Please fill in the following form as soon as possible or before March 31, 2025. This is to ensure we meet our print deadlines.
Details:
The Grand Tasting is an elevated showcase of Niagara’s incredible culinary scene. We ask that your menu reflect a fine dining approach in a small composed plate.
We will arrange for a Chef walk-thru with Chef Ryan Clark at the Holiday Inn Conference Centre (date and time tbc). This is our second year at the new venue but may be the first for many of you, please take this opportunity to discuss load in, storage, security, setup, staffing, etc. Please confirm your commitment to attend with either Erik, Mark or by emailing ccovi@brocku.ca
Food cost payment
We reimburse chefs $10 for two menu offerings and 10% of the total should be a third item that’s vegan and gluten free. We expect there to be a requirement to prepare 300-500 portions per menu item (final number to be confirmed the week prior to the event).
Menu Selections/Food Options
To ensure a well-balanced variety of dishes for Cuvée guests a member of the chefs committee may contact you to discuss menu options, but we don’t anticipate this to be the case. We will email to confirm your dish and how you’d like it to be written up on event signage.
Your dishes will be served at the Grand Tasting that takes place on Saturday May 24 at the Holiday Inn Conference Centre in St. Catharines from 7:00-10 p.m. There is a VIP reception from 6-7:30 p.m. followed by Après Cuvée from 10 p.m. to midnight. The chefs do not provide food for the VIP Reception and Après Cuvée.
Your culinary station
Each chef will have approximately an 8’ wide x 8’ deep footprint to set up and operate within. You will receive one 8’table and two 6’ tables with access to two 15 amp circuits*. All display and cooking items must be kept within your footprint as space is limited. Chefs are required to bring their own cooking and display supplies.
IMPORTANT NOTES:
- Chefs are given access to TWO 15 amp circuits only. Any further circuits must be requested before March 18 (there may be an extra charge).
- Sneeze guards are required by Regional Health to be placed on the customer service tables only. If you do not have a sneeze guard or unsure how many, you’ll need please contact Anil Rebello at 416-829-7998 or email Anil Rebello at anil@absolutexm.com Cost for any supplied sneeze guards will be $45 each and will come off of your final invoice.
The kitchen is available the day of Cuvée for your preparations. Delivery and storage details are negotiated with Chef Ryan at the Holiday Inn Conference Centre. Email: chef@honhotels.com .
CCOVI will make a request to Niagara College for culinary students to assist at the culinary stations were needed – please advise if you require student assistance.
