Executive Chef Patrick Turcot

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1 dinner

2 Executive Chef Patrick Turcot Patrick Turcot is a Quebec-born Executive Chef bringing with him experience from a distinguished career at numerous prestigious hotels across North America. He found his passion for food and cooking when he was teenager, persuing his dream by graduating from the Institute of Tourism and Hospitality of Quebec. Chef Turcot started his career off joining the kitchen brigade at Fairmont Chateau Lake Louise, returning to work at the legendary Chateau Frontenac and share his culinary experience with students at Cégep Limoilou in Quebec City. After stints as the Executive Chef at the Fairmont Hotel Macdonald in Edmonton and Fairmont Jasper Park Lodge, both in Alberta, Chef Turcot was appointed as Executive Chef at the Fairmont Scottsdale in Arizona, where he found new sources of inspiration in the desert and embraced the challenge of working with diverse regional flavours and products. His experiences there laid the foundation for great success as the Head Chef at the Fairmont Le Manoir Richelieu in La Malbaie, Quebec, where he also became a passionate ambassador for culinary tourism throughout the Charlevoix Region. Throughout his career, Chef Turcot has received numerous awards and accolades and has participated in a variety of television productions. In addition to working closely with local producers, Chef Turcot s cuisine is also inspired by classical French techniques and principles, infused with current influences often found through travel.

3 Your Event Can Help End Childhood Hunger Mealshare is a national non-profit organization that believes every child has a right to food. Co-Founders Andrew Hall and Jeremy Bryant, established Mealshare in 2013 with a long-term goal: to one day be able to explain to their grandchildren that there used to be hungry children in the world. Shaw Centre is a proud "Founding Supporter" of Mealshare in Ottawa, and we are happy to extend the opportunity for you to partner with this incredible organization in the fight to end youth hunger. When choosing a menu for your event, please consider a lump sum donation (at your discretion). Every 2 donated provides one meal to a youth in need and helps this important initiative continue to grow. In turn, Shaw Centre will create tent cards for your tables, announcing how many meals your company's generous donation has provided on behalf of your guests via Mealshare. Jeremy Bryant Andrew Hall Cousins and best friends, Hall and Bryant started out with only four partner restaurants in Since then, Mealshare has added over 250 participating restaurants, and has provided more than 765,000 meals to people in need! Ask us about it and help us change the world, one meal at a time.

4 Recovering Surplus Food for People in Need Tablée des Chefs Shaw Centre is an active participant in Tablée des Chefs, a 15-year-old non-profit Sustainable Food Brokerage Service that gets surplus food from hotels, restaurants and institutions to people in need. By subscribing to the Sustainable Food Brokerage Service, donating establishments like Shaw Centre must establish a food recovery process that is safe and sustainable. They also actively contribute to reduce food waste by establishing good practices. Our partnership with this service provides our clients with the option of recovering food surplus at the conclusion of their event and donating it to people in need in our community via the Shepherds of Good Hope. Ask your Event Services Manager how your event can participate!

5 Shaw Centre is committed to culinary excellence. It is a commitment that includes fresh seasonal, regional, organic and sustainable ingredients, and extends through preparation, plating and service. Our carefully planned menus and exquisitely prepared dishes reflect growing trends toward eating global and dining local appealing to increasingly varied international tastes, while responding to the twin demands of healthy eating and responsible sustainable business practices. Morning, noon, and night, our talented kitchen brigades create palate-pleasing and beautifully presented selections, with élan and flair. Prepare to be wowed by Canada s Meeting Place. In principle and practice, the Shaw Centre is at the leading edge of healthy, sustainable and environmentally-responsible dining. It begins with our selection of ingredients with an emphasis on fresh seasonal, regional, sustainable and organic products across all food groups. We adhere to the tenets of safe seafood, working with suppliers who harvest in a responsible, sustainable manner. We serve food and beverages on china and glassware and serve items such as cream and condiments via non-disposable bulk containers rather than wasteful and polluting individual servings. We endeavour to donate surplus food from our operations to charitable organizations where permitted by health regulations. And we operate an advanced waste management system focused on reduction, recycling and diversion.

