{"id":801761,"date":"2026-07-14T17:39:25","date_gmt":"2026-07-14T17:39:25","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/801761\/"},"modified":"2026-07-14T17:39:25","modified_gmt":"2026-07-14T17:39:25","slug":"inside-the-inaugural-culinary-cup-finale-at-the-taste-of-stampede","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/801761\/","title":{"rendered":"Inside the Inaugural Culinary Cup Finale at the Taste of Stampede"},"content":{"rendered":"

By Carmen Cheng July 14, 2026<\/p>\n

The bracket-style tournament that ran during the 2026 Calgary Stampede concluded with chef Duncan Ly winning the inaugural Culinary Cup champion title.<\/p>\n

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Alberta\u2019s culinary talent and ingredients took centre stage at the Calgary Stampede\u2019s inaugural Taste of Stampede<\/a>.<\/p>\n

The 10-day event included live demonstrations, community cook-offs and a Culinary Cup competition that set experienced \u201cold-school\u201d chefs born before 1985 against ambitious \u201cnew-school\u201d chefs born after 1985.<\/p>\n

\u201cThe inaugural Taste of Stampede was successful beyond our expectations,\u201d says Stephanie Patterson, chair of the Taste of Stampede committee. \u201cWe had incredible support and participation from the culinary community. Our volunteer committee really created a platform that allowed some of the best chefs in the city to showcase the amazing ingredients produced in Alberta.\u201d<\/p>\n

\"\"Photo by Dong Kim.<\/p>\n

The bracket-style Culinary Cup tournament started with 16 Calgary chefs, half \u201cold-school\u201d and half \u201cnew-school.\u201d After the preliminary rounds, eight chefs advanced to knockout battles with mystery black box ingredients in the quarter-final and semi-final rounds from July 9 to 11. Finals day brought four chefs together to determine the final rankings and $10,000 prize pool.<\/p>\n

In the first round on finals day, chef Andrea Harling, owner of The Sweatered Hen, Lil\u2019 Black Rooster and V Burger, competed against chef Errin Massolin from The Nash. Working with a mystery black box that included Alberta ribeye and Trafford Farms mushrooms, competitors had one hour on stage to make their dish in front of a live audience. Harling won this energetic round with her seared ribeye, crispy gnocchi, onion soubise and peach mostarda.<\/p>\n

\"\"Chef Errin Massolin (left) competed against chef Andrea Harling in the Culinary Cup finale. Photo by Dong Kim.\"\"Chef Andrea Harling at the Culinary Cup finale. Photo by Dong Kim.<\/p>\n

Seats were full for the championship round as chef Duncan Ly, SAIT culinary educator and owner of several restaurants including Bar Chouette, Milpa and Maisie Eatery, battled chef Alejandro Buzzalino of Salt & Brick. The championship black box featured Alberta ribeye, foie gras, Trafford Farms mushrooms, pickled cocktail onions, haskap berries and leeks.<\/p>\n

Ultimately, Ly presented a French-influenced pot au feu that featured ribeye made two ways in a truffle mushroom broth with potato pav\u00e9, seared foie gras, braised radishes, pickled onions, a Trafford Farms mushroom and leek duxelles, and haskap beignet. The gorgeously presented dish was comforting and elegant. Ly, a masterful storyteller, shared how the dish was inspired by one of his first culinary jobs.<\/p>\n

Buzzalino\u2019s duo of ribeye boasted a pinwheel of spinalis and foie gras, ch\u00e2teau potato, seared ribeye with a p\u00e2te viennoise crust made from Sylvan Star gouda, perfectly roasted mushrooms and a haskap gastrique. Bringing classic technique and robust flavour, this ambitious dish nodded to Buzzalino\u2019s time at the Muse restaurant.<\/p>\n

\"\"Photo by Dong Kim.\"\"Chef Duncan Ly was named the first Culinary Cup champion. Photo by Dong Kim.<\/p>\n

In the end, Ly won the inaugural Culinary Cup champion title and the $5,000 prize. Buzzalino finished second, earning $3,000. Harling took third and Massolin placed fourth, with each receiving $1,000.<\/p>\n

\u201cThis competition provided an incredible introduction to some of the city\u2019s standout dining destinations and the exceptionally talented chefs leading their kitchens,\u201d says Renee Suen, Mid-Canada and Mid-USA Academy Chair for The World\u2019s 50 Best Restaurants and one of the Culinary Cup finals judges.<\/p>\n

\u201cThe strategies at play, camaraderie among competitors and genuine sportsmanship displayed reflected a close-knit culinary community that supports, challenges and inspires one another. Calgary should be immensely proud of the talent it has cultivated.\u201d<\/p>\n

\"\"Chef Duncan Ly (left) and chef Alejandro Buzzalino. Photo by Dong Kim.