Calgary’s MARKET restaurant is collaborating with two of Vancouver’s most talented chefs. On March 23, MARKET’s Executive Chef Sean MacDonald will open his kitchen up to Josh Gale, MasterChef Canada season 1 contestant and Chef de Cuisine at Wildebeest in Vancouver, along with Juno Kim, owner and chef at Juno Kim Catering in Vancouver.
50 diners will be treated to a memorable four-course meal with carefully matched wine pairings. The focus of the dinner is on local and seasonal produce. Each chef will pick a seasonal ingredient and base an elevated dish full of depth and flavour around it.
The menu will feature the following plates:
- Juno | Onion
Onion smoked wild boar, fermented cipollini, black garlic purée, spruce tips
- Josh | Beet
Dry aged duck breast, red beet purée, brown butter roasted salsify, jus gras
- Sean | Squash
Corned ox-tail press, fermented squash and horseradish yogurt, pickled bread, squash fondants
- Kevin (Sean’s pastry chef) | Dessert
Rhubarb gelée, blood orange creamsicle ganache, honey sea foam, mint bonbon
This is not the first time the trio have banded together to create an impressive and seasonal-inspired feast. Last year, the three chefs stepped into the kitchen at Nicli’s Next Door restaurant (now shuttered) in Vancouver, where they prepared “An Autumn Dinner” for their guests.
The evening was so well received the chefs decided to turn the event into a three-part collab series, which would grant each chef the opportunity to host.
“The first event was a lot of fun,” says Kim. “We realized we loved working together, and due to all of our complimentary, yet different backgrounds, we always learn something new when we work together. Our styles are synergistic, and we can combine our visions to create a cohesive menu,” adds Kim.
For the upcoming collaboration, the three chefs are putting even more focus on the experience outside of the coursed dishes. Guests can expect a couple of surprise treats.
“The MARKET event will be an interesting one for diners”, remarks Kim. “Right now, Calgary and Vancouver have very different wild ingredients due to the differences in weather. We are foraging some ingredients in Vancouver, and bringing them over [to Calgary] to create a dialog about local ingredients and seasonal differences between the two cities,” elaborates Kim.
Kim, Gale, and MacDonald will end the collaboration series back in Vancouver in June, where Kim will host a long-table dinner in a surprise location. The trio will then headline The Greasy Spoon Diner Supper Series, which challenges Vancouver chefs to take over the kitchen at Save On Meats and serve a dining room full of guests to benefit programs that support the local community.
When: Wednesday, March 23. Event starts at 6 p.m.
Where: MARKET, 718 17th Avenue SW
Price: Tickets are priced at $100 per person and can be purchased online here.