Two pedigreed culinary talents will share the stage when Au Comptoir Executive Chef Daniel McGee and La Quercia Chef/Owner Adam Pegg come together to co-host a collaborative dinner on Monday, October 23rd.

In celebration of the Kitsilano brasserie’s third anniversary, the seven-course event will showcase the very best of both classic French and Italian cuisine courtesy of McGee and Pegg.

McGee opened Au Comptoir with Maxime Bettili and Julien Aubin in 2014. Pegg is one of only a few Canadians to earn a coveted diploma from the ItalCook Slow Food Master Italian Cooking program and the chef and owner of La Quercia and its sister enoteca, L’ufficio.

During the event, McGee and Pegg will share the line and prepare such courses as the Venetian-inspired Pesce ‘In Saor’ (preserved fish marinated and cooked in white wine and vinegar); the quintessentially French staple Daube De Cerf (red wine braised venison, carrot gnocchi, quince, chestnut); Sunchoke and Ricotta Stuffed Rotolo (almond and brown butter); and Tarte Tatin (yogurt ice cream, mille-feuille ‘tiramisu’).

“Adam is so well versed in the time-honoured traditions of Italian regional gastronomy,” says Bettili. “I’m excited to not only welcome one of my favourite chefs but a very close neighbour into our kitchen for what promises to be a truly unique collaborative event.”

Tickets to the Collaborative Chefs’ Dinner at Au Comptoir on Monday, October 23 at 7pm are available for $180 per person including menu, wine pairings, tax and gratuity and may be purchased via Eventbrite.

Last modified: June 20, 2020

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