Meet the Dash & Dine Team

 

 

We present to you a 5 Course Restaurant experience at home! We make it and deliver it, you heat it up, put it together easily and creatively with our guidance! Enjoy something more than your typical Take-Out. Either follow the instructions provided and/or join us live on our Instagram at 6:30pm to shae in un-boxing, re-heating, plating and an in-depth look into the offerings directly from the Dash & Dine Team.

A wonder-filled isolation dinner party pop-up at-home extravaganza, Dash & Dine in collaboration w/ Alec Fraser, Andrew Dunphy, Sugar Water Events, You & I Cafe and J.Webb Wine Merchant.

Click here to order your Dinner Party experience!

Delivered for the following Sunday and see below for some special cocktail kits, wine and beer pairings!

Meet Alec, co-conspirator and Chief Food Officer

While also working in Calgary's very best restaurants over the past few years, such as Model Milk, Pigeon Hole and Bar Von Der Fels, Alec has spent the better part of the last ten years travelling and working in some of the planet’s top kitchens. After spending time at Toque in old Montreal, he then took a position in Melbourne, Australia as a pastry chef for the two hat restaurant Amaru.  Most recently Alec was the head chef of an iconic restaurant Bikini in Bali, Indonesia. Alec brings an incredible depth of skill, expertise and passion and we are overjoyed to have him on-board for this concept. His goal with this project was to produce a simple and seasonal offering working with local produce and trying to create some semblance of the restaurant experience in the comfort of your own home.

Meet Andrew, co-conspirater and Chief Beverage Officer

Andrew joins the team with an unparalleled depth of hospitality experience. Having lived between 3 continents, he returned to Canada after graduating with a degree in Business Management from the University of Queensland, Australia. Turning his sights to the hospitality industry, Andrew has managed & consulted for a number of highly successful establishments, contributed recipes for food & beverage publications, and won several awards in competitive bartending. Recently he helped open Little Oak Bar in Halifax N.S, running the cocktail program as it was propelled into Canada’s top 25 bars during its inaugural year. Andrew relocated to Calgary last year, spending his time between two of Canada’s best restaurants, Bar Von Der Fels & Model Milk, as well as working with the beverage event business Sugar Water. Jumping on board this new project, he’s excited to help elevate the at-home dining experience with more thoughtfully crafted take-out.