August 10 – 12, 2023
World-class Chefs, innovative cuisine, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…
Chef David Vinoya (Hilton Garden Inn)
David Vinoya, was born and raised in the Philippines. He is a creative, enthusiastic, and hardworking Executive Chef with a distinct passion for food. He has vast experience working in busy restaurants and hotels both locally and internationally. David began to cook for his family at the age of 12, fell in love with it, and knew from that day forward that being in the kitchen, preparing amazing food for loved ones, is where he wanted to be.
After completing his apprenticeship in 2004 and 2005, he worked in a number of hotel restaurants in the Philippines before moving to Canada, where he worked for over three years as Commi Chef at a busy hotel restaurant. There he developed, and enhanced, his efficiency and innovative approach to creating a much more productive system of food prep and cooking.
Over the years, David has participated in various competitions around Canada and holds the title of Gold Medal Plate 2017 in Regina, Saskatchewan. Working as an Executive Chef, David has had professional experience in several restaurants and developed skills in many culinary traditions, including Modern Western, Asian, and Canadian style menus/service. He is extremely skilled at putting his own stamp on traditional dishes, creating new combinations, and experimenting with new flavours while being careful not to compromise the freshness and originality of the food he prepares, while also promoting and utilizing local fair.
Chef Kenton Leier (National Arts Centre)
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Center.
He 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.
Adobo pork terrine
pickled turnip – black olive crumbs – crostini
adobo sauce – micro chervil
Adobo mushroom terrine
pickled turnip – black olive crumbs – crostini pickled turnip – adobo sauce – micro chervil
24hr sous vide oyster blade steak – onion citrus soy sauce
fondant potato – caramelized shallots – nasturtium
Sous vide cauliflower steak
onion citrus soy sauce – fondant potato – caramelized shallots and nasturtium
Ube ice cream
purple yam ice cream – cocoa cookie soil
honey tuille – micro sorrel
Music: Angelique Francis Quartet
JUNO Award winning , and 2X Canadian blues music award (Maple Blues Award) winning artist Angelique Francis, is a versatile and exceptionally gifted musician. This multi-talented, multi-instrumentalist, multi-genre singer-songwriter/composer has wowed audiences across the globe with her electrifying performances, instrumental abilities and powerful textured vocals. She is known for her eclectic mix of various musical genres including Folk, Blues, Soul, Roots, Gospel and Americana.
This highly sought-after musician hosted the 2022 Canadian blues music awards (Maple Blues Awards), was nominated for a 2023 Canadian folk music award, a 2022 Ontario folk music award, and was a feature act at the Keeping the Blues Alive at Sea festival (Miami to Jamaica), Grolsch Blues Festival (Germany), Sighisoara Blues Festival (Romania), Massey Hall, Montreal Jazz Festival, Mariposa Folk Fest, Calgary Folk fest, Canmore Folk Fest, Ottawa Jazz Festival, Ottawa Blues Festival, London Music Festival, Mont-Tremblant Blues Festival, Trios-Rivieres Blues festival, and the list goes on.