Past Events
Viva Italia! 2010
May 31 to June 4
Join the staff and students of The Chef School, George Brown College, as we celebrate the best of Italian food, wines, and culture! From free events to special dinners to a ticketed Gala Evening, there is something for everyone as we open our doors to the public for one week during Monday, May 31st through Friday, June 4th. Don't miss these special events featuring popular Toronto Chefs as well as masterful Italian Chefs flown in from Italy exclusively for George Brown's “Viva Italia!” celebration:
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Italian Menu
LUNCH & DINNER at The Chefs' House |
Monday, May 31st to Friday, June 4th, 2010 (excluding June 1st dinner event listed below) |
11:30am-1:30pm; 6:00pm – 8:00pm (last seating) |
Regular a la carte lunch and dinner pricing applies |
The Chefs' House, 215 King St. East |
Call 416-415-2260 or book online at thechefshouse.com |
Authentic Italian dishes on a special event menu |
MOVIE “NINE” with Gelato and Espresso
SOLD OUT! |
Monday, May 31st,
2010 |
7:00pm – 9:00pm |
$5 per person (all inclusive) |
Room 112, CHCA*, 300 Adelaide St. East |
Reservations required as space is limited:
please call
416-415-5000,
ext. 3550 |
See the hit movie, “Nine”, with gelato and espresso, and you too can
“be Italian”! |
ALMA** Chef MARCO SOLDATI gives Culinary Demonstration |
Tuesday, June 1st, 2010 |
11:00am |
Free |
Room 112, CHCA*, 300 Adelaide St. East |
No reservations required;
first come,
first served! |
Learn how to cook regional Italian Cuisine, and meet Chef Soldati from Italy |
| RISOTTO TASTING with live music |
Tuesday, June 1st, 2010 |
11:30am- 1:30pm |
$2 per person |
Atrium, CHCA*, 300 Adelaide St. East |
No reservations required |
A dish of authentic risotto, and live Italian folk music in our ‘piazza'! |
Romagna Mia's Chef GABRIELLA PAGANELLI is Feature Chef for LUNCH at
The Chefs' House |
Tuesday, Wednesday & Thursday only, June 1-3 inclusive, 2010 |
11:30am-1:30pm (last seating) |
$22 for
3-course meal |
The Chefs' House, 215 King St. East |
Call 416-415-2260 or book online at thechefshouse.com |
Enjoy dishes that celebrate the flavours of Bologna, Italy |
ALMA** Chef MARCO SOLDATI is Feature Chef for DINNER at
The Chefs' House
SOLD OUT!
|
Tuesday, June 1st, 2010 |
6:30pm – 9:00pm |
$125 per person
(all inclusive) |
The Chefs' House, 215 King St. East |
Call 416-978-8849, or book online at uofttix.ca |
Four-course Italian dinner with wine pairings & more... |
| “VIVA ITALIA!” GALA TASTING RECEPTION |
Thursday, June 3rd, 2010 |
6:30pm – 9:00pm |
$80 per person
(all inclusive) |
Atrium, CHCA*, 300 Adelaide St. East |
Call 416-978-8849, or book online at uofttix.ca |
Exclusive foods and wines presented by Chefs from Italy & Ontario |
ITALIAN OLIVE OIL, WINE & CHEESE TASTING at
The Chefs' House |
Friday,
June 4th, 2010 |
3:00pm – 5:00pm |
$45 per person
(all inclusive) |
The Chefs' House, 215 King St. East |
Call 416-978-8849, or book online at uofttix.ca |
Experience these imported products like never before! |
Download the Viva Italia schedule (PDF)
More information on some of the 2010 Viva Italia! events:
“Rising Star Chef” Dinner Series
Chefs Fraser Macfarlane and Georgina Mitropoulos from Quatrefoil, Dundas, ON – Mon., May 31, 2010
This husband and wife chef team, Fraser Macfarlane and Georgina Mitropoulos, met while employed by Keith Froggett at Scaramouche, one of Canada’s most esteemed restaurants. The two chefs then went to London, England in search of new styles and experiences. While in England, they trained at some of Europe’s top Michelin-starred establishments. Georgina worked for Marco Pierre White at three of his restaurants. Fraser, a George Brown Chef School graduate, worked for Gordon Ramsay at Claridge’s and for Michelin-starred chef Gary Hollihead at Embassy London. Most recently, Fraser had been Sous Chef at Spencer’s on the Waterfront in Burlington. As of this spring, they are both ‘at home’ as a Chef Team in Quatrefoil, their new restaurant in Dundas, Ontario, where the couple uses local ingredients to offer contemporary French cuisine in a sophisticated and intimate environment. Together they find inspiration in the best local products to create superb seasonal menus. Georgina and Fraser say they are not trying to reinvent the wheel; they just want people to be well fed and happy!
