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Calgary Chowder Chowdown 2013
And the Winners are...
Chowder Chowdown Champion 2013 Calgary
Chef Darren MacLean of downtownfood with his Cambodian fish amock chowder
People's Choice Award
Chef Rebecca House of Thomsons Restaurant at the Hyatt Regency Calgary with her Seafood Chowder with a Smoked Tomato, Crab and Potatoe Cake, Ocean Wise Smoked Salmon and Crispy Kale Chips
Best Beer Pairing
Chef Paul McGreevy from CRAFT Beer Market with his Ocean Wise Grey Cod, Chorizo and Chicharon Chowder paired with a casked Scottish Heavy Ale by Big Rock Brewery
Join the Fight for Sustainable Seafood at the Vancouver Aquarium's 2013 Ocean Wise Chowder Chowdown
Twelve top Ocean Wise chefs compete head-to-head for the title of 2013 Calgary Ocean Wise Chowder Chowdown Champion. Taste 12 delectable original chowders, paired with beer, and vote for your favourite, all in support of sustainable seafood.
Date: November 18, 2013
Location: Hyatt Regency Calgary
Tickets: $50 plus applicable taxes
More information coming soon.
Note: this is a 18+ event
Chef Paul McGreevy | CRAFT Beer Market
Chef Paul McGreevy is a born and raised Calgarian who completed his culinary studies at SAIT and worked abroad in Ireland and Italy honing his skills before returning to the city. Paul opened Saint Germain as the Executive Chef and helped earn them a spot on enRoute Magazine’s “Canada’s Top 10 Best New Restaurants” list in 2006. He then moved on to the Corporate Chef position with Vintage Group before his latest venture as the Executive Chef at CRAFT Beer Market which is expanding into Vancouver and Edmonton this year.
Chef Andrew Winfield | River Café
A prairie native, Andrew’s early influences of farm-to-table cooking formed the roots of his culinary style. A graduate of the S.A.I.T. Culinary Program, Andrew held the position of Sous Chef at River Café for several years before taking over as Chef in 2010.
Chef Winfield has visited dozens of farms and markets across Alberta and the prairies in search of clean local ingredients indigenous and expressive of the region and of exceptional quality for his cuisine. His artisanal preparation of foods maintain their wholesome and delicious quality: house cured charcuterie, rustic breads baked from fresh milled organic flour, pasture-raised meats with deep flavor that hints of grass and wild prairie perennials, foraged ingredients like wild ramps, chanterelles, Saskatoon berries and spruce shoots, and cultivated heritage varieties of vegetables and fruits.
Chef Winfield was awarded the Guelph Good Food Innovation Award in 2012 for his innovative use of Canadian ingredients and sustainability in the choice of those ingredients. He is a culinary ambassador with the Alberta Ate Chef Collaborative, a group of Chefs chosen to represent the indigenous ingredients and regional cuisine of Alberta to national and international tourism markets.
Chef Dustin Schafer | Sky 360
Chef Dustin Schafer was born and raised in Medicine Hat Alberta. In school he played basketball, football, baseball, and volleyball. He started cooking when he was 14 years old, starting off at Earls. In 2002, Dustin took a job at the Medicine Hat Lodge (Stage West Company) where he became an apprentice, working his way to sous chef in 2004. In 2006, he moved to Edmonton where he helped open Violino’s Restaurant (also Stage West Company) as a sous chef. Dustin became the executive chef 6 months into the opening. In 2011 he moved to Calgary, starting at Sky 360 as a sous chef, working his way to executive chef 9 months later, filling J.P. Gerritsens shoes after he left. Dustin attended S.A.I.T for two years and finished his red seal in Edmonton at N.A.I.T.
Chef Kyle Groves | Catch Restaurant & Oyster Bar
Catch this if you can. A smart young chef with European flair-from-experience is dishing the freshest, sustainable seafood in a Canadian Prairie landmark historical bank building.
