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Seared sea scallops with lemon brown butter and mushroom and pea risotto
May 27, 2020Serves 4 Seared Scallops 8 Sea scallops size U10 - very fresh Kosher sea salt Cracked black pepper 1tbsp olive oil 2 tbsp. butter Juice from ½ lemon 1 tbsp. finely chopped chives Lay scallops on a pan between paper towels to dry for 15 minutes. In a sauté pan, heat olive oil to…
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1 Elgin Beef Tartare With Roasted Garlic Aioli
May 13, 2020Serves 4 Tartar 8 oz beef tenderloin - very fresh 1 tsp finely chopped shallots 1 tsp finely chopped parsley 1 tsp finely chopped chives 1 tsp whole grain mustard 1 tbsp chopped capers 1 tbsp chopped cornichons Splash of brandy Kosher Sea salt Cracked black pepper Place beef…
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Interview with Rich and Kenton
July 9, 2019Now widely recognized as one of the finalists on Canada’s Top Chef (season 4), Rich Francis is redirecting the spotlight to issues of importance to him, namely the rights of Indigenous people to continue creating and serving food in a culturally authentic way. As the Head Chef of Seventh…
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New name for le café
April 12, 2019Later this year, the NAC will retire le café, the name of its restaurant since the 1970s. le café rose to national culinary fame under legendary chef Kurt Waldele, a pioneer in the movement to use local ingredients. le café was among the first to embrace the diverse flavours of Canadian…
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Franco’s simple sourdough recipe
May 29, 2018National Arts Centre Sous Chef Franco Colaco has a passion for bread making. Every weekend he makes fresh bread for his family and it’s always devoured in the blink of an eye. We are very pleased to share Franco’s no knead sourdough recipe which is both delicious and simple to make. Prep…
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White Bean Cassoulet with Canadian Scallops
February 6, 2018NAC Executive Chef Kenton Leier shares a favourite recipe from the National Arts Centre's le café restaurant. White Bean Cassoulet with Canadian Scallops Ingredients 4 large Canadian scallops (category U10) 1 small chorizo sausage (optional) 1/4 cup French shallots 1/4 cup sweet…
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Turkey Takeaway at the NAC
November 17, 2016The NAC’s “Turkey Takeaway” service run by Chef Martin Levesque (right) grew by 19% last year over the previous year. At Christmas and Thanksgiving since 2012, more than 1,000 customers have driven to the NAC for a whole free-range tom turkey, with all the trimmings and dessert. With an…
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Canada is our wine cellar
November 15, 2016Sommelier Michael Gauthier spends a lot of time sniffing out the best Canadian wines and spirits for the National Arts Centre’s le café restaurant. At a recent wine show he found several gems to be added to the Centre’s unique Canadian collection. “These are rare bottles that can’t be found…
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A culinary tour de force
November 4, 2015NAC Executive Chef John Morris and his team know how to throw a party. During just over one hour at last September’s gala evening in support of arts education programs at the NAC, Chef Morris, three sous-chefs, 20 cooks and 50 servers prepared and served 1,500 plates of fine food – smoked…
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Chef John Morris modernizes the classic surf n turf
January 21, 2015Feast your eyes on this modern version of a classic surf n turf. Here we have delectably tender filet of Quebec milk-fed veal from the Charlevoix region paired with plump prawns poached in lemon and garlic butter. Organic baby turnips, beets and kohlrabies sustainably farmed at Juniper…
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Citrus cheesecake
December 8, 2014Back in the old days, before refrigerators and year-round food imports, people used to equate citrus fruit with the holidays. What a special treat it must have been to enjoy a brightly-coloured, fragrant fruit in the middle of the cold, dark winter. It’s in that spirit that NAC Executive…
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Sustainable seafood at le café
September 24, 2014The National Arts Centre’s le café is proud to showcase the fresh flavours and ingredients of Canada. Executive Chef John Morris is passionate about cooking with fresh ingredients harvested through sustainable methods. This halibut dish is a perfect example. It was caught using a hook and…
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Mill Creek Green Pea Risotto
April 2, 2014This dish is a vegetarian adaptation of the classic Northern Italian dish risi e bisi – or rice and peas. In this version, the taste of fresh, sweet peas just pops in your mouth! Deliciously combined with creamy Arborio rice, the flavourful textures of the delicate peas and pea sprouts…
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Melting Moments for Valentines Day
February 13, 2014NAC Executive Chef John Morris first made these cookies when he was in play school in Scotland. Like any 4 year old he thought it was so much fun to roll out the balls of dough, mark them with your thumb and fill them with jam — it's a fun craft activity that ends with a sweet treat! This…
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Banana-nana-nana
January 15, 2014Here is a crowd-pleasing dessert recipe from le café that is served warm and guaranteed to chase away the winter doldrums. First you bake fluffy and delicious banana bread. Then cube and mix it into a bread pudding-style custard with chunks of premium white chocolate. Bake it again and add…
