Calgary’s Finest Cooking Competition

On October 31, seven of Calgary’s best chefs took over the kitchen at Salt & Brick for the second annual Chive Cup. Two seatings, eight courses, and one ingredient running through every plate: chives.

Camilo Kobek opened with The Chive Cup, buckwheat sabayon and custard under Giaveri caviar. From there the night moved through Icelandic cod, king crab raviolo, Nagasaki wagyu, foie gras parfait and duck pâté en croûte, before Errin Massolin’s Three Little Piggies closed the competition.

Three judges, Michael Allemeier, Elizabeth Chorney-Booth and Mike Pigot, scored every competing course. New this year, every guest had a ballot too, rating each course out of five. Larissa Costella, Salt & Brick’s pastry chef, sent out the final course: potato mousse, roasted parsnip cake and onion caramel with a chive tuile.

Errin Massolin took the Judges’ Choice, and David Leeder won People’s Choice with his King Crab Raviolo. It was a fun night, and it’s a pleasure to be able to make an event like this happen and help push Calgary’s culinary scene even higher. Thank you to every chef, judge, sponsor and guest who came out for year two.

November 18, 2025 went down in history. The first annual Chive Cup. Seven chefs, seven courses, one room deciding what greatness tasted like.

Passionate food, elegant wines, and a room buzzing with energy. Memories made, bragging rights earned.

The crown went to a wild card of a plate: sweetbread terrine, chive soufflé, foie gras, and jus. A dish with zero hesitation and all confidence.

Last year proved the room. This year, the room gets a ballot.