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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.

Participants this year included: Century Hospitality Group,Characters, Coast Edmonton Plaza Hotel, Coast Terrace Inn Edmonton South, Crowne Plaza Chateau Lacombe, Delta Edmonton Centre Suite Hotel, Delta Edmonton South Hotel & Conference Centre, Fairmont Hotel Macdonald, Fantasyland Hotel, Four Points by Sheraton, Hotel Selkirk, Madison's Grill, Mayfield Inn & Suites, NAIT Culinary Arts, Northlands, Ramada Hotel & Conference Centre, Royal Glenora Club, Royal Mayfair Golf Club, Sawmill Prime Rib & Steak House, Shaw Conference Centre, Sorrentino's Downtown, Sunterra Market, Sutton Place Hotel, The Creperie, and The Westin Hotel.

This year the organizers had to adapt to a seriously labour strained culinary industry. While still expecting participants to create the courses in 24 hours participants were notified of what was being delivered in the black boxes a week prior. As usual it is a great experience for team building of staff and fund raising for a good cause.

The Royal Mayfair Team was made up of Rob Tomm, Lola Noel, Jeffery E.R.C. Kincaellan, Gregory Berezan, and Ian Smith. They prepared a cold spiced cucumber salad with salmon mousse filled profiteroles, hot cream of roasted harvest vegetable soup with bacon and sun-dried tomatoes, wine glazed roast Bison with bacon and potato gallet-sauteed asparagus, cherry tomatoes, and Portobello mushrooms- topped with fried breaded leeks, and for dessert a strawberry chocolate opera torte with strawberry basil reduction and a white chocolate skull filled with hazelnut almond paste.

The strawberry chocolate opera torte created by Jeffery was a dynamic layer of flavour and texture focusing on the strawberries found in the black box. From the bottom up it was a chocolate genoise imbibed with strawberry liquor, dark chocolate callebaut pate, French meringue, strawberry Italian butter-cream, chocolate genoise soaked in basil caramel, Madagascar vanilla bean butter-cream, strawberry and basil gelee, chocolate genoise, dark chocolate callebaut ganache, and shaved milk chocolate. Each plate was piped with a chocolate splash filled with the strawberry basil reduction and a fresh basil leaf. The skull was sculpted by Jeffery and turned into a silicone mould to make the chocolates. Filled with couveture white chocolate a hazelnut and almond "brain" was inserted into the chocolate before it hardened. A truly unique creation, it was the talk of the evening, and several guests visited the Royal Mayfair booth to receive extra's of the dessert and collect the skulls.

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© Jeffery E.R.C. Kincaellan, 2002