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Chefs Ly & Singh with Cave Spring & Okanagan Crush Pad at Guru
Fri, 5 May 2017, 6:30 PM – 9:30 PM MDT
Chef Duncan Ly is one of Calgary’s most well-respected and award-winning chefs. His career has found him working at some of the country’s most esteemed dining establishments including Tofino’s Wickaninnish Inn, Vancouver’s Diva and Calgary’s Catch, Hotel Arts, Kensington Riverside Inn and as Culinary Director for The Vintage Group of restaurants. In his earlier years, Chef Ly was awarded the prestigious Karl Schier award as Vancouver’s Top Apprentice and represent Canada at the Bocuse d’Or, one of the top international culinary competitions held in France. Chef Ly represented Calgary’s exciting dining scene at the Canadian Culinary Championships in February 2014 taking home the silver medal after winning Gold Medal Plates in Calgary November 2013.
Chef Deependra Singh has been creating culinary excellence at Guru since 2009. He has over 15 years of experience at various 5 star hotels in India and in top award winning restaurants in Canada. He strives to maintain the traditional methods of Indian cooking with modern culinary techniques to achieve excellence in his field. Chef Singh has won numerous awards including the Silver Medal at the prestigious Gold Medal Plates in 2012 and the 2006 Rocky Mountain Food and Wine Competition. Join Chefs Ly and Singh for an unforgettable evening as they create an inspiring menu to pair with the award-winning wines of British Columbia’s Okanagan Crush Pad featuring owner Christine Coletta and winemaker Matt Dumayne and one of Ontario’s pioneering wineries Cave Spring with family member Tom Pennachetti. The evening will blow away any myths you may have with respect to pairing wine with Asian cuisine.
*all tickets are non-refundable
*must be 18 years or older to purchase
*dietary restrictions and food allergies may not be able to be accommodated.
*all dinners will begin promptly at the stated times. Please be on time.