What We're Up To

18

Jul, 2018

MoMA4

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Saturday September 8th 2018 MoMA4 Chef Collaborative Paul Shufelt: Workshop Eatery Dilan Draper: Origo, Vancouver Steve brochu: Chartier Eric Hanson: Prairie Noodle House Matt Phillips: Northern Chicken Andrew Cowan: Northern Chicken Effing Rob Tryon: Effing seafood Peter Keith: Meuwly’s Serge belair: Shaw Conference Center  

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5

Sep, 2014

Top Chef Collaborative

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Great food! Great Wine! Great chefs in Chad Moss John Lizotte Chris Short Matt Phillips Paul Campbell and host Chef Paul Shufelt. A great way to spend a Sunday! Most importantly, a great way to help Ronald McDonald House Northern Alberta. Tell your friends and neighbours to come. 100% of ticket sales are going straight to RMH! limited advance tickets available @ http://blanketbanquet.kintera.org/faf/home/default.asp?ievent=1118788

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11

Mar, 2014

MOMA3 news

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We just delivered $2000.00 to the Edmonton Hope Mission, A huge thank you to everyone who came out to attend the packed house for MOMA3, an even larger thank you to the team of chef’s that took time out of their busy schedules to volunteer their time, and thank you to all of the volunteers who put so much time and effort into the success of this event. Ed EllisAndrew GeorgeRichard TollLuisa Magnan RizziLatitude Fifty-threeStefan CherwoniakGreenmunchBrittany WattSamson ChuiChris Tom-KeeYuri WuenschLinda YipNathan SauretteThree Boars Eatery you all are rock stars!!!

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MOMA3 Menu

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Chef Nathan Saurette braised pork shoulder, baked beans, cabbage on fried  tostada Chef Richard Toll sous vide lamb kofta wrapped in leeks, deconstructed tzaziki and hummus   Chef John Lizotte whisky braised beef brisket, buffalo sausage with hempseed hash, hot mustard sauce Chef Andrew Hess beet-cured salmon, parsnip bavarois, grapefruit gelee and Thai basil Chef Stefan Cherwoniak  pan seared scallop on creamed leek, spiced red cabbage, black tobiko caviar   Chef Luisa Magnan Rizzi coal lake honey cake, lemon curd and anurakti tea gelee

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An amazing Menu Edmonton

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Menu Of Modern Art 2 Jan 25th @ Lattitude 53 gallery tix 65$ five top chef’s five course menu. Nathan Saurette Scotch broth with Alberta lamb, local barley, wheat berries, farmers market mirepoix Paul Shufelt candy stripe beet carpaccio, white balsamic vinaigrette, local honey, roasted baby reds, golden beet chips, toasted pistachios, Smoky Valley goat cheese panna cotta, micro arugula John Lizotte maple prawn and scallop, salmon and avocado dragon roll, local baby greens, lemongrass polenta, spicy tobilko aioli, lemon chive oil Andrew Hess braised beef brisket with plums and […]

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