Charles Koh
Five courses, two chefs, one night only: Edmonton’s Chef Edgar Gutierrez welcomes Top Chef Canada Season 4 Winner Rene Rodriguez from Ottawa to the Rostizado kitchen February 21.
Edmonton, AB: The Alberta Capital heats up this winter as two of Canada’s most celebrated chefs bring their game to a Mexican culinary collaboration at Rostizado in the historic Mercer Building.
Sunday, February 21, Top Chef Canada winner Rene Rodriguez of Ottawa’s Navarra Restaurant and Edgar Gutierrez of Rostizado by Tres Carnales put their minds, hearts and hands together to deliver their best: a five-course feast with wine pairings for exclusive $150 ticket holders.
“As a chef, I sincerely respect Rene,” says Gutierrez, “He has an extraordinary gift and our team could not be more proud to welcome him to our kitchen and introduce him to our guests and Edmonton’s food loving community.”
Whether you are a fan of Top Chef Canada or Mexican cuisine this is sure to be the city’s hottest ticket of the year – one that dials up Edmonton as culinary destination bringing together the best in local and national talent.
“Chef Rodriguez is one of the country’s best and he chose to travel here to cook,” says Rostizado co-owner Daniel Braun. “That says a lot about the respect our city is gaining. He is intrigued by the city and where its culinary offering is heading. It will be great to have him here, treat our guests and show him more of what our city has on the go.”
Spoiler-alert! The menu follows:
Taco de Lengua
Braised beef tongue taco with onion crema, refried beans, Sikil pak, dehydrated shallots.
Scallop Ceviche
Passion fruit, apple, Serrano chile and chamomile aguachile.
Quail and Chorizo
Quail stuffed with chorizo served with wheat berry esquites, epazote, manchego cheese, avocado.
Pig Cheek confit
Accompanied with sunchokes, burrata, aji Amarillo and pickled shallots.
Dark Chocolate Coulant
Guinness gelee, pomegranate, cocoa earth and coffee Chantilly
Tickets now available here for $150 (incl. tax and gratuity).
Space is limited.
Use hashtag #NavaRostiCollab to follow the fun online.
About Tres Carnales Group
In Mexican slang, Tres Carnales translates to “three sons of different mothers.” In Edmonton, Tres Carnales pay tribute to the story of three homeboys — Daniel (Dani) Braun, Chris Sills and Edgar Gutierrez — and their devotion to bringing authentic Mexican fare to the heart of Alberta’s prairies using locally sourced proteins with seasonal ingredients, complemented by traditional Mexican flavours and techniques.
Tres Carnales Tacqueria opened in July 2011 on Rice Howard Way in the heart of Edmonton’s downtown core. Since then, it has been named one of Alberta’s Top Small Businesses in Alberta Venture Magazine, 50 Best Restaurants in Canada by Maclean’s, and one of the world’s best places to get tacos in WestJet’s Up! Magazine.
The Tres Carnales’ brand of hospitality expanded in 2014 with it’s Mexi-Edmonton roots and introducing an old-world cooking concept made modern at Rostizado. The 70-seat eatery and bar combines the unforgettable cooking and dining style of Mexico’s rosticerias with exciting modernity. Rostizado, translated to the word “roasted”. represents how fresh, quality local ingredients can bee traditionally tended to: slow-cooked, heartening and distinctly chingon.
In 2015, Rostizado was named Edmonton’s Best New Restaurant in Avenue Magazine, placed in Canada’s 100 Best Restaurants and nominated for En Route Magazine’s Best New Restaurants.
About Chef Rene Rodriguez
Born in Ottawa, Rene lived in Mexico with his family and first started cooking at the tender age of 12 while working at his uncle’s restaurant around delicious food and tantalizing Mexican aromas.
A graduate of the Le Cordon Blue cooking school program, he went on to complete his Red Seal Certification and culinary courses at Algonquin College, then mastering his skills working as a Sous Chef at a few of Ottawa’s trendy hotspots: Ironwood café and Luna Bar and Kitchen.
In March 2001, René accepted an invitation to do a stage at the Fifth Floor Restaurant in San Francisco, under the tutelage of Executive Chef George Morrone. A year later, René was appointed Chef de Cuisine at ARC the Hotel where for two consecutive years he captured a two star rating from the dining guide “Where to Eat In Canada” and during that time ARC lounge was voted among best new restaurants in Canada by En Route Magazine.
In 2014, Rene submitted an audition tape to Food Network Canada and won the Season 4 installment of Top Chef Canada.
René is owner and executive chef of Narvarra Restaurant in Ottawa, ON, and set to open his new restaurant during summer of 2016.
