And so the week begins!

Delegates have been streaming in for the past few days, anticipation running high for the incredible events planned this week.  Already the National Chefs Challenge, WACS Global Chefs Challenge, and WACS Junior Challenge have left appetites whetted and spirits high.  

This evening, conference delegates and more were treated to an incomparable meal at the sold out Tastes of CCFCC Canada.  With 19 food stations representing regions across Canada, with exquisite beverage pairings, it was a feast for the senses!  

Some of my personal highlights from the evening include the Nova Scotian Farmed Arctic Char with Hodge podge, char cracker, and Oulton’s Smoked Pork Belly and the B.C. Hazelnut S’mores with Philadelphia Cream Cheese and Christie Graham Crumbs with dark chocolate and Chef-made marshmallow. Another great station was Manitoba's Smoked Goldeye Terrine with Beet and Goat Cheese Puree with Sautéed Pickerel Cheeks, micro green and a flax seed vinaigrette (below),

and Aboriginal Culinary Team Canada with Lax-Kw'alaam smoked black cod, pickled parsnip root, and dandelion-watercress greens (below).

I don't know about you, but this was a pretty awesome kick-off to what is sure to be a great week.  Good night to you all, and enjoy the CCFCC 2011 Vancouver to the fullest! 

Pictures by Thorsten Gohl, official CCFCC 2011 Photographer.

One last thought: take a look at this summary of the evening by Mark Atal, if you missed any details!

Taste of CCFCC 2011 from Mark Atal on Vimeo.

BC Chefs' Association Awards

Every year, the BC Chefs’ Association (BCCA) makes a point of recognizing excellence among its members. During the CCFCC 2011 National Conference opening event, Tastes of CCFCC Canada, five prestigious awards will be given out:

1. Chef of the Year:  A Chef member in good standing, who had done exceptional work in mentoring and culinary direction, for the association over the whole period of one year.

2. Citation Award:  A Chef member in good standing, who had done exceptional work in the association and had presented the association well in the industry, showing courage, pride and bravery; over the period of one year.

3. Associate Member of the year:  To the person/ company who had done an exceptional work with the BCCA members and events over the period of one year.

4. Julius Pokomandy Award:  A Chef member who had done exceptional work on the Board of Directors.

5.  Fred Naso Award:  To whom who is not a member of the association but done an exceptional work for the association in the education field. (e.g. Tony Woods- HIEC- Serving it Right).

Join in on the action at 7 pm on June 12, 2011. 

Win Tickets to Tastes of CCFCC Canada

There is some exciting business going down today, if you're on your toes. Cassandra Anderton of Good Life Vancouver is offering interested foodies the chance to attend the highly anticipated, and sure to be incredible, Tastes of CCFCC Canada held this June. Respond to her tweet @goodlifevan with your favourite Canadian food and beverage pairing to be entered to win two coveted tickets to the event.

Event Info:

$140.00 value

Saturday June 12, 2011
5:00 - 10:00 pm

Renaissance Hotel Harbourside,
1130 West Hastings Street
Vancouver BC
V6E 3T3

http://tastesccfcc-eorg.eventbrite.com/

Oysters at the Conference

Image from http://komogway.com/media/stills/

Komo Gway will have oysters on feature at the Conference in June, to the delight of many. They will be holding a seminar on oysters during the Conference, as well as hosting oyster bars at Tastes of CCFCC Canada (June 12) and the Presidents Ball (June 15), and an oyster booth during to Golf Tournament at Furry Creek on June 16, 2011. A little bird mentioned they will be serving their version of Oysters Rockefeller at the Golf Tournament!

Pentlatch Seafoods Ltd. is based in the Comox Valley on Vancouver Island, and is fully owned and operated by the K'ómoks First Nation. Their Oysters are marketed under the name Komo Gway, ruler of the undersea.

Their business places strong emphasis on sustainability and environmentalism, making as little impact on the environment as possible while harvesting natural, perfectly flavoured, firm-fleshed and briny beach-grown oysters.

Look forward to the oysters and other shellfish from Pentlatch Seafoods at the CCFCC 2011 National Conference in June!

Exciting Details for Tastes of CCFCC Canada

Sunday June 12, 2011

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

Tastes of CCFCC Canada

Sunday June 12, 2011
5:00 pm - 10:00 pm
Renaissance Hotel Harbourside
1130 West Hastings St., Vancouver

The welcome reception and icebreaker for the CCFCC 2011 National Conference is bound to have a great start this year with Tastes of CCFCC Canada.
As a celebration of Canada's culinary identity, Tastes of CCFCC Canada will be featuring 12 food and beverage stations representing regions across Canada. With cutting-edge creations by Junior Chefs and their mentors, the stations will showcase expert food and beverage pairings.
Whether you come for the food, the ice sculpture carving competition, or the chance to meet and greet with some of the best chefs in the world, Tastes of CCFCC Canada can't be missed.
Included in the CCFCC 2011 National Conference are our guests from the World Associations of Chefs (WACS) and the American Culinary Federation (ACF), among others.
Tastes of CCFCC Canada is a part of the fundraising efforts for Culinary Team Canada, junior chefs programs, and culinary scholarships.

For ticket information see http://ccfcc.eventbrite.com or contact conference2011@bcchefs.com.