dessert

Chef owned and operated, we pride ourselves on quality and freshness. 

Flutes + Forks was founded by chefs Shannon Phillips and Kelly Jabbaz. With over 10 years in the restaurant, events, and catering industry it was the natural next step for these two. Both of them being classically French trained – Shannon from Pacific Institute of Culinary Arts and Kelly from George Brown Culinary Management.

After working as a private/personal chef and spending time in Toronto restaurants, Shannon moved into Catering. Kelly studied both culinary and nutrition while attending George Brown. Having spent most of her cooking career in catering she is well versed in both back and front of house logistics.

Get to know the Chefs.

Cocktail of choice?

Kelly: Just a simple beer – something bitter. Or bourbon, neat.

Shannon: Jalapeno margherita with clear tequila. No salt. Shaken.

Favourite seasonal ingredient?

Kelly: Zucchini blossoms. Pan-fried, battered, or stuffed – these little babies are such a treat! Within a day they wilt so you have to act quickly. I usually ditch my other menu ideas and go for these gems when I can!

Shannon: Spot prawns. They are only in season for a couple weeks in the spring and come from the coast of BC. I look forward to them all year – they’re expensive but I splurge during spot prawn season, I buy pounds of them. Poached and served cold paired with Pinot Gris is my favourite way to eat them, so delicious!

Last meal?

Kelly: Oh thats easy… cheeseburger!! Or an awesome charcuterie and cheese board with fresh bread.

Shannon: Probably a simple roasted chicken. It’s by far one of my favourite meals. I love the smell in the house when that meal is being cooked!