Tastes of CCFCC Canada


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Award winning opening event for the 48th annual CCFCC conference and convention, June 2011. Event developed and produced by Go Golf Events Management

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  • This award winning event opened the 48th annual CCFCC conference and convention in June 2011 in Vancouver. According to the 600 plus guests it was amazing - 20 food and beverage stations showcasing our junior chefs. Each province created a signature dish, we paired the dish with BC Beverages, and a signature culinar event was born
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Tastes of CCFCC Canada

  1. 1. Tastes of CCFCC Canada
  2. 2. Welcome Reception CCFCC 2011 <ul><li>Renaissance Hotel Vancouver Harbourside </li></ul><ul><li>June 12th, 2011 - 5-10 pm </li></ul><ul><li>Celebration of Canada's Culinary Identity </li></ul><ul><li>20 Chef Stations, each paired with a Beverage </li></ul><ul><li>Junior Chefs - Two from each Province </li></ul><ul><li>A Chef Mentor from each Province </li></ul><ul><li>Special Guests </li></ul><ul><li>Aboriginal Culinary Team </li></ul><ul><ul><li>Chef Ben Genaille </li></ul></ul><ul><li>Guest Chefs – American Culinary Federation </li></ul><ul><li>And our Washington State Junior Chefs </li></ul>
  3. 3. Overview <ul><li>2 Junior chefs + 1 Chef mentor </li></ul><ul><ul><li>Stations will showcase Regional Food - Creative, Local, Delicious </li></ul></ul><ul><li>Unique Beverage Pairings to each Station </li></ul><ul><ul><li>Beer, Cider, Wine, Spirits, Non Alcoholic </li></ul></ul><ul><li>Great Experience for Junior Chefs </li></ul><ul><li>Creating an Amazing Event for Guests </li></ul><ul><li>Culinary Tourism is a Major Sector in the Industry </li></ul><ul><li>Mingle with Some of the Best Chefs in the World </li></ul><ul><li>Sample cutting-edge Culinary Creations </li></ul>
  4. 4. 1. Station: Manitoba <ul><li>Junior Chef: Joel MacDonald </li></ul><ul><li>Mentor: Chef Tim Appleton </li></ul>
  5. 5. 1. Station: Manitoba <ul><li>** Manitoban Smoked Goldeye Terrine with a Beet and Goat Cheese Puree with Sautéed Pickerel Cheeks, Micro Green and a Flax seed Vinaigrette ** </li></ul><ul><ul><li>Served with a Black Hills Alibi (Sauvignon Blanc/Semillion blend) </li></ul></ul>
  6. 6. 2. Station: Prince Edward Island <ul><li>Junior Chef: Jennifer Bryant </li></ul><ul><li>Mentor: Chef Hans Anderegg </li></ul>
  7. 7. 2. Station: Prince Edward Island <ul><li>** Prince Edward Island Style Lobster Macaroni and Aged Cheddar Cheese ** </li></ul><ul><li>Served with a Mission Hills Family Estate Reserve Chardonnay </li></ul>
  8. 8. 3. Station: Saskatchewan <ul><li>Junior Chef: Tom Wood </li></ul><ul><li>Mentor: Rob Harrison </li></ul>
  9. 9. 3. Station: Saskatchewan <ul><li>** Mustard Cured Duck Bacon, Lac la Ronge Wild Rice and Barley Galette with Carmine Jewel Cherry Preserve ** </li></ul><ul><li>Served with an Okanagan Spring Brewmaster's Black Lager </li></ul>
  10. 10. 4. Station: B.C. Kelowna <ul><li>Junior Chef: Jon Garratt </li></ul><ul><li>Mentor: Geoffrey Couper </li></ul>
  11. 11. 4. Station B.C. Kelowna <ul><li>** Venison Bresola with Young Arugula, Drizzled with Cold Pressed Canola and Local Verjus ** </li></ul><ul><li>Served with Liquid Chefs’ Gerry Jobes’ Spirit Bear Gin – an Okanagan Spirit Elderflower Shaken with Citrus, Topped with a Meadow Vista Honey Wines Sparkling and Rhubarb Bitter </li></ul>
  12. 12. 5. Station: Ontario <ul><li>Junior Chef: Nikki Carriere </li></ul><ul><li>Mentor: Chef Marcia Budd </li></ul>
