Celebrating the Flavours of Canada

When James Beard built his legacy it was all about honest, locally-inspired cooking of the finest sort.  He was a man of the people and gastronomy, the study of all that has to do with the nourishment of humankind, was his life’s work.  His many books reflected the belief that cooking was central to all civilized cultures.  Since his death, his compact Manhattan home has been populated by many of the finest chefs on the continent.

On May 24th, 2017, our Food Day Canada team arrived to cook a full-on Canadian feast.

The nine invited chefs, who were selected as Gold Award winners in the University of Guelph’s Good Food Innovation Awards, had been planning the menu for months, coordinating and collaborating and sourcing ingredients that many in the sold-out crowd of diners had never before experienced from seaweed fed lamb and rock tripe to pickled pine mushrooms and Saskatoon-bred sour cherries.

Fine wines were selected and generously donated by Mission Hill Family Estates and Nova Scotia’s Grand Pré Winery.  Donald and Victoria Ziraldo themselves launched their signature Ziraldo Icewine for the first time in the U.S.

The dinner was a direct reflection of who we are as a culinary nation. The dishes are regional and seasonal, spiced with imagination and founded on the vision that Canada IS food and the world is richer for it.

The ingredients for the occasion have been grow and harvested from across the nation for the express purpose of celebrating and paying tribute to the great legacy left by James Beard and the esteem in which he continues to be held.


Flavours of Canada – A Pan-Canadian Menu


Showcasing 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.

Foie Gras Torchon, Tomato Jam, Coltsfoot, Sea Pea, Spruce
Chai Mead Braggot – All or Nothing Brewing, Oakville, Ontario
Chef Francis Wolf, Le Hatley Restaurant, Manoir Hovey, North Hatley, Quebec


Asparagus B.C. Hazelnut Crumble, Cold-pressed Soy Sabayon, Chive Blossoms
Headstock IPA – Nickel Brook Brewing, Burlington, Ontario
Chef Derek Bendig, The Wildflower, Fairmont Chateau Whistler, British Columbia


Acadian Short-nose Sturgeon and its Caviar
Juicy Ass IPA – The Flying Monkeys Brewery, Barrie, Ontario
Chef Chris Aerni, Rossmount Inn, St. Andrews, New Brunswick


Spot Prawn Tartar
New Crop Apple & Fennel Mignonette, Smoked Root Vegetable “Chawan Mushi”, Powdered Bacon, Micro Cilantro
Netherworld Cascadian Dark Ale – The Flying Monkeys Brewery, Barrie, Ontario
Chef Stephan Drolet, Bearfoot Bistro, Whistler, British Columbia 



East to West Coast Seafood Charcuterie
Tasting our Oceans on A Map of Canada
Champlain Brut, Grand Pré Winery, Nova Scotia
Chefs Warren Barr and Chris Aerni


Lamb Crudo
Seaweed Fed Lamb, Larch, Wild Rose Hip, Rock Tripe, Ramps, Asparagus,
Last Summer’s Blueberry Capers
Mission Hill Family Estate ~ Terroir Collection
No.5 Tranquil Pine 2014 Chardonnay, Okanagan Valley, British Columbia

Chefs Francis Wolf and Jason Bangerter


Roasted Partridge
Slow-Roasted and Glazed Partridge Breast with Parsnip, Black Garlic, Rye Berry Risotto, Wild Leeks
Mission Hill Family Estate – Perpetua Chardonnay 2013
Okanagan Valley, British Columbia

Chefs David Sider and Stephan Drolet


Merlot Lees Marinated Venison
Coast Mountain Forest-foraged Vegetables, Pickled Pine Mushrooms,
Bone Marrow and Spruce Emulsion, Okanagan Preserved Currants,
Smoldering Cedar
Mission Hill Family Estate ~ Terroir Collection,
No. 39 – Whispering Hill 2013 Organic Merlot, Okanagan Valley, British Columbia

Chefs Patrick Gayler and Derek Bendig</strong


Terroir Au Lait

40% Milk Chocolate Crémeux, Saskatoon-bred Prairie Cherries, Ontario Barley Cracker, Saskatchewan Chanterelle and Garden Garnish
Ziraldo Estate Icewine ” Victoria Vineyard” 2014, Niagara-on-the-Lake, Ontario

Chefs Louise Lu and Jason Bangerter


Prairie Lentil Macaron

May 24, 2017


Our Stellar Food Day Canada Team!

TEAM LEADER: Jason Bangerter, Langdon Hall Country House Hotel, Cambridge, Ontario

Chris Aerni, Rossmount Inn, St. Andrew’s, New Brunswick

Warren Barr, The Pointe Restaurant, The Wickaninnish Inn, Tofino, Vancouver Island, B.C.

Derek Bendig, Wildflower Café, Le Chateau Whistler, Whistler, B.C.

Stephan Drolet, Bearfoot Bistro, Whistler, B.C.

Patrick Gayler, (left) The Terrace Restaurant, Mission Hill Family Estate Winery, Westbank (Kelowna), B.C.

Louise Lu (right)Skye Bistro, Regina, Saskatchewan

David Sider, Restaurant at Redstone, Niagara, Ontario

Francis Wolf, Le Hatley Restaurant, Manoir Hovey, North Hatley, Quebec

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Author: Anita

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