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Winter 2024

River Café hosts änkôr and Major Tom for a
YYC EXP Signature Culinary Event

In celebration of YYC Food and Drink Experience, Chef Scott MacKenzie welcomes guest Chefs Danny Beaulieu of Canmore’s änkôr and Chef Josh Morin of Major Tom for a feast of Canadian flavours and wood-fire cookery.

River Café's beautiful setting and chef Scott MacKenzie's dedicated philosophy of
celebrating top-quality regional and seasonal ingredients, sets the stage to host an elevated dining experience.
Immerse yourself in the tantalizing world of wood fire cookery as three culinary maestros join forces for an
unforgettable chef dinner collaboration. In an ambiance infused with the smoky aromas of crackling flames,
guests are treated to a multi-course menu of flavours using the natural elements of fire and wood.

Friday March 22nd, 2024
6:30pm Welcome Cocktail & Snacks
7:00pm Six Course Dinner with Wine Pairings

SOLD OUT
View of fire burning inside a wood-fired oven, seen from the oven's opening.
Portrait of a male chef in a restaurant kitchen, wearing a white chef's coat and a red apron, smiling at the camera.
A person holding a gray plate with seared meat topped with sauce and a baked sweet potato half topped with chopped nuts, green sprouts, and sauce.

About River Café and Chef Scott MacKenzie

River Café is one of Calgary’s most revered restaurants, beloved both for its beautiful location in Prince’s Island Park and for its philosophy of celebrating top-quality regional and seasonal ingredients with a taste of place. Leading the talented kitchen is Executive Chef Scott MacKenzie while Sommelier and Cellar Manager Bruce Soley has been a savvy guide to River Cafe’s terroir-driven wine list since 1999. Year after year, River Café continues to win awards and is currently No. 22 on Canada’s 100 Best and was named Canada’s Most Eco-Friendly Restaurant.

Elegant dish with thinly sliced, curled white and brown seafood or vegetable garnished with leafy herbs, accompanied by a creamy sauce and small round dollops on a gray plate.
Restaurant entrance with large glass windows, wooden tables and chairs inside, and a sign that says 'ànkôt' above the door.
A man with a beard wearing a gray cap and black shirt taking a selfie outside a building.

About änkôr and Chef-Owner Danny Beaulieu

Nestled amidst the breathtaking landscape of Canmore, Alberta, änkôr restaurant stands as a beacon of culinary excellence, drawing inspiration from the rugged beauty of its surroundings. With a commitment to showcasing the best of Canadian cuisine infused with global influences, änkôr invites guests on a gastronomic journey that is elevated yet approachable and comforting. Led by chef-owner, Danny Beaulieu, a visionary who harnesses the bounty of local ingredients, änkôr honours the richness of Canadian terroir in each dish creation.

Plate of sliced grilled chicken served over mashed potatoes with sautéed mushrooms and green beans, with a dark gravy sauce.
A man with dark hair, light skin, and blue eyes is wearing a white chef's jacket and standing outdoors in a green, leafy area.
Interior of a restaurant named 'Major Tom,' with a waiter in the background, seating area with chairs, and a window showing city buildings.

About Major Tom and Chef Josh Morin

Major Tom floats 40 floors above the world in a panoramic dining room where you’ll find the most creative flavour combinations, influenced by the great dishes of the past, specifically those from the old-world era of Manhattan-style dining with Albertan ingredients. Currently No. 13 on Canada’s 100 Best, Chef Josh Morin joined Major Tom in the summer of 2023. Previously, he had cooked at the two-star Michelin restaurant, Birdsong in San Francisco and worked alongside Chef Matty Matheson at Prime Seafood Palace. Josh’s food is inspired by his Canadian travels and his passion for ingredient-driven and sustainable cuisine. 

Logos of the Food & Drink Experience event, Downtown Calgary, Calgary city branding, and Culnary Strategies.
The logo of the television show 'The West Wing' in black letters.
Line drawing of a squid

Canadian Seasonal Cuisine

Supporting regional and local purveyors, farmers and coastal fishermen practising responsible stewardship of the land, rivers and sea.
All seafood selections are the best sustainable choices as recommended by Vancouver Aquarium’s Ocean Wise Program.