Serving forth the Flavours of Canada at The James Beard House, NYC

The JBH FDC TeamA pan-Canadian team of award-winning Food Day Canada® chefs cooked at the legendary James Beard House in Manhattan on Thursday, May 21st showcasing some of this country’s most interesting ingredients from sea cucumber, goeduck, parasol mushrooms and heart nuts to nodding onions, oxeye daisies and the finest lobster on the planet. From the farms, fields, vineyards and forests all across the nation, the menu celebrates the fact that Canada IS food and the world is richer for it.

Diners experienced Riesling from the oldest such vines in the Okanagan, a magnificent port-style dessert wine made from Quebec maple sap and craft beers that have rich historical significance to the modern Canadian brewing industry. This is also the first time a Canadian university has participated in a JBH event.

The team was comprised of chefs from across Canada whose Food Day Canada 2013 menus were selected as University of Guelph Innovation Award winners. Brock Windsor, Chef, Sooke Harbour House, Vancouver Island, B.C.; Mark Filatow Chef/Sommelier/ Owner, Waterfront Wine, Kelowna, B.C.; Roary MacPherson , Executive Chef, Sheraton Hotel Newfoundland, St. John’s, Newfoundland; Chef Damian Marner, also from St. John’s, Newfoundland; Chef/Owners Charles Part and Jennifer Warren-Part, Chefs Yannick La Salle Matthew Prichard, Restaurant Les Fougères , Chelsea, Québec: Pierre-Olivier Ferry, Executive Chef, Les Jardins de Métis (Reford Gardens), Grand- Métis , Québec .James would approve!

Also on the team are three chefs from Guelph/Wellington County who prepared the reception using ingredients developed by the University of Guelph and Ontario Agricultural College (OAC) researchers during the past century.  Simon Day, Chef/Instructor from the University of Guelph; Brian Schmeler, Chef and Co-owner of Valeriote’s Market and Christopher Jess, Chef of The Food School at Centre Wellington District High School paired their offerings with three spectacular Ontario Craft Beers that traced their lineage back to the original OAC 21 barley, bred by OAC in the early 1900s.

The Flavours of Canada May 21st, 2015

University of Guelph Reception

Applewood Smoked Arctic charr on a brown butter heartnut pastry with pickled spruce tips

Flying Monkeys Smashbomb Atomic Ale IPA

Yukon Gold blini with morels, wild leek crème fraîche, and trout roe
Nickel Brook Naughty Neighbour

Confit of Tamworth pork belly on honey bannock with a maple stout reduction
Grand River Russian Stout

Chefs Christopher Jess and Brian Schmeler; Chef–Professor Simon Day


A warm salad of geoduck clam and sea asparagus served with a British Columbia native nodding onion, wild oxeye daisy and purple sea urchin vinaigrette
Chardonnay En Famille 2012, Joie Farm Winery, British Columbia.

Chef Brock Windsor ~ Sooke Harbour House, Sooke, B.C.

From Sooke Harbour House

Spring in a Suitcase….. The first asparagus, spruce tip-smoked potato bites from the forest, chèvre and Arlo’s honey
Tantalus, 2012 Riesling, Okanagan, BC,

Executive Chef Mark Filatow ~ Waterfront Restaurant and Wine Bar, Kelowna, B.C.

Waterfront Wine

Newfoundland Lobster and crab salad, scrunchion and caper vinaigrette, micro greens
Henry of Pelham Riesling 2013

Executive Chef Roary MacPherson ~ Sheraton Hotel Newfoundland, St. John’s, Newfoundland

Roary with his lobster

St Louis de Gonzague Moulard duck – confit, magret, foie gras, bouillon with spring roots,shoots and buds
Norman Hardie Unfiltered Pinot Noir 2011, Niagara, Ontario

Chefs Charles Part, Jennifer Warren Part, Yannick La Salle and Matthew Pritchard
Restaurant Les Fougères, Chelsea, Québec

Les Fougeres

Mousse de lépiote déguenillé, poudre de merisier, gelée de canneberge et meringue à l’érable
Shaggy parasol mushroom mousse, birch powder, cranberry jelly and maple meringue
Domaine Acer Val Ambré.

Executive Chef Pierre-Olivier Ferry ~ Les Jardins de Métis ~ Reford Gardens, Grand Métis, Québec

Pierre Olivier's JBH Mushrooms

About the University of Guelph Innovation Awards:

Food Day Canada, Canada’s largest national culinary celebration, and the University of Guelph, Canada’s food university, annually present Innovation Awards to chefs who create particularly excellent menus as part of Food Day Canada. These menus are judged by a national Jury for their creativity, innovation and attention to the ideals of Food Day Canada. To see the 2014 winners head here.

Generous Partners include:

Tantalus Winery Kelowna, B.C; Joie Farm Winery, Naramata, B.C. ; Henry of Pelham Family Estate Winery, Niagara, Ont.; Norman Hardie Wines, Prince Edward County, Ont.; Le Domaine Acer, Auclair, Que.; Ontario Craft Brewers represented by Flying Monkeys Craft Brewery, Barrie, Ont.; Nickel Brook Brewery, Burlington, Ont. and Grand River Brewery, Cambridge, Ont.

For visit the Beard House website: 

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Author: Anita

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