Gold Medal Plates - Regina 2013

It was my privilege and pleasure to serve as a judge for the second Gold Medal Plates chefs' competition in Regina, a gala fundraiser for Canada's Olympic athletes. The scoring was very close - as all the best races are! The winner will represent Regina at the national culinary championship in Kelowna in February. Good Luck Chef!!

Gold Medal Dish - Chef Jonathan Thauberger of Crave

Rabbit with house-made nasturtium jelly and cattail salad

To die for - that little dot of peppery nasturtium powder at the bottom of the plate. :)

Silver Medal Plate - Chef Ricardo Rodriguez of The Artful Dodger

Lamb three ways with smashed raspberries and a crispy kale chip

Unexpected pleasure - lemony brain mousse. Honestly!!

Bronze Medal Plate - Chef Laurie Wall of Wallnuts Expressive Catering

Wild elk with cattail cornbread, cranberry reduction and fall vegetable potage

Nice touch - a birch bark "plate" for a wild touch.

(no we didn't eat the plate!)

Chef Rob Harrison of Rushton's Catering presents his dish to the judges, including chief judge James Chatto

 

Chef Milton Rebello - Hotel Saskatchewan

As last year's gold medalist in Regina, he served as a judge this year

and also prepared a caviar appetizer for event guests.

 

Event venue - Conexus Arts Centre - laid on this delicious caviar bar, shown here with whitefish caviar and condiments. I could have hung out here all night! 

 

Gold Medal Plates Saskatoon is just one week away!

Cool Springs Ranch Dinner

Talk about customer appreciation! Cool Spring Ranch in scenic Saskatchewan parkland hosted 250 customers for a Farm to Fork Dinner featuring the meat raised on their farm along with the products of their neighbours.

We took a flatbed tour of their farm then sat down to wonderful dinner cooked by Chef Remi Cousyn of Calories Restaurant in Saskatoon.

 

 

 

 

 

Cool Springs Ranch is an inspiration in holistic and natural farming and in building a sustainable rural community of likeminded food producers. Read more on their website.

The Pulse of Food Day Canada

Pulse : the edible seeds of various crops (as peas, beans or lentils) of the legume family; Middle English puls, probably from Anglo-French puuiz gruel, from Latin pult-, puls, probably from Greek poltos.
First known use: 13th century. -- Miriam Webster online

Best known use: Food Day Canada dinner at Boffins Club on Thursday evening!

Steelhead trout with chickpea crust and a dill & lentil cracker

Rosehip seared breast of duck with mustard lentil pickle and a stook of romaine with a camelina birch balsamic vinaigrette

Calico baked beans with cherry-honey braised pork belly and a crostini with Herschel Hills Cendres de Prairie cheese

Rhubarb crème brulée, truffle mousse on a black bean brownie (wrapped in chocolate), fried vanilla bannock and

seabuckthorn compote 

 

Thanks to Saskatchewan Pulse Growers for inviting me to this lovely dinner to celebrate Food Day Canada and two food celebrities, Anita Stewart (founder of Food Day Canada) and Al Slinkard, university plant scientist and indefatigable promoter of pulse crops in Saskatchewan. It was a memorable and inspiring event!

Earth Day Dinner 2012

Do you ever go somewhere alone, wondering where you're going to sit, only to bump into some friends and end up having a wonderful evening?

For ten years, a duo called The Two Women from Burr have been hosting a local-flavours Earth Day dinner in the Burr community hall, near Humboldt, Saskatchewan. This year, on its tenth anniversary, my husband and I finally made it.

What a treasure! We feasted on dish after dish of wholesome home cooking made with the produce of this bountiful land. The two women, Marie Saretsky and Laurel Merkosky, create a new menu every year. They go to great lengths to make it fresh and enticing, given that spring produce is not yet available. For example, last fall, they blanched heaps and heaps of their favourite "weed" for a baked dish of Scalloped Lamb's Quarters. Now that's dedication! Check out the full menu below.

Our table mates were Michael and Sharon from Manitou Beach, Wanda and Mattias from Humboldt and Jim and Marie-Louise from Humboldt/St. Peter's Abbey. Jim is an amazing resource for anyone gardening on the prairies: he produces heritage seeds and sells them through a mail order company called Prairie Garden Seeds. 

Of course, we never drive to Humboldt without stopping at the Pulvermacher butcher shop in Bruno -- this time we picked up a big stick of salami. Should last us a month! 

Driving home, the earth was lovely in that last hour of daylight, a flaming sky reflecting off duck ponds and vast prairie fields ready for another abundant season.

Presentation in Humboldt

I've been invited to take part in the Pelican Bay Arts Collective Festival in Humboldt. This is very exciting for me becasue there's a chapter in my book Prairie Feast that takes place in Humboldt. To be more specific, it is an homage to my love of mustard (which grows abundantly around Humboldt)...

