For Gold Award Winning Chefs – the Biggest Black Box Ever….
From poking around the largest Canadian cookbook collection on earth and handling the fragile manuscripts to a lecture on growing plants on Mars. They pet bees Townsend House which began teaching apiculture in 1894 and see the cutting edge research of the Barcode of Life for which its founder, Dr. Paul Herbert was invested into Order of Canada as an Officer of that distinguished group.
Touring Clovermead, an award-winning, state-of-the-art dairy farm, the aquaculture research station and Guelph Centre for Urban Organic Farming was a precursor to the evening event in the School of Hospitality, Food & Tourism where chefs and students teamed up with faculty to cook with an array of ingredients that all had a U of G connection from UofG Alma Arctic char to Simcoe apples & black peanuts to bags of Elora-grown potatoes that are still known only by their field numbers from the various Ontario Agricultural College research stations.
It took a mere two hours and dinner was loaded onto a table for a family style feast.
Fresh lemongrass and verbena cured arctic char, sorrel cream, salted radish, sumac oil, rare herbs
Spiced Elora Research Station beans, peaches and crab apples in honey chili glazed pumpkin, caramelized crabapples with bacon, scotch bonnet and U of G honey
Beet salad, nasturtium, lovage root, seaweed and smoked sour cream.
(on right is Dr. Malcolm Campbell, VP Research & eager diner)
Roasted dry aged beef strip loin with hot chili’s, lemongrass scented butternut squash, warm potato and cipollini onion salad with burnt honey vinaigrette.
Hot pepper-spiced Butternut squash and Valeriote’s sausage ragout, slow cooked duck breast, natural juices, nasturtium oil, caramelized Simcoe crab apples.
Slow Roasted Lamb Saddle, Charred Leeks, Onions, Buttermilk.
Classic tarte tatin with Royal Gala apples from Simcoe and butter pastry.