Five courses, two chefs, one night only: Edmonton's Chef Edgar Gutierrez welcomes Top Chef Canada Season 4 Winner Rene Rodriguez from Ottawa to the Rostizado kitchen February 21. The Alberta Capital heats up this winter as two of Canada's most celebrated chefs bring their game to a Mexican culinary collaboration at Rostizado in the historic Mercer Building.

Sunday, February 21, Top Chef Canada winner Rene Rodriguez of Ottawa's Navarra Restaurant and Edgar Gutierrez of Rostizado by Tres Carnales put their minds, hearts and hands together to deliver their best: a five-course feast with wine pairings for exclusive $150 ticket holders.


Traditional Mexican sensibility, method and ingredients meet youthful, modern makers. The result promises to bring Edmontonians together on a rare culinary journey south mere miles from home.

"As a chef, I sincerely respect Rene," says Gutierrez, "He has an extraordinary gift and our team could not be more proud to welcome him to our kitchen and introduce him to our guests and Edmonton's food loving community."

Whether you are a fan of Top Chef Canada or Mexican cuisine this is sure to be the city's hottest ticket of the year - one that dials up Edmonton as a culinary destination bringing together the best in local and national talent.

"Chef Rodriguez is one of the country's best and he chose to travel here to cook," says Rostizado co-owner Daniel Braun. "That says a lot about the respect our city is gaining. He is intrigued by the city and where its culinary offering is heading. It will be great to have him here, treat our guests and show him more of what our city has on the go."

Spoiler-alert! The menu follows:

Taco de Lengua
Braised beef tongue taco with onion crema, refried beans, Sikil pak, dehydrated shallots.

Scallop Ceviche
Passion fruit, apple, Serrano chile and chamomile aguachile.

Quail and Chorizo
Quail stuffed with chorizo served with wheat berry esquites, epazote,  manchego cheese, avocado.

Pig Cheek confit
Accompanied with sunchokes, burrata, aji Amarillo and pickled shallots.

Dark Chocolate Coulant
Guinness gelee, pomegranate, cocoa earth and coffee Chantilly

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