Tuesday, April 3,  7 pm
Reid-Thompson Public Library
Main Street, Humboldt, SK

Join us for an informative evening  about the foods of Saskatchewan. I'll be reading from Prairie Feast and learning more about the bounty of the Humboldt area. Cheesecake will be served!

The Pelican Bay Arts Collective Festival is a four-day festival held in various venues around Humboldt, now in its seventh year. For details, visit the Humboldt events calendar.

Tips for a successful King of the Koubassa

1) Arrive early and get a table near the koubassa.

2) Go with friends (or make friends) to plan a sausage strategy for your table.

3) Assign each person two numbers (say, sausages 1 & 2) -- get enough of these sausages to share with everyone in your group.

4) Don't forget to assign someone to get napkins and pickles for everyone.

5) Score each sausage as you go along, picking two or three favourites.

6) Retaste your top favourites to narrow it down to one. Yes, it's difficult, but sausage supremacy depends on your diligence and perseverance.

7) Remember the sausage you loved the most. Even if it doesn't win the contest, it'll be a winner in your house every time you serve it!

King of the Koubassa

If you love koubassa like I love koubassa, you've got to attend King of the Koubassa -- the annual blind taste taste and voter's choice sausage awards extravaganza held every February in Saskatoon.

You might call it the Oscars of the sausage world -- but no, Oscar Mayer won't be there because only Saskatchewan koubassa is allowed! Entries come from excellent butchers across the province. The defending champion is the Saskatoon Co-op. I'm rooting for my personal favourites, Emco Meats and the Smokehaus.

When: Thursday, Feb. 9, 7 pm

Where: Prairieland Park, Saskatoon

Cost: $25

Tickets: picatic or 1-866-300-2666

Proceeds support the Red Cross anti-bullying program 

 

Tomorrow: Amy's tips for a successful King of the Koubassa.

 

Top Chefs at the Market

I love to shop at the Saskatoon Farmers' Market, but it's way more fun to eat there. Take the new Executive Chef Series at the market, which kicked off Thursday evening with a lovely, fresh, local and oh-so-yummy meal prepared by Chef Anthony McCarthy.

Dinner began with carrot ginger soup topped with fresh-picked sorrel. On a cold winter's night, a little bit of fresh green tastes so amazing. The salad was so simple and so delicious: one perfect cocktail tomato with dash of basil purée, a circle of balsamic reduction and a sprinkle of powdered - yes, powdered - cold pressed canola oil.

Next, smoked whitefish with lemon pepper and horseradish cream, nestled onto a "sheaf" of fresh cut pea shoots all dolled up with hemp oil dressing and nutty hemp seeds. (During the course of the evening's conversation I learned how to grow pea shoots at home, so here's to a little winter gardening...)

The entrée featured a shaving a waygu beef rolled around a filling of wild boar, next to a gooey cheesy lentil risotto and silky roast vegetables. A light dessert was in order: sea buckthorn gelato (my favourite!) with a compote of berries and chocolate paté.   

The next event in the Executive Chef Series is Thursday, February 16, with Chef Brent Lloyd. Check it out on the farmers' market website.

Local Food Talk

It's the middle of winter, the days are frigid and the nights are long. So, what's for dinner?

Eating off the local bounty can be a challenge outside the summer season, but not impossible. I'll be sharing some ideas for eating locally all year round.

When: 7 pm, Wednesday, January 11

Where: Cliff Wright Library, 1625 McKercher Drive.

Come share your inspired winter local meal ideas! Sponsored by the Saskatchewan Environmental Society

Gold Medal Plates Update

Read the full account of Gold Medal Plates' Saskatchewan stop written by food and wine aficionado, James Chatto. James has a lovely way with food words... don't you agree?

This podium shot includes bronze medalist Trevor Robertson of the Radisson Hotel (left), silver medalist Ryan Marquis of the Delta Bessborough (right) and the happy guy in the middle is gold medalist, Anthony McCarthy of the Saskatoon Club. (photo by CJ Katz)

And the winner is...

Chef Anthony McCarthy of the Saskatoon Club is the winner of the Gold Medal Plates chef competition in Saskatoon last night. He did amazing things with a morel mushroom! Yummm. Now he'll represent Saskatchewan at a national competition in February.

I was so fortunate to sit at the judges' table. Here I am pictured with my judging colleague, Dee Hobsbawn-Smith. All the chefs created such amazing dishes... I've never eaten so well!

Gold Medal Plates - Sneak Peak Alert!

Here is what's on tap Saturday night at Gold Medal Plates, the most fantastically delicious Olympic fundraiser in the nation. Need tickets? Buy them online.

