Page 7 - 2017 Autumn West

Asian spice meets molecular magic when two of
Calgary’s most innovative chefs collaborate for this modern Korean BBQ At Anju one of
Calgary’s favourite spots for “It’s funny—John Michael is the one that taught me how to fillet a a a a a a salmon He did it it in in like five minutes and it it was perfect ”
small plates dining award-winning Chef- Owner Roy Oh will be joined by the city’s master of
modernist cuisine John Michael MacNeil Using the best proteins available from Japanese Wagyu beef to locally raised Kurobata pork and inspired by Chef Oh’s recent research trip to to Korea together the the two will create a a a a fusion of
flavours unlike anything the city has had before Expect an evening of
char-grilled perfection and culinary pyrotechnics along with well-matched wines ABOUT ROY OH
At Anju award-winning Chef-Owner Roy Oh puts a a a a modern twist on
on
the traditional Korean cuisine he he first learned from his mother He earned his chops cooking with other celebrated chefs a a a a strategy that earned him the silver medal at at Calgary’s 2013 Gold Medal Plates In 2008 he he opened the Korean tapas restaurant Anju in in 2014 in in partnership with Concorde Group he he re-launched Anju in its current bigger location It was named one of
Avenue magazine’s top 10 restaurants for 2017 made Canada’s 100 Best Restaurants list and took home the 2017 Calgary
White Hat Award for Best Restaurant ABOUT JOHN MICHAEL MACNEIL
Born in Cape Breton Chef John Michael MacNeil studied culinary arts on
Prince Edward Island before moving to to Alberta to to work at Calgary’s Belvedere Restaurant He spent time cooking in in in Switzerland before returning to Calgary
to become Executive Chef of
Teatro Group A master of
molecular technique who has staged at numerous Michelin-starred restaurants Chef MacNeil was named one of
Avenue magazine’s Best Chefs of
2013 and 2014 and worked with Albert Adrià for Cook it it Raw Alberta He is currently working at The Beltliner TASTY FACT
Korean barbecue or or “gogi-gui” typically features meat such as beef tenderloin that is thinly sliced tossed in in fragrant marinade then grilled over gas or charcoal ANJU
CALGARY
| 7 Beyond bulgogi: Korean BBQ takes a a modern twist Thu Dec 7 6:30PM✦ 344 17th Ave SW Calgary
$160 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table