Fresh tastes and local flavours now on the menu at Shaw CentrePublished on October 18, 2018

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  • The Shaw Centre culinary team with their partners from Big Rig Brewery

  • Executive Chef Patrick Turcot

  • Grain risotto with honey roasted butternut squash

  • Chocolate and cloudberry bar

  • Gourmet mac and cheese with duck confit and St Albert 1894 cheese

  • Alberta Bison tenderloin with duck confit rosemary gnocchi and juniper berry Ungava reduction jus

Shaw Centre unveiled its fresh new menu designed by Executive Chef Patrick Turcot at an impressive tasting event for media on October 17, 2018. Quebec-born Chef Turcot worked closely with local producers and drew on sources of inspiration from classical French techniques and principles infused with current influences, often found through travel, to present a range of dishes that are creative and both nationally and globally influenced.

Shaw Centre has made special dietary needs a priority with the inclusion of vegetarian, vegan, gluten-free, and dairy-free options. In conversation with Chef Turcot, he explained that special requests are a fact of life today in busy, large kitchens such as Shaw Centre. “We regularly accommodate a long list of intolerance and preferences, including vegetarian, vegan, dairy-free, gluten-free, egg-free, soy-free, kosher and halal. As I set out to design our new menus, I realized it would be much more effective to incorporate these requirements from the beginning, rather than adding them in as an afterthought. I am pleased that we now can offer a wide variety of options that are delicious and appealing to all.”

Chef also explained that the menu redesign is intended to push the culinary experience to the next level. “It’s all about working with great ingredients but keeping things simple,” said Chef, citing their new macaroni and cheese as a great example. Loaded with artisanal cheese and duck confit, it’s an elevated preparation of a perpetually popular dish.

The mac and cheese was just one of the many items available for sampling at the event. Also on offer were Alberta bison tenderloin, Salvadorian pupusas, smoked Atlantic salmon, breakfast poutine, tuna poke, a vegan grain risotto with strips of roasted squash and two scrumptious desserts. All are items featured on the new Shaw Centre menu.

As part of the tremendous collaborative process involved in designing new dishes, Chef and his team worked diligently to source the most refined products from coast to coast to coast, to help showcase Canada to the many international guests that attend events at the Centre. He noted that he takes enormous pride in championing Canadian producers.

As part of the event, Shaw Centre also unveiled a new, two year agreement with Big Rig Brewery, making it the first official partnership with a local craft brewery for the facility. The timing seems appropriate, given the revamped and more complex menu offerings. “This new partnership is an example of us, as an international facility, trying to give our guests a taste of the best local flavours Ottawa has to offer,” noted Chef Turcot.

In leveraging Chef Turcot’s signature style of French cuisine with a trendy, playful twist, the Shaw Centre culinary team has developed a creative and appealing menu that will surely delight the palate of any guest, be they local, national, or international.


Paula Roy

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