Page 17 - 2016 Autumn

Rare sake exotic flavours izakaya style From a a a a a a young age Chef Darren MacLean has loved the cool elegance subtle sophistication and deep umami flavours of Japanese food He travelled to to Japan to to learn the cuisine’s complexities from the masters and has brought those skills home to his Japanese “Shokunin: craftsman or artisan with a a a a a a social consciousness ”
brasserie Shokunin Here he he and Sous Chef Koji Kobayashi serve exquisitely prepared izakaya- style fusion fare of savoury nibbles designed
to go with carefully curated craft cocktails At this dinner guests will enjoy authentic yakitori grilled meats and creative small plates using the highest quality local ingredients such as 4K Farms pork The dinner will also feature never- before-seen limited edition sake from That’s Life Wine + Sake and exotic rice beer specially brewed for Shokunin using Canadian grown sake lees from Calgary’s Big Rock Brewery ABOUT DARREN MACLEAN
In 2015 Chef Darren MacLean fulfilled a a a a lifelong dream by travelling to Japan where he he immersed himself in the country’s culture and cuisine learning from both home cooks and master chefs It was a a a a long journey for the homegrown Albertan who began his career working alongside Canada’s most respected culinary leaders such as Ned Bell and Aaron Linely In 2012 Chef MacLean opened his own restaurant downtownfood which earned a a a a Maclean’s magazine Top 100 nod he also won bronze and silver awards at at Gold Medal Plates in 2013 and 2014 Now he’s brought Japanese traditions home to his new izakaya-style brasserie Shokunin and forever changed the way Calgarians dine ABOUT KOJI KOBAYASHI
Shokunin’s Sous Chef hails from Osaka where he he he trained in in “kaiseki ”
the highest form of Japanese dining After cooking at some of Osaka’s most illustrious restaurants Koji Kobayashi became Sous Chef at Nagomi An Kitahama a a a a a a fine-dining restaurant known for its seasonally influenced 10-course tasting menus Now Chef Kobayashi brings his finely honed skills and passion for seasonality to Calgary’s Shokunin TASTY FACT
Darren MacLean briefly considered a a a a a career other than cooking by studying for a a a finance degree at Mount Royal University “I tried to get away from cooking but I love the the fire and the the adrenaline ”
he has said SHOKUNIN
6:30PM* $145 per per person
Includes food wine cocktails beer sake and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Wed Nov 23
2016 4th St SW Calgary CALGARY | 17