Saturday March 26th, 2022
Open for Dinner
18TH ANNUAL GALA DINNER OF CULINARY INSPIRATIONS
The Canadian Hemophilia Society, Manitoba Chapter invites you to join us for OPEN FOR DINNER, a culinary adventure in support of Manitobans with inherited bleeding disorders. We are so excited to be planning the 18th Annual Gala Dinner of Culinary Inspirations. We look forward to sharing an exceptional meal and some laughs in the ballroom of Delta Hotels by Marriott Winnipeg. Our guest chefs have collaborated to deliver an exceptional dining experience for our guests. We care about our guests and will be strictly observing all public health orders for in-person events.
The evening will start at 6 pm with the cocktail hour. Sample the complimentary cocktails at your table and view the offerings in the silent auction. Dinner starts at 7:30 pm and each course is expertly paired by a Product Ambassador from Manitoba Liquor Marts. Do you like to win prizes? We have so many more ways to win prizes this year! The evening will conclude with live entertainment so you can smile all the way home!
The Gala Dinner of Culinary Inspirations is CHS-MC’s most significant fundraiser. Proceeds from the dinner provide programs and direct services for families and individuals managing inherited bleeding disorders. To learn more about the variety of programs and services offered by CHS-MC, please visit Member Services. If you are unable to join us this year, we encourage you to consider purchasing a Support Ticket to contribute to the success of the event.
Delta Hotels by Marriott Winnipeg is offering our 2022 Gala guests a special room rate of $159 (parking not included) for the night of the event, March 26th. Arrive with plenty of time to relax and get ready. Enjoy all that the evening has to offer and then retire to a beautiful guest room. No need for a designated driver and the breakfast in the Blaze Restaurant and Lounge is fantastic! Book your group rate for Canadian Hemophilia Society Manitoba Chapter Culinary Dinner
E. Edison Antejos
Delta Hotels by Marriott Winnipeg
Edison was born and raised in Vancouver BC; it truly represents his view and style and culinary perspective. Edison had early aspirations of being a Hotel GM, but cooking is his true love; which he confirmed at his last tenure as the Executive Restaurant Chef at The Deck Kitchen & Bar in Richmond. Throughout his career, Edison has worked with Bocuse D’or Past Laurates through Hyatt, Hilton, Marriott, Fairmont & Delta Hotels. Edison loves food and everything that comes with it. Recently appointed Executive Chef of Delta Hotels by Marriott Winnipeg, he hopes to be an addition to the already vibrant food scene in Winnipeg.
The Grove Pub & Restaurant
Chef Kristel Pastorin is a Red River College culinary graduate and restaurant chef. She started her career at St. Charles Country Club as a student and trained under the esteemed and highly regarded Master Chef Takashi Murakami where she learned how to be highly disciplined, creative and resourceful.
Her next chapter began by opening a new restaurant called Sydney’s Fine Dining at The Forks, where she was hired as the executive pastry chef. After eight years of pastry and fine dining, she then moved on to The Grove Pub & Restaurant and took over as the executive chef.
Kristel also contributes to several charity events throughout the year that keep her busy. Although her time and attention are stretched thin, Kristel has never lost her enthusiasm and passion for the culinary industry.
Having begun his culinary journey at the young age of fifteen, Luc has over 25 years of experience in the kitchen. From the Southern regions of France, London England, Tylos and Sweden and Brisbane Australia, Luc has consistently proven his culinary expertise and made a name for himself around the globe. In 2018 Luc took the reins as partner and executive chef for WOW Catering. Luc also has a television show on the French CBC called “La Main a La Pate”. You can watch episodes from seasons 1 and 2 at ici.radio-canada.ca.
Yujiro Japanese Restaurant
Chef Edward Lam was born in Hong Kong and came to Winnipeg in his teen years. He did not pursue a career in the food industry until he opened his first Japanese restaurant, Miyabi, in 2003. He was a self-taught sushi chef and this is where he developed his passion and interest in food.
When they first opened, Edward moved to Lobby on York as their head sushi chef to develop a new flair of sushi in a steak and seafood restaurant. In 2012 Edward took on a new challenge, partnering in a 200 seat Chinese restaurant in Chinatown. This added a new dimension to his knowledge of cuisine. It wasn’t until the summer of 2013, when Edward settled and took over Yujiro Japanese Restaurant as Head Chef/Owner. Edward and his partners are also owners and operators of GaiJin Izakaya and Saburo Kitchen their newest project in the Hargrave St. Market in True North Square.
You can always find Edward researching and looking for inspiration in developing new creations for his customers. While he did not undertake traditional professional training, he was always and continues to be determined and focused. He never takes a break and is always looking for new ways to improve and upgrade his own skills and techniques. You can say his passion for food drives him to the next level and to bring exceptional surprises.
Enoteca, Maque, Passero
Chef Scott Bagshaw is the owner of three of Winnipeg’s finest restaurants Enoteca, Maque and Passero. Not only have these restaurants all received 5 star reviews from the Winnipeg Free Press, Enoteca was rated #9 in Air Canada’s enRoute best 10 Canadian restaurants in 2015.
Chef Scott Bagshaw’s first experience in the kitchen was in high school working as a dishwasher. He worked his way onto prep, then to the line. He took a break from cooking while in university. Scott traveled to the UK and then onto to University in Australia to complete a degree in Education.
The kitchen called to him and he left teaching to become the head chef of a modern Vietnamese bistro and this launched his professional career, He received national recognition for his work. Scott moved back to Winnipeg after three years once his visa expired.
Returning home to Winnipeg, he was hired on as sous chef at Sydney’s at the Forks, and took over as head chef two years later. He was head chef at Pizzeria Gusto for two years and then began opening his own restaurants. Chef Scott opened his first restaurant, Deseo Bistro at the Royal Albert Arms and later re-opened as Deseo 2 in South Osborne Village. Looking for a new project he opened Enoteca and continues to delight local and visiting foodies with flavours from all over the world at his three Winnipeg restaurants.
- Aqua Vitae Filia
- Beam Suntory
- Bev Jones
- Capital K Distillery
- Dana Beljanic & Bill Featherstone
- Penny Scott-Mazur
- Select Wines
- Shane & Christine Keilback
- Small Mercies
- Stephen Baker & Peggy Day
- Toad Hall Toys
- Ann Rallison
- Cam & Crystal Dueck
- Canadian Museum for Human Rights
- Carol Thiessen
- Christine Krucko
- Colleen & Norman Jones
- Diane Pratt
- Donna Figler
- Donna & Glenn Aitchison
- Donna & John Rogasky
- Dragan & Milijana Tomic
- Genevieve Jones & Mario Bieringer
- Gérard Jean
- HUB International
- In Memory of Molly & Woody
- In Memory of Molly Oliva Beljanic
- Janny & Gerhard Kunkel
- Jeff Muirhead
- Jeff & Lynda Regan
- Julie Gervino
- Linda & Jim Rennie
- Maxim Truck & Trailer
- MEP Brothers
- Milena & Deni Pirnat
- Native Reflections Inc.
- Newave Whitening & Lash Studio
- Nicki & Jayson Slavuta
- Print Shop by Vantage
- Rose Rogasky
- RRC Polytech
- San Vito Coffee House
- Sara Israels
- Silver Heights Restaurant
- Steve Blayney & Roberta Lowry
- Susan Ross
- Will & Maxine Slota
- William Neill