LA SOIRÉE GASTRONOMIQUE 2007

Chefs showcased vegetable carving talents	Celebrities fashioned edible centrepieces in the Prix d'Or competition	Chefs created a dazzling five-course menu

Culinary Team Alberta's La Soirée Gastronomique was magnifique!

"The organizing committee, chaired by Noella Graham, proposed a chef-as-artist theme for this year's fundraising dinner and culinary-themed auction," says Culinary Team Alberta Business Manager and Shaw Conference Centre Executive Chef Simon Smotkowicz, "And it came together in an impressive and successful evening. The committee volunteers did an outstanding job. And so did all the chefs."

Continuing a popular tradition, guests were able to watch the chefs in action. Five chefs at five stations prepared specialty hors d'oeuvres during the pre-dinner reception and 18 event chefs with assistance from NAIT, SAIT and Lethbridge College culinary arts students prepared the five-course gourmet dinner. Ice carving and vegetable carving demonstrations and chocolate and sugar showpieces drew appreciative crowds throughout the evening.

Food and wine were the main topic of conversation — and rightly so at an event that highlighted the culinary talents of some of Alberta's best chefs. "The gourmet menu has been the signature feature of our annual event," says Team Manager and Program Head of NAIT's School of Hospitality Vinod Varshney. Close to 300 guests savoured the fine food and wine, bid on culinary-themed auction items and enjoyed lively entertainment that included the high drama of a Gourmet Prix d'Or Celebrity Cooking Competition. The voting was intense, but Dr. Sam Shaw, President of NAIT and The Honourable Iris Evans, Minister of Employment, Immigration and Industry, were crowned most-creative King and Queen.

Beyond celebrating the chef as artist, entertainer and consummate culinarian, La Soirée Gastronomique also supports chefs in achieving that level of excellence in their field. This year's event raised $21,500 for the Canadian Culinary Federation–Edmonton Branch endowment fund for students in the Northern Alberta Institute of Technology (NAIT) culinary arts program.

As the lively and convivial evening drew to a close, "Bon appetit!" was a promise fulfilled and "Vive les artistes!" was every guest's thought.

Continuing a popular tradition at Culinary Team Alberta dinner galas, guests watched the chefs in action. Enthusiastic applause acknowledged the fabulous gourmet menus, artistry and culinary mastery of the chefs when they were introduced after dinner.



During the pre-dinner reception, guests enjoyed hors d'oeuvres prepared by five different chefs.

Sonny Sung ~ Sorrentino's Truffle and Butternut Squash Raviolis With Mascarpone Cream and Shaved Parmigiano Reggiano

David Wong ~ The Fairmont Hotel Macdonald Warm Brie Croquette and Passion Fruit Nectar Anise Poached Prawn and a Spicy Gazpacho

Shonn Oborowsky ~ Character's Fine Dining Barbecued Duck Poutine Panko Crusted Spinach Duck and Tomato Risotto Balls Seared Duck on Lemongrass Skewers

John Lizotte ~ Trail Appliances Pan Seared Scallop and Prawn Skewer Gorgonzola Risotto and Pecorino Basket

Milton Rebello ~ The Westin Edmonton Papad Rolls and Herb Marinated Paneer Kabobs With Mint Honey Chutney

Val d'Oca Prosecco – Italy Robert Mondavi Fume Blanc, 2004 – Napa Valley, California Hardy's Tintara Shiraz, 2004 – McLaren Vale, Australia

The five-course gourmet menu was a highlight.

More photos...

While not a silent auction, the evening's main fundraising activity got an entertaining boost from The Shadow Twins, a professional mime duo.

A brigade of professional chefs and culinary arts students from NAIT, SAIT and Lethbridge College ensured a gourmet dining experience par excellence.

On behalf of this year's La Soirée Gastronomique, Culinary Team Alberta Business Manager Simon Smotkowicz and Chairperson Noella Graham present Sam Shaw, president of NAIT, with a cheque for $21,500 for the Canadian Culinary Federation–Edmonton Branch endowment fund for students in the Northern Alberta Institute of Technology (NAIT) culinary arts program.

Fresh produce and fresh ideas were all that Gourmet Prix d'Or celebrity contestants needed to create one-of-a-kind edible centrepieces.

Sugar, ice, cucumbers . . . ingredients of the imagination for chefs who carve and create three-dimensional culinary art.

Setting a fine table signals guests that a very special dinner is about to be served.

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