Chef Ryan Gustafson from EPIC, The Fairmont Royal York Hotel, Toronto – Thurs., April 22, 2010
Born in Regina, Saskatchewan, Chef Ryan Gustafson grew up in a family that valued food: he baked bread with his grandmother, and learned from his mother that the best way to show love and appreciation for others is to present them with a great meal. Ryan entered the food industry at age 16 as a “jack-of-all-trades” before enrolling in Vancouver’s Institute of Culinary Arts, where he won B.C.’s top culinary student award. Chef Gustafson has since rounded out his career with top international hotels: Alberta’s Jasper Park Lodge, The Fairmont Château Whistler, and The Fairmont Dubai where he was Sous Chef of its Five-Diamond restaurant. In 2007, Ryan took on the role of Sous Chef for The Fairmont Royal York, and became the EPIC Restaurant Chef in 2008. He has since cemented EPIC’s place as a ‘sustainable foods’ leader - in part by the hotel’s rooftop herb gardens, beehives and grape vines - and concentrates on “perfect flavour combinations that will excite the palate.”
Chef Trish Donnelly from Oyster Boy, Toronto – Wed., March 10, 2010
Chef Trish Donnelly has been cooking in professional kitchens since age 18, and graduated from George Brown’s Chef School in 1995. She apprenticed at the Royal York Hotel, worked overseas at a PGA Golf resort in Scotland (Turnberry, home to the 2009 British Open, and where she honed her baking skills), then moved on to London’s finer restaurants. Returning to Toronto, Trish worked for Jamie Kennedy at JK ROM, and two years later joined Mildred Pierce. After 14 years of cooking, she decided to learn the finer skills of butchery and joined The Healthy Butcher for one year. Although she loved every minute of it, ‘restaurant life’ called her back, and in Sept. 2008, Chef Donnelly joined Oyster Boy and took over the kitchen to rave reviews: “With all its challenges, I know I’m where I belong.” Join us for a rare evening where ‘turf meets surf’ under the samurai sword skills of this Rising Star Chef!
Chef Tyler Cunningham from Mildred’s Temple Kitchen, Toronto – Wed., February 17, 2010
Chef Tyler Cunningham was born in Owen Sound, Ontario, where he was raised working on neighbouring family farms. It was here that he first learned to appreciate the work of local purveyors, which contributed to his love of authentic food. After graduating from the Chef’s Apprenticeship program at George Brown College, Tyler remained in the city to work at the prestigious Windsor Arms Hotel. In 2004, Tyler was appointed Sous Chef at Ultra Supper Club, an upscale restaurant and night club located in the heart of Toronto’s west end. As the Chef of Mildred’s Temple Kitchen, Tyler brings a great admiration for his birthplace of Grey Bruce County, as reflected in his frequent incorporation of foods grown in this area. Tyler’s culinary philosophy highlights the sincerity of flavour by allowing the finest fresh ingredients of every season to showcase themselves.
“Chef’s Call” Dinner Series
Chef Alida Solomon from Tutti Matti Ristorante, Toronto – Tues., June 8, 2010
“Tutti Matti” is Italian for “everyone’s crazy”, and Torontonians seem to be crazy for this chef’s cuisine! As the Chef/Owner of Tutti Matti Ristorante Toscano, Alida Solomon’s goal is to preserve the simple, hearty, robust flavours for which Tuscan food is known. This love and passion for Tuscany was ignited when she worked there for six years, leading a team of all-female chefs in a local trattoria. “The view of olive trees on hillsides, cypress trees, and vineyards was central in my mind as I developed the menu for my restaurant. The focus was the dishes and wines of Tuscany. One of my joys has been teaching people about the wine of the region.” Since 2003, Chef Solomon lovingly prepares everything in-house, including fresh breads and pastas like gnudi, pinci, papardelle, and tagliatelle, with the freshest seasonal ingredients. She is also known for creating authentic Tuscan meat dishes using wild boar, pheasant and beef. It will be “bon appetiti a tutti” for this dinner at The Chefs’ House!
