Ottawa 2017


August 27

We’re sold out – Thank you! 

But you can attend the Canada’s Table Culinary Series – Click here for additional info

Attending Canada’s Table?

Take a look at the Q&As to make the most out of your gourmet experience!

Pull up a chair to Canada’s Table, an unprecedented culinary experience where Canada’s world-class food, wine and hospitality will be showcased at a single, 1000-person, open-air table on Wellington Street. This succulent event is presented in collaboration with Restaurateur Stephen Beckta and Chef Mike Moffatt of Beckta, Play and Gezellig restaurants, along with Sheila Whyte of Thyme & Again Catering.

For this once-in-a-lifetime culinary experience, ten top local chefs will partner with ten top chefs from five regions across Canada to stage a legendary four-course dinner with wine pairings in the shadow of Canada’s iconic Parliament Buildings.

Enjoy exquisite all-Canadian products while seated at a 305-metre long table (1000 feet) with the popular Sound and Light Show as a backdrop!

Local Chefs

Chris Deraiche | Wellington Gastropub

Joe Thottungal | Coconut Lagoon

Jordan Holley | Riviera

Jon Svazas | Fauna & Bar Laurel

Marc Doiron | Town & Citizen

Marc Lepine | Atelier

Michael Blackie | NeXT

Ross Fraser | Fraser Cafe & The Rowan

Tim Stock | Play food & wine

Yannick Anton | Le Cordon Bleu


Visiting Chefs

Normand Laprise | Toqué! & Brasserie T!, Montreal, QC

Dale Mackay | Ayden Kitchen and Bar & Little Grouse on the Prairie, Saskatoon, SK

Vikram Vij | Vij’s Group, Vancouver, BC

Melissa Craig | Bearfoot Bistro, Whistler BC

Matthew Krizan | Mateus Bistro, Mahone Bay, NS

Daniel Vézina | Laurie Raphaël, Québec & Montréal, QC

Paul Rogalski | Rouge, Calgary, AB

Scott Vivian |Beast Restaurant, Toronto, ON

Carolyn Reid |Scaramouche, Toronto, ON

Todd Perrin |Mallard Cottage, Quidi Vidi, NL



Additional details

Date > August 27, 2017

Time > 6 pm – 10 pm

Location > Wellington Street

We invite you to take a look at the Q&As, for additional information.

We will also communicate with participants a few weeks prior Canada’s Table to share event specific details.

Canada’s Table serves up compassion and learning with social contributions

Canada’s Table is a non-profit event, with many partners donating their time or resources. Proceeds raised from the event will be used to aid local and national food security causes.

This is part of a four-day series of culinary events where celebrity chefs from across Canada will be featured in local restaurants. In addition, they will make a social contribution by sharing their skills with local charity organizations and by offering culinary demonstrations on how to prepare low-cost, healthy family meals using fresh local products.


Below are the beneficiaries of these efforts:

The Growing Futures Program by the Parkdale Food Centre. Starting out as a social enterprise, the Growing Futures initiative gives youth the opportunity to grow fresh herbs and greens in “growing towers” to not only learn about entrepreneurship, but to help grow a more resilient next generation by creating products for local food banks. The second phase will send growing towers to remote schools in Canada’s North to provide fresh greens to communities unable to grow them traditionally. Ottawa students will collaborate and partner with their Northern peers to grow and market this healthy produce and to further foster connections between students. This promotes the importance of communities supporting communities in the realm of food security, and looks toward Canada’s next 150 years.

The Kitchen Renovation at the Boys and Girls Club of Ottawa. The renovation at the PYC Clubhouse will allow the club to better offer healthy snacks to at-risk kids and expand their cooking classes to give members the ability to cook low-cost, healthy meals at home. The healthy snack program is also used as incentive for members to participate in homework club, the most popular and effective program offered through the BGCO.


In addition, many of chefs associated with the event will participate in cooking demonstrations and production for some of our community’s most at-risk members in the following venues:

The Boys and Girls Club of Ottawa

Fostering the development of confidence and skills for life, between 8 to 10 youth will participate in cooking lessons beginning at 3 p.m. with Canada’s first “Top Chef”, Dale MacKay. Following that, between 40-50 kids will enjoy a healthy snack prepared by the celebrity chef and his newest students.

Shepherds of Good Hope

Typical meals are served buffet-style at the Shepherds of Good Hope, one of the largest not-for-profit organizations in the city dedicated to the needs of the homeless. This special meal, prepared by Canada’s Table chefs, will be made even more enjoyable when it is served bistro-style to approximately 100 clients of the social services provider.

The Ottawa Mission

Canada’s Table chefs will prepare a healthy meal for clients of The Ottawa Mission, a homeless shelter that has been helping the hungry and poor in the region since 1906. Two buffet-style meals will be served to approximately 200 people.

Ottawa-Carleton Lifeskills

Helping to improve the lives of adults with developmental disabilities, Ottawa-Carleton Lifeskills staff offer the support they require to lead independent and enriched lives. Chefs from Canada’s Table will further this goal by offering cooking lessons to approximately 10 clients, demonstrating healthy meal ideas that they can prepare themselves.

The Parkdale Food Centre

Approximately 40 clients of the Parkdale Food Centre will enjoy an outdoor meal (weather permitting), including fresh local produce, prepared by Canada’s Table chefs. The dinner is aligned with the Centre’s vision of building healthier, more connected communities through good food and friendship.


Preparations for Canada’s Table will also engage local culinary students, as the out-of-town chefs will be creating their dishes in the kitchen labs of Algonquin College’s School of Hospitality and Tourism on Saturday, August 26 and Sunday, August 27.

In collaboration with