The Heritage Menu Award is being presented by Parks Canada for menus that reflect and honour the traditions of Canada as a culinary nation. Parcs Canada décerne le Prix de la cuisine tradionnelle pour un menu représentant et saluant les traditions culinaires du Canada.
Our judges determined that two Awards should be presented this year.
Chef Roary MacPherson of the Sheraton Newfoundland created a day long Food Day Canada feast…an early morning call to arms on Signal Hill, a full on Newfoundland breakfast at the Sheraton and a very special dinner. In all cases culinary culture of Newfoundland and Labrador was front and centre, honouring the ingredients and the traditions of Chef MacPherson’s island home. All were beautiful commentaries to the foods of old Newfoundland.
On Toutons : “In the old days, in Newfoundland, there weren’t any fast food take outs. Toutons filled the roll of a tasty, fried treat. With a topping of sweet molasses or syrup, they were the answer to many cravings.” On Scones with cream: “Most homes use this as a sweet throughout the day; it was the same in our house.” On Crosby’s Molasses: “Growing up in Newfoundland we would consume it daily on breads that my Mom would bake, also adding our homemade butter that she would churn by hand.”
The other exceptional menu was from Chefs Charles Part and Jennifer Warren-Part of Les Fougères in Chelsea, Quebec. It was named “Un menu spécial québécois afin d’apprécier et de célébrer les délicieux aliments du Canada / A special Quebec menu of thanksgiving for, and celebration of, the wonderful foods and food cultures of Canada” and it overflowed with ingredients that hark back to the early days of the region.
Every dish told a story in the most extraordinary, elegant fashion from Essence de champignons cueillis dans la région garnie d’un soufflé de basilic frais du jardin (Essence of locally foraged mushrooms garnished with a fresh garden basil soufflé) to Pouding estival avec groseilles, gadelles, framboises, mûres et cassis locales, servi avec crème fraîche au miel de Shawville (Summer pudding with local gooseberries, red currants, raspberries, blackberries and black currants served with crème fraîche stirred with Shawville honey)
The Judging Panel is composed of experts in the food and food life of Canada. For this award they were writer/author James Chatto and Judson Simpson, Executive Chef of the House of Commons. They scored on imagination, creativity and, of course, Canadian content.
National Historic Sites are places of profound importance to Canada. They bear witness to this nation’s defining moments and illustrate its human creativity and cultural traditions. Each national historic site tells its own unique story, part of the greater story of Canada, contributing a sense of time, identity, and place to our understanding of Canada as a whole. There are more than 950 national historic sites in Canada; of these, 167 are administered by Parks Canada.
Les lieux historiques nationaux revêtent une grande importance pour le Canada. Ils témoignent des faits marquants de l’histoire de notre pays en plus d’illustrer la créativité et les traditions culturelles de ses habitants. Chaque lieu historique national relate un chapitre unique de l’histoire du Canada et contribue concrètement, à sa façon, à notre compréhension du Canada. Il existe au delà de 950 lieux historiques nationaux au Canada, dont 167 sont administrés par Parcs Canada.