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David Clarke, Gowlings, Partner
Kurt
Waldele, National Arts Centre, Executive Chef
Robert Bourassa, owner of the former Café
Henry Burger in Gatineau
and organizer of the evening
An Evening with Kurt Waldele
and Friends |
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National Arts Centre
2007
A cocktail-dinner reception was held to honour
Executive Chef Kurt Waldele
and to raise funds for the Canadian Cancer Society |
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Photo of Lois by
Bill Blackstone
Event
©Photos
by Lois Siegel |
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Twenty-eight of the National Capital
Region's top chefs provided signature dishes in a small
tasting format. Beverages were donated by four premium
Niagara wineries and two micro-breweries. |
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Pasticceria Gelateria Italiana
Assorted French Pastries
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Yannick Anton,
Le Cordon Bleu
Signatures,
Executive Chef
Kurt Waldele
Joe Calabro,
Pasticceria Gelateria Italiana |
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Margo Roston
Journalist
Ottawa's Social Scene |
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Michael Moffatt, Beckta, Executive Chef
Beckta Dining
and Wine
Ricotta Gnudi, Brown Butter Sauce, and Micro Celery
Stephen Beckta, Michael Moffatt
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Hilton Lac-Leamy
Hector Diaz, Executive Chef
Olivier Soyez, Sous Chef
Rosettes of Smoked Salmon on Pumpernickel |
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Par-Fyum
Basil Yu, Chef
Diane Fredrick, Sous Chef, Catering & Events
Kenneth Fung, Chef
Wasabi Pea-Crusted Scallops, Taro Cream on Lotus Root Chips |
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John Leung,
British High Commission, Executive Chef
Oliver
Bartsch, Prime Minister Stephen Harper's chef |
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Patrick Kostiw, Le Moulin Wakefield
The
Wakefield Mill
Feuilleté
of Duck Liver (Phyllo Crisp), Maple Roasted
Hazelnuts
Apple Reduction & Rose Wine Jelly
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Dennis Luc,
Mekong Restaurant
John Leung
Ruby Luc |
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Gay Cook, food writer,
"Talk of the Town,"
Ottawa Citizen
Louis Charest, Rideau Hall, Executive Chef
Alison Clayton, Kurt Waldele Fundraising Evening Organizing Committee |
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Louis Charest
PEI Bar Clam Potato Roesti, Garlic Butter, Lobster and Quebec Raclette des
Appalaches
Rideau Hall
Neils Kjaldsen
Louis Charest, Executive Chef
Neils Kjaldsen
Louis Charest, Executive Chef |
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Bruce Gillies, Foreign Affairs Canada, Senior Legal
Officer
Christina Gillies |
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Joe Calabro, David Clarke |
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John Taylor,
Domus
Café, Executive
Chef/Proprietor
Michael Blackie, Brookstreet Hotel, Perspectives Restaurant, Executive Chef |
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John Taylor,
Domus Café
Sweet Mama Squash Puree with Duck Confit |
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Benitz
Bistro
Derek Benitz, Meghan McManus
Torchon de Foie Gras with Vanilla Pineapple Compote |
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Shane Waldron, Chris Deraiche,
The Wellington
Gastropub
Spice-Crusted Tuna with Preserved Niagara Plum and Sherry
Gastrique |
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British High Commission
Hyun Miu, Cordon Bleu
Kyunggoo Lee, British High Commission
Don Rooke, Chef
Heesun Ott, Cordon Bleu |
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Kurt Waldele, Derek Benitz |
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Kurt
National Arts Centre
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Ottawa Rocks |
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Lois
Siegel's Home Page
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