A pan-Canadian team of award-winning Food Day CanadaA� chefs will cook at the legendary James Beard House in Manhattan on Thursday, May 21st.
A first for both Canada and the James Beard House, their meal will showcase some of this country�s most interesting ingredients from sea cucumber, goeduck, parasol mushrooms and heart nuts to nodding onions and ox-eye daisies. From the farms, fields, vineyards and forests all across the nation, the menu celebrates the fact that Canada IS food and the world is richer for it.
The team is comprised of chefs whose Food Day Canada 2013 menus were selected as University of Guelph Innovation Award winners. This is the first time a Canadian university has participated in a JBH event.
Also on the team are three chefs from Guelph/Wellington County who will prepare the reception using ingredients developed by the University of Guelph and Ontario Agricultural College (OAC) researchers during the past century.
Simon Day, Chef/Instructor from the University of Guelph; Brian Schmeler, Chef and Co-owner of Valeriote’s Market and Christopher Jess, Chef of The Food School at Centre Wellington District High School will be pairing their offerings with three spectacular Ontario Craft Beers that trace their lineage back to the original OAC 21 barley, bred by OAC in the early 1900s.
All chefs will be prepping their dishes in the kitchens of the legendary Waldorf Astoria.
About The James Beard House
The James Beard Foundation is dedicated to “celebrating, preserving, and nurturing America�s culinary heritage”. Former home of the late cookbook author, columnist and TV personality, James Beard, the James Beard House has been renovated to provide restaurant space to host dinners and events supporting the Foundation�s charitable interests.
About the University of Guelph Innovation
Food Day Canada, Canada�s largest national culinary celebration, and the University of Guelph, Canada�s food university, annually present Innovation Awards to chefs who create particularly excellent menus as part of Food Day Canada. These menus are judged by a national Jury for their creativity, innovation and attention to the ideals of Food Day Canada.
And for those interested… here’s the outstanding menu:
The Flavours of Canada May 21st, 2015
University of Guelph Reception
Applewood Smoked Arctic charr on a brown butter heartnut pastry with pickled spruce tips
Flying Monkeys Smashbomb Atomic Ale IPA
Yukon Gold blini with morels, wild leek crA?me fraA�che, and trout roe
Nickel Brook Naughty Neighbour
Confit of Tamworth pork belly on honey bannock with a maple stout reduction
Grand River Russian Stout
Chefs Christopher Jess and Brian Schmeler; Chef�Professor Simon Day
Dinner
A warm salad of geoduck clam and sea asparagus served with a British Columbia native nodding onion, wild oxeye daisy and purple sea urchin vinaigrette
Chardonnay En Famille 2012, Joie Farm Winery, British Columbia.
Chef Brock Windsor
Sooke Harbour House
Spring in a Suitcase�.. The first asparagus, spruce tip-smoked potato bites from the forest, chA?vre and Arlo�s honey
Tantalus, 2012 Riesling, Okanagan, BC,
Executive Chef Mark Filatow
Waterfront Restaurant and Wine Bar, Kelowna, B.C.
Newfoundland Lobster and crab salad, scrunchion and caper vinaigrette, micro greens
Henry of Pelham Riesling 2013
Executive Chef Roary MacPherson
Sheraton Hotel Newfoundland, St. John�s, Newfoundland
St Louis de Gonzague Moulard duck � confit, magret, foie gras, bouillon with spring roots,shoots and buds
Norman Hardie Unfiltered Pinot Noir 2011, Niagara, Ontario
Chefs Charles Part, Jennifer Warren Part, Yannick La Salle and Matthew Pritchard
Restaurant Les FougA?res, Chelsea, QuA�bec
Mousse de lA�piote dA�guenillA�, poudre de merisier, gelA�e de canneberge et meringue A� l�A�rable
Shaggy parasol mushroom mousse, birch powder, cranberry jelly and maple meringue
Domaine Acer Val AmbrA�.
