It’s been a busy week on the Calgary Co-op Kitchen Theatre stage.  Xavier Lacaze, Concept Chef Briggs Kitchen and Bar narrowly beat Executive Chef Nicole Gomes, Nicole Gourmet Catering in the first heat of our Dueling Chef competition.

Dueling chef 2014 Xavier Nicole


Friday night will see Executive Chef Robin Bowen of Rodney’s Oyster House Calgary going up against Ian Smith, Executive Chef Swine & Sow Wine & Ale House. The fun starts at 5:30 on the Kitchen Theatre stage in the Western Oasis, BMO Centre Halls D & E. Come by and find out who will meet Xavier in the finale on Saturday night – same time, same place.

On BMO Kids’ Day the future chefs of Calgary were on stage as the Boys and Girls Clubs of Calgary competed in a chili cook-off.
Boys and Girls Club 2014

Lucky Stampede guests who have watched the Kitchen Theatre presentations have been treated to:

Oysters (regular and prairie)
(Pictured Rodney’s Oyster House Calgary)

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(Pictured Bottlescrew Bill’s & Buzzards and their prairie oysters)

Bottlescrew Bills prairie oysters

elk, barley, pork, lamb, bison, turkey, spicy sausage, oats

(Pictured Kitchen Theatre crew with Stoked Oats samples)


oils & vinegars (Pictured Gord Fontaine from Soffritto Oil + Vinegar)2014-07-10 14.47.23

and of course salads for the vegetarians.
(Pictured Chopped Canada champion (and Top Chef Canada contestant) Chef Pierre Lamielle ingredients for Saladmagundi)

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Our audiences experienced Thai, Indian, Dutch and African cuisine.

Karma fine Indian cuisine

And of course we have had chocolate and even more chocolate.
(Pictured Sweetly Speaking samples)


Calgary Co-op Chefs showed Kitchen Theatre some love with their

Ambrosia Pulled Pork Slider

10 lbs pork butt
3pc Ambrosia apple
24 fl oz BBQ sauce
Water as needed
1 tsp black pepper
Sear both sides of the pork in a sauce pan.  Add the quartered apples, water, BBQ sauce and mix in the pan with the pork.  Season with black pepper, cover with foil and cook in the oven 275F for 5 hours.

Mustard Ale Sauce
1.5 cup mayonnaise
4 fl.oz grainy Dijon
5g flat leaf parsley
4 fl oz beer (the cook can have the remaining 8 oz)
2tsp salt
2tsp garlic powder
Mix all of the ingredients in a bowl and spread on each slider bun

Creamy Coleslaw Dressing
6 fl oz mayonnaise
2 fl oz honey
1 fl oz Dijon
1 fl oz lime juice
1 fl oz white wine vinegar
1/2 meyer lemon
1 tbsp sea salt
Mix all the ingredients in a bowl and serve on top of the pork inside the slider bun

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We still have lots of shows left and you never know who might show up backstage.

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