Carter and Burns Plan Three-Night Party

A massive dining event looms large on the Toronto restaurant horizon, with the mystery surrounding its tantalizing details every bit as big as the anticipation. 

Jay Carter and Daniel Burns are triple-A-list chefs whose professional backgrounds read like wish lists for mooning wannabes. Carter is fresh off a much-lauded executive chef stint at mega-restaurant Centro, and before that he was the lead guy in Susur Lee’s King St. tapas joint, Lee. 

Burns’s recent gigs include cooking at Michelin-star-bedecked St. John and The Fat Duck, both regular recipients of best-of awards, internationally and in their native England. He also worked at Noma in Copenhagen — voted number-one in the world in 2010 on the prestigious San Pellegrino’s World’s 50 Best Restaurants list — and oversaw the Momofuku food lab in New York. 

None too shabby, these boys’ CVs. 

The superstars met each other when both were employed as line chefs at Susur restaurant in the early part of last decade. It was a friendship that’s endured to present day, and provided inspiration for this spanking new notion they have to host a gourmet meal for the 90 folks (30 a night for three nights) lucky enough to score a reservation. 

Among the scant information the partners have confirmed about the event is the date: April 27, 28 and 29. Precisely where these meals will unfold, however, remains the stuff of speculation. So, too, do the particulars of the dinners, though the chefs have allowed that each will include three courses, two desserts, various snacks and "a few" glasses of wine. The per-person tab? A hundred bucks. Not bad for a taste of such pedigree.

If you’re keen for a seat at the Burns and Carter Dinner, shoot an e-mail to BurnsandCarter@rogers.com and cross your fingers. An automated response will advise you that, “Final details about location, menu and method of payment will be provided when the reservation is confirmed.”