The National Committee of the Canadian Chefs’ Congress proudly announces a fundraiser for the Canadian Chefs’ Congress Eager Beaver Culinary Scholarship. The Cook-Off will be held at the Drake Hotel in Toronto on July 26, 2010. Chefs Steve Gonzalez of Origin; Nick Liu of Niagara Street Café; Kevin McKenna of Globe Bistro and Earth; and Alida Solomon of Tutti Matti will face off in a culinary battle of skill and wits. The winner of the cook off will win an assortment of All-Clad pots and pans as well as a ticket to the Canadian Chefs’ Congress in British Columbia in September. In addition guests will enjoy the food stylings of Chef Michael Stadtländer and friends: visiting chefs Chris Aerni, Rossmount Inn, NB; Edward Tuson, EdGe Restaurant, BC and Jeremy Charles, Raymond, NL as well as local stars Anthony Rose, The Drake Hotel; Anthony Walsh, Canoe; Adam Colquhoun, Oyster Boy; and the Dairy Farmers of Canada will feature a selection of Canadian Cheese. Creemore beer will be the official beer of the Cook-Off. Ontario wineries contributing are, Henry of Pelham, Malivoire, Ravine, Southbrook and Stratus.

In addition to the festivities a raffle will be held that evening for a set of All-Clad pots and pans selected by Michael Stadtländer. Raffle tickets will be for sale at the venue and online at canadianchefscongress.com

The Eager Beaver Culinary Scholarship provides two graduating culinary arts students the opportunity to apprentice with Canadian Chefs’ Congress chefs from Coast to Coast to Coast in Canada.
The scholarship assists with travel expenses between provinces and territories for a period of 13 months.

The Canadian Chefs’ Congress wishes to thank Creemore Springs Brewery Limited for providing beer for the event as well as sponsoring our three guest chefs. We are grateful to All-Clad and Groupe SEB Canada for their gift of cookware for the cook-off as well as our grand prize and raffle prize.

Canadian Chefs’ Congress Cook-Off at the Drake Hotel ticket price is $90 CAD plus HST. A processing fee will be applied by our ticket seller.

6pm. Less than an hour before our next fundraiser begins. The mystery chefs gather for a group photo before the guests arrive at 6:30. Can you tell who’s cooking tonight?

6:30pm. As guests arrive, they are greeted with a glass of 2008 Pink Elephant bubble from Naramata’s Elephant Island Orchard Wines.

6:45pm. Julian Bond jumps on a chair to announce the location of the 8 kitchens and the 8 mystery chefs. The crowd is revved up and released into the culinary school to start exploring!

7:30pm. Let’s slowly reveal the chefs and what they’re serving up tonight:

Chef Neil Taylor – Cibo

Chef Taylor is serving panelle: chickpea fritters with buffalo mozzarella and smashed peas and fava beans.

Chef Ned Bell – Cabana Bar and Grille

Chef Bell offers a summer salad with roasted tomatoes and peppers, belgian endive, local goat cheese, toasted walnuts, dehydrated pepper powder, and cucumber, with all ingredients hailing from Windset Farms.

Chef Robert Belcham – Refuel & Campagnolo

Chef Belcham has made a fennel stuffed Sloping Hills porchetta with a summer vegetable salad and a charred wild ramp vinaigrette.

Chef James Walt – Araxi

Chef Walt has prepared a crab and avocado egg crepe with chilled tomato soup and tomato pearls.

Chef Angus An – maenam

Chef An’s dish is a banana blossom salad, which he serves you along with a long pull of R&B Sun God wheat ale from his keg under the table.

Chef Scott Jaeger – The Pear Tree Restaurant

Chef Jaegar presents seared albacore tuna with compressed cucumber and watermelon salad, yuzu gel, coriander sheets, and puff rice.

Chef Neil Wyles – Hamilton Street Grill

Chef Wyles posts a double feature: root beer braised shortribs and Summer Breeze oysters.

Chef Julian Bond – Pacific Institute of Culinary Arts

Last but not least, venue host Chef Bond has cooked up a venision with porcini mushoom and mixed potato puree.

9pm. While guests indulged in dessert, Chefs Julian Bond and Neil Wyles announced the two more Mystery Kitchen fundraisers: the next at the Vancouver Club on Friday, July 30th, and a late August encore at the Pacific Institute of Culinary Arts. The chef lineup will be unique for each Mystery Kitchen event, so if you liked this one, please stay tuned for the next ones and bring your friends next time around!

Full photo gallery:

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The Canadian Chefs’ Congress is just 3 months away! We’ve got a short update on the heritage pigs that have been selected by Robert Belcham for Friday’s exclusive Firelight Pig Roast:

Here's the Momma sow and her babies. Our two pigs are in picture. They are a Hampshire-Berkshire cross and are about 10 weeks old right now. They will be 170 – 180lbs each at slaughter time.

Please remember to register before June 30, 2010 for your free ticket to the Firelight Pig Roast. Early registration is the only way for delegates to score a spot, so don’t delay.

Other registration perks that you may not be aware of:

• WestJet Conference Code to save 10% off travel into Comox and Victoria for the Congress
• Group rate when you register 10 or more delegates at the same time
• 10% off  delegate fees for culinary students registered at accredited institutions

Contact us with any questions or to inquire about any of the discounts mentioned above. And spread the word to all of your industry friends!

A Star-Studded Mystery Kitchen Tour

- FOR IMMEDIATE RELEASE -

June 2, 2010, Vancouver, BC — On Sunday, June 27th, 6:30pm to 9pm, the Canadian Chefs’ Congress take over the professional kitchens of the Pacific Institute of Culinary Arts (PICA) to host a Mystery Kitchen Tour. All proceeds go towards this year’s Chefs’ Congress held on Vancouver Island September 11th to 12th; 2010’s focus is Oceans for Tomorrow.

Tickets for the Mystery Kitchen Tour are $75 and can be purchased online via PICA’s website. With a scant 100 tickets available, you’ll have to act fast. Eight of Vancouver’s top-notch culinary purveyors, sworn to secrecy, are equipped with wine and play host to their very own kitchen parties. Make your way through PICA’s corridors to all eight food and wine stations, ending your mystery kitchen tour with a dessert finale. This exclusive and mysterious evening of superb food and wine pairings won’t disappoint.

Pacific Institute of Culinary Arts is situated at the gateway to Granville Island at 1505 West Second Avenue, Vancouver, BC. To contact please call (604) 734-4488 or visit www.picachef.com.

The 2010 Canadian Chef’s Congress, themed as Oceans for Tomorrow, is slated for September 11 & 12, 2010, when chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps can be taken to improve the health of our oceans. Attendees will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country. As host, BC chefs will present the very best that our province has to offer. The weekend will be a series of unique tastes and experiences as you munch and mingle with fellow chefs, sipping BC wines, ales, beers, ciders, and mead. For full schedule details visit www.canadianchefscongress.com/british-columbia.

The Canadian Chefs’ Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. The Canadian Chefs’ Congress is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian Food Culture. www.canadianchefscongress.com

Date: June 27, 2010
Time: 6:30 PM – 9:00 PM
Location: Pacific Institute of Culinary Arts
Tickets: $75 (buy online)