Our Supper Club is a social culinary experience where you gather together for an evening of food, drinks and fellowship. Chef Colleen and her culinary team prepare an unforgettable five course meal that you’ll be talking about for years to come. After the “welcome” cocktails, you find the menu at your seat. Chef Colleen will present each course to you and share a little about the food and why it is today’s choice. Also, you can ask a Red Seal chef from Newfoundland anything you want!
Our Supper Club is a social culinary experience where you gather together for an evening of food, drinks and fellowship. Chef Colleen and her culinary team prepare an unforgettable five course meal that you’ll be talking about for years to come. After the “welcome” cocktails, you find the menu at your seat. Chef Colleen will present each course to you and share a little about the food and why it is today’s choice. Also, you can ask a Red Seal chef from Newfoundland anything you want!
HEAD CHEF
Chef Colleen Hiscock says that most everyone in Canada has eaten her food. As a career food scientist specializing in meat, poultry and seafood processing, she has 30 years of experience developing food products for the food industry and Canadians. She has held high level positions with Maple Leaf Foods, Olymel and recently retired as Vice President, Research and Development from Sofina Foods Inc. She also holds a Bachelor’s degree in Biochemistry (Food Science) from Memorial University, a certificate in Haute Cuisine from George Brown College and an Inter-provincial Red Seal in the culinary field. Together with her husband Leslie, they are proud owners of Java Jack’s Restaurant and Gallery and Java Jack’s Bed & Breakfast in Rocky Harbour, NL.
HEAD CHEF
Chef Colleen Hiscock says that most everyone in Canada has eaten her food. As a career food scientist specializing in meat, poultry and seafood processing, she has 30 years of experience developing food products for the food industry and Canadians. She has held high level positions with Maple Leaf Foods, Olymel and recently retired as Vice President, Research and Development from Sofina Foods Inc. She also holds a Bachelor’s degree in Biochemistry (Food Science) from Memorial University, a certificate in Haute Cuisine from George Brown College and an Inter-provincial Red Seal in the culinary field. Together with her husband Leslie, they are proud owners of Java Jack’s Restaurant and Gallery and Java Jack’s Bed & Breakfast in Rocky Harbour, NL.
Newfoundland boasts a unique assortment of seafood, wild game, and traditional dishes like no other.
Come experience for yourself why the culinary world is loving Atlantic Canada’s east coast.
Join us for a unique social culinary experience.
Java Jack's B&B
Rocky Harbour, NL
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Java Jack's
Rocky Harbour, NL
Postmaster's House B&B
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