September 7 – 9, 2023

World-class Chefs, innovative cuisine, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…

Chef Siobhan Detkavich (The Ballantyne Project)

Chef Siobhan Detkavich first stepped into the kitchen at the age of 16 and is no stranger to its many challenges. While all paths to culinary mastery are fraught with considerable demands, her experiences facing racism and sexism throughout her career have enticed her to defy the odds and show that perseverance, hard work, and dedication can be exemplified at any age. 

Having trained under renowned chefs throughout her career, at the age of 21, Detkavich found herself competing for the title of Top Chef Canada; making history as the youngest and first indigenous woman to ever compete. 

She has since made her debut hosting her own television series, ‘Dine Your Sign’, and uses the spotlight to speak of the importance of reconciliation while honoring her Indigenous heritage. 

In January 2023, Chef Detkavich in partnership with The Ballantyne Project, will be launching a first-of-its-kind project to establish food banks in Indigenous communities in BC, giving them access to fresh, healthy foods at no cost and food education in support of promoting a healthy lifestyle. 

“We will be working within the communities to strengthen our relationships and create opportunities for indigenous youth” she says, “We’re so excited to be working alongside incredible people to help us with this journey!” 

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.

Bannock
sumac whipped butter

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Cedar smoked bison with roasted beet mui
gribiche – mustard greens – sunchoke chips – sorrel

Vegetarian Option
Cedar smoked squash with roasted beet mui
gribiche – mustard greens – sunchoke chips – sorrel

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Seared pacific halibut
apple fennel slaw – eggplant caviar – pickled wild mushrooms
crisp kale – corn emulsion

Vegetarian Option
Seared black bean, jalepeno and wild rice cake
apple fennel slaw – eggplant caviar – pickled wild mushrooms
crisp kale – corn emulsion

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Lemon ricotta cheesecake
hazelnut streusel – Okanagan cherries and bourbon peaches
minted cream

Downloadable Menu

Music: The Retrogrades

Let The Retrogrades take you on an exciting musical journey back in time with all your favourite hits from the 80’s and 90’s. From synth-pop standards to classic rock scorchers, The Retrogrades will have you moving your feet in no time!