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On the Menu: Thursday, May 26, 2016

Maggie Borden

May 26, 2016

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Recipes

 


Here’s a taste of what’s on tap today at the Beard House.

 

The Flavors of Canada, 7:00 P.M.
Host Anita Stewart and Vijay Nair, University of Guelph, Guelph, Ontario, Canada / Jason Bangerter, Langdon Hall Country House Hotel, Cambridge, Ontario, Canada / Josh Crowe, Monkland Taverne, Montreal / Matthias Fong, River Cafe, Calgary, Alberta, Canada / Nancy Hinton, Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec, Canada / Roary MacPherson, Sheraton Hotel Newfoundland, St. John’s, Newfoundland, Canada / Pierre Richard, Little Louis’ Oyster Bar, Moncton, New Brunswick, Canada 

 

We’ve tapped an all-new team of talented toques from our northern neighbor for our second annual celebration of this year’s Food Day Canada. Tonight we raise a glass to the country’s rich culinary diversity through a tour of regional cuisine, from Newfoundland to Alberta, and including sumptuous bites like Yukon Gold Potatoes with Cured Goose Egg, Worcestershire, and Chive Flowers​; Bison Tartare with Juniper-Smoked Bison Hump Pemmican, Wild Leeks, Highwood Crossing Canola Oil, Saskatoon Berries, Bison Schmaltz, Oats, Heritage Harvest Red Fife Wheat, and Smoked Cucumbers; and Jardins Sauvages Venison with Quebec Long Peppers, Highbush Cranberries, Foraged Spring Greens, Crinkleroot Potato, and Morels.

 

See the full menu below:

  • Hors d’Oeuvre
    • Cured Arctic Char with Crème Fraîche and Arctic Char Roe
    • Pickled Cucumbers with Roses and Berries
    • University of Guelph Shooters with Yeti White Bean Purée, Birch Syrup, and Soy 
    • Yukon Gold Potatoes with Cured Goose Egg, Worcestershire, and Chive Flowers​
    • Flying Monkeys Craft Brewery Smashbomb Atomic IPA
    • Flying Monkeys Craft Brewery Acadian Groove Canadian Maple Porter
    • Nickel Brook Brewing Co. Naughty Neighbour American Pale Ale
  • Dinner
    • Beausoleil Oyster with Acadian Sturgeon Mousse, Shediac River Fiddlehead Ferns, Shediac River Wild Ramps, Bay of Fundy Lobster Oil, New Brunswick Sea Buckthorn, and Nature’s Route Farm Parsnip Chips
    • Stratus Vineyards White 2013
    • Tomato Consommé with Basil–Goat Cheese Panna Cotta, Tomato Confit, Mount Scio Savoury Farm Crouton, and Basil
    • Domaine de Grand Pré Champlain Brut NV
    • Bison Tartare with Juniper-Smoked Bison Hump Pemmican, Wild Leeks, Highwood Crossing Canola Oil, Saskatoon Berries, Bison Schmaltz, Oats, Heritage Harvest Red Fife Wheat, and Smoked Cucumbers 
    • Blue Mountain Vineyard and Cellars Reserve Chardonnay 2012
    • Smoked Trout Sausage with Puffed Wild Rice, Montreal Bagel Crumbs, Housemade Cream Cheese, Blood Sorrel, and Minute Pickles
    • Mission Hill Family Estate Perpetua Chardonnay 2013
    • Jardins Sauvages Venison with Quebec Long Peppers, Highbush Cranberries, Foraged Spring Greens, Crinkleroot Potato, and Morels
    • Mission Hill Family Estate Martin’s Lane Pinot Noir 2012
    • Terroir Noir > Langdon Hall Dark Chocolate with Rhubarb, Ontario Peanuts, and Garden Garnishes
    • Wellington Brewery Chocolate Milk Stout
    • Flying Monkeys Craft Brewery Aurora Heart Chocolate Raspberry Stout

 

Check out the event listing for more information.

 

For all upcoming Beard House dinners, check out our events calendar.