A Chef Signature Series dinner proved to be a homecoming with heart for culinary couple Erica and Josh Karbelnik.
On Feb. 12, Benchmark restaurant became a gallery of shared history for the dynamic duo behind Karbs Catering – who both graduated from Culinary Management (Co-op) 15 years ago – while guests to the ticketed event got a taste of their diverse culinary journey.
“We love to share our love for each other and what we do,” said Erica. “Everything is better in a duo.”
This applied to their menu. Not only did their cooking combine French technique with Middle Eastern-Mediterranean flavours, each dish was paired with a carefully chosen wine.
“Every dish has a story and they’re very important stories for us,” said Erica. “Everything has a pairing as well – and all the wine pairings have meaning, including a NC Chardonnay paired with our first course.
“We were adamant about having a wine from the College.”
The meal began with a headcheese terrine featuring apple and maple – a dish that celebrated Erica’s journey from tears to triumph during her first butchery class at Niagara College. It was followed by a smoked ricotta capelletti pasta, which represented a culinary marriage of their time in Vancouver, blending Erica’s expertise in handmade pasta with a prawn-inspired element from Josh’s career. Guests then experienced the squab pastilla with cauliflower, foie gras and sherry squab jus: a signature dish that won Erica the top title on Top Chef Canada, inspired by the couple’s honeymoon in Morocco.
The husband-and-wife team made headlines in June 2021 when Erica claimed the title of Top Chef Canada winner (Season 9) while Josh finished as a finalist, serving as Erica’s sous chef in the finale to help her secure the win.
The savoury portion of the evening continued with a roasted lamb saddle accompanied by chanterelle mushrooms and lamb sweetbreads – a dish inspired by their travels to Turkey that showcased their dedication to zero-waste animal butchery.
To prepare the palate for the final act, they served a pomegranate sorbet which symbolized a fresh start for Josh following a significant kitchen accident earlier in his career, which resulted in the loss of two of his fingers -including one lost in an ice cream machine. Initially, he thought it would be the end of his culinary career.
“I had to learn how to cook all over again,” said Josh.
“It took him out for six months… then he got back into it, and we just pushed each other every single day,” said Erica. “Now he can cook circles around people with ten fingers.”
The experience concluded with a cheese-focused dessert of Delice de Bourgogne panna cotta paired with a French Connection cocktail, a tribute to their 16-year-old dog, Hennessey, who they adopted during their College years.
Erica also shared her most recent international success, showcasing a gold-medal-winning canapé from the 2025 World Tapas Competition in Mexico.
Throughout the preparation for the event, the Karbelniks worked alongside current culinary students, who gained hands-on experience in the kitchen.
“It’s amazing to work with the students,” said Erica. “They’ve all been great, getting their hands into everything we’re doing.”
The experience brought the chef couple down memory lane just before Valentine’s Day.
“I don’t know how it’s been 15 years since we walked the halls because it feels like we never left,” said Erica.
“When we were students, getting involved with these types of events was a very valuable experience,” said Josh. “Being back here … feels like home.”
Media
CHCH checked in with Erica and Josh Karbelnik in the Benchmark kitchen as they prepared for their dinner. The segment aired on the Evening News at Six on Feb. 12 — just as the event got underway.
View it here:
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Alumni spotlight: Erica and Josh Karbelnik bring culinary journey home to Niagara
