Chive Cup 2026 Recap

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.