Chef Robert L. Rainford from “Licence to Grill”, The Food Network, Toronto – Wed., May 19, 2010
Starting from childhood, Chef Robert L Rainford loved food – its comforts, mysteries and tastes. As the host of the “Licence to Grill” television show seen around the world, this ‘Celebrity Chef’ is also a Chef Instructor at George Brown’s Chef School, as well as a motivational speaker...all this and Chef Rainford feels he is just beginning to hit his stride! This world class Chef has worked at the famed Sen5es restaurant in Toronto, as well as at Accolade in the Crowne Plaza, which he credits as taking him ‘to the next level’. Chef Robert L Rainford has worked and taught in Asia (Singapore and Malaysia), Europe (Romania), and the U.S.A., and was accepted into George Brown’s Post-Graduate Italian Culinary Arts program after graduating from its Chef School program in 1996. Famous for mastering both direct and indirect grilling techniques, Chef Rainford will be offering incredible fare along with his best grill tips to guests attending this “Chef’s Call” dinner.
Chef Dale Nichols from Digby Pines Golf Resort and Spa, Nova Scotia – Tues., April 13, 2010
Born in Moncton, NB, Chef Dale Nichols is a true Maritimer: loyal to the culture and people, and passionate about the indigenous products and cooking methods of the region. In 1981 he apprenticed at Toronto’s Sutton Place Hotel with mentor Mark McEwan while attending George Brown’s Chef School. After graduating, he remained in the city for 14 years and worked at such notables such as Pronto, Acrobat Wine Bar and Grill, Paramount restaurant, and Canoe. In 1995, Dale was happy to return to his beloved Maritimes as Executive Chef with the Delta Hotel Halifax (a former C.P. Hotel). Chef Nichols has frequently been featured on “Breakfast Television”, has appeared on CBC’s “Ask the Chef”, and was recognized by MacLean’s Magazine as a leader in promoting “Haute Canuck” Canadian cuisine. Join Chef Nichols on his exclusive visit to The Chefs’ House for an authentic and special Maritimer’s dinner!
“The FAB FOUR” from Chez Piggy, Kingston – Mon., February 22, 2010
Each of these four fabulous female chefs have been working with Chez Piggy for decades: Chef Millie Mundacruz from the Phillipines began bussing at age 17 and worked her way up to Head Chef. Mille is passionate about the food she creates and is inspired by world cultures. Chef Vicki Newbury was born in Newfoundland and has worked at Chez Piggy since the day it opened in 1979. Vicki has compiled two Chez Piggy Cookbooks and loves the preparation and presentation of food. Her sister, Chef Susan Newbury, was drawn to the owners’ love of food and also joined Chez Piggy in 1979. Susan has a passion for desserts, is renown for her hand-rolled truffles, and loves ethnic cuisines. Chef Reyna Rivera Belsham was born and raised in Mexico City, but began working at Chez Piggy 20 years ago. With her dedication and passion for food, Reyna is also a Head Chef and is renown for her spicy cuisine. This dinner is not to be missed!
“Chef’s Call” Dinner Series
Chef
Robin Pradhan from Rocky Raccoon Cafe, Owen Sound – Tues., January 26, 2010
After a decade of working in five-star restaurants in Amsterdam, Chef Robin Pradhan settled in the Bruce Peninsula and opened the original Rocky
Raccoon Café. His newest location in Owen Sound has won critical acclaim, earning a place in Anne Hardy’s “Where to Eat
in Canada” guide each year since 2003. Robin’s customized cuisine reflects his Nepalese roots, global cuisine experience, and his ‘local
and living’ food philosophy to nourish both body and spirit. Anne Hardy has claimed, “Pradhan’s momos (dumplings with
pork, beef, elk, or veggies steamed in rice pastry) are better than anything you’ll get in Nepal, or in Tibet for that matter!” Chef
Pradhan’s menus also feature some of the freshest and best foods available in Ontario’s Grey and Bruce Counties: local fish, elk,
bison, beef, lamb, and chicken,plus organic vegetables, cheeses, wines, and many others provide endless inspiration for him!
