Saturday, January 19, 2013 at 6:30 PM
National Arts Centre – The Salon
The Guild’s annual Holiday Gala is fast approaching. The signature event of the year, it is an opportunity for our members to get together and share wonderful food, wine and friendship. As was the case last year, it is sure to be another memorable evening. We encourage all members to come out and celebrate the holidays in style. This is your opportunity to reserve your seats early to ensure that you do not miss this wonderful event.
We are again hosting the Gala at the National Arts Centre. The Guild has recently been informed that Chef Michael Blackie has left the National Arts Centre and will not be available to cater the Holiday Gala. To compensate the Guild for this unforeseen change, the NAC has graciously agreed to reduce the cost to the Guild for this event. This will allow the Guild to apply the savings to the purchase of more premium wines for the Gala.
In Chef Blackie’s place, Executive Chef John Morris and his team have taken over the reins. Chef Morris was an integral part of the opening team who achieved the CAA Four Diamond awarded to Perspectives restaurant at the Brookstreet Hotel in Ottawa within three months of opening in 2003. After a culinary stage in Bermuda with renowned Chef Steven Gugelmeier, John joined the team at Caesars Hotel and Casino in Windsor, Ontario with Chef Raymond Taylor. He was Executive Sous Chef for Marriott Hotels International in Ottawa prior to returning to work under Chef Blackie at the National Arts Centre of Canada in 2009, fulfilling the roles of Executive Sous Chef and Acting Executive Chef. Chef Morris’ many achievements include an individual Gold Medal in March 2009 at Toronto’s Escoffier Society Culinary Salon, a national level competition judged by Culinary Team Canada and a key team member in the NAC’s silver medal win at the Ottawa regional Gold Medal Plates competition in 2009. Chef Morris has also assisted in preparing the Guild’s Gala dinners in past years.
This year Chef Morris has created a mouth watering five course menu for our January Gala as well as a live food preparation demonstration:
grapefruit : sour cherry mallow : watercress seedling : pickled chanterelles
B.C. spot Prawn
tarragon ravioli : seared Qualicum beach Scallop tomato and fennel seed consommé
Quail au Vin
cabernet jus : caramelized cippolini butternut chive gnoccho fritto
From Alberta with Love
sous vide + seared striploin : sunchoke : short rib croquette red onion jam : demiglaze
Apples ‘n’ Pears
warm apple financier cake : gingered pear sorbet : cardamom cremé anglaise : blackberry paint
As an additional bonus this year, all registrants will receive a gift certificate from C.A. Paradis as well as draws for door prizes that have been donated by Play Food and Wine, DiVino Wine Studio and Petit Bill’s Bistro.
Tables of eight with pre-arranged seating arrangements are available. Tickets have started to sell, so reserve your spot early to avoid disappointment.
Sponsored guest: $163.85
Designated driver: $135.60