A couple of weeks ago I was invited to the preview of the decor and food for the fast approaching Black and White Opera Soiree at the National Arts Centre. The Black & White night at the NAC has become a political must-be-seen-at-affair of the fundraising season, and it now rivals to the Venetian Ball in total dollars raised.

Official Ottawa is in for a treat this year. As we reported here some months ago, Chef Michael Blackie has moved from his previous four-star kitchen at the Brookstreet Hotels Perspectives Restaurant and is now comfortably ensconced at the fifth artisitic director at the NAC–Culinary Arts. The video recaps the meal created for the February 27th event and the stunning decor created by Avant-Garde Designs.

Food & Decor preview for the NAC Black & White Opera Soiree from Ian Capstick on Vimeo.

From the interview here are some ways you can bring the Black & White experience into your next client dinner, birthday party, or romantic evening:

Advice for chef-style food at home:

• Warm plates make for warm meals–wrap them in a damp towel and put them in a warm oven (not too hot!)
• Chef Blackie suggests that your next stove have a lower warming drawer if you are planning to entertain regularly
• Get your guests helping with serving or stirring; no chef works without a little help

Advice for professional level decor

• Symmetry: line everything up, match all the elements and
• Levels: use mirrors (get them at Ikea), glass blocks, ice slabs, or even inverted glasses to provide pillars, heights, and depth to your table
• Simple colour palette: this year’s Black & White Opera Soiree is based on the purple, black, and white invite. Ottawa’s Avant Guard Designs created the purple table scape for the fundraiser based on the invite produced at the NAC