The Waring House
Wednesday, November 30th
THE ART OF HOLIDAY CLASSICS
When
Wednesday, November 30th at 7:00PM
Where
The Waring House, Waring Hall, 395 Sandy Hook Road, Picton
Price
$155 per person (includes cocktail, wine pairings; taxes and gratuity extra)
All the holiday warm and fuzzies will be in the air – and on the menu – at The Art of Holiday Classics, as The Waring House, Picton’s revered historic inn, welcomes into their kitchens Calgary’s dynamic duo, Chefs Connie DeSousa and John Jackson, and Loyalist College’s powerhouse culinary team, Chefs Scott Royce, John Schneeberger and Karin Desveaux.
Expect a multicourse menu of elevated and delicious comfort food, as this ensemble of six highly decorated and seasoned chefs, hosted by The Waring House’s Executive Chef David Correa, come together to celebrate the spirit of gathering over classic dishes, all with rich stories behind them—this is a dinner that will go down in the history books!
This extravagant feast, with wine pairings by sommelier extraordinaire, Astrid Young, and festive cocktails from Kinsip House of Fine Spirits, will be beautifully showcased in The Waring House’s Waring Hall, which will be dressed to the nines to put everyone in the holiday spirit.
As a bonus, Lesley Chesterman, a food, and media rock star in Quebec, in both English and French will emcee this event. Apart from her twenty years of influential and informative restaurant reviews in the Montreal Gazette, Lesley had a weekly reporting gig on Radio Canada for a decade and continues to make countless other radio and television appearances as judge, commentator, and reporter. Lesley will also speak to her recently released cookbook called Make Everything Delicious which will be available at Zest Kitchen—a perfect guide to cooking at home over the holidays.
TO BOOK YOUR SPOT:
Meet The Art of Holiday Classic Chefs!
Co-chefs and co-owners of CHARCUT Roast House, charbar restaurant, Rooftop Bar @ Simmons and Alley Burger, John Jackson and Connie DeSousa first met in Calgary in 1999 and joined culinary forces, travelling into the esteemed kitchens of Europe, New York and San Francisco before returning to their Calgary hometown in 2009 to open CHARCUT Roast House, where their meat and butchery-focused restaurant became an instant hit with diners and critics alike. After CHARCUT came the opening of charbar in 2015, an Argentine-inspired restaurant with Italian and Spanish influences. Located in the historic Simmons building along the Bow River in the re-established East Village, it was named Calgary’s best new restaurant for 2015. Since then, they have added a butcher shop and a new breakfast eatery called Chix Eggshop to their growing stable of casual fine dining restaurants. Celebrated for her butchery skills and simple approach to food, you will recognize Connie DeSousa from her appearances on Top Chef Canada, Top Chef All Stars and most recently as a judge for Food Networks Fire Masters. Connie is one of Canada’s most celebrated female chefs.
Chef Scott Royce is a talented, passionate, methodical chef who began cooking professionally while attending George Brown College. He has worked in some of the country’s finest restaurants including Auberge du Pommier, Fairmont’s Chateau Lake Louise and Calgary’s Teatro. In 2006, Chef Scott moved to The County where he became Executive Chef at Waupoos Winery, and also began teaching part-time at Loyalist College. His love for teaching was apparent, and in 2012 he became a full-time staff member as Culinary Lab Technician and Chef Instructor. Chef Scott also runs Seasoned Events, a high-end catering service.
Beginning her culinary career in Toronto in the mid 90s, Karin Desveaux honed her skills in some of the city’s finest restaurants including Ivory, Borgo Antico, Rosewater Supperclub, Winston’s and The Left Bank. From there, she transitioned into high-end catering and eventually became a private chef for a prominent family. Karin moved to Prince Edward County in 2003 to open The Milford Bistro, Harvest and Pinch Gourmet with her then-partner, Michael Potters. Their businesses worked with local producers and winemakers to celebrate seasonality and terroir through food and service. Karin began teaching in the culinary program at Loyalist College in 2010 and takes great pride in her current role of Coordinator and full-time Professor; together with her team, she weaves creativity, excellence, sustainability, and wellness into the program that they share with aspiring chefs of the future.
Chef John Schneeberger began his culinary career washing dishes at a small Swiss restaurant in Toronto at the age of 15. He attended George Brown College in Toronto as an apprentice cook in the early 80’s. While in Toronto he worked in some of the city’s finest establishments including Winston’s Restaurant and Four Seasons Inn on the Park before travelling to work in Switzerland. He began teaching part time at Loyalist College in the Hotel & Restaurant Management Program in 1997. John now teaches mostly Baking & Pastry. His passion for teaching and beautiful food is apparent to any of his students or guests at the College’s Market and he continues to be an integral part if the Loyalist culinary team.
Waring House’s Executive Chef, David Correa, has been director of The Waring House Cookery School since 2019 and possesses a wealth of culinary knowledge, gained through an impressive career that has spanned decades, earning him many awards and taking him around the world. Most notably, Chef Correa was a Dean’s Honour Roll Graduate of George Brown’s three-year Chef Apprenticeship Program and worked with several well-known chefs from The County such as Michael Sullivan (The Merrill House) and Chef Christian Marchesteiner (Pastry for Culinary Institute of Canada). In 1992, he was a member of the opening team for the Euro Disney food division and was the touring chef to Sir Mick Jagger during the 2002 Rolling Stones World Tour. He also taught at Humber College before starting his own catering business. David is a strong believer in sustainability practices including the local sourcing of food products. He visits local markets in The County as well as making excellent use of herbs and vegetables from the Waring House gardens. His passion for perfecting flavour has been developed through decades of experience working as a chef in numerous cultural settings.
