This duo met at Bushwakker Brewing where they both currently work. Their menus are influenced by their mutual passion for supporting local and seasonal produce.
Amber Colbourne is a Red Seal Chef who has many years of experience working in hotels and banquets, including five years at Conexus Arts Centre where she apprenticed. Currently, she is the Baker at Bushwakker Brewing where she enjoys creating features for the dessert menu, including the popular and ever-changing cheesecakes, as well as many of the breads featured on the menu. To see her in action, check out her social media accounts, including amber.colbourne on Instagram.
Andrew Calibaba currently is the Sous Chef at Bushwakker where he has spent the last six years honing his trade (craft?). As a young man he spent many years as a resident of Mexico, Texas and California. His time in these locations influences the flavourful dishes he prepares.
What happens at the Supper?
Doors open at 5:30, and supper begins at 6:30. We start you off on our outdoor patio(weather permitting) where you can enjoy a glass of wine or non-alcoholic beverage, and enjoy the outdoors and beautiful view of the valley. 20 minutes before the supper begins, we bring you into the winery and take you to your assigned seats. Once everyone is seated, Dean and Sylvia introduce themselves, briefly discuss the history of the orchard, and introduce the chef(s) for the evening. The chef(s) discuss what is on the menu, and proceed with serving the 1st course. After finishing the 2nd course, Dean takes you on a approx 30 minute tour of the orchard(weather permitting) to show many of the fruits we grow, and unique ways we grow them.
Tickets: $70/person, wine flight $25, wine by the glass $7, non-alcoholic beverages available.
How to get tickets?
WHEN & WHERE
Date: May 22, 2021 | 6:30 pm – 9:30 pmCST
Venue & Address
Over the Hill Orchards and Winery, Lumsden
Turn off to Wascana Trails