“Rising Star Chef” Dinner Series
Chef Estelle
Yip from the Calphalon Culinary Center, Toronto – Wed., January 20, 2010
Estelle started cooking at a young age as her mom's apprentice in their home kitchen. Extending her love of the kitchen to a full-time career, she
attended the George Brown College Chef School and completed the Chef Training program. Estelle's professional days began at Edward Levesque's
Kitchen. She then gained further experience at the Sheraton Hotel, and was a member of the opening team of Mark McEwan's One at the
Hazelton Hotel in the fall of '07. In 2008 Estelle was awarded a bursary from the James Beard Foundation, enabling her to attend the prestigious Cordon
Bleu in Paris to focus on patisserie. Returning to Toronto, Estelle joined the team at the Calphalon Culinary Center in April ’08,
where she continues to learn and gain experience from different chefs on a regular basis. Estelle's favourite saying to novice chefs is, “Practice
makes perfect and you have to be willing to try everything...at least once!”
November 23, 2009
"Flavours of India" Multi-Course Dinner with Chef Debu Saha
Born in Calcutta, into a family of restaurateurs, Chef Debu Saha apprenticed at the Mughal Sheraton Hotel in Agra, and later honed his skills at five-star hotels in India and The Middle East, including the Taj Cormandel (Madras), the Hotel Cidade de Goa (Goa), Al-Sharq Hotel (Al-jubail) and the Sheraton Gulf Hotel (Doha). Noted for his creative cooking style, Chef Saha moved to Toronto in 1996 and opened his first restaurant, Debu Saha’s Biryani House, which melded bold Indian spices and French cooking techniques with local ingredients. With the opening of his new restaurant, Debu's Nouvelle Indian Cuisine, Chef Saha has realized his dream of a contemporary Indian-style restaurant that celebrates the classic tastes of India in new and exciting ways!
- Multi-Course Dinner starts at 6:00pm, Monday, November 23, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
September/October/November 2009
Housed in the heritage building at 215 King St. East, this George Brown College restaurant offers patrons distinctive dining experiences and students leading-edge culinary training.
Introducing Rising Star Chef Dinner Series
Savour the culinary talents of top Ontario chefs, including George Brown alumni, at the launch of a series of three 4-course dinners paired with select wines. Tickets for each Rising Star Chef Dinner are only $50.00 per person, including tax and gratuities. This special offer is available to George Brown alumni and one guest at a saving of $45.00, thanks to sponsors TD Insurance Meloche Monnex and Alumni Relations. Seating is limited to 60 per dinner, so reserve yours today!
All dinners will be hosted at The Chefs' House.
Alumni! Reserve your seat for all three Rising Star Chef Dinners and your name will automatically be entered into a draw for a Dinner-Theatre-Hotel Getaway Package valued at over $250! Includes dinner for two at The Chefs' House, two tickets to a George Brown Theatre performance of your choice in the 2009/10 Season of Plays, and an overnight stay at the Novotel Toronto Centre, conveniently located on The Esplanade.
Inaugural Rising Star Dinner
Wednesday, September 23, 2009
Featuring Executive Chef Kyle Deming
Chef Kyle Deming is an award-winning chef and member of the All Canadian Chef Team for 'Spirit of Hospitality' fundraisers. He is a master of hearty, home-style food, specializing in fresh fish and shellfish, as well as steak, duck and other 'land' food! There is no telling what creations he will serve in four sensational courses, but we know it will have a touch of Irish and British influence! - Kyle Deming is currently chef at the Starfish Oyster Bar & Grill and Ceili Cottage
2nd Rising Star Dinner
Tuesday, October 20, 2009
Featuring Chef Trevor Ritchie
This George Brown College graduate is a double gold winning Junior Chef! Not only is he Ontario's top junior chef, but he recently won a second gold medal in the National Junior Culinary Competition held June 1st --- the highest level in Canada! Chef Trevor Ritchie will now be representing Canada at the World's Chef Competition in Santiago, Chile, in January 2010. - Trevor Ritchie is currently chef at Queen's Landing, Niagara-on-the-Lake
3rd Rising Star Dinner
Tuesday, November 17, 2009
Featuring Chef Marco Zandona
Chef Marco Zandona's love affair with Italian gastronomy began at an early age while rolling gnocchi with his mother. Since then, he has lived in several regions of Italy: Verona and its wine region, Parma, Milano, and Tuscany - working at various trattorias in the Chianti area. At Via Allegro, Chef Zandona has focused on Italian Artisanal cooking, and has also pursued an education in wine with the International Sommelier Guild. Chef Zandona is a graduate of George Brown’s Italian Culinary Arts Post Diploma program and has gained Michelin stars for restaurants! - Marco Zandona is currently chef at Via Allegro Ristorante
Tickets $50 per person
Order tickets on NetCommunity
Advanced booking only.
