On Saturday August 24, renowned chefs from Toronto and Ottawa including international culinary superstar, Anthony Walsh - Corporate Executive Chef of famed Oliver & Bonacini Restaurants - will take over the kitchen at Ottawa’s Sheraton Hotel to produce a remarkably unique dining adventure and serve up support for worthy initiatives in the process. Guests will experience the best of Canada’s culinary scene up close and personal, and support the Ottawa Humane Society, and the Kurt O. Waldele Student Bursary Endowment Fund at Algonquin College.

Joining Walsh from Toronto is his Chef du Cuisine from O&B’s Canteen, Michael Hay; Charlotte Langley, Executive Chef at Catch; and Nathan Isberg, Owner of Atlantic. Both Hay and Langley have strong Ottawa connections. Hay was Executive Chef at Ottawa’s Courtyard Restaurant and later, Back Lane Cafe. Langley was Executive Chef at Whalesbone Oyster House.

Ottawa’s star chef team is spearheaded by Sheraton Hotel Executive Chef, French-trained Frédéric Filliodeau - one of only a few Canadian chefs to be awarded the CAA/AAA honours twice. He’s joined by Scottish-born John Morris, Executive Chef, National Arts Centre; Clifford Lyness, Executive Chef at Brookstreet Hotel; and Chef Danny Mongeon, Executive Chef and Operator, Hooch Bourbon House.

This exclusive evening begins with a reception of served hors d’oeuvres, and an opportunity to watch the chefs at work. A multi-course meal including fresh seafood, assorted meats, and local produce donated by the area’s suppliers will follow. All dishes will be expertly paired with wines from Vintners’ Selection portfolio of wines. Local craft beer will also be available. Throughout the evening, guests have the opportunity to meet with the chefs, ask questions and see their favourite all-star chefs doing what they do best. It will be an extraordinary evening; and a truly unforgettable experience.

Toronto Takes Over – One Night Only honours the memory of Kurt Waldele, who was the executive chef at the National Art Centre for over 30 years, and an icon in Ottawa culinary circles before losing his battle with cancer in 2009. Funds raised will support the Ottawa Humane Society, Waldele’s favourite charity and the Kurt O. Waldele Student Bursary Endowment Fund at Algonquin College.

MENU:

Cocktail:
Cheese selection provided by Jacobson’s Fine Foods
Canapes provided by Chef Luc Doiron / Chef Sarah Allen
Wine: Astoria Prosecco La Robinia

Charlotte Langley & Danny Mongeon
Scallop/Ahi tuna/Fresh Curd/Yolk/Jalapeno/Melon/Black Olive/Mint/Fraiche/Honey/EdamameWine: Coyote's Run Estate Winery 2011 Pinot Blanc

Nathan Isberg & Frederic Filliodeau
Sweet and Salty Poached Pike
Mariniere Sauce with Tomatoes and Fresh Herbs with Red Pepper Sphere
Wine: Coyote's Run Estate Winery 2011 Pinot Gris

Chef Robert Bourassa
Honeydew melon, Nasturtium/crushed pepper sorbet

Wine: Coyote's Run Estate Winery 2013 Pinot Gris/Pinot Blanc

Anthony Walsh & Clifford Lyness

Split and Cut Thick Tenderloin, Braised Short Rib, Clarmel Farms Feta Crust, Roast Cipollini, King Eryngii Mushrooms, Duck Fat Fondants Potato, Smoked Tomato and Ancho Pulse
Wine: Coyote's Run Estate Winery 2011 Cabernet Merlot

Chef Frederic Filliodeau:

Frédéric's Marshmallow, Caramel "à la fleur de sel", Milk Chocolate Mousse "Cacao Barry", Bourbon Vanilla Chantilly
Wine: Cattail Creek Family Estate Winery 2008 Select Late Harvest Vidal