News and Events for Ontario

Register Soon to attend Congress in September!

August 16, 2008

Registration is NOW open for the Canadian Chefs’ Congress.

Registration is $250. Sign up before September 1, 2008 and you’ll be automatically entered in a draw for $1,000 worth of AllClad cookware. Click here to register now! 
Eric G. says, “i have been intrigued and excited about the idea of the congress since first hearing about it from ‘the oysterman’ many months back.” and Anita S. says, “Brilliant! Congratulations. It will be a memorable (historic) event!”
This industry only event will be the first of 13 biennial Congresses to be held in every province and territory. A first for Canada!
See the Itinerary posted below. Let’s make it a success! 

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Canadian Chefs’ Congress Itinerary announced

August 13, 2008

Sunday September 21st, 2008
8:00 am — 12:00 noon
Delegates arrive at Eigensinn Farm
Set up camps
Registration

12:00 — to 12:45 pm
13 Chefs on “Best of the Country” stations prepare to serve
Opening ceremony begins
Canada’s national anthem

12:45 pm — 1:00 pm
Michael Stadtländer officially opens 2008 Canadian Chefs’ Congress

1:00 pm — 4:00 pm
“Best of the Country” 13 course meal, service begins
Dessert service begins (2:30)

4:00 pm — 5:00 pm
Break

5:00 pm — 6:30 pm
Jeffery Smith, Keynote Speaker
Question and Answer period from 6:00 pm to 6:30 pm

6:30 pm — 7:00 pm
Stage set up for musical entertainment

7:00 pm — 10:30 pm
Paul Kennedy, Master of Ceremonies

Musical artists strut their stuff
Midnight Kitchens Open (9:00 pm)
Fireworks take place (9:30 pm)

10:30 pm 

Bonfire

Monday September 22nd 2008
8:00 am — 10:00 am
“Grey/Bruce County Breakfast” prepared by John Higgins and students of George Brown College Chef School

10:00 am — 2:00 pm
Workshops 

Schedule of Workshops
10:00 am — 11:00 am
Jonathan Forbes “Wild Foods”
Robert Clark “Aquaculture in Canada”
Andrew Laliberté “Future of Canadian Wine”

11:00 am — 12:00 noon
Jeffery Smith “Genetically Modified Organisms”
Brent Petkau, Patrick McMurray, Andre Mallet “The Oyster”
David Cohlmeyer “Why is Canadian food so cheap?”

12:00 noon — 1:00 pm
Petra Cooper “Artisan Cheese production”
Fred Morin TBA
Jamie Kennedy and Paul DeCampo “Slow Food”

1:00 pm
Michael Stadtländer “The importance of local food and the relevance of the Canadian Chefs’ Congress”

2:00 pm — 4:00 pm
Ontario Harvest Lunch

4:30 pm — 5:30 pm
Closing ceremonies


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Canada North Dinners

August 13, 2008
Canada North is a project of the Canadian Chefs’ Congress that pairs chefs from each of Canada’s northern territories with our selected chefs at their restaurants in Singhampton and Toronto, Ontario, on September 17th and 18th, 2008. Click here to download a copy of the postcard .














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Map to Eigensinn Farm

August 11, 2008

You can download the map to Eigensinn Farm by clicking here.

Remember to wear comfortable walking or hiking shoes. Our fundraiser takes place outdoors rain or shine. Many of you missed the note on signing up for the fundraiser, that your receipt is your ticket. Please bring a copy to the fundraiser.

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Fundraiser Menu Announced Today

August 11, 2008

Lunch starts at 1:00

Mark Cutrara — assortment of cured meats and bread


Jamie Kennedy — Escabeche of Lake Huron Yellow Perch with Hillier Onions and Green Tomatoes
Brad Long — Cherry Smoked Wild Turkey Sandwich

Lino Collevecchio — Grilled boneless saddle of rabbit and confit of rabbit leg with a roasted corn and Niagara peach salad

Kevin McKenna —Whole Lake Huron Whitefish, with heirloom tomato and smoked berkshire bacon relish in a fennel crepe

Daisuke Izutsu — Chan Chan Yaki (Lake Trout)

John Higgins — Chicken confit
Anthony Rose — Chili grilled corn with smoked pig and preserves

Paul Boehmer — Grilled pickerel with Cookstown baby beet salad and Niagara cranberry plum vinegar dressing

Anthony Walsh — Applewood smoked Cumbrae Farms brisket with rosemary onion flatbreads and  spiced tomato jam
David Chrystian — Boudin blanc and Niagara Gold grilled cheese sandwiches with red currant catsup

Hiro — Hiro Sushi Special

Oyster Boy — Oysters and clams

Dessert starts at 2:30


Bryan Steele — Blueberry and peach dessert

Michael Stadtlander — Dessert Mad River Mud

Cheese Boutique & Fifth Town Artisan Cheese Co. — Cheese
Whole World Trade Ltd. — coffee and tea

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Toronto Star calls Canadian Chefs’ Congress “Woodstock for chefs.”

August 7, 2008
Pamela Cuthbert has written a great article about the Canadian Chefs’ Congress for the Wednesday, August 6 edition of the Toronto Star.
Click here to read the article.

Posted in National News, Ontario | Comments Off

An Invitation to Eigensinn Farm

August 1, 2008


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First Air sponsors Canada North Chefs travel to Canadian Chefs’ Congress

July 26, 2008
We are very pleased to announce that First Air has agreed to provide flights for the chefs invited from our northern territories. Chef Ray Lovell from Nunavut; Chef Pierre LePage from Northwest Territory; and Yukon Chef Carson Schiffkorn will participate in the Canadian Chefs’ Congress and the Canada North dinners being hosted in Toronto and Singhampton.


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Early Bird Registration Extended!

July 14, 2008

We’ve extended the Early Bird registration to September 1st! That means if you register to attend the Canadian Chefs Congress on or before September 1st, you’ll save $100! When you register early you’re automatically entered in the draw to win $1,000 worth of AllClad cookware! Click here to register.


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Register Now to Attend Canadian Chefs’ Congress

June 24, 2008

Registration is NOW open for the Canadian Chefs’ Congress. Early  bird registration is $250, so sign up now and save $100.


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  • Canadian Chefs' Congress Mission Statement

    The Canadian Chefs' Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers.This biennial gathering of chefs from across Canada reinforces the passion and integrity of Canadian food culture.

    Le Congrès des chefs de cuisine canadiens a pour but d'unir nos chefs à nos terroirs en étroite collaboration avec les agriculteurs, les pêcheurs, les jardiniers et les cultivateurs, en somme tous ceux qui produisent nos aliments de manière artisanale. Grâce à ces rencontres biennales, les chefs pourront exprimer leur passion pour la culture canadienne de la table.