Kyle’s style applies a light and subtle touch to enhance the jet-fresh ingredients his loyalists love. He earned the title of "Stampede Iron Chef" at a grueling dueling chef’s competition. Catch & The Oyster Bar were named Best Overall Restaurant of the Year and Best Seafood Restaurant by Avenue Magazine.
Kyle began his culinary career as a dishwasher, working his way up to Sous Chef. During this time, Kyle attended and graduated from the culinary program at the Southern Alberta Institute of Technology. He was hired at Catch & The Oyster Bar and moved up the ranks to the position of saucier before moving to Edinburgh, Scotland where he was hired at Vermilion in the five-star Scotsman Hotel. Kyle then travelled to London, England where he worked at two Michelin-starred restaurants, including "1 Lombard Street", and "L'escargot." Kyle later returned to Calgary and to Catch where he employs the techniques he learned through his formal education and travels.
Chef Justin Leboe | Model Milk
Justin’s career in restaurants began at age 13 washing dishes for Umberto Menghi in Vancouver. He went on to earn his stripes in some of North Americas most prestigious and demanding kitchens including L.A.’s Peninsula Hotel, Toronto’s Accolade and California’s French Laundry. Not long after settling in Calgary Justin became dissatisfied with the trappings of fine dining and its many restrictions. As a result he opened Model Milk, a departure from the formal (and more rigid) restaurants where he honed his craft. Since opening in the fall of 2011, his restaurant has been met with enthusiasm from both critics and patrons alike, with Enroute Magazine naming it to its list of the ten best new restaurants in Canada. Accolades aside Justin is now more interested in continuing to evolve the restaurant, which he believes is a direct reflection of his personality, and helping play his part in promoting Calgary’s fertile food scene. On the (rare) occasions when he isn’t working, Justin spends his time with his dog, cycling, and listening to records.
Chef Rebecca House | Thomson’s Restaurant
Rebecca is a Sous Chef at Thomsons Restaurant. She grew up in the quiet fishing village of Mabou, located on Cape Breton Island, Nova Scotia, and graduated with Honours from the Culinary Institute of Canada in Charlottetown, Prince Edward Island. .
She then spent six months travelling and working throughout Australia’s Eastern Coast, before returning home to work in Nova Scotia, where she met her husband (who also happens to be a chef). She has since travelled to France, Italy, Mexico, Jamaica and New York City.
Rebecca spent the last six years working at the five star Fairmont Southampton on the sunny island of Bermuda, where she prepared dishes using as much local seafood as possible, including rockfish, mahi-mahi, spiny lobster, wahoo, tuna and bonito.
This past year, Rebecca returned to Alberta (she had previously completed a culinary internship in Banff in 1999) to join the team at Hyatt Regency Calgary’s Thomsons restaurant. At Thomsons, Rebecca brings her global culinary experience to create memorable and innovative dishes for guests.
Chef Andrew Keen | Redwater Rustic Grille
After moving from England to Canada, Andrew began honing his skills with renowned restaurateur, Umberto Menghi, heading up the kitchens in three of his Whistler/Vancouver locations. After taking time out to experience the acclaimed cooking school, Villa Delia in Italy, he returned to Whistler under the tutelage of Pino Posterero. Andrew’s last post in Whistler was at the “Bearfoot Bistro” alongside Chef Eric Vernice.
After arriving in Calgary in 2000, he worked with the team at “Bonterra Trattoria” while preparing to open the “Living Room Restaurant”. The following two years were spent as leader of the “Murrieta’s West Coast Grill” culinary force where he garnered “Restaurant of the Year” for 2004. In the fall of 2005, Andrew opened the critically acclaimed “Tribune Restaurant”, specializing in classical cuisine, bringing back dishes such as “pressed duck” from the culinary vaults. Whilst overseeing Tribune, Andrew opened “Parkerhouse”, bringing a New England concept to Calgary, with a fresh take on East Coast favourites.
