The Inaugural Honour Society Induction and Dinner, hosted by Chef Bruno Marti, was on Wednesday June 2nd, 2010. The Honour Society was developed to honour and recognize leadership, professional excellence, lifetime commitment and significant contributions to our profession and to the Canadian Culinary Federation. The C.C.F.C.C. Honour Society represents and promotes culinary excellence, friendship and goodwill.
Canapes
Smoked Salmon
New Brunswick Caviar on Blinis
Bison Hump with Onion Jam
Amuse Bouche
Potato Wrapped Prawns
Tuna Tataki Ponzu Pipette
Rabbit Saddle with Morels
Terrine of Foie Gras & Arctic Char
Fennel, Carrot Gelee & Lentil Salad
Duck Breast with Westham Island Blueberries
Polenta, Braised Cabbage & Asparagus
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Braised Short Rib with Potato Foam
Braised Short Rib with Potato Foam
Tomato Confit, Peas & Carrots
Champagne Sorbet with Kalamansi Explosion
Pineapple Carpaccio & Brandy Snap
Roasted Veal Tenderloin Marsala
Pomme au Beurre, Spinach & Anise Scented Carrots
Pea Shoot Salad with Gorgonzola Tart
Pumpkin Seed Croutons, Port Wine Jelly & Pecans
Selection of Desserts
Parfait Grand Marnier
Parisienne Chocolate Mousse
Apple Tart Tatin
Mignardises
Bon Appetit!
Congratulations to all Inductees.
The 2nd annual Honour Society Dinner will be held at CCFCC 2011, Vancouver, BC
June 14, 2011
The Inaugural Honour Society Members, 2010:
Albert Schnell CCC Toronto
Arthur Raynor CCC Calgary
Bruce Wilson CCC Vancouver
Bruno Marti CCC Vancouver
Bud Bremner CCC Halifax
Fred Zimmerman CCC Calgary
Georges Chauvet CCC Montreal
Gerald Crewe CCC St. John’s
Hubert Scheck CCC Vancouver
John Reimers CCC Winnipeg
Julius Pokomandy CCC Vancouver
Klaus Theyer CCC Toronto
Marcel Hemery CCC Edmonton
Marcel Kretz CCC M.C. Montreal
Nick Schweitzer CCC Toronto
Paul Mastalir CCC Calgary
Pierre Clement CCC Ottawa
Roy Butterworth CCC Moncton
Takashi Murakami CCC M.C. Winnipeg
Valentin Kremzar CCC Edmonton
Vinicio Di Nillo CCC St. John’s
Wilhelmus Brand CCC Toronto
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