Chef Tyler Shedden of Café Boulud is opening the doors of his kitchen once again, this time inviting chef Matty Matheson and his crew from Parts & Labour to collaborate on a dinner that will span the country from West Coast to East. On Tuesday, April 29, Shedden explained to GFR: “Matty’s from New Brunswick and I’m from Vancouver Island, so we’ll use ingredients like PEI beef and BC Salmon to put together four courses.”
Shedden and Matheson first collaborated together last fall at the Cook It Raw festival in Charleston SC, co-organized by Terroir Symposium chair Arlene Stein. They had so much fun and we’re so pleased with their dishes, they decided to do it again on their home turf.
The dinner is part of an ongoing Guest Chef Dinner Series of collaborations between Café Boulud and other top restaurants around the city. This evening (April 16) Shedden’s front of the house colleagues, sommeliers Drew Walker and Jordan Alessi will welcome e11even restaurant’s Anne Martin and Jonathan MacCalder for another Sommelier Smackdown. The sommelier teams will compete with a wine each for each course, with guests filling out a score card to be tallied at the end of the meal. “It’s very casual,” explained Alessi, “and it’s really fun: there’s great banter at the table”.
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