It’s not often that Canada’s Top Chef prepares a sumptuous dinner for you, but that’s what happened for over a hundred lucky diners last week.
On February 23 and 24, more than 140 guests filled Bistro ’67 to capacity for “An Evening with Tre Sanderson, Winner of Top Chef Canada.” The graduate of Durham College’s (DC) Culinary Management program reclaimed the kitchen where he learned his trade, working with today’s DC students to prepare a delicious four-course meal suffused with his passion for elevating Caribbean cuisine.
Guests braved frigid winter temperatures to arrive at the event, but once seated they were whisked away to a beautiful, tropical climate. Already considered one of Canada’s most scenic restaurants, Bistro ’67 was beautified even further with a number of thoughtful touches. Black tablecloths added elegance, while floral arranged centrepieces incorporated the colours of the Jamaican flag. Screens throughout the restaurant displayed tropical vistas, while a playlist of island music added to the Caribbean vibe of the evening.
Diners began their culinary journey with an appetizer of coco bread served with whipped cocoa butter. Then came golden beets, followed by a serving of scallops and caviar. The main course was scotch bonnet honey-glazed duck breast, complemented by pickled peppers, port wine jus and more. A dessert of coconut rum cake brought the evening to a delicious close.
From the food to the service to the overall experience, the event was a smashing success, according to Jocelyn Taylor, service manager at Bistro ’67.
“I spoke with several guests personally and the reaction was one of excitement. The feedback has been phenomenal,” she said. “It was a lovely night for guests and staff alike.”
One of the many guests spellbound by the event was Natalie Cox, a graduate of DC’s Horticulture – Technician program and second-year student in the Horticulture – Food and Farming program. Sharing Tre’s passion for Caribbean cuisine, she particularly enjoyed the golden beets with ackee emulsion, calling it a unique application of a familiar Jamaican ingredient.
“It was an amazing night. There were so many layers of flavours and everything was plated so beautifully,” she said. “Everything was very intentional, from the Caribbean beach scene on the screens, to the carefully curated music selection. I loved every part of it.”
Throughout the night, Tre emerged from the kitchen to speak personally with a number of the guests. When he wasn’t accepting congratulations for his success, he was engaged in thoughtful conversations with diners who share his passion for good food and DC.
For Natalie, who has big plans post-graduation, meeting Tre was an example of what leading the way looks like.
“Tre was an absolute delight to meet in person. As a DC student, it inspires me to see a fellow DC alum have such success. Each time I see a commercial or a social media ad about Tre, it makes me feel DC Proud.”
For Tre, it was an opportunity to give back to DC while sharing the food he’s passionate about.
“This menu is the dream,” he said. “It’s my dream, to elevate Caribbean cuisine.”
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