Doing Canada Proud!

An Insiders Glimpse at the James Beard House Dinner

Thursday, May 27th, 2016

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The chefs gathered ingredients, prepped for several days but had time to participate in Fleet Week when Canada’s Navy was in port. The result was an extraordinary showcasing of our culinary, agricultural, viticultural and brewing talent from coast to coast to coast.

“Canada IS food and the World is Richer for it!”

Chefs On Board HMCS Athabaskan

(Thanks to Canada’s Consul General in NYC, some of the chefs even made it on board the HMCS Athabaskan, Canada’s Navy Flagship)

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IN THE GARDEN

A salute to the ingredients created and perfected at The University of Guelph
Paired with Ontario Microbrews that spring from the original OAC 21 Barley, the foundation of Canada’s modern malting industry.

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Cured Arctic Charr, Crème Fraîche, Arctic Charr Roe

Anita StewartUniversity of Guelph, Guelph, Ontario, CanadaVijay NairUniversity of Guelph, Guelph, Ontario, CanadaJason BangerterLangdon Hall Country House Hotel, Cambridge, Ontario, CanadaJosh CroweMonkland Taverne, MontrealMatthias FongRiver Cafe, Calgary, Alberta, CanadaNancy HintonLes Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, CanadaRoary MacPhersonSheraton Hotel Newfoundland, St. John’s, Newfoundland, CanadaPierre RichardLittle Louis’ Oyster Bar, Moncton, New Brunswick, CanadaWe’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Cucumber Pickle, Roses and Berries

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

University of Guelph Shooter – Yeti White Bean Puree, Birch Syrup, Soy

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Yukon Gold Potato, Cured Goose Egg, Worcestershire, Chive Flowers

Flying Monkeys Smashbomb Atomic Ale, Barrie, ON
Flying Monkeys Acadian Maple Porter, Barrie, ON
Nickel Brook Naughty Neighbour American Pale Ale, Burlington, ON

Vijay Nair, Executive Chef, University of Guelph

Jason Bangerter, Executive Chef, Langdon Hall Country House Hotel, Cambridge, ON

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THE MENU

Anita StewartUniversity of Guelph, Guelph, Ontario, CanadaVijay NairUniversity of Guelph, Guelph, Ontario, CanadaJason BangerterLangdon Hall Country House Hotel, Cambridge, Ontario, CanadaJosh CroweMonkland Taverne, MontrealMatthias FongRiver Cafe, Calgary, Alberta, CanadaNancy HintonLes Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, CanadaRoary MacPhersonSheraton Hotel Newfoundland, St. John’s, Newfoundland, CanadaPierre RichardLittle Louis’ Oyster Bar, Moncton, New Brunswick, CanadaWe’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Beausoleil Oyster, Acadian Sturgeon Mousse
Shediac River fiddleheads & wild ramps, Bay of Fundy lobster oil,
New Brunswick sea buckhorn, Nature’s Route Farm parsnip chips
Champlain Sparkling N.V. Grand Pre Winery, N.S.

Chef Pierre Richard ~ Little Louis’ Oyster Bar, Moncton, New Brunswick

Anita StewartUniversity of Guelph, Guelph, Ontario, CanadaVijay NairUniversity of Guelph, Guelph, Ontario, CanadaJason BangerterLangdon Hall Country House Hotel, Cambridge, Ontario, CanadaJosh CroweMonkland Taverne, MontrealMatthias FongRiver Cafe, Calgary, Alberta, CanadaNancy HintonLes Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, CanadaRoary MacPhersonSheraton Hotel Newfoundland, St. John’s, Newfoundland, CanadaPierre RichardLittle Louis’ Oyster Bar, Moncton, New Brunswick, CanadaWe’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Tomato Consommé
basil and goat cheese panna cotta, tomato confit,
crisp Mount Scio savory crouton, basil micro greens
Stratus White, Stratus Vineyards, Niagara on the Lake, Ontario

Chef Roary MacPherson, St. John’s, Nfld

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Bison Tartare & Juniper-smoked Bison Hump Pemmican
Wild garlic, Highwood Crossing canola,
Saskatoon berries, bison schmaltz & oats,
Heritage Harvest Red Fife wheat, smoked cucumber
Blue Mountain Chardonnay, Blue Mountain Vineyards, Okanagan, British Columbia

Chef Matthias Fong ~ River Café, Calgary

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Smoked Trout Sausage
puffed wild rice and Montréal bagel crumb,
homemade cream cheese, blood sorrel, minute pickles
Perpetua Chardonnay, Mission Hill Family Estates, Okanagan, British Columbia

Josh Crowe, Monkland Taverne, Montreal

Anita Stewart University of Guelph, Guelph, Ontario, Canada Vijay Nair University of Guelph, Guelph, Ontario, Canada Jason Bangerter Langdon Hall Country House Hotel, Cambridge, Ontario, Canada Josh Crowe Monkland Taverne, Montreal Matthias Fong River Cafe, Calgary, Alberta, Canada Nancy Hinton Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada Roary MacPherson Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada Pierre Richard Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Jardins Sauvages Venison
Québec long pepper and highbush cranberry,
wild spring greens, crinkleroot potato, spring morels
Martins Lane Pinot Noir, Mission Hill Family Estates Okanagan, British Columbia

Chef/ Forager Nancy Hinton ~ Les Jardins Sauvages, Saint-Roch de L’Achigan, Québec

Anita StewartUniversity of Guelph, Guelph, Ontario, CanadaVijay NairUniversity of Guelph, Guelph, Ontario, CanadaJason BangerterLangdon Hall Country House Hotel, Cambridge, Ontario, CanadaJosh CroweMonkland Taverne, MontrealMatthias FongRiver Cafe, Calgary, Alberta, CanadaNancy HintonLes Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, CanadaRoary MacPhersonSheraton Hotel Newfoundland, St. John’s, Newfoundland, CanadaPierre RichardLittle Louis’ Oyster Bar, Moncton, New Brunswick, CanadaWe’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

Terroir Noir
Langdon Hall dark chocolate
rhubarb, Ontario peanuts, garden garnishes
Chocolate Milk Stout, Wellington County Brewery, Guelph, ON
Flying Monkeys Aurora Heart Raspberry Chocolate Stout, Barrie, ON

Executive Chef Jason Bangerter ~ Langdon Hall Country House Hotel, Cambridge, ON

 

David Garcelon

 

 

We all would like to thank Chef David Garcelon,another proud Canadian, for his generous assistance in assembling the ingredients and allowing us into the kitchens of the Waldorf Astoria.

 

 

Anita StewartUniversity of Guelph, Guelph, Ontario, CanadaVijay NairUniversity of Guelph, Guelph, Ontario, CanadaJason BangerterLangdon Hall Country House Hotel, Cambridge, Ontario, CanadaJosh CroweMonkland Taverne, MontrealMatthias FongRiver Cafe, Calgary, Alberta, CanadaNancy HintonLes Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, CanadaRoary MacPhersonSheraton Hotel Newfoundland, St. John’s, Newfoundland, CanadaPierre RichardLittle Louis’ Oyster Bar, Moncton, New Brunswick, CanadaWe’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Join us at the Beard House as we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta.

 

Also a shout out to Ontario Craft Brewers Ontario (Esber Beverages) and the winemakers of Canada – Grand Pre, Mission Hill Family Estates, Stratus Winery and Blue Mountain Vineyards!

AND FINALLY!!!!

James Beard Chefs 2016

The Stars of the Show!

(Most images kindly supplied by Beard House Photographer Jeffrey Gurwin)

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