August 14 – 16, 2026
World-class Chefs, innovative cuisine, a spectacular setting, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…
Chef Ian Carswell (black tartan kitchen)
Ian’s path to becoming Chef/Owner of black tartan kitchen started in a family diner in North Bay and took him as far as Helsinki, Finland where he worked at the 2 Michelin Starred “Chez Dominique” ranked 21st in the World’s 50 Best Restaurants in 2009.
Ian studied Culinary at George Brown College and worked in Toronto at Fare Bistro. He traveled to Europe and worked at Brasserie Paardenburg in Amsterdam with a stage at Ron Blaauw. In France Ian worked at Domaine de la Grezille, a vineyard in the Loire Valley. Ian’s European experience culminated at Chez Dominique where he worked for 10 months, developing his skill with modern cooking techniques and appreciation for Finnish minimalism and simplicity.
On his return to Canada, Ian worked at Absinthe Café and part-time as a Culinary Instructor with Algonquin College while working from Sous Chef to Executive Chef of KW Catering at the National Gallery of Canada. Ian assumes Chef/Owner responsibility with undying love and support of family: wife Tessa, daughter Faye, son Alistair, and dog ‘Gravy’.
Chef Kenton Leier (National Arts Centre)
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Centre.
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.
SMOKED TROUT
pickled cucumber — sheep’s yogurt and dill
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EQUATOR COFFEE CRUSTED VENISON LOIN
venison sausage — roasted beets
braised cabbage and haskap berry Jus
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HUMMINGBIRD CHOCOLATE & CARAMEL TART
with Back Forty Madawaska brie and raspberry
*vegan, vegetarian and gluten-free options available at checkout
Music: Kristine St-Pierre
Soulful folk with a country kick. Kristine St-Pierre sings about love, detours, and betting on yourself. The ‘chansonnière au coeur voyageur’ weaves together a rich blend of folk, roots and country music, captivating listeners in English and French. She received a Canadian Folk Music Award nomination for her album La promesse and she was named Francophone artist of the year by the Country Music Association of Ontario in 2025. Her fourth album, Love & Vulnerability, released in 2024, is described “as a magnificent blend of folk, pop and roots with impressive songwriting and song craft.”
Kristine has performed for audiences across Canada, as well as in Europe, Ukraine, and several countries in Sub-Saharan Africa and Latin America. She is also a strong advocate for equality and human rights lending her voice to numerous causes that are close to her heart. New music is on the horizon, including a cross-Canada collaboration with Edmonton artist Krista Hartman, and a new album co-written in Nashville and Toronto and produced by Canadian producer Douglas Romanow.
