The Toques Blanches Ottawa / Gatineau (LTBO) and the Children’s Hospital of Eastern Ontario (CHEO) joined forces once again in our 5th annual Culinary Auction to raise money for the Children’s Miracle Network.
A gala reception was held in the Victoria Ballroom of the Ottawa Marriott Hotel on Thursday, November 10th, 2005. The highlight of the evening was a live auction, with J.J. Clarke as auctioneer. A silent auction was also held.
Guests bid on various culinary packages such as gift certificates, hotel stays, and private dinners for 2 to 8 people just to name a few. Highlights included several gourmet meals at some of the best restaurants in town, dinner at home prepared by a team of top-notch local chefs with butler service, dinner at the exclusive Rideau Club, and a weekend culinary and spa get-away at the Ottawa Marriott.
Bidding paddles were hand-made by children at CHEO.
Throughout the evening guests had the opportunity to sample numerous culinary creations prepared by famous local chefs. Guests also enjoyed wine and beer donated by Jackson Triggs Vineyards and Sleeman’s Brewery.
Chefs shown to the right are: (above) Joe Thottungal, Executive Chef/Owner of the Coconut Lagoon Restaurant, and Sabine Quesnel, Chef Instructor from Algonquin College; (below) Chef Joe Trocino, Micheal Ois, Executive Chef at the Congress Centre, and Cory Haskins, Executive Chef at the Rideau Club, all showing off their culinary talents.
The CHEO bear (pictured above) was carved out of ice by one of the LTBO members, Ikou Kanbayashi, Executive Chef at the Museum of Civilization. An ice carving by Chef Kanbayashi was also one of the great prizes auctioned off during the evening.
Organizers and guests alike had a wonderful time, and the event was once again successful in raising money for the Children's Miracle Network.
For more information contact:
Nelson Borges, Executive Chef
President - Ottawa Chapter
Les Toques Blanches International
783-4210 or 723-0577
nelson@lestoquesblanchesottawa.com.
