8-seat dining experience featuring an interactive tasting of Canadian terroir expressed through our unique cultural mosaic #8seatsatatime
Joined December 2019
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54 Photos and videos
11 Nov 2023
A walk in the woods wouldn't be complete without spotting these little guys 🌲 We had so much fun foraging this year with the chefs, showing them the true backyard of Alberta.
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4 Nov 2023
Sometimes, the greatest inspiration can be found in the most unexpected places. Keep an open mind and let the world around you spark your creativity.
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1 Nov 2023
Reminiscing on this amazing year of learning and growing with our Cultural Chef Exchanges. Stay tuned for some amazing photos!
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21 Sep 2023
The more you praise and celebrate your life, the more there is in life to celebrate.
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15 Sep 2023
From the chef exchange with Shin Takagi Masako Morishita - Ad Mare Usque Ad Mare with spot prawn, scallop, fresh wasabi, and house-fermented ginger.
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8 Sep 2023
From the chef exchange with Nuit Regular Rodrigo Pacheco - Venison Heart with red curry, wagyu, vermicelli noodles
Thai basil flower, fresh ginger, wild mint.
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24 May 2023
CULTURAL CHEF EXCHANGE | Part Three: May - August 2023 - Seats are now available!
Join us as we continue on this incredible culinary journey. We welcome the best chefs from around the globe to share their knowledge and passion with you.
This experience will
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15 May 2023
SEASON FOURTEEN RELEASE - SUMMER ESSENCE
TICKETS LIVE AT 12:00 pm MST TODAY FOR SEATINGS JULY, AUGUST and SEPTEMBER.
"Summer cooking implies a sense of immediacy,
a capacity to capture the essence of the fleeting moment"
-Elizabeth David
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25 Feb 2023
Ama pét-nat tea. Low in alcohol, lightly sparkling, and deliciously complex. Brewed with passion in the Basque country using local spring water and high-quality tea and herbs.
These wonderful teas are featured in both our pairing options to enhance your experience.
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21 Feb 2023
EIGHT is a reflection of Canadian Cuisine and our goal is to push the boundaries by creating a unique and inclusive 20-course menu. The recognition of this by @avenuemagazine is a wonderful accomplishment.
We are so proud of our entire team in the Shokunin Collective. Be sure to
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15 Feb 2023
*UPDATE* Season 13 is officially fully booked. Over 30 000 people were online booking and it sold out within 30 seconds!
We appreciate all your support in our releases and cannot wait to share this season with you.
This photo is one we took while foraging during the chef exchan
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15 Feb 2023
SEASON THIRTEEN RELEASE - Luck and Assured Growth
TICKETS LIVE AT NOON TODAY FOR SEATINGS APRIL, MAY and JUNE.
For chefs, springtime begins the revivification of our palettes! The casting off the cloak of winter as we dash forward into the new season at breakneck speeds. M
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15 Nov 2022
Mark your calendars because tickets for our 12th season go live at 12:00 pm MST.
"Learning and innovation go hand in hand. The arrogance of success is to think that what you did yesterday will be sufficient for tomorrow." - William Pollard
📸 @dqstudi
29 Oct 2022
Introducing Chef Aishling Moore from @goldierestaurant | 10.31 - 11.06
Aishling Moore is one of Ireland’s most exciting young chefs. Her fish restaurant, Goldie, in Cork’s city centre, has pioneered gill to fin cooking in this country while producing
3 Oct 2022
Introducing Sam Tran Nathan Gould from @gia.hanoi Shelter| 10.03 - 10.08
We have the pleasure of working with two amazing chefs for this next exchange and we can't wait to see what they can do with our Canadian ingredients.
Thank you so much for our amazing sponsors - these
12 Sep 2022
Introducing Aaron Bludorn from @ bludornhtx | 09.12 - 09.18
Seattle-native and Café Boulud alum, Chef Aaron Bludorn has planted roots in Houston to open his first solo venture. Following a prosperous career working under Michelin-starred chefs in Napa and New York, Aaron’s ca
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15 Aug 2022
Mark your calendars because tickets for our 11th season go live at 12:00 pm MST.
Traditionally across all cultures around the world, the harvest is a time of celebration of nature's ability to provide. The incredible increase in our farm's output can be
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