Page 21 - MENU Mag - July/August 2017

is to get creative and integrate Canadian products in menus. From delicious pair- ings to décor and design, here’s what they cooked up:
Show oor delights
For each day of the show, four chefs prepared a unique avour pro le to give attendees a taste of Canada:
» Sonia Mondino, Pray Tell – A Quebec cheese curd pizza pocket from Frommage
» Michael Hunter, Antler – Smoked trout toast canapé with caviar and crème fraîche from Ontario Trout
» Elia Herrera, Los Colibris – Canada Beef brisket in pasilla adobo sauce on a tostada with salsa verde crura provided by Enright Beef
» Dustin Gallagher, Peoples Eatery–Spicy Haidacore tuna hand roll from Organic Oceans
» Chris Brown, Citizen Catering – Fried Chicken with sweet pickle and aioli from GFS and 100KM Foods
» Steve Gonzalez, Baro – Cod tripe Sanco- cho made with Newfoundland cod
Top: Fogo Island cod tongue and cheek prepared by Chef Jason Bangerter.
Above: Smoked fresh water Ontario trout with pulse lentils, beetroot and horseradish prepared by Chefs Jesse Vergen and Adam Donnelly.
Right: Citizen Catering's Fried Chicken with sweet pickle and aioli from GFS and 100KM Foods.
A WALK ON THE WILD SIDE
Want to up your Canadian game? The RC Show’s Hunt Camp featured wild and foraged avours in an exclusive tasting bar. On o er: Rabbit paté, duck mousse and sliced venison, prepared by Canadian chefs Derek Dammann, John Horne and Michael Hunter.
RC NATION’S FEAST, OUR RICH AND DIVERSE CULINARY HISTORY
To celebrate Canada 150, RC Nation’s Feast—a special, invitation-only affair—
» Matt Basile, Fidel Gastro – Walleye Burger with sweet buns, aioli and let- tuce compliments of Walleye Wings
» Jake Taylor, TuckShop – Canada Beef Classic Burger with house ground bris- ket, pork shoulder and smoked duck fat provided by Atlantic Beef
» Matt Dean Pettit, Matty’s Seafood – Matty’s Seafood Chowder and biscuits using the east coast’s best scallops, mussels, lobster and shrimp
served up Canadian delights at Toronto’s Casa Loma during the RC Show. An all-star line up of chefs spotlighted Canadian ingredients in a scrumptious four-course dinner and grazing menu.
Welcome and grazing stations included:
» A uniquely Canadian cheese and charcuterie station, provided by Saputo Cheese, Canada Bread and Seed to Sausage Ontario
» East Coast Oysters from Rodney’s Oyster Bar, shucked by owners Eamon and Bronwen
» West Coast Oysters from Outlandish Shell sh in British Columbia, shucked by Andrew Seymour from Wayfarer Oyster Bar in Whitehorse
» Charcut Roast House - Connie Desousa and John Jackman’s Pow Wow-in- spired dish Char Taco, made with slow- cooked Canada Beef heart chili, fried
» Charlotte Langley, Scout Canning - West coast butter-poached whole lobster, oysters and caviar compliments of PEI Fishermen’s Association
» Scott Vivian, Beast – A crispy duck with Asian slaw, English mu n and Hoisin sauce provided by King Cole Ducks
» Kevin Castonguay, ProvisionsTO Cater- ing – A gnocchi with salmon roe and Atlantic seaweed from Atlantic Kelp
bread shell with puffed wild rice, and fresh
cheese curds
» Caviar Ice Bar hosted by Acadian Sturgeon
Celebrated chefs and their dishes included:
» Rich Francis and Charlotte Langley – Ontario King Cole duck breast and mousse, with cellared beets, fresh roasted and pickled with honey vinegar, and pulse crumb.
» Jason Bangerter and Renee Lavallee – Fogo Island cod tongue and cheek, celery, apple, mustard greens and sea plants.
» Jesse Vergen and Adam Donnelly – Smoked fresh water Ontario trout with pulse lentils, beetroot and horseradish.
» Robert Belcham and Todd Perrin – Slow- cooked Canada Beef Plate, parsnip, potato dauphinoise and braised collard greens.
» To end on a sweet note, dessert included maple bacon donuts, maple fudge, co ee-dipped donuts and ginger cookies from the Rolling Pin Bakery, served with a side of Faema co ee. (Yum!)
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