Niagara College’s Canadian Food and Wine Institute is preparing to welcome some of the finest chefs in the Niagara region on Feb. 8 as part of its celebrated Chef Signature Series.
To be held Feb. 8 at Benchmark Restaurant, the event will feature the culinary talents of Chris Smythe, executive chef, Prince of Wales (Vintage Hotels); Ray Taylor, executive chef, Fallsview Casino Resort; Tim MacKiddle, estate chef, Jackson Triggs Niagara Estate and Inniskillin Wines; Mark Longster, executive chef, Cannery at Pillar and Post (Vintage Hotels); Marc Lyons, executive chef, Tiara at Queen’s Landing (Vintage Hotels); and Catherine O’Donnell, owner/pastry chef, Willow Cakes and Pastries.
The event will not only provide the College’s culinary students with the experience of learning from some of the top chefs in Niagara as they work with them in the kitchen, it will give guests the rare opportunity to a savour dish from each of them in a single meal – like visiting several different restaurants at once.
The Niagara region chefs event is the second in a series of five that comprise the CFWI’s Chef Signature Series this year. The series features five unique culinary events, each one bringing together a different team of chefs. It kicked off on Jan. 18 with 10 chef professors from Niagara College’s Canadian Food and Wine Institute. Future events include:
• March 8, Toronto’s most exciting, up-and-coming chefs – including Carl Heinrich, winner of Top Chef Canada;
• March 29, the flavours of the Ottawa Valley, with four chefs named among the Top 10 chefs from the nation’s capital, including celebrity chef Michael Blackie; and
• April 12, BBQ and Craft Beer Festival, bringing five of the best barbecue personalities in North America to the CFWI, including ‘Dr. BBQ’ Ray Lampe, executive chef at NYC’s Southern Hospitality BBQ and winner of more than 300 barbecue competitions worldwide.