Saturday, September 15, 2012
Noon - Press Conference at Fleur de Sel Restaurant, Lunenburg, Nova Scotia
Sunday, September 16, 2012
Morning: Farm Tour (TBC)
(more details, start time and cost still to be confirmed)
- tour starts at Atlantica Hotel Halifax, 1980 Robie Street in downtown Halifax
- first stop will be Oulton’s Farm in Windsor, hopefully lead by Mike Oulton
- second stop Luckett Vineyards for tour, tasting, then lunch on the patio
- third Al Stewart organic farm
- lastly we will visit Fox Hill Cheese for a tour and ice cream
- delivery to Congress site (Land of Evangeline Campground) around 4:00pm
- Cost approx. $50
- bus includes a tour guide who will educate about the area
Exclusive Single Malt Scotch Luncheon hosted by The Balvenie at Le Caveau
12:00 Noon - Premium Whisky pairing.
On Sunday September 16th The Balvenie is hosting an exclusive 5 course dining experience at Le Caveau restaurant. A range of The Balvenie’s award winning artisanally crafted single malt Scotches will be served alongside food pairings created by premier chefs from across Canada. Chef Jason Lynch at Le Caveau restaurant will welcome Derek Damman, Tom Brodi, and Paul Rogalski into the Le Caveau kitchen to collaborate on an inspired whisky pairing feast.
Event takes place at 12:00pm on Sunday September 16th at LeCaveau, 11611 Highway 1, Grand Pré, N.S. Limited seating is available. Tickets are $120/ticket with proceeds to benefit The Canadian Chefs’Congress initiatives.
To make reservations please contact Le Caveau Restaurant at (902) 542-1753 or 1 866-GPWINES.
3pm Early Registration begins
5pm Nova Scotia Fish Fry hosted by Sustainable Blue Buy Tickets HERE!
Nova Scotia Fish Fry at the Congress site on the shoreline of the Bay of Fundy (100 tickets available for delegates for $50 and 50 tickets available for the public for $65!)
Join us for the welcome event for the 2012 Canadian Chefs Congress overlooking Cape Blomidon and the tides of the majestic Bay of Fundy. Chefs Michael Stadtlander, Michael Howell, Chris Velden, Terry Vassello and Anthony Walsh will prepare a beach-side old time fish fry featuring the products of Sustainable Blue, a Nova Scotian land-based closed containment fish farm. These products from Sustainable Blue are already being used at some of the finest restaurants in Canada (Canoe, Auberge de Pommier, Scaramouche, Buca, Tempest, Chives Canadian Bistro and many more) and are certified by Ocean Wise.
Prepare yourself for the freshest fish you are likely to ever taste unless you were to catch it yourself! Different Chef inspired preparations of Arctic Char and Sea Bream along with a sweet corn boil and traditional Nova Scotia side dishes. Taste some Nova Scotia wines, craft beers and ciders. Sit back and enjoy the spectacular view from this great ocean front location.
Cost: $50 for CCC delegates (100 tickets available), $65 for the public (50 tickets available)
The Congress Begins
Monday, September 17, 2012
8am – noon Registration and setup of campsites
8-10am Full Breakfast prepared and served by Akerley Culinary Students, Dartmouth
Noon - Piper, Flag Ceremony, Opening Remarks
1-4pm Best of the Country Lunch
Calgary, Alberta – Paul Rogalski (Rouge)
Vancouver, British Columbia – Ned Bell (Four Seasons Vancouver)
Winnipeg, Manitoba – Alexander Svenne (7-1/4 Bistro)
Caraquet, New Brunswick – Karen Mersereau (Hotel Paulin)
St. John’s, Newfoundland and Labrador – Todd Perrin (The Chef’s Inn)
Yellowknife, Northwest Territories – Pierre LePage (Le Frolic)
Lunenburg, Nova Scotia – Martin Ruis Salvador (Fleur de Sel)
Iqaluit, Nunavut – Josef Szakacs (Frobisher Inn)
Toronto, Ontario – Jamie Kennedy (Jamie Kennedy Kitchens)
PEI – Michael Smith
Montréal, Québec – Derek Dammann (Maison Publique)
Saskatoon, Saskatchewan – Daniel Walker (Weczeria Food and Wine)
Whitehorse, Yukon – Brigitte Kollner (Yukon College)
Guest Chef: New Orleans, Louisiana – Stephen Stryjewski, (Cochon Restaurant)
3:45pm Group Photo
5-6pm All Clad Cook-off
(all delegates are invited to put their name in the pot to win a set of top of the line All Clad Cookware – bring your knives!)
6-6:45pm Acadian Music
6:45pm Keynote Addresses by Michael Ableman and David Cohlmeyer
Michael Ableman, Foxglove Farm
David Cohlmeyer, Sustainable Good Foods Consultant, formerly of Cookstown Greens
8pm Musical Entertainment begins
8:30-11pm Nova Scotia Kitchen Party
Mark Gabrieau (Gabrieau’s Bistro)
Luis Clavel (Atlantica)
Dennis Johnson (Fid) with Roland Glausser (Charlotte Lane)
Paolo Colbertado (Jane’s On The Common)
Andrew Aitken (Wild Caraway)
Brian Corkery (Elements on Hollis)
Matthew Krizan (Mateus Bistro)
Beth Muise (Press Gang)
Vince Scigliano and Bee Choo Char (Gio)
Lauren Marshall (Morris East)
Dawn Conrad (Salt Shaker Deli)
Mark Gray (Brooklyn Warehouse)
Geir Simensen (Saege)
Guest chefs: Connie DeSoussa and John Jackson (Charcut, Calgary)
Tuesday, September 18, 2012
8-10am Continental Breakfast and coffee/tea available during this time. Presented by Kingstech Culinary Students, Kentville
10am-3pm Workshops FULL WORKSHOP SCHEDULE / CLICK HERE
12 noon – 2pm snacks provided
3-5pm Taste of Nova Scotia Luncheon and Wine Event presented by Taste of Nova Scotia
Post Congress Event
Evening - Home Grown Pig Roast (Ticketed Event) Buy Tickets HERE!
Roasted by Chris Velden, Flying Apron Cookery and sides by Chef Ryan Payne
Two beautiful pigs are being raised by Rupert Jannasch, owner of Ironwood Farm.
Ironwood Farm is a an organic mixed farm at the mouth of the Avon river in Hants County, Nova Scotia
The two pigs will be roasted whole and served with a variety of locally inspired side dishes:
- Coleslaw with carrots and red onion in a Stutz Apple Cider vinaigrette.
- Stutz Apple Cider in being made by Grand Pré Winery with 5 types of Annapolis Valley apples. The Cider has a sweet fresh taste with a little bite and no added sugars. A great fit for the pigs.
- A Lime and Chili roasted Sweet potato salad finished with Sugar Moon Farm Maple Syrup will also be on the Menu.
- Organic Mesclun Greens with different dressings and toppings like Ran Cher Acres Goat Cheese, hard boiled pasture raised eggs, crispy bacon, fresh corn and much more.
- Fresh baked Artisan Breads from local bakeries and flavored butters.
- A corn boil, homemade bbq sauces and much more will make this Pig Roast a great Culinary Event.
Canadian Chefs’ Congress Event Sponsors:
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