Sponsored by
October 6, 2009
"Flavours of Chile" Multi-Course Dinner with Chef Christopher Carpentier from Santiago
Christopher Carpentier is one of Chile’s leading Chefs with a TV cooking show and an award-winning restaurant called “C” in Vitacura, Santiago. This charismatic Chef trained at top restaurants in Europe and the U.S., then returned home to catapult Santiago’s “Agua” restaurant to fame as one of the ‘Best 50 Restaurants in the World’ voted by Condé Nast Traveller. Christopher Carpentier takes pride in creating sophisticated and modern Chilean cuisine, and is renown for creating Chile’s best dining experiences. Don’t miss out!
This event has been made possible with the support of Wines of Chile, ProChile and LAN Airlines.
- Multi-Course Dinner starts at 6:00pm, Tuesday, October 6, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
September 29, 2009
"Flavours of Mexico" Multi-Course Dinner with Chef Pilar Cabrera Arroyo from Oaxaco
In the first of our "Flavours of the World" Dinner Series, the focus is on Mexico and Chef Pilar Cabrera Arroyo from the sun-drenched valley city of Oaxaca. Both Pilar and Oaxaco boast an impressive gastronomic repertoire admired by gastronomes the world over. In her first visit to Toronto, Chef Pilar will be sharing well-preserved traditions and dishes that tell the tales of ancient, native peoples. Oaxacan cuisine is a true labour of love that requires attention, a deft hand, fine-tuned taste buds and old-world knowledge. Pilar learned the basics of the cuisine's specialities from her mother and grandmother. For this visiting Chef from Mexico, sharing the food of Oaxaca with Torontonians is akin to giving them a glimpse into the place and the dishes that satisfy both body and soul!
- Multi-Course Dinner starts at 6:00pm, Tuesday, September 29, 2009 at The Chefs' House.
- Cost Per Person: $50.00 food only (multi-course menu available soon; 4+ courses TBA); selected beverages, applicable taxes and gratuity not included.
- To Reserve Your Seat: please contact 'UofTtix' by phone 416-978-8849 or online at the UofTtix web site.
See announcements below for our October and November "Flavours of the World" events: "Flavours of Chile" (Oct. 6) and "Flavours of India" (Nov. 23)!
September 28, 2009
The OHI CULINARY FOUNDATION for CHEFS/Authors Jeff Crump & Bettina Schormann present the "EARTH to TABLE" Dinner on Monday, September 28th at The Chefs' House
To celebrate the release of their new cookbook and the best foods of the season, Jeff Crump and Bettina Schormann, Executive Chef and Pastry Chef of the Ancaster Old Mill, present an autumn-inspired dinner that's sure to satisfy even the most ardent locavore, artisan, and champion of locally grown and produced consumables. Dining at the "EARTH to TABLE" dinner will be a gastronomic symphony to remember. As an added bonus, all of those attending the event will receive a copy of the beautiful book, EARTH to TABLE, compliments of The Ontario Hostelry Institute.
To reserve your seat and for more information, visit The Ontario Hostelry Institute web site
SEPTEMBER 4TH, Cooking for Kids and Packing a Healthy School Lunch
10am – 11:30am
The Chefs’ House’s own Paul Benallick will take you through the “tricks of the trade” and ensure your children are being sent to school with healthy lunches that are easy and fun to do!
Spaces will fill up quickly; to reserve your spot at one (or all!) of the events, please email Heather directly at hdyer@georgebrown.ca. We look forward to seeing you there.
More Past Events at the Chefs' House:
Archived Events 2009