September 18-19, 2020
The 2020 Chef’s Table Series partners with the National Arts Centre to present an outdoor dining experience on a terrace in the heart of the city, with live music performed on a boat moored on the Rideau Canal, a UNESCO world heritage site.
Kenton Leier (National Arts Centre)
Chef Kenton Leier is a second-generation chef, born and raised in Saskatoon, in the heart of the prairies. His culinary philosophy relies on the use of sustainable and locally sourced ingredients of the highest quality and letting their inherent qualities stand out in his dishes.
Chef Leier led teams in Ottawa’s finest hotel kitchens before moving to the NAC in 2017. He has cooked for celebrities, politicians and dignitaries, won numerous medals nationally and internationally and taught young cooks at Ottawa’s Algonquin College.
He is committed to promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.
Pascal Menard (Global Affairs Canada)
Chef Pascal Ménard is the Executive Chef for Global Affairs Canada and Rideau Gate. He leads the team responsible for creating exceptional meals that are exemplary of Canadian quality and innovation for the Governor General and Prime Minister, their Canadian colleagues and the foreign dignitaries and diplomats they host here in Ottawa, which have included U.S. Presidents George W. Bush and Barack Obama, the Emperor of Japan and Princess Anne, among many others.
Originally from France, Chef Ménard made the move to Canada in the mid-90s, and has experience working in several prestigious hotels and restaurants in both countries, including le Baccara (Casino Lac-Leamy, Québec) and Hôtel Roc de Caldes (in Andorra, between France and Spain).
The years spent honing his craft are evident in Chef Ménard’s ability to create an award-winning culinary experience that is both world-class and the epitome of fine Canadian cuisine.
Ian Bilodeau (Canadian Museum of History)
With origins in Québec City’s beautiful countryside, Chef Ian Bilodeau often spent time on the family farm enjoying his grandmother’s cooking and the fabulous homegrown produce that a farm has to offer. To this day, the joy of fresh eggs and unpasteurized milk remains a vivid memory.
With a love of cooking instilled by his mother, he began his career in the sommelier wine course at the Institut de tourisme et d’hôtellerie du Québec, in Montreal, and then continued to study hospitality and culinary arts in the region. His educational pursuits then prompted him to travel broadly and included time in Mexico, Vancouver, Shanghai, and the vineyards of France.
With a return to Canada, he worked at the Casino Lac-Leamy as Chef for the 5 diamond restaurant, Le Baccara. He then worked under Chef Kenton Leier at the National Arts Centre before the move to his present position as Executive Chef of Canada’s History Museum.
With a passion for food and a love of local produce, Chef Bilodeau is focused on the creation of exceptional dining experiences for his guests, and committed to supporting the team that makes it possible.
Pine nut pudding with bitter greens and black olive caramel
Brioche bread, cured farm egg yolks, feta cream
Kozliks fig and date mustard roasted Alberta beef tenderloin
Sautéed local fingerling potatoes with le Coprin mushrooms
Juniper Farms late summer vegetables
Lakeview cellars fortified wine and shallot sauce
Lemon meringue tart
Mint cream, macerated sour cherries, birch syrup, lemon cookie crumble
Music: Rebecca Noelle
Blessed with a searing three-octave range, Rebecca’s voice has been featured on CBC’s The Vinyl Cafe, BBC Radio in the U.K., Sirius Radio in America, and Radio Bremen in Germany.
Although Rebecca has had the privilege to try her hand at just about every musical style she’s wanted to over the years, it’s her natural affinity for jazz, that sets this stunning singer apart. With a velvety voice that is simply unforgettable, Rebecca expresses a candid honesty both lyrically and musically, that nurtures the connection between audience and artist.