Page 6 - MENU Mag - July/August 2017

113.NIAGARA
GREEN AND PURPLE
126. FRESH GREEN, YELLOW, PURPLE BEANS AND FAVA BEANS
127. ZUCCHINI – GREEN AND YELLOW AND THEIR FLOWERS AND BEETS OF EVERY COLOUR AND DESIGN FROM RED TO CANDY-CANE
DRIED CHERRIES
117.EARLY APPLES 129.
FOR APPLESAUCE SEAWEED! DARK 101. CUCUMBERSHARBOUR DULSE, NOVA
SCOTIA SEA VEGETABLES,PEI IRISH MOSS AND WEST COAST
SEAWEED LIKE KELP, WAKAME, 105. VENOSTA DRIED CRANBERRIES, AND BLADDER WRACK
04.FROZEN CRANBERRIES AND CRANBERRY JUICE
108.HASKAP BERRIES
KALE107. SWEET, SWEET EVER-BEARING STRAWBERRIES ILD AND DOMESTICATED 116. NIAGARA PEACHES AND 130.GARLIC!
BERRIES 121.SWEET RED, YELLOW, ORANGE HOTHOUSE PEPPERS
103.WILD
AKEAPPLES = CLOUD BERRIES
PRAIRIE
MUSHROOMS KOHLRABI 119. BUCKETS FULL OF FROZEN NIAGARA SOUR CHERRIES
125. ALL THE AWESOME
BRASSICAS... EARLY RRIES CAULIFLOWER, CABBAGE,
NECTARINES AND BC. APRICOTS SCAPES AND BULBS
100.SWEET 109. SASKATOON BERRIES 126. FRESH GREEN, 110. PARTRIDGEBERRIES = YELLOW, PURPLE BEANS
S
BLACK CHERRIES CORN LINGONBERRIES 123. ROMAINE, BUTTER C AND ONTARIO) AND LEAF LETTUCES
120.TOMATOES 127.ZUCCHINI–GREEN AND YELLOW
RHUBARB
NEW CARROTS
115. 128. BOUQUETS OF
AND FAVA BEANS
122. SWEET AND HOT FIELD GROWN PEPPERS – SHEPHERD PEPPERS TO CHERRY BOMBS AND GREEN THAI CHILIES
102. CULTIVATED MUSHROOMS (FRESH AND DRIED)
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contents
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17 Getting into the event market? Be sure to think outside the box when you’re looking for creative new ways to make money.
MAIN COURSE
20 Canadian Cuisine and our country's best kept secrets. The beauty of our national cuisine is immeasurably diverse as well as being deep-rooted in history.
GATHERINGS
9 Who’s Who Event Calendar
YOUR STORIES
11 Pow Wow Cafe:
This is food you would have had 500 years ago.
12 The nation's capital
A feast t for a prime minister
14 Nish Dish
Find it, source it, and bring it back.
12
BACK OF HOUSE
ON THE COVER:
Pow Wow Cafe: Indigenous Chef Shawn Adler's pan-fried rainbow trout served with wild leeks, mushrooms, ddleheads and fried egg is a dish made entirely from pre-contact ingredients.
6 MENU JULY / AUGUST 2017
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