Events / Dinner

The Flavors of Canada

Wed, May 24, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
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Anita Stewart

University of Guelph, Guelph, Ontario, Canada

Chris Aerni

Rossmount Inn, St. Andrews, New Brunswick, Canada

Jason Bangerter

Langdon Hall Country House Hotel & Spa, Cambridge, Ontario, Canada

Warren Barr

The Pointe Restaurant at Wickaninnish Inn, Tofino, Vancouver Island, British Columbia, Canada

Derek Bendig

Fairmont Chateau Whistler, Whistler, British Columbia, Canada

Stephan Drolet

Bearfoot Bistro, Whistler, British Columbia, Canada

Patrick Gayler

Terrace Restaurant at Mission Hill Family Estate Winery, West Kelowna, British Columbia, Canada

Louise Lu

Skye Café and Bistro and Rebello Food Studio, Regina, Saskatchewan, Canada

David Sider

Restaurant at Redstone Winery, Niagara, Ontario, Canada

Francis Wolf

Le Hatley Restaurant at Manoir Hovey, North Hatley, Quebec, Canada

For our annual Food Day Canada event, we honor the chefs, farmers, fishermen, scientists, teachers, and writers who define our northern neighbor’s unique culinary identity. Join us as we welcome back host Anita Stewart with an all-new troupe of chefs to showcase indigenous flavors from British Columbia to New Brunswick.

Menu

Hors d'Oeuvre

Foie Gras Torchons with University of Guelph Tomato Jam, Coltsfoot, Sea Pea, and Spruce 

Asparagus with British Columbia Hazelnut Crumble, Cold-Pressed Soy Sabayon, and Chive Blossoms 

Wild Atlantic Sturgeon with Caviar 

Spot Prawn Tartare with New-Crop Apple and Fennel Mignonette, Smoked Root Vegetable Chawanmushi, Powdered Bacon, and Micro-Cilantro  

Dinner

East to West Coast Seafood Charcuterie

Seaweed-Fed Lamb Crudo with Larch, Wild Rose Hip, Rock Tripe, Ramps, Asparagus, and Last Summer’s Blueberry Capers

Glazed-and-Slow-Roasted Partridge Breast with Parsnips, Black Garlic, Rye Berry Risotto, and Wild Leeks  

Pinot Lee–Marinated Venison with Foraged Coast Mountain Forest Vegetables, Pickled Pine Mushrooms, Bone Marrow–Spruce Emulsion, Preserved Okanagan Currants, and Smoldering Cedar

Terroir au Lait > 40% Milk Chocolate Crémeux with Saskatoon Prairie Cherries, Ontario Barley Cracker, Saskatchewan Chanterelle, and Garden Garnish

Prairie Lentil Macaron