6 3 Course Dinners 12 Signature Hors d Oeuvres Package Chilled Pressed Honey Tarragon Melon, Canadian Snow Goat Flake Candied Maple and Ginger Soy Atlantic Salmon, Caperberry Warm Brie and Cranberry Mini Grilled Cheese Truffle Mac & Cheese Fritter 8.50 / person when added to a dinner function (3 pieces per guest) Appetizers Butternut Velvet Soup Smooth Butternut Squash Soup Creamed Vanilla and Eastern Spices, Garam Masala Cream Of Asparagus Soup Silky Asparagus and Truffle Velouté Lemon Cream Forest Mushroom Soup Cream of Wild Field Mushroom Soup Baked under a Rosemary Pastry Dome Spinach and Citrus Tender Baby Spinach, Marinated Orange Medallions, Spicy Pumpkin Seeds, Local Cress and Petals Maple Dijon Vinaigrette Grilled Asparagus and Belgian Endive Marinated Grilled Asparagus, Belgian Endive and Oven Dried Tomato Parmesan Curls, Lemon-Truffle Aioli Warm Goats Cheese Panko Crusted Chèvre des Neiges Goats Cheese Beet Root Salad, Arugula-Pumpkin Seed Pesto, Hot House Sprouts Watermelon Fresh Watermelon Salad, Feta Cheese, Cucumber, Mint, Shaved Bresaola Sweet Balsamic Vinaigrette Seared Tuna Nicoise Seared Albacore Tuna on Greenhouse Nicoise Salad and Organic Egg Mustard Seed Vinaigrette

7 3 Course Dinners 13 Mains Glazed Chicken Suprême Mushroom Crust and Layered 1608 Charlevoix Cheese, Chicken Creamy Mashed Potatoes, Grilled Asparagus Oven Dried Tomato, Pan Jus Caprese Chicken Suprême Artichoke Caprese Stuffed Ontario Chicken Spinach Orzo Pasta, Thyme Butter Braised Baby Vegetables Olive Oil Emulsified Demi Wild Cod Fillet Wild North Pacific Cod Fillet, Dill and Shallot Risotto French Beans, Suntech Mini Sweet Peppers Citrus-Watercress Cream VEGETARIAN OPTIONS Thai Vegetarian Curry Steamed Jasmine Rice, Sweet Chili Sauce (Vegan, Gluten Free and Dairy Free) Tempeh Cumin Spice Chili Tempeh, Red Beans, Tomato, Onion, Garlic and Cumin Spice Naan Bread, Sour Cream, Cilantro, Lime Wedge Conchiglioni Pasta Shells Conchiglioni Pasta Shells Stuffed with Ricotta-Goats Cheese Filling Roasted Tomato Sauce, Crispy Spinach, Parmesan Wafer Slow Braised Beef Short Rib Slow Braised Boneless Maple Soy Lacquered Beef Short Rib Goat Cheese Polenta, Roasted Balsamic Cipollini Onion, Market Vegetables Overnight Roast Lamb Rack Slow Roasted Rack of Lamb, Navy Bean Leek Salpicon Confit Potatoes, Provencal Roma Tomato Sweet Garlic Jus Wellington County Beef Tenderloin Wellington County Beef Tenderloin, Mrs. McGarrigle's Maple Mustard Crust Duck Fat Pont Neuf Yukon Gold Potato, Market Vegetables Coureur de Bois Whiskey Reduction Jus Canadian Land & Sea Duo of Braised Niagara Cabernet Braised Beef Short Ribs and East Coast Basil Crab Cake Classic Roesti Potato, Market Vegetables Lemon Béarnaise When offering a choice menu, the highest main course price will apply (maximum of 3 entrée choices)

8 3 Course Dinners 14 Desserts Cheesecake Hot Chocolate Cheesecake, Crisp Meringue Marshmallows Whipped Farmhouse Cream, Berries Hidden Dark Chocolate Ganache Apple Baked Apple-Cinnamon Tart, Flakey Butter Pastry Grape Compote, Warm Salted Caramel Sauce Lemon Signature Lemon Curd Tart with Chocolate Pastry Crust, Toasted Meringue Fresh Berries and Strawberry-Cassis Coulis Maple Maple Torte and Lavender Crumble, Whipped Mascarpone Caramel Swirl Chocolate Opera Cake Hand Crafted Layers of Chocolate Ganache, Almond Sponge Cake Decadent Coffee Buttercream and Raspberry Sauce Dinner Enhancements 4 th Course 8.00 Pre-set Seasonal Amuse-Bouche 6.00 Liqueur or Scotch Cart Customized Logos Market Price Premium Beverage Package Enhancements Assorted Coca-Cola Soft Drinks 4.75 Assorted Minute Maid Fruit Juices 4.75 Dasani Bottled Water 4.75 Badoit Sparkling Water Course Dinners include Artisan Bread Basket, Freshly Brewed Starbucks Organic Coffee and Tazo Tea

