Robert Clark / Michael Blackie Cooking Demonstration and Tasting Event
April 23, 2009, 7pm
National Arts Centre - Le Salon
53 Elgin Street, Ottawa
Ticket Info
$60
Ticketmaster
613.755.1111
NAC Box Office
Box Office Hours of Operation:
Monday to Saturday: 10:00 to 21:00
Sundays and Holidays: when a performance is scheduled, the Box Office will open 2 hours prior to curtain until 15 minutes after the curtain time of the last performance.
Debit card and major credit cards accepted.
To order tickets by phone call Ticketmaster at 613.755.1111 or visit any Ticketmaster outlet in person. Major credit cards accepted. All sales final. Subject to service charges.
MENU
Clark
I
British Columbian oyster and spot prawn stew
II
Steamed Bayne Sound scallops on the half shell
mantel tempura, smoked coral, dashi
Blackie
O.P.C
Beau's beer battered B.C. oyster and spotted prawns
Prosciutto-citric dusted miniature fries
Dwarf truffle peach sting
Bayne Sound scallops
Crushed chorizo and Yukon hash, caramelized shallot
pineapple and coriander lick
WHAT’S LEFT IN THE DEEP BLUE SEA?
Join renowned B.C. chef Robert Clark, Executive Chef of Vancouver’s award-winning C Restaurant, to hear about his approach to great food, great fish and eating responsibly, especially when it comes to the sea. Chef Clark’s belief in food is pure and simple: “As chefs, our job is not only about serving great tasting food, but encouraging our staff and our guests to learn how to get sustainably produced food to the table.” Clark believes firmly that, as a chef, he has to be aware of the food choices he makes.
Chef Clark and Chef Michael Blackie (recently appointed as Executive Chef, National Arts Centre) will reveal their culinary secrets and food philosophies while giving a live cooking demonstration. The demonstration will be followed by tasting plates inspired by the menus at C Restaurant and accompanied by B.C. wines.
Michael Blackiechef |
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