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

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


©Photos by Lois Siegel
Capital Style Magazine

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.


Pasticceria Gelateria Italiana
Assorted French Pastries




Yannick Anton, Le Cordon Bleu Signatures, Executive Chef
Kurt Waldele
Joe Calabro, Pasticceria Gelateria Italiana


Margo Roston
Journalist
Ottawa's Social Scene


Michael Moffatt, Beckta, Executive Chef


Beckta Dining and Wine
Ricotta Gnudi, Brown Butter Sauce, and Micro Celery


Stephen Beckta, Michael Moffatt


Hilton Lac-Leamy
Hector Diaz, Executive Chef
Olivier Soyez, Sous Chef
Rosettes of Smoked Salmon on Pumpernickel


Par-Fyum
Basil Yu, Chef
Diane Fredrick, Sous Chef, Catering & Events
Kenneth Fung, Chef
Wasabi Pea-Crusted Scallops, Taro Cream on Lotus Root Chips


John Leung, British High Commission, Executive Chef
 Oliver Bartsch, Prime Minister Stephen Harper's chef


Patrick Kostiw, Le Moulin Wakefield
The Wakefield Mill



Feuilleté of Duck Liver (Phyllo Crisp),  Maple Roasted Hazelnuts 
 Apple Reduction & Rose Wine Jelly


Dennis Luc, Mekong Restaurant  
John Leung
Ruby Luc


Gay Cook, food writer, "Talk of the Town," Ottawa Citizen
Louis Charest, Rideau Hall, Executive Chef
Alison Clayton, Kurt Waldele Fundraising Evening Organizing Committee


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


Bruce Gillies, Foreign Affairs Canada, Senior Legal Officer
Christina Gillies


Joe Calabro, David Clarke


John Taylor, Domus Café, Executive Chef/Proprietor
Michael Blackie, Brookstreet Hotel, Perspectives Restaurant, Executive Chef


John Taylor, Domus Café
Sweet Mama Squash Puree with Duck Confit


Benitz Bistro
Derek Benitz, Meghan
McManus
Torchon de Foie Gras with Vanilla Pineapple Compote


Shane Waldron, Chris Deraiche,  The Wellington Gastropub
Spice-Crusted Tuna with Preserved Niagara Plum and Sherry Gastrique


British High Commission
Hyun Miu, Cordon Bleu
Kyunggoo Lee, British High Commission
Don Rooke, Chef
Heesun Ott, Cordon Bleu


Kurt Waldele, Derek Benitz



Kurt
National Arts Centre


Ottawa Rocks


Lois Siegel's Home Page