9 Dinner Networking Stations 15 Welcome to Ottawa The Shaw Experience Lansdowne The West Coast Artichoke and Goat Cheese Dip, Cascade of Raw and Picked Root Vegetables Ranch Fingerling Potato and Smoked Chicken Salad Chocolate Dipped Walnut Brownies Carved BC Smoked Salmon Station, Blinis, Sour Cream, Lemon Compote Northern Mushroom Arancini with Goat Cheese Classic Prune Clafoutis, Mascarpone Cream Along the Rideau Canal The Rockies Corn Mushroom Chowder, Brioche Crostini Ontario Trout Papillote Style with Crab and Fennel, Tomato Remoulade Oven Roasted Beet Carpacio, Fried Pancetta and Thyme Emulsion Vanilla Honey Panna Cotta, Coffee Crisp Byward Market Stop Arugula Cobb, Eggs, Bacon, Avocado, Tomato, Blue Benedictin, Herb Vinaigrette Cast Iron Crispy BBQ Pork Belly, Roasted Red Jacket Potato Selection of Five Ontario Cheeses Signature Odawa Sweet Treat Let s Go Across to Quebec Baby Shrimp Bloody Mary Shot Duck Confit Grilled Cheese Sandwich with Classic Oka Cast Iron Classic Ratatouille, Basil Butter Maple Pecan Pie Carved Smoked Alberta Prime Rib, Salty Herb Crust, Olive Oil Naturel Jus Grilled Beef Slider on Rosemary Brioche, Whiskey Boar Bacon Onion Jam The Prairies Spelt and White Bean Salad, Confit Apple, Arugula, Apple Cider Vinaigrette Mini Pavlova and Tarragon Saskatoon Berry Compote Chardonnay Braised Pickerel, Dill Polenta, Micro Greens Classic Fried Pierogis, Sour Cream, Bacon and Shallots Spinach and Bean Sprout Salad, Roasted Almond, White Balsamic Vinaigrette The Great Lakes Brine Chicken Drumette, Honey Garlic Glaze Mini Pulled Pork Steam Bun, Soy Hoisin Reduction Mini Ice Wine Crème Brûlée The French Connection Mac and Cheese Station Migneron Cheese and Brome Lake Duck Confit Montreal Smoked Meat Mini Ruben Sandwich on Rye Bread, Old Fashion Mustard Classic Maple Sugar Pie Dinner Buffets include Freshly Brewed Starbucks Organic Coffee and Tazo Tea (minimum 100 guests)

10 General Information 22 Food and Beverage Planning You may select from the food and beverage choices presented in our menus or we would be happy to customize and create special menus to suit your tastes and needs. All food and beverage must be prepared and presented by the Shaw Centre. Remaining food and beverages cannot be removed from the facility. Alcohol beverages will be served in accordance with the regulations of the Alcohol and Gaming Commission of Ontario and Shaw Centre Alcohol Beverage Policy. Food and Beverage specifications must be received in writing 45 days in advance of the event. Upon receipt of specifications, your Shaw Centre Event Services Manager will provide written confirmation with an event order no less than 35 days prior. To ensure successful events it is necessary to receive your final guarantee 4 or 5 business days prior to your event (according to following schedule). Events up to 1000 Guests four (4) business days prior to event Events over 1000 Guests five (5) business days prior to event Once the final guarantee is due, the count may not be decreased. A 3% overage will be prepared up to 50 meals Shaw Centre will make every effort to accommodate increases after the final guarantee is due. Any increase exceeding 10% of the final guarantee will be subject to a 10% surcharge. Food and Beverage Pricing Food and Beverage prices are subject to 13% HST (harmonized sales tax) and an 18% administrative charge. The 18% administrative charge is dispensed as follows: (i) 22% of the administrative charge is retained by the company, and not intended to be a tip, gratuity or service charge for the benefit of service employees and no portion of this 22% is distributed to the service employees, and (ii) 78% of the administrative charge is paid to the service employees (front line staff) as a gratuity. Menu prices cannot be guaranteed more than 90 days out. A surcharge will apply for small groups. A surcharge will apply for food and beverage events scheduled on a Canadian statutory holiday. New Years Day January 1 st Family Day Third Monday in February Good Friday Friday before Easter Sunday Easter Monday Monday after Easter Sunday Victoria Day Monday before May 25 th Canada Day July 1 st Civic Holiday First Monday in August Labour Day First Monday in September Thanksgiving Day Second Monday in October Remembrance Day November 11 th Christmas Day December 25 th Boxing Day December 26 th Payment Policy for Food and Beverage Events On Signing 1, plus 13% HST Deposit 14 days prior Estimated Food and Beverage Costs Standard Food and Beverage Service Sit down service is planned for rounds of 8-10 with floor length white linen, china and glassware. To ensure quality and safety, food stations may remain out for a maximum of 2 hours. Attendance higher than the guarantee will be charged the actual event attendance. Fees may apply for extended timelines due to programs. A Custom Menu surcharge may apply. menu Successful Event Timeline With Contract 45 Days 1, Deposit Due Food, Beverage, Event Specifications Required from Client 35 Days Event Order sent by Shaw Centre with Confirmation of Event Specifications 14 Days Estimated Food & Beverage Cost 4/5 Business Days Final Guarantee of the Number of Guests Attending