Olympic Tasting Experience

Culinary Team Canada brings together the country’s top chefs to represent Canada on the world stage at the Culinary World Cup 2026 in Luxembourg and the IKA Culinary Olympics 2028 in Stuttgart, Germany.Our fundraising dinners and culinary experiences offer guests an exclusive taste of Canada’s finest cuisine — crafted by award-winning chefs and inspired by the spirit of teamwork, innovation, and national pride.Join us in supporting Team Canada’s journey to the world’s biggest culinary competitions and experience the artistry, flavour, and passion that define Canadian gastronomy.

Culinary Team Canada

Experience an Olympic-level dinner as Culinary Team Canada prepares for Luxembourg Culinary World Cup 2026.

Beach Grove Golf Club

<h2>An Olympic Dining Experience Awaits!</h2>Join us for an unforgettable culinary evening as Culinary Team Canada presents the Olympic Tasting Experience, a special fundraising dinner showcasing the extraordinary dishes our national chefs are perfecting for the 2026 Culinary World Cup in Luxembourg and the IKA Culinary Olympics 2028 in Stuttgart, Germany.<h3>What to Expect</h3><ul><li>A warm welcome reception with handcrafted hors d’oeuvres and wine</li><li>Sponsored wine pairings featuring premium Canadian producers</li><li>A three-course plated dinner inspired by Team Canada’s competition menu</li><li>Meet &amp; greet with the chefs, coaches, and pastry team</li><li>Behind-the-scenes stories and live culinary demonstrations</li><li>A chance to support Team Canada’s journey to the world stage</li></ul><h3>Menu Preview</h3>First Course Pan-Roasted Sterling Halibut with Caramelised Mousseline Warm brioche filled with side stripe prawn custard, crowned with poached side stripe prawns, pickled cucumber, and fennel compote. Finished with an apple white wine sauce infused with koji and yuzu kosho.Second Course Spiced Honey-Glazed Duck Duck terrine, variations of squash, morel mushroom choux, carrot tartlet, and duck garum jus.Dessert Apricot &amp; Pear Yogurt Mousse with Caramelia Ganache Warm poppy seed pain perdu with sabayon, buttermilk sherbet, and Labrador tea–poached pear with apricot and pear compote.

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