cookwithkurt

Cook with Kurt

The late Kurt Waldele worked for many years as the NAC’s Executive Chef. He was a mentor and friend to countless chefs both in Ottawa and across the Canada. He oversaw food preparation and service at 24 Sussex between 1984 and 1993, and also assumed those responsibilities for many major Government of Canada functions, including the 1981 and 1988 economic summits, several royal visits, and the state dinner for the opening of Expo 1986 in Vancouver.

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Derniers épisodes

  • BBQ Lamb Kabob

    20 July 2006 - durée: 15:01

    Minced Lamb Kabob - A wonderful Mediterranean meal that can be prepared as an appetizer or main course.

  • BBQ Red Snapper

    19 July 2006 - durée: 16:27

    BBQ Red Snapper - A delicious Asian meal with your favourite tastes of summer - mint, citrus and ginger.

  • BBQ Chicken

    18 July 2006 - durée: 9:41

    Small Chicken Tabaga - this is a world-renowned recipe that originated in Russia and can now be found in the Russian restaurants of New York City.

  • Butterfly Lamb

    13 April 2006 - durée: 13:29

    Easter Leg of Lamb with Baked Goat Cheese and Sun Dried Tomato Topping and Caramelized Rosemary Plums

  • Oysters!

    10 February 2006 - durée: 20:00

    A special Valentine's Day episode: Ice Wine Brandy Flambéed Oysters!

  • Holiday Turkey

    8 December 2005 - durée: 10:00

    Chef Kurt Waldele presents his unique and amazing holiday Turkey recipe -- You haven't seen a bird done like this before.

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