Events / Dinner

The Flavors of Canada

Wed, May 24, 2017

The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

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.

Click here to see photos from this event.


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  

All or Nothing Brewhouse Masala Chai Mead 

Nickel Brook Brewing Co. Headstock India Pale Ale

Flying Monkeys Craft Brewery Juicy Ass IPA 

Flying Monkeys Craft Brewery Netherworld Cascadian Dark Ale


East to West Coast Seafood Charcuterie

Domaine de Grand Pré Champlain Brut NV 

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

Mission Hill Family Estate Terroir Collection No. 5 Tranquil Pine Chardonnay 2014

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

Mission Hill Family Estate Perpetua Chardonnay 2013

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

Mission Hill Family Estate Terroir Collection No. 39 Whispering Hill Organic Merlot 2013

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

Ziraldo Estate Victoria Vineyard Riesling Icewine 2014

Prairie Lentil Macaron