Events / Dinner

International: The Flavors of Canada

Wed, May 22, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancelation Policy

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Anita Stewart

University of Guelph, Guelph, Ontario, Canada

Galasa Aden

Deane House, Calgary, Alberta, Canada

Rod Butters

RauDZ Regional Table, Micro Bar & Bites, and Sunny's, Kelowna, British Columbia, and Terrafina at Hester Creek, Oliver, British Columbia, Canada

Bernard Casavant

RauDZ Regional Table, Micro Bar & Bites, and Sunny's, Kelowna, British Columbia, and Terrafina at Hester Creek, Oliver, British Columbia, Canada

Todd Clarmo

The Bauer Kitchen, Waterloo, Ontario, Canada

Valerie Jankovich

University of Guelph, Guelph, Ontario, Canada

Jamie Kennedy

JK Kitchens, Toronto and Prince Edward County, Ontario, Canada

Duncan Ly

Foreign Concept, Calgary, Alberta, Canada

Eric Neaves

Conestoga College, Waterloo, Ontario, Canada

Shea Robinson

Miijidaa Café + Bistro, Guelph, Ontario, Canada

Jason Williams

Treadwell, Niagara-on-the-Lake, Ontario, Canada

Every year, celebrated host and food historian Anita Stewart and a top-tier band of chefs trek south trek to celebrate Food Canada Day with us at the Beard House.c. Join us for an unforgettable feast replete with uniquely Canadian ingredients from coast to coast, as we toast to culinary diversity, regionality specialties, and foraged fun! 

Menu

Hors d’Oeuvre

Beetroot-Cured Rainbow Trout with Crème Fraîche, Acadian Sturgeon Caviar, Yukon Gold Rosti, and Chives

Alberta Gouda Cheese Puffs with Prairie Beef Tartare and Cured Egg Yolk–Juniper Aïoli 

Elora-Grown OAC Rosito Beans with Smoked Garlic Scape–Wild Ramp Relish and Birch Syrup Glaze

OAC Honey–Roasted King Cole Duck Breast with Preserved Niagara Cherries

Assorted Ontario Craft Beers 

Dinner 

Rhubarb Hot-and-Sour Broth with Rhubarb-Cured Alberta Rainbow Trout and Roe and Poached Gull Valley Tomato Salad  

Grilled Millennium Asparagus with Niagara Prosciutto, Black Walnut Vinaigrette, and Pickled Spring Mushrooms 

Prince Edward County–Style Steamed Pickerel with Fines Herbes, Union Square Market Vegetables, and Wild Leek Soubise

North Okanagan Wild Boar Trio > Roasted, Granville Island Sake Kasu–Fermented, and Torched Lardo with Okanagan Cherry Ash–Baked Spring Turnips, Mountain Fire Morels, Okanagan Spirits Haskap Liqueur Gel, and Boar Bone Jus

Prairie Rhubarb Flapper Pie with Compressed Rhubarb, Curd, Buckwheat Crust, Toasted Meringue, and Cedar Ice Cream 

A selection of fine Canadian wines will be served with this dinner.