Canada\u0027s Top Chef first season winner from 2011, Dale MacKay, opens new restaurant with upbeat atmosphere and widely varying Sask. menu.
Q: What is unique about F&B Restaurant?I think the fact that we change the menu constantly. It’s about trying to encourage using lots of different things and taking the extra steps. The physical restaurant, too, I think is a very beautiful kind of space. Our cocktail program is definitely the best in the province. When it comes to what we’re doing creatively, we carbonate our own drinks with our own compressor. We make all of our own clarifications for the bar.
The food is very much a similar kind of style as Ayden but just a little bit more modern. I would say more European techniques. We say we’re globally inspired but locally sourced.Article contentWith F&B we still have mains and courses and we still have a burger and the wings from Ayden because they were just so popular. With this menu we’re driving even more so sharing and tasting things together.
Q: You won the first Top Chef Canada 12 years ago and competed again this year in Top Chef: World All-Stars. How were those experiences?It was a huge thing for me, especially being from Saskatchewan. I wasn’t necessarily living in Saskatchewan at the time, but I made sure that they put me in as a Saskatchewan chef because I was really proud of being from here. Getting to go there and win, especially the first season, was pretty awesome and I was trying to put Saskatchewan on the map.
When we were standing in the Top Chef kitchen, they had a clock for every one of the chefs that were there from around the world, from Mexico, from Germany, and my clock said Saskatoon, which is pretty cool to see all those different big major cities and then having Saskatoon’s clock up there.Dale MacKay, right, celebrates as he wins Canada’s Top Chef in 2011.
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