5:00 pm - 10:00 pm
Renaissance Hotel Harbourside
1130 West Hastings St., Vancouver
Tastes of CCFCC Canada is not to be missed this year! Featuring 15 stations from regions across Canada manned by junior chefs and their mentors, guests will enjoy food creations and beverage pairings celebrating Canada’s culinary identity. Also joining us this year are guest chefs from the American Culinary Federation and Washington State Junior Chefs, as well as Aboriginal Culinary Team Canada. Look out for the Aboriginal Culinary team, as they will be presenting dinner for Monday, June 13, 2011 during the conference.
Stations will showcase regional foods, as well as beverages to match—beer, cider, wine, spirits, and non-alcoholic options. Attendants will be graced with fantastic food and drink, as well as the opportunity to meet and greet with some of the best chefs in the world.
Take a look at what the stations have to offer:
Prince Edward Island
Junior Chef: Jennifer Bryant
Mentor: Chef Hans Anderegg
Serving Prince Edward Island Style Lobster Macaroni with Aged Cheddar Cheese, paired with Chardonnay.
Nova Scotia
Junior Chef: Brenan Madill
Mentor: Chef Luis Clavel
Serving Nova Scotian farmed Arctic Char, Hodge Podge, Char Cracker, and Oulton’s Smoked Pork Belly paired with Blueberry Iced Tea, Van Dyke’s Blueberry Bomb, and Blueberry Powder.
Quebec
Junior Chef: Stephanie Lavergne
Mentor: Chef Marcel Kretz
Serving Quail stuffed with Fiddleheads, wrapped in boar bacon and presented with celeriac, apple puree, and St. Nicholas apple cider jus. Paired with apple cider.
Ontario
Junior Chef: Nikki Carriere
Mentor: Chef Marcia Budd
Serving pan-fried potato and goat cheese perogies with sautéed shiitake mushrooms, candied double smoked bacon, and scallion cream. Paired with a Syrah.
Manitoba
Junior Chef: Joel MacDonald
Mentor: Chef Tim Appleton
Serving Manitoban smoked goldeye terrine with a beet and goat cheese puree, sautéed pickerel cheeks, micro green, and a flax seed vinaigrette. Paired with a Pinot Gris.
Saskatchewan
Junior Chef: Tom Wood
Mentor: Chef Rob Harrison
Serving a mustard-cured duck bacon, Lac la Ronge wild rice and a barley galette with Carmine Jewel cherry preserve. Paired with a dark Saskatchewan Ale.
Alberta
Junior Chef: Debbie Poulin
Mentor: Chef Hong Chew
Serving pulled pork in a pinto bean cornmeal muffin, topped with a maple buttercream frosting and finished with a smoked chipotle crackle. Paired with a Sap Vampire Maple Lager from Albertan Brewing Company, Amber’s.
British Columbia (Kelowna)
Junior Chef: Jon Garratt
Mentor: Chef Geoffrey Couper
Serving venison bresola with young arugala, drizzled with cold pressed canola and local verjus. Paired with Spirit Bear Gin: an Okanagan elderflower spirit shaken with citrus, and topped with a local sparkling rhubarb bitter.
British Columbia (Vancouver)
Junior Chef: Rachelle Thompson
Mentor: Chef Kevin Greehy and Renaissance Vancouver Hotel Harbourside
Serving BC Hazelnut s’mores with Philadelphia Cream Cheese and Christy Graham Cracker crumbs, topped with a dark chocolate and chef-made marshmallows. Paired with a hazelnut iced coffee.
British Columbia Oyster Bar
Serving BC’s finest from K’ómoks First Nation.
- Komo Gway, Baynes Sound, BC, Canada
• Rough-shelled with a firm ivory meat and a fresh briny finish.
- Comox, Baynes Sound, BC, Canada
• Plump oyster with a dark velvety mantle, medium salt and a nice cucumber finish.
- Goose Spit, North Baynes Sound, BC, Canada
• Beach grown and hardened. Firm meats and have a clean briny flavor and mild cucumber finish.
- Tree Island, North Baynes Sound, BC, Canada
• Unique dark mantle and a full creamy flavor.
- Gartley Beach, North Baynes Sound, BC, Canada
• Ivory meats and a dark, almost black mantle, rough shell, classic cucumber finish.
- Baynes Sound, Baynes Sound, BC, Canada
• Multi-coloured and highly fluted shells hold nice firm and plump meats with a dark mantle.
- Buckley Bay, Baynes Sound, BC, Canada
• Beach grown oysters have the classic oyster flavour, mild brine, nice and creamy.
- Brooklyn Creek, Comox, Baynes Sound, BC, Canada
• Multi-coloured highly fluted shell offer creamy, plump full meats with medium salt.
- Goose Berry Point, Baynes Sound, BC, Canada
• Sweet oyster, beach hardened and harvested, creamy white meats surrounded by a dark mantel.
- Sengoku, Baynes Sound, BC, Canada
• A classic oyster, medium salt, clean flavour and a mild cucumber finish.
Youth Team Canada
Mentor: John Carlo Felicella
Serving Qualicum goat cheese, braised organic cippolini onion, mulled tomato and micro greens with a salt and vinegar cracker with emulsified chimichurri.
Aboriginal Team Canada
Junior Chefs from Vancouver Community College’s Aboriginal Culinary Class
Mentor: Chef Ben Genaille
Serving “Kayuukws” from the people of the Nass River—wind-dried salmon and sweet potato rostis, topped with herring egg caviar and served with bannock. Paired with wild herbal tea, hot or iced: a choice of spearmint leaves, lavender blossoms, rose petals, elder flowers, and red clover.
Canadian Cheese Table
Junior Chef: John Dashney
Mentor: Judson Simpson, CCFCC President
Serving a selection of Aged Cheddars, Blues, Bocconcini, Brie, Camembert, Canadian Swiss, Feta, Gouda, Havarti, Monterey Jack, Mozzarella, Parmesan, Raclette, Saint-Poulin and Tomme.
Canadian cheeses pair well with wines, beers, and cocktails—they’re fantastic!
Renton Washington, USA
Junior Chef with Mentor Chef John Fisher
Martini Bar
Hosted by Von Albrecht and Associates
Serving XFour (“Times Four”) Handcrafted Vodka, BC’s first handcrafted premium corn and rye-based vodka. Distilled four times by master distiller Frank Deiter, with hints of fruit and anise.
Tickets for Tastes of CCFCC Canada are included in full delegates package, and early bird individual tickets are only $90.00 including taxes. Tickets include all food and beverages, with $30 from the sale of each ticket supporting Canadian Junior Chefs Culinary Programs.
For tickets and details, see www.tastesccfcc.eventbrite.com
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