CALGARY, ALBERTA--(Marketwire - July 4, 2012) - Rouge Restaurant, ranked 60th out of 100 best restaurants in the world in 2010, is hosting the philanthropic summer event of the season, the Rouge and White Garden Party. Award-winning Chef Paul Rogalski is inviting guests to come dressed in their best rouge and white attire to experience a chic midway extravaganza at the historic A.E. Cross house in Inglewood, Calgary. Guests can expect bubbly, wine pairings and a gourmet spin on traditional carnival food created by some of Canada's sought after chefs.
The event was created to raise awareness for the Hotchkiss Brain Institute, showing support and bringing together people who have been affected by brain related illnesses and injuries. Kicking off at 6:30 p.m. on Thursday, July 5, co-owners Olivier Reynaud and Chef Rogalski have asked a handful of Canada's top chef's to participate and collaborate on the unique carnival menu.
"I lost my father this past year to Alzheimer's Disease, which was a real wake up call for me about the importance of neurological research and advancement," said Chef Rogalski. "What better way to generate awareness for this cause so close to my heart than to bring people together with incredible cuisine in our beautiful garden."
Guest chefs stepping up for the Rouge team and the Hotchkiss Brain Institute include: Top Chef Canada Season 1 contender Connie Desousa and John Jackson from Charcut; Top Chef Canada Season 2 contender Xavier Lacaze and Cam Dobranski from Muse; Michael Allemier from Food Network's "Cook Like a Chef"; and Derek Dammann, the chef behind Montreal's DNA restaurant and former head chef at Fifteen, Jamie Oliver's first London restaurant.
Sharing the vision of the Hotchkiss Brain Institute, and the Healthy Brain Aging Initiative, guest speakers include Institute Director, Dr. Sam Weiss and Jim Peplinski, former NHL player and captain of the Calgary Flames.
For more information on Rouge Restaurant, visit www.rougecalgary.com.
About Rouge Restaurant
Rouge Restaurant was voted number 60 in San Pellegrino's Top 100 Restaurants of 2010. In 2011, Co-owners Olivier Reynaud and Chef Paul Rogalski were also awarded the Pinnacle Award for Independent Restaurateur of the Year by Foodservice and Hospitality Magazine. For Rouge, the foundation for food begins with the best ingredients. Rouge believes in working closely with local food growers and suppliers and uses an onsite garden and home-grown produce to ensure only the best quality. Preparing quality ingredients with respect and expertise gives the cuisine its regional flavour. The goal is to provide an exceptional dining experience with a welcoming attitude and professional service. Rouge is situated in the former home of A.E. Cross. Seasonally, the outdoor garden and patio are available for dining and private functions. The garden area covers six city lots and is adorned with enormous trees, flowers, and native shrubs.
About the Hotchkiss Brain Institute
The Hotchkiss Brain Institute at the University of Calgary, consists of more than 100 physicians and scientists who are dedicated to advancing neurological and mental health research and education. The Institute's research strengths in foundational neuroscience (axon biology and regeneration, cerebral circulation, neural systems and behaviour) are leading to new treatments for neurological and psychiatric disorders, aimed at improving quality of life and patient care. More information on the Hotchkiss Brain Institute can be found at www.hbi.ucalgary.ca.