$73,000 raised for University of Ottawa Heart Institute

Heart of Glass smashes record

APR 01 -- 9:45 A.M. -- Ticket sales for the second annual Heart of Glass fundraiser for the University of Ottawa Heart Institute on Monday night surpassed expectations as 209 people paid $175 for a standing-room-only evening of good food, wine, and auctions at Stella Osteria restaurant in the ByWard Market.

Spokesperson Ida Firestone said sales for the fundraiser were 39 tickets above target -- and people had to be turned away. Believe me, the place was packed with a who's-who guest list representing industry, the media, the medical community, former heart patients, and folks who just love food and drink.


While organizers hoped to raise $40,000 this year for the Heart Institute, Ida told me this morning the evening raised a spectacular $73,000 -- more than double the $30,000 receipts from last year. "I am thrilled," she says. "It was far beyond our goal!

"This makes it crystal clear our community values, appreciates and depends on the level of care that the University of Ottawa Heart Institute provides."

The Firestone Restaurant Group, which also owns Luxe Bistro and Blue Cactus Bar and Grill, pulled out the culinary stops with a dozen tempting nibbles to choose from, plus 19 wines and beers.

On hand was the new executive chef for Luxe Bistro, Duane Keats, who prepared three delicious hors d'oeuvres. From Brookstreet hotel, Duane officially moves over to Luxe on April 7, replacing René Rodriguez who left recently with plans to open his own Basque-style restaurant later this spring.

Other contributing chefs were Evan Pritchard at Stella Osteria and Zak Ghadie of Blue Cactus. Joining them was sommelier Neil Gowe -- all of whom received billing with colour photos in the printed program (a nice touch, that).

Duane's dishes included a superlative, butter-tender and thinly sliced Stirling Silver beef tenderloin with wild mushrooms and double-smoked bacon foam. (How do you foam bacon, you ask? Start by infusing cream with the flavour of cooked double-smoked bacon, as you would with tea leaves, then strain out the solids and foam the liquid in a can charged with cartridges of compressed gas -- just like Reddi Wip.)

Other hits were his beet-cured Altantic salmon on a fennel-chive blini (picture, above left) with spinach and micro greens, and tender duck breast with a small potato/vegetable nest and port reduction. (For the sauce, Duane, shown at right, says he reduced one three-cup bottle of port wine to make one cup of syrup.)

Other culinary hits (in my book, anyway) were the lamb lollipops with mint chipotle glaze and roasted red pepper coulis. Also worth note were the chilled giant prawns on skewers in a glass of spicy Thai sauce (picture, bottom) with chives -- great bite. And, always appreciated were the famous fresh oysters shucked before your eyes by Joshua Bishop of The Whalesbone Oyster House (last night, he served two varieties from New Brunswick: Saint Simon and Caraquet).

Bottom line: A delicious gastronomic adventure for a good cause. And to think, not one heart-stopping piece of fatty foie gras in sight.

 

NEW!!   Reserve Blue Cactus for Your Private Party!

Blue Cactus is pleased to host all corporate and personal parties up to 250 people.  From weddings, cocktails parties, corporate dinners or Bar Mitzvahs.... we will welcome the opportunity to help create and host your successful event.

Please contact Laura at 613-241-7061 for additional information.

 

Reserve the Mezzanine

Our mezzanine can accomodate your large private gathering for all styles of parties and gatherings up to 100 people...cocktail, buffet or full sit down service.

We will provide a specific menu to suit your needs!

Please call 613-241-7061

We accept reservations of all sizes!

Call-Ahead Seating
Reduce your wait time with Call-Ahead Seating. Just call before you come in and we'll add your name to our waiting list. When your party arrives please let our hostesses know and we'll seat you as soon as possible.

Online Reservations

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View our suggested group menus below.

Lunch Menu # 1

Tortilla Chips & Salsa
*
Cactus Gumbo
Or
House Salad
Or
Caesar Salad
*
Asparagus Ravioli
Ricotta and asparagus stuffed ravioli with a roasted vegetable ratatouille sauce and topped with Parmigiano Reggiano.
Or
California Cheese Steak Sandwich
Top Sirloin steak sautéed with green and red peppers, onions and mushrooms. Topped with a medley of melted cheeses, and served on a fresh baguette. Served with crispy fries.
Or
Blue Cactus Club
Shredded roast chicken, smoked bacon, oven roasted tomatoes and provolone cheese on grilled sourdough bread with pesto mayo. Served with crispy fries.
*
Key Lime Pie
Or
Chocolate Oblivion
*
Coffee or Tea

$26
(Taxes and Gratuity not included)

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Lunch Menu # 2

Tortilla Chips & Salsa and Cactus Gumbo
or
Chef Salad
or
Caesar Salad
*
Wild Mushroom and Chevre Wrap
Chevre cheese with sun-dried tomato and pesto rolled and baked in a flour tortilla with roasted red pepper salsa.
or
Linguini Tuscadaro
Linguini tossed with smoked chicken, bistro vegetables and baby spinach in a roasted red pepper sauce.
or
San Antonio Baby Back Ribs
Red chili and cider baked ribs smothered in Blue Cactus BBQ sauce with crispy fries and Texas coleslaw.

$30 plus taxes and gratuity

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Dinner Menu # 1

Tortilla Chips & Salsa
*
Cactus Gumbo
Or
House Salad
Or
Caesar Salad
*
Herb and Lime Marinated Chicken
Lime and herb marinated Mariposa chicken breast topped with a black bean pineapple salsa. Served with cactus rice and bistro style vegetables.
Or
Asparagus Ravioli
Ricotta and asparagus stuffed ravioli with a roasted vegetable ratatouille sauce topped with Parmigiano Reggiano.
Or
Glazed Wild Salmon
Sesame-hoisin glazed wild salmon served with green onion mashed potatoes and bistro style vegetables.
*
Key Lime Pie
Or
Chocolate Oblivion
*
Tea or Coffee

$33
(Taxes and gratuity not included)


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Blue Cactus Dinner Menu # 2


Tortilla Chips & Salsa
*
Cactus Gumbo
Or
House Salad
Or
Caesar Salad
*
Backyard BBQ New York Steak
12 oz prime aged “AAA” Alberta Certified Angus beef in a cactus spice rub, grilled to your specifications, and served with Cactus rice and bistro vegetables.
Or
Lamb Shank
Braised ancho spiced lamb shank with carrots, shitake mushrooms simmered in a red wine garlic sauce. Served with Cactus rice and bistro vegetables.
Or
Blue Cactus Alfredo
Fettuccini tossed in a classic Parmesan Alfredo sauce with pancetta, shallots and baby spinach.
*
Key Lime Pie
Or
Chocolate Oblivion
*
Tea and Coffee

$41
(Taxes and gratuity not included)


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Blue Cactus Dinner Menu # 3


Tortilla Chips & Salsa
*
Cactus Gumbo
Or
House Salad
Or
Caesar Salad
*
Lime Grilled Jumbo Prawns
Four jumbo shrimp sautéed in a smoked paprika chili sauce, served with bistro style vegetables and Cactus rice.
Or
Voodoo Chicken
Grilled mariposa chicken breast topped with a creole mustard sauce and black bean pineapple salsa. Served with bistro style vegetables and Cactus rice.
Or
Filet Mignon
8 oz Prime aged “ AAA “ Alberta tenderloin seasoned with our signature spice rub, grilled to your specifications and served with Cactus rice and bistro style vegetables.
*
Key Lime Pie
Or
Chocolate Oblivion
*
Tea or Coffee

$47
(Taxes and gratuity not included)