Canadian Aphrodisiacs? Mais oui!

Sooke Harbour House Heart

Canada simply overflows with the ingredients of love.   This is a menu that was created recently at the Canadian Food and Wine Institute for a very lucky group of New York City journalists who watched three handsome chefs demonstrate how we do way more than shovel snow and chop wood up in Canada.   It’s (almost) guaranteed to stimulate the finest of conversations.   Read the full story on my personal blog.

Bon Appetit and Happy Valentines Day!

A Canadian Flirtation   ~ Valentine’s Brunch

Southbrook Poetica Chardonnay 2007

Blue Haze Cheese

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Winter Oysters 3 Ways

Saints & Sinners (PEI) Shucked with Ice wine Mignonette

Sea Angels (B.C.) with PEI Avonlea Cloth-bound Cheddar

King Cole Tea-smoked Maple-cured Mallets (N.B.)

Chef Jesse Vergen, Saint John Ale House, New Brunswick

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Niagara Micro Greens dressed with

Carmine Jewel Cherry, Grand River Valley Honey & Niagara Cherry Vinaigrette,

David Woods’ Flower Chevre, Maple Sugar Caramelized Apples

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Quebec Dried Cranberry and Callebaut Chocolate Bark

White and Dark Chocolate, Maple Syrup Sweetened Cranberries

Chef Paul Stewart Executive Chef

Harbour House Hotel, Salt Spring Island, B.C.

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Benchmark Eggs Benedict

Poached Omega 3 eggs served with fresh tomato emulsion on a split brioche

Icewine Crepes with Okanagan Lavender Flowers

Chef Michael Olson

Benchmark Restaurant, Canadian Food and Wine Institute

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2007 Inniskillin Vidal Icewine

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