news, events, and what`s cooking... Introducing our new

news, events,
and what’s cooking...
Introducing our new
Chef de Cuisine
Brendan MacFarlane
Excerpt from Ron Eade of Ottawa Citizen’s blog
Che Chartrand will be greatly missed. He came on board to help open the
restaurant, having worked with us at Beckta Dining & Wine years ago, and
he planned to stay with us the first year, which turned out to be a yearand-a-half. We are very grateful and he has certainly made his mark,
leaving a great legacy with a restaurant that functions very well and is
committed to its guests not only through the food, but through the love
from the kitchen. We wish Che all the best at the Mill …
Our New Chef de Cuisine, Brendan MacFarlane was born in Montreal and
has worked at Bear in Halifax, a 3 month stage at England's The Fat Duck
and most recently our small plates sister restaurant Play Food and Wine.
Brendan took the opportunity to become Sous-Chef as part of Gezellig's
opening team In the fall of 2012.
For more from Ron’s blog, please click here.
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We are thrilled to announce a special event to
welcome in Spring at gezellig.
On Thursday March 20th,
François Morissette, winemaker & managing partner of
Pearl Morissette Winery in Jordan, Ontario, will be on hand at the
restaurant for a dynamic wine dinner.
After honing his skills in Burgundy, France, François has made Niagara his
home to cultivate honest wines that are crafted with a meticulous and
uncompromised focus. We will be featuring 4 wines from Pearl Morissette
alongside a delicious four-course menu specially designed by our Executive
Chef Michael Moffatt and our new Chef de Cuisine Brendan MacFarlane.
The price for this amazing dinner will be $100 per person plus tax and gratuity.
The evening commences at 6:30pm
Reservations are required as seating is of a
communal nature in tables of
8 to 10 guests on our upper level mezzanine.
Space is limited so please call to reserve
613-680-9086
and please provide all allergy information.
We hope to host you for this
extraordinary evening
to welcome back our old friend Spring.
Les Toques Blanches cordially invites you to the
1st annual
Toques Blanches Bursary Fundraising Dinner
to benefit students at Algonquin College
!
!
Thursday March 27, 2014, 6:00 PM
in the Restaurant International
at the School of Hospitality and Tourism, Algonquin
College, Ottawa.
Well known Ottawa chefs;
Cory Haskins (formerly Rideau Club), John Morris (NAC),
Mike Moffatt (Beckta, Play, Gezellig), and Joe Calabro
(Pasticceria Gelateria) will cook alongside 2nd year culinary
students to produce an amazing 4-course menu.
!
!
!
!
!
Visit the web site for full event details and to purchase your tickets.
Seating is limited. All proceeds go to a new bursary in support of Algonquin College culinary students.
Encourage our next generation of creative minds, and enjoy a remarkable dinner
including exquisite auction dinner items.
We look forward to seeing you at this special fundraiser event.
Sincerely,
Kenton Leier, Executive Chef, Westin Hotel Mario Ramsay, Culinary Professor
http://elearning.algonquincollege.com/coursemat/hospitalitycourses/
toques_bursary/