The Stepping Stones Art Gallery, affiliated with the Camellia Teas of Ottawa Group, welcomes new artists each month. From Ikebana to brush painters, abstract sculptors and performance artists, any and all are welcome.

The Stepping Stones Art Gallery

The Stepping Stones Art Gallery, affiliated with the Camellia Teas of Ottawa Group, welcomes new artists each month. Gallery Owners, Rebecca and Matthew Cragg welcome artists of all types to exhibit!

2007 cooking courses with David Obomsawin

Saturday, January 13, 2007

COOKING WITH MASTER CHEF David Obomsawin!

If you would like to attend another evening with Chef Obomawin, please email us at steppingstonesartgallery[at]yahoo.ca to make a request. We look forward to hosting another soiree on the evening of Saturday, February 10th which will be a lovely evening of gourmet cuisine in preparation for Valentine's Evening! Reserve your place for this special evening by sending an email to steppingstonesartgallery[at]yahoo.ca

The Stepping Stones Art Gallery is pleased to work in partnership with Master Chef, Dave Obomsawin and his dynamic and talented partner Ms. Roberta Dillon!

Photos of this event

On Saturday, January 13th, 2007, twenty very fortunate students sat down to listen, learn and dine on fine cuisine. David walked us through some of the basics of French/Mediterranean cuisine and presented a few sparkling recipes to add to our entertaining repertoires. From learning how to stuff (and tie!) a Rainbow Trout, to the finesse required in producing a lovely Champagne-basil sauce, we were all truly entertained and delighted by David's relaxed and welcoming style of instruction. All questions were welcomed, and students and teacher alike enjoyed the evening immensely.

Photo at right: David provides personalized instruction. Here he coaches one of the students on how to tie a slipknot for stuffing or wrapping fish or roasts.

For this exclusive event, guests enjoyed preparing and eating these delicious three dishes: Pork Tenderloin with Smoked Hickory and Cranberries, served with melt-in-your-mouth mashed potatoes prepared by Ms. Roberta Dillon;

Stuffed Rainbow Trout with a Champagne Basil Sauce and a lovely rice pilaf and:

Smoked Duck Breast in a Rosemary Honey Glaze on a bed of greens.

BIO

Chef Obomsawin trained under Chef Jean Duguay at Rascal's in Quebec City. He is currently chef at Dancing Mermaid in Minto Suites Hotel where his specialty is in Mediterranean cuisine, mainly seafood and pasta dishes. His philosophy about cooking is that it should be quick and simple, gourmet meals prepared at home without slaving in the kitchen for hours.

He specializes in meals that are prepared in minimal time with a few fresh ingredients resulting in fine restaurant quality dishes for a fraction of the price. All of the meals are prepared in one hour or less.