Curbalicious is excited to announce our next Sunday Popup with Chefs Bruce Enloe and Nicole LeBlanc.
SUNDAY DINNER POPUP
November 7, 2021
Bruce Enloe and Nicole LeBlanc were the chef/owners of the Branch Restaurant and Texas Grill in Kemptville from 2006-2016.
Bruce’s professional background includes three decades as a published, televised and awarded chef in Texas, San Francisco and Ontario. In addition to a passion for authentic Central Texas-style wood fired barbecue, he is a long-time local and organic foods advocate and activist, both as a founding director of the Kemptville Farmers’ Market and as the former General Manager of Two Rivers Food Hub. He is currently sharing the knowledge and skills from his life-long vocation as a writer/researcher for Gusto TV, a food network based in Ottawa with world-wide distribution.
Nicole is a classically trained chef who graduated from the culinary program at College Lasalle in Montreal. Though she often prefers to avoid the spotlight, she shares equal credit for the awards, success and notoriety of their shared restaurant, The Branch. Her professional background also includes work in Ontario, San Francisco, and Austin, Texas. She is currently the head chef at a local catering company, as well as the owner and chief officer of Love My Buns, a grain free bread and baking business.
Bruce and Nicole met at Millennium Restaurant in San Francisco, a world class plant-based foods restaurant that was awarded the Michelin Bib Gourmand in 2016, has been featured as one of "The Top 25 Vegetarian and Vegan Restaurants in the World" by the Huffington Post and Food & Wine Magazine, and has been named "#1 Vegetarian Restaurant in the World" by The Daily Meal. They trained there together with Executive Chef Eric Tucker before leaving to travel and work in Europe in 2003, then settling in her home country of Canada in 2005.
The couple sold the Branch restaurant in 2016, and along with it the restaurant’s unique custom smoker trailer that had been designed by Bruce. In August of this year, it came to their attention that the smoker was available to purchase - after some encouragement, they decided to ask the community for help in getting back this storied piece of equipment, a critical tool for producing the authentic flavours of the Branch’s signature smoked beef brisket.
This collaboration with Curbalicious is an opportunity for guests to sample signature foods from these two chefs and to support the Salvation Army Christmas basket, to whom a portion of the proceeds will be donated.
Our three course menu features signature red-oak fired Brisket and Chicken, the popular ‘Awesome Balls’ appetizer (jalapeno, cheddar and corn fritter) from their former restaurant’s menu, and is finished off with portions of the ‘$500 Chocolate Cake’, a melting flourless lava-style decadent souffle cake, re-named for the top price it fetched in a charity auction during the Branch’s tenure as a local institution.
This event will be by pre-order only from the Curbalicious website www.curbaliciousinc.com at the links below.
ORDERS MUST RECEIVED BY FRIDAY NOVEMBER 5 AT 12:00 PM. Please select your pickup time when you order. Preparation instructions will be provided. Quantities are limited.
PICKUP WILL BE SUNDAY NOVEMBER 7 FROM 4:00 TO 5:30 PM AT CURBALICIOUS.
Dinner for Two
Tiny Taco Salad
shoots/sprouts/other green stuff
awesome balls (cheddar jalapeno corn fritters)
ground cherry pico w/ smoked poblanos
Branch BBQ Revival
3 1/2 oz smoked beef brisket
3 1/2 oz chimichurri grilled chicken (white and dark)
garlic & herb roasted potatoes
charred tomato aioli
apple cider slaw
$500 Chocolate Cake
flourless chocolate cake
rich chocolate ganache
deconstructed mole sprinkle (toasted pumpkinseeds, cacao nibs, chipotle)
maple grilled apple compote
$80 + HST, with a portion donated to charity
Bruce Enloe and Nicole LeBlanc
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