  13. 13. 5. Station: Ontario <ul><li>** Pan-fried Potato and Goat Cheese Perogy with Sautéed Shiitake Mushrooms, Candied Double Smoked Bacon and a Scallion Cream ** </li></ul><ul><li>Served with Desert Hills Syrah </li></ul>
  14. 14. 6a Station: Quebec <ul><li>Junior Chef: Stephanie Lavergne </li></ul><ul><li>Mentor: Chef Marcel Kretz </li></ul>
  15. 15. 6a Station: Quebec <ul><li>** Quail Stuffed with Fiddleheads, Wrapped in Boar Bacon with Celeriac and Apple Puree, St Nicholas Apple Cider Jus ** </li></ul><ul><li>Served with Orchard Hill Estate Cider </li></ul>
  16. 16. 6b Station: Washington <ul><li>**Washington ACF Chefs host a guest station** </li></ul><ul><li>** BC Shellfish Festival provides Kusshi Oysters ** </li></ul><ul><li>Washington serves Kusshi Oyster shots and Oyster chowder </li></ul>
  17. 17. 6c Station: Nova Scotia <ul><li>Junior Chef: Brenan Madill </li></ul><ul><li>Mentor: Chef Luis Clavel </li></ul>
  18. 18. 6c Station: Nova Scotia <ul><li>** Nova Scotian Farmed Arctic Char, Hodge Podge, Char Cracker and Oulton’s Smoked Pork Belly ** </li></ul><ul><li>** Served with Blueberry Ice Tea, Van Dyke’s Blueberry Bomb and Blueberry Powder ** </li></ul>
  19. 19. 7. Station: Aboriginal Culinary Class <ul><li>Junior Chefs: Vancouver Community College Aboriginal Culinary Class </li></ul><ul><li>Mentor: Ben Genaille </li></ul>
  20. 20. 7. Station: Aboriginal Culinary Class – Vancouver Community College <ul><li>** Lax-Kw'alaam smoked black cod, pickled parsnip root, dandelion-watercress greens ** </li></ul><ul><li>R and B Brewery </li></ul>
  21. 21. 8. Station: Alberta <ul><li>Junior Chef: Debbie Poulin </li></ul><ul><li>Mentor: Chef Hong Chew </li></ul>
  22. 22. 8. Station: Alberta <ul><li>** Pulled Pork in a Pinto Bean Cornmeal Muffin Topped with a Maple Buttercream Frosting and Finished with a Smoked Chipotle Crackle ** </li></ul><ul><li>Served with Okanagan Spring 1516 Lager </li></ul>
  23. 23. 9. Station Canada <ul><li>Junior Chef: John Dashney </li></ul><ul><li>Mentor: Judson Simpson, President CCFCC </li></ul>
  24. 24. 9. Station: Canada <ul><li>** British Columbia - Natural Pastures, Courtenay B.C. - Smoked Boerenkaas </li></ul><ul><li>Ontario - St-Albert 2 year white Cheddar ** </li></ul><ul><li>** Glengarry Fine Cheese, Lancaster ONT - Lankaaster traditional Gouda ** </li></ul><ul><li>** Quebec - Fromage Damafro, Saint - Damase QUE - Triple Crème Brie ** </li></ul><ul><li>** Fromagerie Lemaire, St-Cyrille Drummond QUE - Swiss Cheese ** </li></ul><ul><li>** L'Abbaye St Benoit, St-Benoit-du-Lac QUE - Benedicton Blue ** </li></ul><ul><li>** FX Pichet, Production Champlain, Ripening Ste-Anne-de-la-Perade QUE - La Baluchon ** </li></ul><ul><li>Served with a Port Style Saturna Estate Winery Vinsera </li></ul>
  25. 25. 9. Station: Canada <ul><li>** Dairy Farmers of Canada Cheese Table ** </li></ul><ul><li>Supported by Lekker Foods </li></ul><ul><li>Served with a Port Style Saturna Estate Winery Vinsera </li></ul>
  26. 26. 10. Station: Alaska Distillery Smoked Salmon Vodka
  27. 27. 11. Station: Youth Team Canada <ul><li>Youth Team Canada </li></ul><ul><li>Mentor John Carlo Felicella </li></ul>
  28. 28. 11. Station: Youth Team Canada <ul><li>** Qualicum Goat’s Cheese, Braised Organic Cippolini Onion, Mulled Tomato and Micro Greens with a Salt and Vinegar Cracker with Emulsified Chimichurri ** </li></ul><ul><li>Served with a Fraser Valley Apple Cider Tom Collins </li></ul>
