Chef’s Table is teaming up with Kensington Wine Market to celebrate Stampede in style – pairing five worldly whisk(e)y’s with five courses of Chef’s Table’s exceptional cuisine, all with a western flare. The experts from Kensington Wine Market will take you through each whiskey/whisky selection, exploring tasting notes of each and experiencing their interaction with each dish. Chef’s Table Chef de Cuisine Sean Cutler will also be on hand to explain the cowboy-influence on this custom menu.



To start

Sazerac Rye Whiskey cocktail

Roasted BC Fruit

arugula, crispy shallot, cashew, fresh mozzarella, hay roasted beets, raspberry vinaigrette

Bernheim Original 7 Year Small Batch (Kensington Wine Market Select)

Alberta Trout Crudo

tobiko, radish, dill, cured egg yolk, watercress, cold pressed canola

Canadian Rockies 21 Year

Bourbon Sour Palate Cleanser with 1792 Small Batch Kentucky Straight Bourbon (Kensington Wine Market Single Barrel Select)

meringue, lemon sorbet

Smoked Alberta Short Ribs

apricot bbq sauce, charred onion puree, toasted corn bread, shaved cabbage salad

Lot 40 Single Copper Pot Still

Pecan Pie

bourbon vanilla ice cream, smoked salt caramel, marshmallow, pecan crumble

Forty Creek Confederation Oak Reserve

This nontraditional take on a pairing dinner will help you discover new whisk(e)y and explore the Canadian Contemporary flavours of Chef’s Table for a refreshing and unique Stampede event!