The next 2 ½ years saw Andrew in a corporate role, heading the culinary programs at Chop Steakhouse, Shark Club Canada and Shark Club UK.
Now as Executive Chef for the Vintage Group, Andrew oversees the culinary operations of Redwater Rustic Grille, Rush Restaurant, Vintage Chophouse, Bookers and Rise
Executive Chef Paul Peddle | Rimrock at The Fairmont Palliser
Over the course of his 18-year culinary career, executive chef Peddle has worked in some of the most beautiful properties in Canada and the United States. He began his career in St John’s Newfoundland, his hometown, as a fish cook at the Stonehouse Restaurant at the early age of 14. Watching his Sicilian Grandmother make pasta for her family was inspiring to chef Paul in early childhood. He was hooked on wanting to recreate memories for others while cooking where enthusiasm to enroll in culinary school at the Culinary Institute of Canada. Chef Peddle graduated in 1995 and holds his Journeyman Red Sear Certificate from Holland College, The Culinary Institute of Canada, Charlottetown, Prince Edward Island.
After graduation, chef Peddle worked in Nantucket, Massachusetts at the West Creek Café as a Chef Commis, he then moved to Naples Florida and worked at Cioppino’s for the winter. Starting to grow in his ability, he decided to take on a greater challenge and began working at the Park Hyatt in Toronto at Restaurant Annona as a sous chef. Chef Peddle moved on after two years to take on the role of banquet chef at Fairmont Jasper. He worked in several different Fairmont properties in Canada including; Fairmont Algonquin, Fairmont Chateau Laurier, and Fairmont Royal York. In 2008, chef Peddle transferred from Canada to seek bigger opportunities in Texas and took on the responsibility of executive sous chef at the Fairmont Dallas. In his most recent role, he oversaw all culinary activity in the Pyramid Restaurant & Bar & Catering and was responsible for assisting in menu creation and execution and overseeing kitchen operations. He was also instrumental in the planting of the 3,000-square-foot garden located on the hotel’s terrace level where he and his culinary staff would tend to herbs, spices and numerous fruits and vegetables.
Chef Darren MacLean | Downtownfood
Darren MacLean is the self styled chef and owner of the Stephen Ave hottest fusion bistro downtownfood. A restaurant that is akin with Chef MacLeans personal food philosophy can be attributed to his formal training at the Stratford Chef and to Bijou restaurant. A philosophy that aims to use only the freshest most seasonal ingredients in his food ensuring you truly taste our Canadian terrior at its peak. Because of this Darren makes everything in house and lovingly supports local, organic and small producers. With a steadfast eye on sustainability He formed the UrbanAgProgect. Calgary’s first Rooftop ecosystem complete with beehives, 40 types of herbs, vegetables and fruits as well as solar powered drip irrigation located on the rooftop of downtownfood, where he truly grows food downtown.
Executive Chef Chris Dewling | Blink Restaurant
Born and raised in St John’s Newfoundland, Chris came to Calgary in 1999 and has been a major influence in blink’s kitchen since the beginning. Following two years as the Sous Chef, Chris accepted the role of Executive Chef in 2011 and continues to embrace the slow food movement that strives to preserve traditional and regional cuisine by supporting sustainable foods and promotion of local small businesses. Chris spent time at London’s The Square under the expert tutelage of Chef Phillip Howard. This provided him with the knowledge of European cooking techniques that are enjoyed at Blink today.
Chef Ron Jacobson | Bistro Rouge
- RT @OrganicOcean: @nedbell says "BC Halibut season opens tomorrow!!!" @ocean_wise @SeaChoice #vancouver @FSVancouver http://t.co/Mz5qtbbI13 — 20 hours 25 min ago
- RT @VancouverEater: ICYMI: Why #Canada needs a Sustainable Seafood Day http://t.co/vYhfoSmZgs CC @ocean_wise @OrganicOcean @ChefMichaelSmth… — 1 day 2 hours ago
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