Anthony McCarthy – Saskatoon Club, Saskatoon

Braised organic beef and cambozola gnocchi, fois gras and black truffle filled morel, corn coating, butternut squash puree, garlic chips, cabernet franc syrah demi glace. Wine: Cab Franc/Syrah – Nichol Vineyards (Naramata)           

                                                                                        

Brent  Lloyd – Simple Chef, Saskatoon

Lake Diefenbaker Steel head trout on a walnut and truffle suppli (Italian risotto cake) with beet confit.  Finished with a gremola oil. Wine: Pinot Gris – Haywire Wines (Summerland)       

               

Derek Cotton – Bliss Restaurant, Saskatoon

Togarashi Sugar Crusted Salmon, Gold Beet Vanilla Puree, Lime Marshmallow, Preserved Grapefruit. Wine: Gewürztraminer – SYL Ranch/Vincor (OK Fals)            

                                                                                      

JP Vives –La Bodega, Regina

THE TUNAMI  Seared yellow fin tuna, with a duo of honey/wasabi aoli and chili/lime aoli, spring salad with heirloom tomatoes and a light drizzle of pepper fused sesame oil, finished with fried vermicelli crystal lightly powdered with sweet ginger dust. Wine: Fats Johnson Pinot Noir – Ganton & Larson Prospect Winery (Okanagan)                                                   

Kevin Dahlsjo – Sublime Catering, Prince Albert

Lamb 3 ways. Wine: Blind Trust Red – LFNG (Naramata)    

                                                                                                      

Leo Pantel – Conexus Arts Centre, Regina

Sous vide Wild Boar loin with Lindeman’s Smooth Lambic apple brewed infused foam, Salsa Verde, Deep Fried Black Mission Fig and Foie Gras Ice cream. Wine: Tantalus Riesling

Martin Snow – Creek Bistro, Regina

Apple cider braised boar on a heirloom 'yellow yellow' potato and cabbage 'bubble and squeak'  in a prosciutto cup served with heirloom purple carrot, mustard and apple sauce, and topped with a prairie cherry dressed pea shoot, sunflower sprout and hempseed salad, garnished with golden beet chips and gingered red carrot. Wine: Orofino Riesling – Dunham and Froese (Oliver)

Ryan Marquis – Delta Bessborough Hotel, Saskatoon

Truffle scented sous vide Rabbit saddle, Cauliflower Parfait, red beet and white chocolate puree finished with balsamic truffle reduction and a green onion oil. Wine: Adieu Pinot Noir – La Vieux Pin (Black Sage Bench)

           

Trevor Robertson – Radisson Hotel, Saskatoon

A deconstructed Osso Bucco with Marrow Foam Buffalo Mozzarella and Italian Sausage stuffed Arancini With Asparagus Mouse and Rosemary cream. Wine: QWAM QMPT Syrah – Nk'Mip/Vincor (Osoyoos)

                                                                                                           

Vince Lapointe – TravelLodge Hotel, Saskatoon       

Confit of duck with grilled pears sided with a sour cherry compote and Sauvagine cheese.  Sweet bread and pancetta ravioli complemented with a roasted pumpkin sauce.  Apple smoked wild boar tenderloin wrapped with Northern Saskatchewan wild mushrooms.  Accompanied with beet puree and a dried fig port glacé. Wine: Cab Franc Rose – Peninsula Ridge (Beamsville)                                                                                                   

                                                                                                                                                                                                                                                                                                                       

Cooking for Gold

I won't make it to the Olympic Games in 2012, but I will make it to Gold Medal Plates.This is the swankiest, tastiest fundraiser in the country for our Olympic athletes. And it's back in Saskatoon on Saturday, Nov 5!

Here's the list of chefs who are competing for gold:

Ryan Marquis - Delta Bessborough Hotel, Saskatoon
Anthony McCarthy - Saskatoon Club, Saskatoon

Derek Cotton - Bliss Restaurant, Saskatoon
Kevin Dahlsjo - Two by Dahlsjo, Prince Albert
Vince Lapointe - Travelodge Hotel, Saskatoon
Brent Lloyd- Simple Chef, Saskatoon
Leo Pantel - Conexus Arts Centre, Regina
Trevor Robertson - Radisson Hotel, Saskatoon
Martin Snow - Creek Bistro, Regina
JP Vives - La Bodega, Regina

Lucky me - I'm one of the judges. Also at the judges' table is Chef Dan Walker of Weczeria, last year's gold medalist. Read last year's report and buy tickets at the official Gold Medal Plates website.

Dining with the Stars on the Airwaves

If you're hooked on Dancing with the Stars (and even if you're not) you'll enjoy the new hit TV series -- Dining with the Stars.

These 13 episodes were recorded in restaurants around Saskatchewan and feature local chefs cooking with local produce. Each dinner includes a local celebrity and some of the farmers who provided the food. (Also celebrities in my books!)

