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.

Cost: $70/person, wine flight $25, wine by the glass $7, non-alcoholic beverages available.

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