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A celebration of Alberta's Food Service Industry and Silent Auction with proceeds in support of the Stan Ballard Endowment Fund. Chefs from 25 of the best food establishments in the province prepare a variety of feasts to satisfy 1500 gourmet tastes.

All foods featured are Alberta grown and/or processed in Alberta. The Restaurants are given a "Black Box" of ingredients they have to work with 24 hours before the event and then have to create a 4 course dinner for 65 people with it. Each attendee receives a course from 4 different establishments. While some of the Chefs had been to several Feastivals in their careers, this was the Mayfairs first year participating. The food is to be prepared by apprentices under the supervision and guidance of the more experienced staff (Sous chefs and Executives) as an example of the establishments level of apprenticeship training. Unfortunately some establishments cheat using ingredients not included in their "Black Box" but over all it is a great experience for team building of staff and fund raising for a good cause.

The Mayfair Pastry Team, apprentice Christine Lichuk and Executive Pastry Chef Jeffery E.R.C. Kincaellan, prepared a Traditional© beer cake with a peach chutney and fresh vanilla bean italian butter creme served with a Alley Kat© beer caramel and a peach chutney puree. Finished with pulled sugar roses and leaves.

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Jeffery E.R.C. Kincaellan, 2002