- 注册
- 2002-10-07
- 消息
- 402,176
- 荣誉分数
- 76
- 声望点数
- 0
The social scene was sizzling at the National Arts Centre this week as members of the Southam Club teamed up in the kitchen Thursday night to prepare and plate a gourmet dinner, then sit down to finish off the four-course feast with wine.
Hosted by NAC executive chef John Morris, the mood was upbeat and relaxed. Participants worked together and shared laughs, which wasn’t at all surprising to Morris. Cooking is a great way to break down barriers, he told Around Town.
“It evokes good memories. For most people, they start learning to cook with their mom or their dad, so it really has this family feeling to it.”
The Southam Club — named after NAC founder Hamilton Southam — was created four years ago to bring together the NAC’s next generation of fans and supporters. Its members take in music, dance and theatre shows at the NAC. They attend backstage receptions. They get to mingle with performing artists. The group has also added a charitable element with its support of the NAC’s Summer Music Institute.
Southam Club member Julie Polisena did a fine job separating egg whites during a special cooking night held in the National Arts Centre kitchen on Thursday.
Southam Club members include Maclean’s political editor Paul Wells and CBC journalist Evan Solomon (his wife, Tammy Quinn, is committee chair). Also involved is Ottawa strategic communications and public affairs consultant Kathleen Monk, who was part of Thursday’s popular cooking night with Morris.
From left, Kathleen Monk, Riccardo Filippone and Kelly Mounce donned chef hats for their special Southam Club cooking night in the National Arts Centre kitchen, held Thursday.
“I just love the fact that we get to come down to a space that hardly anyone who attends the NAC ever gets to see,” said Monk, former executive director of the Broadbent Institute. “You’re really in the bowels of the building. It’s fun to be back, back, backstage.”
To start things off, participants of the $135-a-person night were served canapés and drinks in the kitchen. Then, it was time to wash hands, tie on aprons, slip on a chef hat and get to work kneading, chopping, cutting and stirring.
This wasn’t a learn-how-to-crack-an-egg cooking class. With help and supervision from Morris and his sous-chef and cooks, the participants prepared venison tartare, crab ravioli from scratch and a main course of Alberta beef filet with maple beer-braised short rib croquette, cauliflower puree, white truffle-infused veal jus and sautéed spinach and mushrooms.
To end on a sweet note, the dessert was an apple and spice cake made with North of 7 rum toffee sauce, crumbled candied walnuts and homemade orange and ginger ice cream.
To learn more about the Southam Club go to southamclub.ca. It costs $150 to join.
Food blogger Don Chow and Anne Makhoul kneaded pasta dough for the crab ravioli during the Southam Club’s In the Kitchen cooking night at the National Arts Centre on Thursday.
Kyle McRobie seen with NAC cook Andy Wong at the Southam Club’s In the Kitchen with John Morris event, held at the National Arts Centre on Thursday.
From left, Heather Moore, National Arts Centre executive chef John Morris and Kathleen Monk at the Southam Club’s In the Kitchen with John Morris night, held at the NAC on Thursday.
National Arts Centre cook Jacob Greene in the kitchen with Dr. Catherine Pound at a special cooking night held at the NAC on Thursday for members of Southam Club.
查看原文...
Hosted by NAC executive chef John Morris, the mood was upbeat and relaxed. Participants worked together and shared laughs, which wasn’t at all surprising to Morris. Cooking is a great way to break down barriers, he told Around Town.
“It evokes good memories. For most people, they start learning to cook with their mom or their dad, so it really has this family feeling to it.”
The Southam Club — named after NAC founder Hamilton Southam — was created four years ago to bring together the NAC’s next generation of fans and supporters. Its members take in music, dance and theatre shows at the NAC. They attend backstage receptions. They get to mingle with performing artists. The group has also added a charitable element with its support of the NAC’s Summer Music Institute.
Southam Club member Julie Polisena did a fine job separating egg whites during a special cooking night held in the National Arts Centre kitchen on Thursday.
Southam Club members include Maclean’s political editor Paul Wells and CBC journalist Evan Solomon (his wife, Tammy Quinn, is committee chair). Also involved is Ottawa strategic communications and public affairs consultant Kathleen Monk, who was part of Thursday’s popular cooking night with Morris.
From left, Kathleen Monk, Riccardo Filippone and Kelly Mounce donned chef hats for their special Southam Club cooking night in the National Arts Centre kitchen, held Thursday.
“I just love the fact that we get to come down to a space that hardly anyone who attends the NAC ever gets to see,” said Monk, former executive director of the Broadbent Institute. “You’re really in the bowels of the building. It’s fun to be back, back, backstage.”
To start things off, participants of the $135-a-person night were served canapés and drinks in the kitchen. Then, it was time to wash hands, tie on aprons, slip on a chef hat and get to work kneading, chopping, cutting and stirring.
This wasn’t a learn-how-to-crack-an-egg cooking class. With help and supervision from Morris and his sous-chef and cooks, the participants prepared venison tartare, crab ravioli from scratch and a main course of Alberta beef filet with maple beer-braised short rib croquette, cauliflower puree, white truffle-infused veal jus and sautéed spinach and mushrooms.
To end on a sweet note, the dessert was an apple and spice cake made with North of 7 rum toffee sauce, crumbled candied walnuts and homemade orange and ginger ice cream.
To learn more about the Southam Club go to southamclub.ca. It costs $150 to join.
Food blogger Don Chow and Anne Makhoul kneaded pasta dough for the crab ravioli during the Southam Club’s In the Kitchen cooking night at the National Arts Centre on Thursday.
Kyle McRobie seen with NAC cook Andy Wong at the Southam Club’s In the Kitchen with John Morris event, held at the National Arts Centre on Thursday.
From left, Heather Moore, National Arts Centre executive chef John Morris and Kathleen Monk at the Southam Club’s In the Kitchen with John Morris night, held at the NAC on Thursday.
National Arts Centre cook Jacob Greene in the kitchen with Dr. Catherine Pound at a special cooking night held at the NAC on Thursday for members of Southam Club.
查看原文...
