Roots and Shoots Dinner
April 25, 2024
River Café hosts Canoe Restaurant, Bridgette Bar,
Rouge and Teatro
Roots and Shoots is a culinary celebration exploring local ingredients, a distinct’ taste of place' and the meticulous use of the whole ingredient. Hosted by River Café, this event unites esteemed chefs who share a devotion to sustainable gastronomy and seasonal cuisine. Here, each dish is a testament to the region's bounty, crafted to honour the terroir and highlight the nuanced flavours of locally-sourced ingredients in season. Roots and Shoots is a culinary experience that celebrates the harmonious relationship between food, community, and the land.
Scott MacKenzie, Executive Chef, River Café
Dean Fast, Executive Chef, Rouge Restaurant
JP Pedhirney, Vice President, Director of Culinary Operations, Concorde Group
Matthew Batey, COO and Director of Culinary, Teatro Group
Ron McKinlay, Executive Chef, Canoe Restaurant
Thursday April 25, 2024
6:30pm Welcome Cocktail & Canapés
7:00pm Seven Course Dinner with Wine Pairings
Menu will highlight a of mix of seasonal produce, ranch specific protein and Ocean Wise seafood.
$225.00 per person +gst & service charge
(Includes canapés, multi-course meal, cocktail & wine pairings; gratuity and taxes extra.)
About River Café and Executive Chef Scott MacKenzie
River Café is one of Calgary’s most revered restaurants, beloved both for its beautiful location in Prince’s Island Park and for its philosophy of celebrating top-quality regional and seasonal ingredients with a taste of place. Leading the talented kitchen is Executive Chef Scott MacKenzie while Sommelier and Cellar Manager Bruce Soley has been a savvy guide to River Cafe’s terroir-driven wine list since 1999. Year after year, River Café continues to win awards and is currently No. 22 on Canada’s 100 Best and was named Canada’s Most Eco-Friendly Restaurant.
About Rouge Restaurant and Executive Chef Dean Fast
Consistently recognized as one of Calgary’s best restaurants, Rouge has impressed the palettes of diners around the world for over two decades. Nestled in the heart of Calgary’s Inglewood neighbourhood, the restaurant is surrounded by a substantial culinary garden which is a key element in the creation of an ever changing menu. Chef Dean Fast’s passion for locally sourced and natural ingredients, is emphasized on each plate as he utilizes the garden harvest in all of his dishes. No matter the season, there is always something on your plate, either fresh or preserved, from Rouge’s garden.
About Concorde Group and Vice President, Director of Culinary Chef JP Pedhirney
As one of Canada’s most diverse hospitality companies, Concorde Group establishments each have their own unique vision and focus, continually bringing exceptional dining experiences to Calgary, Toronto and the Rocky Mountains. Renowned chef and visionary guiding force behind Concorde Group’s success and most celebrated restaurants is Chef JP Pedhirney. JP oversees the 21 notable hospitality concepts such as Bridgette Bar, Lulu Bar, Pigeonhole and Major Tom, all of which have placed on Canada’s 100 Best Restaurants list.
About Teatro Restaurant and COO and Director of Culinary Chef Matthew Batey
Teatro Restaurant is a culinary gem that has brought inspiring flavours from the Mediterranean and around the world to life for over 30 years. Teatro Group’s COO and Culinary Director Chef Matthew Batey is dedicated to quality, tradition and gracious hospitality, ensuring each ingredient on the plate is crafted with finesse, care and an appreciation for the art and respect of food. As a fervent supporter of local farms and sustainable food practices such as OceanWise, Chef Batey is driven by the desire to provide an unparalleled dining experience inspired by the bounty of Canada.
About Canoe Restaurant and Executive Chef Ron McKinlay
Connecting people to place through contemporary Canadian cuisine, Canoe crafts inspired dishes reflective of our country’s diverse landscape. With over 25 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada. Canoe’s Executive Chef, Ron McKinlay, showcases a deep appreciation for uniquely Canadian ingredients working closely with local producers, gatherers, and suppliers to create dishes inspired by Canada’s distinct provinces. After travelling, working, and training with some of the best chefs around the world, he is constantly aiming to take Canadian cuisine to new heights.
Canadian Seasonal Cuisine
Supporting regional and local purveyors, farmers and coastal fishermen practising responsible stewardship of the land, rivers and sea.
All seafood selections are the best sustainable choices as recommended by Vancouver Aquarium’s Ocean Wise Program.