A culinary tour de force

NAC Executive Chef John Morris and his team know how to throw a party. During just over one hour at last September’s gala evening in support of arts education programs at the NAC, Chef Morris, three sous-chefs, 20 cooks and 50 servers prepared and served 1,500 plates of fine food – smoked tomato consommé, braised Alberta Beef and sinful desserts – to 500 dinners guests on the Southam Hall stage. And that’s after the more than 12,000 handmade canapés were dished out at the pre-dinner reception. A true, culinary tour de force.

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