About the Blue & Green Soiree

guests

Thursday, March 23th, 2017
Restaurant International, Algonquin College
6:00 PM to 9:30 PM EST

Tickets:
$90 (early bird rate until Feb. 27)
$100 (regular rate)
A portion of the proceeds will be donated to The Kidney Foundation of Canada on your behalf.

Where:
Restaurant International, Algonquin College
1385 Woodroffe Avenue
Building H, Room 101
Ottawa, ON K2G 1V8

What is BGS

Our guests, along with celebrity judges and renal dietitians will judge a friendly food competition put together by the Algonquin’s talented chefs-in-training. These students have researched the salt-free diet and received a renal dietitian’s recommendations to develop a tasty treat following all the principles.

While visiting the tantalizing food stations and enjoying the amazing culinary creations, guests can also enjoy a selection of live entertainment. Funds raised will go to The Kidney Foundation of Canada, Ontario Eastern Chapter to support and further research of this life-threatening disease.

Mission Statement

The mission of the Blue and Green Soiree (BGS) is to advocate, create awareness and improve knowledge that people living with kidney disease must follow a complicated renal-friendly diet, which includes only a small amount of salt. This careful balance is often compromised by consuming too much hidden salt, causing serious health issues that can become life-threatening.

BGS strives to create awareness and influence knowledge by encouraging the training of future professionals in the food service industry to include the practice of flavouring food without salt as an option in restaurants.

History

Founded in 2013, the Blue and Green Soiree (BGS) was conceived to create awareness, understanding and support for the need to create no-salt options on menus.

At the inaugural event, guests enjoyed a Culinary Challenge by Chefs-in-training from the Culinary Program of Hospitality and Tourism of Algonquin College. The students were asked to study the requirements of a no-salt Kidney-friendly Renal Diet and prepare all dishes for the evening without the use of salt.

“For Algonquin College this is a great opportunity for the culinary students to become aware of the current and real issue of the renal diet and its impact on those suffering from kidney disease. As the future industry leaders, these students will be involved in creating a menu that supports dietary needs while producing food that is attractive and flavourful for the guest.”
Chef Mario Ramsay, Culinary Program Professor, Algonquin College.

kevin-burns
“One of the many challenges often faced by a person with serious kidney disease is the need to strictly follow a diet that includes restrictions in salt and fluid intake, as well as other minerals like potassium and phosphate. Without these restrictions, overall health is compromised, and indeed life-threatening complications can occur. Unfortunately, general awareness of this diet is limited, and patients have great difficulty accessing them away from home. The renal community in Ottawa therefore welcomes efforts to educate the public and local institutions on renal diets. We hope these efforts will facilitate access to the renal diet at schools, residences, nursing homes, and other facilities, contributing to improved health for people with kidney disease.”
Dr. Kevin Burns, Director, Kidney Research Centre, Ottawa Hospital.
guido-filler
“Your great initiative idea of creating knowledge of the renal diet at the culinary training school – to make a difference for the future was…brilliant! Wonderful idea!”

“Several years ago we had a 16-year old foreign exchange student Manja in our house, who became dialysis dependent during her stay. She was responsible about her phosphate and potassium intake, asked always about the content in the food, and then thoroughly studied the menu of the restaurant where we were dining, before she said: “There is nothing on the menu for me here except the Vodka!” I checked and she was right. There was not a single low sodium, potassium and low phosphate dish on the menu (except the vodka, potassium and phosphate zero). ”
Guido Filler, MD, PhD, FRCPC, Professor of Paediatrics, Chair/Chief, Department of Paediatrics
Children’s Hospital, London Health Science Centre, University of Western Ontario
Formerly of Children’s Hospital of Eastern Ontario (CHEO) Head Pediatric Nephrology