How did you celebrate Food Day Canada?
This year, about 250 restaurants across the country marked the national event on August 4 by offering specially created menus featuring regional cuisine. Home cooks were challenged to do the same—all in celebration of local farmers and fishers.
At Calgary’s RUSH, executive chef Dave Bohati put together an incredible menu that took the restaurant’s regular focus on fresh, seasonal food to an entirely local level by featuring ingredients found only in Alberta—Innisfail lamb, Brant Lake wagyu beef and Smoky Valley goat cheese.
Don’t worry if you missed out on the Food Day celebrations. RUSH is offering its “all-Alberta” menu for the entire month of August. If you’re feeling especially inspired, try making Chef Bohati’s gnudi dish on your own.
RUSH Ricotta Mint Gnudi
1 kg ricotta (homemade or store bought)
3/4 cup flour
1 large egg
1/2 cup chopped mint
2 lemons, zested
Salt and pepper, to taste
Add all ingredients together in a stand mixer and mix on low speed until a nice ball forms, about 5 minutes. If the mixture is too sticky, add more flour one tablespoon at a time until the right consistency is reached. Place your gnudi dough on a floured table surface and rest for 15 mins. Cut the ball into 1/4’s and roll into thumb-sized logs. Once logs are rolled, cut into thumbnail-sized pieces. You may need to add flour again so the gnudis do no stick together. Poach in lightly simmering water for 3-4 minutes.
Place on an oiled baking tray to cool.
Recipe courtesy of D.Bohati & B.Dashnay from Rush restaurant.
Canadian Culinary Championships in Kelowna
This is it. The nine Gold Medal Plates competitions held at the end of 2011 all lead to this final showdown in Kelowna, B.C. the Canadian Culinary Championships. On February 10 and 11, the Gold Medallists from their respective cities will battle it out and the victor will hail as the best chef in Canada. Executive Chef Michael Dekker of Rouge Restaurant and Chef Jonathan Gushue of Ontario's Langdon Hall Country House Hotel and Spa will be representing Calgary and Toronto, respectively in this battle. Full list of finalists include:
Interview with Connie DeSousa
She speaks softly, and carries a big knife. Chef Connie DeSousa of Calgary's Charcut, a finalist on the first season of Top Chef Canada, is known for her demure disposition, unfaltering focus and amazing ability to dissect an animal within minutes.
With Top Chef Canada Season 2 just around the corner, up! magazine checked in with DeSousa at the Fairmont Banff Springs International Festival of Wine & Food to see what she's been up to, and get her thoughts on her experience in the first season.
Cornucopia Whistler on a dime
Don't worry about breaking the bank if you want to attend Cornucopia in Whistler, B.C.; there's plenty to do at this annual food and wine festival without spending a fortune.
The highly acclaimed celebration is known for its extravagance and appeal to discerning palates, but with many free or low-cost events incorporated into the schedule, visitors on a budget can still wine, dine and learn.
Whistler Chef's Challenge
Wednesday, Nov 7 and Thursday, Nov 8