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
A cocktail-dinner reception was held to honour
Executive Chef Kurt Waldele
and to raise funds for the Canadian Cancer Society

Photo of Lois by Bill Blackstone
©Photos by Lois Siegel

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
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

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
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

National Arts Centre

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