  29. 29. 12. Station: British Columbia <ul><li>Junior Chef: Carmen Mak </li></ul><ul><li>Mentor: Chef Edmund Lee and the Renaissance Vancouver Hotel Harbourside </li></ul>
  30. 30. 12. Station: British Columbia <ul><li>** B.C. Hazelnut S’mores with Philadelphia Cream Cheese and Christie Graham Crumbs with an amazing dark chocolate and Chef-mad marshmallows ** </li></ul><ul><li>Served with a Canterbury Hazelnut Iced Coffee </li></ul>
  31. 31. 13. Station: British Columbia ** Bella Gelateria ** by Maestro Gelatiere James Coleridge
  32. 32. 14. Station: British Columbia ** Silk Road Tea **
  33. 33. 15. Station: British Columbia ** Komo Gway Oyster ** Served with The View Distraction Bubble
  34. 34. British Columbia <ul><li>Komo Gway, Baynes Sound, BC, Canada </li></ul><ul><ul><li>Rough-shelled with a firm ivory meat and a fresh briny finish. </li></ul></ul><ul><li>Comox, Baynes Sound, BC, Canada </li></ul><ul><ul><li>plump oyster with a dark velvety mantle, medium salt and a nice cucumber finish. </li></ul></ul><ul><li>Goose Spit, North Baynes Sound, Canada </li></ul><ul><ul><li>beach grown and hardened. firm meats and have a clean briny flavor and mild cucumber finish. </li></ul></ul><ul><li>Tree Island, North Baynes Sound, Canada </li></ul><ul><ul><li>unique dark mantle and a full creamy flavor. </li></ul></ul><ul><li>Gartley Beach, North Baynes Sound, Canada </li></ul><ul><ul><li>ivory meats and a dark, almost black mantle, rough shell, classic cucumber finish. </li></ul></ul><ul><li>Baynes Sound, Baynes Sound , Canada </li></ul><ul><ul><li>multi-coloured and highly fluted shells hold nice firm and plump meats with a dark mantle. </li></ul></ul><ul><li>Buckley Bay, Baynes Sound, Canada </li></ul><ul><ul><li>beach grown oysters have the classic oyster flavour, mild brine, nice and creamy . </li></ul></ul><ul><li>Brooklyn Creek, Comox, Baynes Sound, Canada </li></ul><ul><ul><li>multi-coloured highly fluted shell offer creamy, plump full meats with medium salt </li></ul></ul><ul><li>Goose Berry Point, Baynes Sound, Canada </li></ul><ul><ul><li>sweet oyster, beach hardened and harvested, creamy white meats surrounded by a dark mantel. </li></ul></ul><ul><li>Sengoku, Baynes Sound, Canada </li></ul><ul><ul><li>A classic oyster, medium salt, clean flavour and a mild cucumber finish. </li></ul></ul>
  35. 35. 16. Station: British Columbia <ul><li>XFOUR Martini </li></ul><ul><li>hosted by Von Albrecht & Associates </li></ul><ul><li>XFOUR Handcrafted Vodka – Okanagan, B.C. </li></ul><ul><li>Handcrafted and distilled four times, the recipe of Chef Marcus is finished with glacier water and hints of fruit and anise </li></ul>
  36. 36. <ul><li>** Canterbury Coffee Station ** </li></ul>17. British Columbia
  37. 37. R and B Brewing Beer Station
  38. 38. Ice Carving Competiton <ul><li>Sponsored by Little Thai </li></ul>
  39. 39. Tastes of CCFCC Canada <ul><li>Award Winning Event </li></ul><ul><ul><li>American Culinary Federation, President Michael Ty, awards Tastes of CCFCC Canada with the ACF Cutting Edge Award at Dallas Convention, July 2011 </li></ul></ul><ul><li>Attended by 650 guests </li></ul><ul><li>Emcee – Dawn Chubai , Breakfast TV, CityTV </li></ul><ul><li>Event Producer, Dawn Donahue , Go Golf Events Management </li></ul><ul><li>Committee Chair, Chef Tim Appleton , </li></ul><ul><ul><li>Red River College Culinary Arts Instructor , Manitoba’s Chef of the Year </li></ul></ul><ul><li>Special Thank you to Cassandra Anderton , Good Life Vancouver </li></ul><ul><ul><li>Beverage Pairing Chair </li></ul></ul>