VISA INFINITE EXCLUSIVE DINNER : A TRIBUTE TO CANADA'S TOP CHEFS

(Left to right) Chefs Connie De Sousa (CHARCUT), Chef Dale MacKay (ENSEMBLE), Chef John Jackson (CHARCUT), and Chef Rob Rossi (BESTELLEN)

MC and Event Organizer extraordinaire Don House

The menu for the evening

Chicken liver mousse with Highwood Crossing organic grain crackers

Chef Dale MacKay is thoroughly focused on plating for the event

The Grapefruit cured hamachi with finger limes and caviar paired with Champagne Aubry Premier Cru Brut (NV)

Scallop Crudo, Arugula puree, meyer lemon, smoked maldon and bottarga. The dish prepared by Chef Rossi was so well balanced, with the saltiness from the bottarga shaved on top, the sweetness of the scallop and the mild acidity of the lemon. The toasted garlic chips added a nice crunchy texture to the dish.

Smoked rabbit rillette with spiced prunes. CSL chatted with Chef Rossi (view our 'BLAST FROM THE PAST' POST HERE) as he plated this appetizer. He talked to us about his time in YYC, his new restaurant Bestellen, which will open later this year all with Rossi's signature charismatic humor.

The assembly line, with Chef MacKay working intently on the black cod with pork thai broth, bok choy, smoked maitake, coriander and chili oil


A gorgeous dish. The silky, buttery fish was bathed in a comforting and mild broth vibrant with the fragrance with kaffir lime, lemongrass, five spice. The earthy mushrooms and crunchy pea shoots were also lovely.

Chef De Sousa's fire grilled High Country Bison heart kielbasa with brassica musturd and fennel kraut. This was thoroughly enjoyed by our table.

Chef De Sousa in the kitchen at Charcut

40 oz. Bone in Spring Creek Ribeye with marrow and taber corn polenta.
A LOT of MEAT.

The amazing cheese course (all Canadian Cheeses from the Dairy Farmers of Canada): Boerenkaas, Natural Pastures Cheese Company, BC; Comox Camembert, natural pastures cheese company, BC; Grizzly Aged Gouda, Sylvan Star Cheese, AB; Avonlea Clothbound cheddar, Cows Inc, PEI. Our table couldn't get over the apricot compote, and poached apricot (cooked in fall spices). From mild, creamy brie to the sharp sweet gouda these were all stars.

Late Harvest O'Henry Peach cobbler with spiced creme fraiche. A filling, but nice end to the evening.

Family photo: The team

Photos K&S Media

Three Chefs, Three City Tour

“Now that the battles are over, it’s exciting to be able to work with, instead of against, my former competitors”, said Top Chef Canada Season 1 winner, Dale MacKay. “It’s rare to have three passionate and demanding chefs in charge of one evening’s menu – but it’s a creative challenge we’re up for, and we’re excited to be collaborating on this unique culinary event for Visa Infinite cardholders.”

The evening drew a lively crowd of guests (tickets were sold out well in advance) to Charcut to celebrate the Top 3 Top Chef Canada contestants. The dinner progressed with lots of laughter, vigor and enthusiasm and great food. After the Visa Infinite event, the trio was headed to Banff for the Fairmont Banff Springs Wine and Food Festival. Chef Rossi confided that the tour across Canada was exhausting but enjoyed the challenge.

It was great to see the chefs interacting with diners, including young fans requesting autographs and photo's with the Top Chefs who obliged with big smiles. The trio were warm, welcoming and eager to share their experience on Top Chef.

All the best to all of the Top Chef's in their ventures, and CSL hopes to visit Bestellen and Ensemble soon!

For more from City Style and Living magazine, including the Fall 2011 issue, click here:
www.citystyleandliving.com

www.ensemblerestaurant.com

www.bestellen.ca
www.charcut.com

BLAST FROM THE PAST....TOP CHEF ROB ROSSI

The then sous-chef (Rob Rossi) at Kensington Riverside Inn in Calgary

Does this dish look similar to the foie gras boudin that Chef Rossi's made on the finale of Top Chef Canada? We think so.
Photo's K&S Media

Our team from City Style and Living magazine first came across Chef Rob Rossi at Kensington Riverside Inn in Calgary in 2008. Rossi's swift movements in the kitchen and focus were quite apparent, and we are glad we got the chance to taste a similar dish to Rossi's finale dish on Top Chef Canada. Congrats to your top 3 performance.

See more in the Fall 2008 issue of City Style and Living magazine
www.citystyleandliving.com/Archive

For more, visit:
www.citystyleandliving.com

INSIDER SCOOP: CSL PICKS CHEF CONNIE DE SOUSA AS TOP 3 FINALIST IN TOP CHEF CANADA

Photo courtesy Shaw Media

As you know CSL has been privy to some excellent experiences and tasty meals at Charcut, since the grand opening in 2010. Chef Connie De Sousa has always been one of our favourites, and now CSL has even more room to celebrate, as De Sousa made it on Top Chef Canada (airdate: April 11 on Food Network Canada - see below). Suffice to say that, though the chef remained extremely tight lipped about the ultimate outcome (perhaps Top Undercover spy can be added to her resume. Trust me we tried to use our 'investigative skills' and all round charm to get some clues from the chef, but to no avail), we at City Style and Living magazine have accumulated our 'evidence' as to why we think Chef De Sousa may just have knocked out most of her competition and earned a spot in the Top 3:

Exhibit A: On a recent morning show, fellow competitor, and Executive Pastry chef at Nectar Desserts, Rebekah Pearse smirks at De Sousa several times . Our intuition tells us that this non verbal body language suggests that Chef De Sousa did very well.

Exhibit B: On a national entertainment show, host Thea Andrews indicated that 'the quite one's' are the ones to watch out for. Hmmmmm....Chef De Sousa, with her stealth twelve year ballet background (those dancers can kick any major professional sport's behind) could be described as having 'a quiet confidence', with some serious skills in the kitchen to back her up.

Whatever the ultimate results, we are proud of Chef De Sousa showing the rest of Canada "what we got."

We will be watching. Cross your fingers. Keep posted to The City Style and Living Blog for this ongoing story, as it develops.

CSL

www.charcut.com/

www.foodnetwork.ca/topchefcanada

See many more articles, and tasting notes from CSL's experiences at Charcut at:

http://www.citystyleandliving.com/

CALLING ALL TOP CHEFS

Think you have what it takes to be on TOP CHEF CANADA?

Applications are now being accepted until June 14 2010. So don't miss your opportunity to be Canada's Top Chef. Host Mark McEwan will act as the Canadian counterpart to Top Chef head judge Tom Colichio, and should promise to be a great show for Canadian chefs.

"Top Chef Canada will select the country's best culinary talent to face-off in a gruelling competition that will put their skills and creativity to the test. Ultimately only one chef will claim their rightful place in the spotlight, winning the top prize of $100,000 and the Title of Canada's Top Chef."

http://www.foodnetwork.ca/topchefcanada/index.html

Check out some of City Style and Living magazine's favourite chefs at:

http://www.citystyleandliving.com/food/chefs