Some chefs seem larger than life. Roary MacPherson, who heads up the Sheraton St. John’s culinary team and the St.John’s Chapter of the Canadian Culinary Federation of Chefs and Cooks, is one of them. His energy and his dedication to the ingredients of his home turf have propelled him into the vanguard of chefs who, in my books, really ‘get it.’
Local, for him, tells a story and comes with a responsibility to not only serve the greater good but also hold some of the best parties in town. (Check out the twinkle in his eye!) So he decided to assemble some of his culinary buddies and kick off Food Day Canada on Signal Hill. Then, he headed back to the hotel to cook breakfast for the Food Sharing Association and his own dinner menu at the Sheraton later in the day.
In 2011, his was a Newfoundland-style Call to Action. At 5 a.m. chefs gathered on Signal Hill with the Town Crier to officially announce the beginning of Food Day Canada 2011 Edition. There was coffee and Farmers Dairy cheeses, good scones and home made rhubarb and partridgeberry jams along with “Angies” cinnamon rolls. At precisely 5:37 a.m. the Food Day Canada chefs, the Town Crier and friends greeted the sunrise and what has been hailed as the largest locovore event in Canada’s history.
In 2012 the action continued with the Chefs of St. John’s calling in Food Day Canada at MIDNIGHT on Friday August 3rd. Then, on Food Day Canada proper, Chef MacPherson with Chef & Town Crier Steve Watson served forth a long Brunch that could hardly say “Newfoundland” any louder.
Food Day Canada Brunch 2012
Newfoundland Kitchen Table
A communal table for 100
Crocks of spyglass butter
Fresh baked brioche savory rolls & Farmers dairy cheddar biscuits
Portugal cove greens , 5 brothers goat cheese , pickled vegetables
New potato salad with Newfoundland duck eggs and peas
Blueberry cured Bay Despoir trout with a spruce and lemon vinaigrette
Crocks of Country Ribbon chicken liver pate , glazed with Lady of the Woods birch wine jelly
Five brothers Mozzarella and tomato frittata
Pig leg Roast ( Steve Watson )
Apple and partridgeberry chutney
Pulled lamb with root vegetables
Mint and carrot relish
Petty Harbor Fish bake
Rabbit stew with pork scrunchions and a pastry crust
Braised turnip greens
Blueberry grunt with Chocolate sauce and whipped cream
Rhubarb crisp with Ragged Rock anglaise
$50 per person
Sheraton St. John’s is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Sheraton St. John’s est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Sheraton St. John’s directement, au numéro ci-dessous, afin de faire votre réservation.
The Sheraton St. John’s
115 Cavendish Square,
St. John’s NFL, A1C 3K2
T: 709 726 4980