The dinner to end kids cancer logo.

Collaborative Charity Dinner to End Kids Cancer

By on August 24, 2013

I always look forward to an evening consisting of a multi-course meal especially at restaurants that deliver high caliber spreads; however nothing gives me more pleasure than knowing that the funds being spent are going towards a good cause. And a good cause it was last Thursday evening, when Juniper Kitchen and Wine Bar hosted the Dinner to End Kids Cancer. Juniper’s very own Chefs Norm Aitken & Peter Robblee teamed up with Chef Michael Blackie from Next for a remarkable culinary evening.The collaboration of these two reputable restaurants was in support of GoodGuysTri.

 GoodGuysTri has entered a team of 25 runners at the Sears Great Canandian Run (SGCR) that includes not only a fundraising goal of $50,000 in support of ending kids cancer, but an epic challenge to have each team member run the entire distance from Ottawa to Montebello – all 100km on October 5th, 2013 as opposed to sharing sections as most do.  Why? To inspire and prove that any challenge can be overcome with passion, teamwork, and dedication.

Upon arrival at the restaurant, patrons were tended to right away by Juniper’s hospitable staff and spoiled by the ever flowing Champagne reception.

And then the courses started…
Each course was carefully paired with wines that best complimented the meal (I must admit that I didn’t partake with the wine pairing but I was told by other patrons that the selection of wines were perfectly matched).

Corn, truffle and basil soup

Potato Parmesan fritter with tomato
Carmelized scallop with summer pea and sage pulse
with black caper butter
Hickory smoked trout with charred cauliflower
and scape pull
Cured duck breast with peach, blueberry 

and foie pierogi

Sticky toffee tempura toast with salted caramel 

and ovaltine crumble
The evening was a complete success! The six course dinner was a hit and generous amounts of coin was raised in the silent charity auction. With Juniper’s and Next’s philanthropic generosity, its nice and heart warming to see restaurants going out of their way to give back to the community but more importantly to help those that so desperately need it…to that I raise my glass to everyone involved in this event!
FT

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Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

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Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! 🍿 😋

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.

It's the perfect blend of sweet and salty - my favourite!! 😍

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!🍿🍿
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨‍🍳👩🏼‍🍳😍

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓

Bravo Chef!!😊
Muy Caliente!!🔥🔥🌞🌞

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!😉

Cheers!

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After a long day, a rich and tasty avocado, egg and bacon salad was the way to go!!🥑🥚🥓😍😋

And the pièce de résistance, triple-cream Brie with @artisinbakery baguette - the perfect match for such a meal. 

At this rate, indulgence should be my nickname 😉

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Sophistication, opulent decor, and beautiful luxury desserts - this is @delyseesottawa 🍰🍮
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Read The Food Tease column in the Spring/Summer issue of @luxeottawamagazine on how Delysees's Creative Director, Fred Naggar, successfully left awe-inspiring footprints in the fashion world to embark on a new adventure with his wife - the world of high-end desserts.😋🍰😍
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Sweets for the sweets... Enjoy!
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Happy Easter, everyone!!🐣 🐰
Enjoying my family's Easter tradition of our colourful egg fight...I didn't win, but there's always next year 😉
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#foodblogger #travelblogger #foodporn #easter #eastereggs #easterdecor #familytradition #annualtradition #europeanstyle #potofgold #familytime #thefoodteaseeats #thefoodteasetravel

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