10 great things we ate and drank at the 2018 RC Show

If you were at the RC show last month, then you already know about all the delicious things on offer. For those of you that may have missed out, here’s a list of the top ten things we ate (and drank!) at the 2018 extravaganza.

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One of our favorite bites: this amazing duck leg with beer foam and pureed potatoes by Chef Forrest Liu from Terre Rouge on the Feast On stage.

For the thirsty, Beau’s All Natural Brewing Company was pouring three beers from their collection. Their most popular pour was of course their signature Lug Tread, but they also poured their Full-Time I.P.A and their popular Tom Green Milk Stout in the Craft Beer Pavilion.

Back in the Ontario Pavilion, Feast On Chef Corey Duncan from the Urban Pantry talked about using year-round preserving practices to extend the local food season. He served up pulled VG Meats short rib flatbread with rhubarb soy sauce, ramp kimchi, pickled radish, Sriracha and red clover aioli.

The Ontario Craft Beer Pavilion was over flowing with prime examples of Ontario craft beers. We were particularly excited to try the newest brews from Cowbell Brewing in Blythe. They had so many beers on tap. We didn’t get a chance to try them all!

Did you know we raise shrimp right here in Ontario? We were excited to see our Ocean Wise recommended friends at Planet Shrimp on deck all three days with their Ontario-raised white shrimp. These meaty morsels are raised inland using sustainable farming practices and then flash frozen before distribution across the province.

Over at the King Cole Ducks booth, lucky show guest got to tuck into their signature D.L.T (duck, lettuce and tomato) featuring their house-smoked duck breast. It was well worth the line-up!

The team at Pluck Teas handed out refreshing cold teas, while founder Jennifer Commins spoke about how your 0% alcohol beverage menu doesn’t have to be boring thanks to new, creative ways to use tea!

Pristine Gourmet was featured on the Ontario stage showing that their vinegars and oils don’t only have to be used for salad dressing and cooking. They can be used in a cocktail as well! They created a bourbon, maple vinegar and beet shrub cocktail that we soon won’t forget.

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And for those looking to add a little zest to their show explorations, our friends at Top Shelf Distillers were serving up refreshing cocktails featuring their vodka, gin and extensive collection of bitters!

While not edible, we were particularly excited to see the folks from Chef Works at the show with their latest line of chef apparel. Their fun, edgey aprons and other swag make even the longest kitchen shift more fun. Keep an eye on our Feast On Chefs in the near future, they just may be sporting this sweet swag!

What was your favorite part of the 2018 RC Show? Let us know @OntarioCulinary!


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