In response to the devastating earthquake and subsequent tsunami in Japan, the Ottawa Branch of the Canadian Culinary Federation along with many volunteers in the city’s food community have organized a fundraising dinner for Japan disaster relief. Here are the details:
WHEN: Thursday, March 31. Reception and silent auction, 6 p.m.; Dinner & live auction, 7 p.m.
WHERE: The Brookstreet Hotel
TICKETS: $200 with $150 tax receipt (Tables of 10 are $1,800 @ www.kahoot.ca)
Tickets can be purchased at
For more information, call the Canadian Culinary Federation at 613-913-5907. Proceeds to Care Canada’s Japanese Relief Efforts.
MENU
- Sushi and Carpaccio Smoked salmon, tuna, shrimp, and pickled vegetable, thinly shaved slices of peppered Elk filet
- Warmth of Suimono Ichiban Dashi with Saikyo yaki Pacific black cod
- Gyoza Friends Japanese mountain yam and truffled duck confit dumplings, sous vide liquorice ‘kurobuta’ pork belly
- Re“pair” – Sunomono Land and sea salad with yuzu ginger vinaigrette
- Kobe Collaboration Shii tree mushroom-dusted Wagyu striploin, rock crab and savoy spherepanko crusted shiso rice miso hollandaise
- Sweet Rejuvenation Matcha crème brûlée, azuki ice cream Strawberry Daifuku
- Note: there will be a vegetarian option
PARTICIPATING CHEFS
- Cliff Lyness – Executive chef, Brookstreet
- Kei Sakugawa – Executive sous chef, Brookstreet
- Russell Weir – Executive chef, Sheraton Ottawa
- Steven Gugelmeier – Executive chef, Ottawa Marriott
- Neil Mather – Executive chef, Holiday Inn and Suites Kanata
- Scott Warrick – Culinary professor, Algonquin College
- Michael Durrer – CCFCC Ottawa president
- Allen Holtz – CCFCC Ottawa chairman of the board
- Kenny Hayden – CCFCC board member
- Ahmed Lufti – Executive chef, Royal Danish Embassy
- Caroline Ishii – Chef/owner, Zen Kitchen
- Ikou Kanbayashi– Executive chef, Ottawa Hunt and Golf Club
- Mark Steele -Executive chef, Algonquin College
- Chef Kashiwazaki – Personal chef, Japanese Ambassador