aligncenter" width="640"] Chef Peter Keith and chef Paul Shufelt[/caption] All students who participate in the HSCC have the opportunity to apply for a full scholarship to the three-year Cook Journeyman Apprenticeship program at NAIT. The scholarship/mentorship program is designed to recognize the accomplishments of Edmonton-area high school students who have participated in the High School Culinary Challenge and to encourage these students to register in the Cook Apprenticeship Program at NAIT. The event and the cause is near and dear to the heart of Meuwly's chef Peter Keith. "As one of the first scholarship recipients from the Canadian Culinary Fund, I can speak to the incredible opportunity it provides high school students looking towards a culinary career," explains chef Keith. "The program is doing great things for our food scene in Edmonton and is helping put us on the map as a top culinary destination in North America." After a few year hiatus, the event is back, and moving to the Mosiac centre, which is home to chef Paul Shufelt's Workshop Eatery. Chef Simon Smotkowicz, Culinary Federation National President, first asked chef Shufelt to get involved with HSCC about seven years ago. Since then his participation has evolved from taking on and mentoring a student in his kitchen, to joining the committee, to now chairing the committee. Over his time with the group chef Shufelt has come to see the incredible benefits of HSCC to Edmonton's food community. "We are creating connections with our city's next generaion of great chefs, nurturing their development and watching them become a large part of our city's recognition as a premier food destination," explains chef Shufelt. "Being a part of this event allows to not only give back to our community, but also grow this program into something more."
FEATURING CHEFS AND CULINARY PARTNERS FROM CASA 12 DOCE, CAFE LINNEA, EDMONTON CONVENTION CENTRE, DRIFT FOOD TRUCK, EFFIN SEAFOOD, ERNEST'S, HARDWARE GRILL, KANTO 98 ST., MEUWLY'S, XIX NINETEEN, NORTHERN CHICKEN, UNDER THE HIGH WHEEL, WOODWORK, WORKSHOP EATERY, ZINC
Hot Chefs Cool Beats is sure to be a sell out event. Tickets are limited.
London Local Swine and Dine Menu:
1st Course - The Bacon Waldorf Crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery