Bourbon Brunch at Le Caveau Restaurant
Ray Daniel, Beam Suntory Brand Ambassador, will host a delicious brunch with dishes from New Orleans Chef Stephen Stryjewski, Acadian Chef Luc Doucet, and host Chef Jason Lynch—and paired perfectly with the Beam Suntory Small Batch Bourbon Collection.
Ticket Price: $95.00, includes a three-course luncheon with drink pairings
Sponsored by Beam Suntory, Basil Hayden Bourbon, Le Caveau Restaurant at Grand Pré Winery, United States Consulate General – Halifax
Offered in English w/French translation
Must be 19+ to attend in-person
Welcome Cocktail Classic Roffignac
Chef Luc Doucet– French Toast with smoked bourbon maple syrup, fermented miso mashed potatoes, bourbon macerated blueberries, bernaise, bourbon bacon crumble paired with Basil Hayden Kentucky Straight Bourbon
Chef Stephen Stryjewski– Braised bacon with buttered cabbage paired with Basil Hayden Toast Kentucky Straight Bourbon
Chef Jason Lynch– Sticky Toffee Pudding with sour ice cream and Bourbon caramel sauce paired with Basil Hayden Aged 10 Years
Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is Chef/Partner of New Orleans’ numerous award-winning restaurants including Cochon, Cochon Butcher, Pêche Seafood Grill, and Gianna. Both Cochon and Pêche Seafood Grill were named a “Best New Restaurant” finalist by the James Beard Foundation, and Gianna was honoured to be named a James Beard Award Nominee for Best New Restaurant in 2019. Additionally, Cochon consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide, and was recently named one of the 20 most important restaurants in America by Bon Appétit. In 2015, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foundation to address violence, poverty, and the lack of quality education and job training opportunities for young people in New Orleans. Stryjewski currently resides in New Orleans’ Irish Channel with his wife and two daughters. @cracklinfat
The discovery of flavours in food came in my early teens. Curiosity came over me and I started experimenting with different flavours, and cooking techniques allowing myself to discover new things. By my late teens, I trained myself to cook through complicated French cookbooks discovering classic techniques and ingredients true to the French style.
I fell in love with the hospitality industry working through all the positions I could from dishwasher to leading wine programs for restaurants. When Black Rabbit was born in 2019, I went back to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work.
Changing constantly and trying new things has kept the love of cooking alive as well as feeding my need to always be moving in the direction of making things better. Surrounding myself with the right people has been integral to the success of this company. Creating experiences for our guests will always be my passion. @lucdoucetmct
Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—recipes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Valley, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia, he was part of the team at Acton’s Restaurant in Wolfville, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Jason took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access magazine. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Jason along with his wife and business partner Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a six-room boutique hotel called The Inn at Grand Pré Winery.
Jason has dedicated himself to working with local farmers, meat purveyors, and fishmongers to build a supply chain that will be able to supply the majority of the products he needs to run his restaurants, and his food reflects this care and passion for good, clean products. @chefjasonlynch
Ray Daniel – Beam Suntory American Whiskey National Brand Ambassador
Ray Daniel brings with him nearly two decades of experience behind the bar, from Europe to North America, where he is currently the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland, he has a huge and broad range of knowledge of whiskey, and the bourbon category in particular. With a long background in competitive bartending, Ray’s escapades have landed him in competitions as a guest speaker and lecturer throughout Canada, Mexico, and the USA, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion, humour, and massive respect for the history of whiskey, Ray’s presentations have become a much sought-after affair. @raydanielwhiskey