From the same group that created important food events for a cause, Foodstock followed by Soupstock, the Canadian Chefs’ Congress held a timely “Spring Thaw” event to celebrate the arrival of the new growing season, just as the weather started getting better.
24 chefs and food purveyors gathered on March 31st, 2014 to showcase delicious Spring-themed organic, non-GMO creations.
I arrived a bit late to Palais Royale but luckily I was still able to witness many of the varieties of delectable bites out on display.
One of my favourites includes the juicy, sweet serving shown in the image at the top (“Poached Pear” by Magna Golf Club’s Jason D’Anna). It was so incredible I’ll admit I had 2. And here are just some of the many more memorable bites from Spring Thaw.
House smoked Ontario rainbow trout with maple soy glaze and local heirloom carrot slaw by Paul Boehmer (Boehmer Restaurant)
Jamie Kennedy’s Fermented Vegetable and Fresh Green Salad with Jeff’s Sunflower Oil
Rhubarb Syllabub, toasted almond and maple by Renee Bellefeuille for Frank Restaurant, Toronto
Live music was by The Darren Sigesmund Jazz Quintet. I was impressed with the selection of refreshments: wine provided by Wine Country Ontario showcasing 12 Ontario wineries and draught beer by Creemore Springs.
Oliver & Bonacini’s Corporate Executive Chef Anthony Walsh examining some goods
Guess who’s hiding behind the tulips?
It was definitely an excellent food-focused event bringing together an incredible group of chefs in support of the Canadian Chefs’ Congress.
ABOUT CANADIAN CHEFS’ CONGRESS LTD.
The Canadian Chefs’ Congress were the group behind the largely famous Foodstock and Soupstock events. The Soupstock event of October 2012 protested and successfully stopped the proposed Mega Quarry plans in Melancthon Township. Through BestofToronto.net, I was proud to be able to help do my part of promoting Soupstock.
For more info about the Canadian Chefs’ Congress visit www.canadianchefscongress.com
-
- Braised boar, house pickles, smoked mustard by Alexandra Feswick (Drake Hotel)
-
- Alexandra Feswick (Drake Hotel)
-
- Southbrook Wines
-
- Southbrook Wines
-
- The Darren Sigesmund Jazz Quintet
-
- House smoked Ontario rainbow trout with maple soy glaze and local heirloom carrot slaw by Paul Boehmer (Boehmer Restaurant)
-
- House smoked Ontario rainbow trout with maple soy glaze at Paul Boehmer’s booth (Boehmer Restaurant)
-
- Duck Rilette with celery, apple and green peppercorn by Ross and Simon Fraser of Fraser Cafe, Ottawa
-
- Delicious slow cooked lamb belly on steamed bun by Marc Lepine, Atelier Restaurant, Ottawa
-
- Maple Cotton Candy grows on trees, Atelier
-
- “Poached Pear” with mulled port, chocolate, blood creme brulee, cranberry currant compote by Jason D’Anna, Magna Golf Club
-
- Rhubarb Syllabub, toasted almond and maple by Renee Bellefeuille for Frank Restaurant, Toronto
-
- Pay Chen
-
- Rose Reisman and Pay Chen
-
- Do what the ice sculpture says: No GMO Salmon
-
- Oliver & Bonacini’s Corporate Executive Chef Anthony Walsh examining some goods
-
- Silken Tofu with smoked pickerel and sweet potato by Paula Navarette for Momofuku Daisho
-
- Sturgeon ceviche topped with Acadian caviar by Acadian Sturgeon and Caviar
-
- Jamie Kennedy’s Fermented Vegetable and Fresh Green Salad with Jeff’s Sunflower Oil
-
- Hiding behind the tulips
-
- Don Don Izakaya
-
- “Nimono” with resh water herring with simmered yam cake, daikon and tofu topped with spring sprouts in a soy, mirin and miso paste and sake lees broth by Don Don Izakaya
