From Farm to Table to Community
Raw oysters, seared salmon, turkhetta, Jamaican style goat curry, and cake in a jar… all in one place?
Last Wednesday, Ottawans indulged in an evening of gourmet food and drinks prepared by some of this city’s most well-known culinary masters. The entire evening, Ottawa City Hall transformed into Feast of Fields – a celebration of local organic food, craft beer, and wine.
The banquet was an explosion of gastronomic delights with flavours that could please any palette. Meat, seafood, vegetables, chocolate, cake, tapas, and more enticed guests to try something new. With a buffet-style set-up, guests were not only able to pick-and-choose their meals, they were able to discuss the edible creations with the chefs themselves, while learning about the local farms and producers that the food came from.
Pianist Brian Browne tickled the ivories as Kelly Craig accompanied on the trumpet, a perfect pairing to a decadent dinner.
Organized by Carefor Community Services, in connection with Canadian Organic Growers Ottawa-St. Lawrence Outaouais Chapter, all proceeds from ticket sales went to support Carefor’s dementia care programs and services.
The banquet featured:
- Chef Patrick Garland, Absinthe
- Chef Jesse Bell, Albion Rooms
- Chef Stephen La Salle, Andaz feast + revel
- Chef Jo-Ann Laverty, Cake Lab
- Chef Georges Laurier, C’est Bon Cooking
- Chef Jason Laurin, Essence Catering
- Chef Kyle Mortimer-Proulx, La Maison Conroy
- Chef René Rodriguez, Navarra
- Chef Eric Patenaude, Todrics
- Chef Jeff Stoveld, Top of the Hill Bakery