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Right Some Good 2014

September 4

Cape Breton

September 5

Cape Breton

September 6

Cape Breton

Right Some Good Dockside Dinner
Baddeck

Venue: Inverary Resort, Baddeck

Time: 7 p.m. - 10 p.m.

Master Chef: Dennis McIntosh

 

Chef Dennis McIntosh from Jamaica will be preparing dinner in Baddeck at the Inverary Resort on September 4. Chef McIntosh is returning to Cape Breton after taking home first place last year at the Right Some Good Garland Canada Master Chef Face Off, he won against seven other top chefs from around the world, no small feat. The level of excellence and innovation Chef McIntosh incorporates in his cuisine has won him numerous awards worldwide and earned him his spot as President of Culinary Federation of Jamaica.

 

Entertainment for the evening will be provided by, Dave Sampson, his folk-pop tunes explode with energy. A star on the rise, this Sydney-native’s Cape Breton roots are evident in his music. You’ll be tapping your toes and humming his tunes for the rest of the day.

 

Dine dockside with Chef Dennis McIntosh and Dave Sampson, they are sure to create an evening you won’t soon forget.

Wine Flight Paired by Harvest Wines Sommelier

 

First Course:

Luckett Vineyards L’Acadie Blanc, Gaspereau Valley, NS

 

Second Course:

Alfredo Roca Dedicacion Chardonnay, San Rafael, Argentina

 

Third Course:

Victoria Park Sauvignon Blanc, Victoria, Australia

 

Fourth Course:

Antakari Gran Reserva Syrah, Elqui Valley, Chile

 

Fifth Course:

Cycles Gladiator Petite Sirah, Lodi, California

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Menu

 

First Course:

Oven-roasted Island pumpkin bisque

 

Second Course:

Seafood dumpling coconut tomato cream, scotch bonnet oil

 

Third Course:

Caribbean crab & avocado tower

annatto cilantro lime sauce, blistered cherry tomato baby salad

 

Fourth Course:

Pimento dusted boneless loin of pork, ginger and callaloo filled jerk chicken breast, tamarind apple and rosemary chutney with plantain and corn fritters.

 

Fifth Course:

Blue Mountain coffee souffle, peach sorbet mango mixed local berries and Iron Works Distillery rum sauce

Right Some Good Fresh Feast
Judique

Venue: Celtic Music Interpretive Center, Judique

Time: 7 p.m. - 10 p.m.

Master Chef: Tommy Klauber

 

Top chef and restaurateur, Tommy Klauber from the USA, will lead dinner September 5 at the Celtic Music Interpretive Centre in Judique. Known for his global and regional culinary expertise, Chef Klauber commits to fresh, local, sustainable, and quality food. His talents have been recognized by Chefs in America - naming him one of the USA’s most outstanding chefs. Chef Tommy also received the James Beard Foundation “Rising Stars of American Cuisine” award.

 

Entertainment for the evening will be provided by The Queen Bees. These ladies belt out harmonies that blend like no other, they’ll get your head boppin’, toes tappin’, and your heart melting. With an eclectic style that has been described as modern blues-folk, the Alcorn sisters have a rich powerful sound that is unique to their family tree.

 

Enjoy an exceptional evening with Chef Tommy Klauber and The Queen Bees.

Wine Flight Paired by Harvest Wines Sommelier

 

First Course:

Gaspereau Muscat, Gaspereau Valley, NS

 

Second Course:

Falernia Pinot Noir Reserva, Elqui Valley, Chile

 

Third Course:

Sawbuck Cabernet Sauvignon, Mendocino, California

 

Fourth Course:

Amphora Rivesaltes Reserve, Rivesaltes, France

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Menu

 

First Course

Cape Breton Snow Crab

Northern Shrimp, Chanterelles, Yuzu Sabayon and Chervil Oil

 

Second Course

Goat Cheese Pillows

GlenRyan Farm Salad with Ratinaud Pancetta and Tangled Garden Lavender Honey

 

Third Course

Grilled Nova Scotia Lamb

Maple Carrots, Wilted Spinach, Green Lentils and Apricot Mint Chimichurri

 

Fourth Course

Extra Virgin Arbequina Olive Oil Cake

Ginger and Rosemary Infused Haskap, Blueberry, Cape Goose Berry Compote

with Whipped Cream

Right Some Good Aboriginal Extravaganza
Sydney

Venue: Membertou Heritage Park, Sydney

Time: 7 p.m. - 10 p.m.

Master Chef: Rich Francis

 

Canada’s Top Chef Rich Francis is headed to the Membertou Heritage Park on September 6 to cook up a modern four-course aboriginal dinner. Chef and owner of Aboriginal Culinary Concepts, Chef Francis’ culinary concept is to take aboriginal cuisine down a road that it's never been before. A member of the Tetlit Gwich'in and Tuscarora Nations, he has worked since 2010 to raise the profile of modern Aboriginal cuisine.

 

The night will be complete with local aboriginal storytelling and music, topped off with a Celtic performance.

 

Don’t miss this once-in-a-lifetime experience to devour modern aboriginal cuisine and take in a variety of aboriginal and Celtic performances.

Wine Flight Paired by Harvest Wines Sommelier

 

First Course:

Benjamin Bridge Tidal Bay, Gaspereau, NS

 

Second Course:

12e Mezzo Malvasia, Puglia, Italy

 

Third Course:

Two Spurs Pinot Noir, Adelaide Hills, Australia

 

Fourth Course:

La Magdelena Sueno Tempranillo, Ribera del Jucar, Spain

 

Fifth Course:

Dr. Zenzen Riesling Spatlese, Mosel, Germany

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Menu

 

First Course:

Acadia bannock, bone marrow, parsley apple salad and sweet grass vinaigrette

 

Second Course:

Sugar squash and pear soup, fall bruschetta with seared scallops, fried sage

 

Third Course:

Potato herb crusted Atlantic salmon with steel cut oat, wild rice, sage blueberry, crispy shallot

 

Fourth Course:

Duck leg and breast, stone fruit gastrique, roasted root vegetable, and bitter chocolate

 

Fifth Course:

Boar bacon cornbread, peach preserve and maple brown butter ice cream

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