Braven x Canoe Dinner
Experience what Canada has to offer as East comes West
Celebrating the bounty of Western Canada
Please note: the dinner is currently SOLD OUT. To be added to our waiting list, email contact@oliverbonacini.com.
Toronto’s acclaimed Canoe restaurant is travelling west for an unforgettable, one-night-only dining experience. The Braven team is excited to invite Chefs John Horne and Ron McKinlay of Canoe to join forces with our very own Chefs Jason Greene and Carlos Rondon for an exclusive collaboration dinner where they will be crafting inspired dishes reflective of Canada’s diverse landscape, history and culture.
Over the course of 28 years, Canoe’s chefs have challenged creative boundaries and most recently were ranked #8 on Canada’s 100 Best restaurants list. Canoe has earned its status as a landmark Canadian restaurant, and a growing part of the international culinary conversation.
On Saturday, February 4, these talented chefs will present an exquisite five-course tasting menu paired with wines by Braven’s sommelier, Misun Bu. The evening will highlight the best of both restaurants while honouring Canadian ingredients.
Date: Saturday, February 4
Time: 6:00pm
Location: Braven (10344 102 St NW, Edmonton)
Price: $199 per guest for a five-course dinner with wine (excludes tax and gratuities)
Canoe x Braven
February 4 · 199 per person · includes wine pairings
WELCOME COCKTAIL
Strathcona Spirits Badland Seaberry gin, Dillon’s aromatic bitters, lemon, cucumber, strawberry syrup, rosemary
Passed Canapés
sparkling, averill creek ‘charme de l’ile’, cowichan valley, vancouver island, british columbia – nv
SMOKED DUCK BREAST
Chef Jason Greene (Braven)
—
PLANTAIN & ANCHO CHICKEN THIGH
Chef Carlos Rondon (Braven)
—
OYSTER
Chef Ron McKinlay (Canoe)
—
CAVIAR & POTATO
Chef John Horne (Canoe)
Dinner
riesling, cave spring ‘cva’, niagara peninsula, ontario vqa – 2021
LOBSTER BISQUE
scallop & lobster mousse, sea asparagus, lobster XO
Chef John Horne (Canoe)
—
cabernet franc, fielding, niagara peninsula, ontario vqa – 2020
IRVINGS FARM BBQ PORK BELLY
charred kernels, sweet corn purée, toasted corn oil
Chef Carlos Rondon (Braven)
—
merlot blend, lake breeze, naramata bench, okanagan valley, british columbia vqa – 2019
TRUFFLED WING
risone, sauce Périgord, Parmigiano-Reggiano
Chef Ron McKinlay (Canoe)
—
cabernet sauvignon blend, lake breeze ‘tempest’, naramata bench, okanagan valley, british columbia vqa – 2016
RANGELAND ELK
wood-fired strip loin, smoked shank, sumac & birch glazed salsify, foraged mushrooms, elderberry jus
Chef Jason Greene (Braven)
Dessert
10 year old tawny port, conceito, douro valley, portugal
TARTE AU SUCRE
wintergreen, brown butter
Chef Ron McKinlay (Canoe)
menu is subject to change
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
