Page 20 - MENU Mag - July/August 2017

CANADIAN CUISINE
Our country’s best-kept secrets
By Prasanthi Vasanthakumar
20
MENU JULY / AUGUST 2017
The local food movement is booming, Indigenous avours and traditional preparations abound, and ethnic culi-
nary creations are being expertly fused; but try to de ne “Canadian cuisine” and you may be met with a blank stare. While local fare boasts home-grown freshness and global avours promise novelty and adventure, the beauty of our national cuisine is immeasurably diverse as well as being deep-rooted in history. The name Canada comes from a St. Lawrence Iroquoian word, kanata, meaning “village” or “settlement.” There cannot be any discussion of Canadian cuisine without celebrating the peoples, the history, and the geography of this land.
The truth is, Canada o ers a rich spread of foods and avours. This Canada 150, Chef Charlotte Langley and her team of taste makers are bringing this abundance to the
forefront. From Newfoundland cod and Ontario duck to Prairie pulses and West Coast butter, Langley and fellow chefs show you just how easy it is to add some Canadian avour to your menu.
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Customers love themed menus and niche o erings. Because it’s not as ubiquitous as many local and ethnic a- vours, Canadian cuisine is, ironically, unique. Plus, Canada 150 is not just a countrywide celebration—it’s a heavily marketed theme you can tap into. For free!
GET IDEAS FOR COOKING CANADIAN
At the RC Show 2017, which took place earlier this year in Toronto, Chef Langley and team created a uniquely Canadian food experience to show operators how easy it