The series was created by the Saskatchewan Organic Directorate -- Food Miles Campaign. It's showing on Access Cable in Regina (Sundays at 7:30 pm) and Shaw Cable in Saskatoon (Wednesday and Friday at 5:30 pm.) Here are the episodes for each week:

#1 October 23rd – The Saskatoon Club - Saskatoon
#2 October 30th – The Creek in Cathedral Village - Regina
#3 November 6th – The Fainting Goat - Regina
#4 November 13th – The Banbury House Inn - Wolseley
#5 November 20th – The Abbey – Regina
#6 November 27th - Two by Dahlsjo – Prince Albert
#7 December 4th - Beer Brothers – Regina
#8 December 11th – The Willow on Wascana – Regina
#9 December 18th – The New Ground Café – Birch Hills
#10 December 25th – Weczeria – Saskatoon
#11 January 1st - Calories – Saskatoon
#12 January 8th – The Radisson Plaza Hotel Saskatchewan – Regina
#13 January 15th - Craik Eco Centre - Craik

Pictured: Chef Moe Mathieu's steak tartare - Episode 13.

Prepare to be hungry!

Patio Party at the Farmers' Market

You know it's local when the Saskatoon Farmers' Market hosts a party. It's this Sunday 5-8 pm. The number of patio days left this summer are numbered, so take advantage of this opportunity!

Off to the Food Bank

Have you even been to a Food Bank? Not me. But I'm about to...

It's the Saskatoon Food Basket Challenge. For one week, I'll be living on the offerings of a typical food hamper. No cheating! (Well, I'm allowed a few select 'cheats' just to keep things interesting.)

Check out the Food Challenge website to see the other challengers and follow our progress on Sept. 13-20.

Moose Jaw Festival of Words

I'm excited to be invited to Moose Jaw's Festival of Words - July 14-18. I'll be presenting my book Prairie Feast at several events:

Fri., July 15, 1:30-2:20 - Library Reading Room
Sat., July 16, 12:15-1:15 - Community picnic in Crescent Park
(see poster below)
Sat., July 16, 4:00-5:00 pm - Yara Community Gardens
Sun., July 17, 11:20-12:10 - Library South Room

I'm open to other opportunities, so if you'd like to get together, send me a note!

Prairie Feast at the Legislature

Live in Regina? Come down to the Legislative Library on your lunch hour next Wednesday - I'll be reading from my book, Prairie Feast. Celebrate all the good things this land has to offer!

Wednesday, May 11
Noon - 1 pm
Legislature Library, Room 234 at the Legislature.

Hope to see you there! More details on this event poster:

Raw Food, Local-Style

Food and my home town. What a great combination! I was honoured to be included at a special dinner at the Craik Eco-Centre on Sunday. Chef Moe Mathieu and his crew of culinary students created a fabulous, colourful, local, raw meal. That's right -- from golden beets to ground beef -- quite uncooked.

It was the final of 13 dinners organized by SOD (Saskatchewan Organic Directorate) to showcase the local and particularly organic bounty of Saskatchewan. The series called Dine with the Stars features chefs, farmers and Saskatchewan celebrities.

Now, the 13 dinners are being crafted into 13 video episodes, coming soon to a TV or computer screen near you. Check the SOD website for further details.

Chef Moe (second from left) with his talented students!

Locally Grown in Watrous - March 24

Locally Grown

March 24 - 9 a.m. to 4:30 p.m.

Watrous Curling Rink

Information to help you respond to the demand for locally grown food:

“Food Centre Programs and Resources” - Erin Hiebert, Coordinator, HACCP Development Program, Saskatchewan Food and Industry Development Centre Inc

“Develop an Entrepreneurial Skill Set” - Monica Kreuger, Praxis School of Entrepreneurship

“Gaining Perspective: Local Food and Market Claims” - Chantal Jacobs, Provincial Specialist, Organic Crop Production, Ministry of Agriculture

“SAVI: Funding for Agri-Value Business” - Francine Brule, Provincial Business Management Specialist, Ministry of Agriculture

“Farm Gate to My Plate: Feeding the Appetite for Local Food” - Amy Jo Ehman, Author of Prairie Feast

“Farmers Markets” - Deb Claude, Saskatoon Farmers Market

“Financing for Your Business – Understanding How Your Bank Can Help You Grow” - Stacey Markowsky, Royal Bank of Canada

“Fruits and Vegetables for the Prairie Climate and Indoor Citrus & Fruit Trees” - M.P.M. Nair, Indoor-Citrus Breeder and Master Gardener

Please pre-register before March 21 by calling (306) 946-3220

Registration $35.00 A delicious lunch featuring locally grown products will be served.

Delivered by Saskatchewan Agriculture in partnership with the Nokomis Agricultural Society Inc.