Just last week I found out about LIFT, the brand new restaurant at the completely renovated Delta Ottawa City Centre Hotel. It's helmed by none other than Chef Jason Duffy (formerly of ARC Lounge) and my goodness, do they ever have some cool stuff in the works. Also, it's gorgeous.
This week, LIFT Restaurant will be launching an exciting and innovative event on January 27, 28 and 29, and their goal is to bring together food, wine, and art from all regions of Canada. In addition to showcasing local musicians and skilled artists, Executive Chef Duffy will be creating delicious plates alongside select chefs from Delta and Marriot properties across Canada.
With local fare from each of the chefs' home regions, the tasting menu for the night is inspired by all things ‘true north strong and free’. You can take your pick from two signature cocktails, then enjoy local beer and wine tasting while you take in art installations and live musical performances. Sounds pretty darn good to me.
Here are all the deets for ya:
Admission includes a two-hour beer and wine tasting plus access to Canadian-inspired live food stations with the chance to meet top chefs from across the country.
Local brewers’ stations will feature beer samples from Mill Street, Amsterdam, Flying Monkeys (their Hoptical Illusion brew is amazing!) and the one and only Beau’s.
Wines that will be on offer from small lot winemakers will include:
2014 Rose – Cave Springs, Niaraga, Ontario 2014 Riesling – Cave Springs, Niagara, Ontario 2011 Viognier “Tollgate” – Stratus, Niagara, Ontario 2014 Sauvignon Blanc – Herringbone Hills, Marlborough, New Zealand
2012 Chardonnay – Estrada Creek, California
2013 Gamay – Cave Springs, Niagara, Ontario 2014 Malbec – Bodegas Septima, Mendoza, Argentina 2012 Pinot Noir “Cuvee County” – Rosehall Run, PEC, Ontario
2013 Carmenere Reserve – TerraNoble, Maule Valley, Chile
Enjoy craft cocktails featuring Split Tree Cocktail Co.
Take in live music by local musicians, and installations by local painters, sculptors and artists.
Want to win a pair of tickets for this Canadian food and wine extravaganza? Sure you do! I'm giving away two tix to the Friday night event (January 29) at LIFT Restaurant so here's how to get in on it:
2. Post a blog comment below telling me what you most want to taste at LIFT's all Canadian event.
OPTIONAL ADDITIONAL ENTRIES
3. For an extra entry, post something you want to try on Instagram and tag @amyin613. Double points if you tag @liftrestaurantottawa too. Triple points if you tag your post with #experienceLIFT. You can post once per day for the duration of the contest.
4. For another extra entry, tweet your favourite food or drink and tag @amyin613. Again, double points if you tag @liftrestaurant too. Triple points if you tag your post with #experienceLIFT. You can tweet once per day for the duration of the contest.
5. Share this link on Facebook and tag the Amy in 613 Facebook page in your post.
Contest closes this Wednesday January 27th at 4:00pm so hop to it!
Congratulations to Ashley Izsak! Ashley, have *the best* time at Lift on Friday, I was blown away by the Thursday edition of the event! Bon appétit. :)
Food from four regions of the country prepared by chefs representing Ontario, Alberta, Quebec and The Maritimes.
Jason Duffy (@deltaottchef), Executive Chef of Delta Ottawa City Centre, will represent Ontario with Ontario duck sourced from Mariposa Farms as well as Lake Erie pickerel. The beautiful fruit and vegetables of Ontario will also have a large part in this station.
Stefan Müeller (@ChefMueller), Executive Chef at Delta Beauséjour in Moncton, NB will be representing the Maritimes with an amalgamation of East Coast seafood offerings including PEI lobster, New Brunswick oysters and crab as well as Newfoundland cod.
Eric Larom (@CalgaryMarriott), Executive Chef at Calgary Marriott Downtown and TELUS Convention Centre will be preparing AAA Alberta beef as well as Alberta Bison, served up in various delicious ways.
Robert Gendreau (@deltamontreal), Executive Chef at Delta Montreal will be combining sweet and savoury for the evening. As a tribute to the maple industry in Quebec, certain elements of the “sugar shack” will appear in his offerings that will include Quebec pork and some more wild components such as pheasant and venison.