Join renowned Prairie chefs Alexander Svenne of Manitoba and Saskatchewan’s Dan Walker as they demonstrate their signature culinary styles. Hosted by NAC Executive Chef, Michael Blackie, the evening will feature five tasting plates and wine.

Alexander Svenne, a Red Seal chef, pioneered regional cuisine at several popular Winnipeg restaurants before opening the city’s chic Bistro 7 1⁄4. Dan Walker took home the prestigious 2010 Saskatoon Gold Medal Plates gold award, and is the Executive Chef of Saskatoon hotspot Weczeria Food & Wine.

Dan Walker, Weczeria Food & Wine, Saskatoon, Saskatchewan

I

Northern pike roe | peas | fresh pasta

II

Saskatoonraised Wagyu rib eye | potato | red onion | roast garlic

Alexander Svenne, Bistro 7¼,  Winnipeg, Manitoba

I

Pickerel cheek ceviche | pickerel mousseline | white fish caviar |

fried pickerel cheek - red beet borscht | horseradish crème fraiche

II

Red wine - rosemary cured elk loin | pickled radish | rye caraway cracker |

“Sweet Nicky Brown” braised elk shoulder | Jerusalem artichoke puree | beer marinated crispy onions

Michael Blackie, National Arts Centre, Ottawa, Ontario

Crispy Baked hazelnut glutinous rice ball | tarragon - cheesecake core |

Saskatoon berry - green peppercorn pull