Canadian Aphrodisiacs? Mais oui!
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
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
Niagara Micro Greens dressed with
Carmine Jewel Cherry, Grand River Valley Honey & Niagara Cherry Vinaigrette,
David Woods’ Flower Chevre, Maple Sugar Caramelized Apples
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.
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
2007 Inniskillin Vidal Icewine