2012 Taste Canada – The Food Writing Awards
This year, Taste Canada held another memorable Food Writing Awards event at the Arcadian Court. The evening commenced at 4:30 with an appetizing reception of Fred’s Bread, Ivanhoe Cheese, and wine. There were three scrumptious variations of Ivanhoe Cheese – a food service that maintains its tradition of excellence since 1870, and was a finalist in the 2011 grand prix of cheese. Guests treated themselves to Ivanhoe Old Sharpe (soft, creamy, cold pack cheddar), Ivanhoe Vintage White Cheddar (classic aged cheddar), and Ivanhoe Salsa (cheddar Monterey jack blend with seasoning blend). They were perfectly complemented with the Merlot red wine (2008) and unoaked chardonnay white wine (2011). The awards ceremony was hosted at 6:30 by Chef Michael Bonacini, and Karen Gelbart (National Chair of Taste Canada), and Christine Cushing, who is a TV personality, cook, teacher, and author. The winners for Culinary Narratives were the amusing Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines by Natalie MacLean, and enthralling Genèse de la cuisine Québécoise by Jean-Marie Francoeur. Michael Smith acquired the gold award for General Cookbooks, with his captivating book Chef Michael Smith’s Kitchen: 100 of My Favorite Easy Recipes,that details simply recipes like honey mustard BBQ-baked ribs and oatmeal crusted French toast. Josée Di Stasio was the second recipient of that same award, with his fascinating book À la di Stasio 3. The winners of the Regional/Cultural cookbooks were Asie: Un voyage Culinaire by Vincent Beck and Diem Ngoc Phan, and Made in Italy by David Rocco, a book packed with over 200 simple recipes that combines food with style. Julie Van Rosendaal and Sue Duncan stole the gold award for Single-Subject Cookbooks with their capturing book Spilling the Beans: Cooking and Baking with Beans and Grains Every Day – jam-packed with healthy ingredients, humorous anecdotes, and factoids on health. The other winner for the same category was Nos 200 Meilleurs Desserts et Biscuits by Coup de Pouce. The gala reception followed the entertaining presentations at 7:45. Oliver & Bonacini, George Brown College Chef School, Ted’s BBQ, and Rock Lobster were amongst the reception sponsors that each served their unique mouth-watering recipes to the content guests. Aphrodite Cooks, Beretta Organics, Kimberley’s Own, and Canadian Beef also contributed to the delightful evening. Other sponsors that contributed to the event were Delta Hotel & Resorts, Foodland Ontario, Gay Lea, Foodie Pages and Canola Oil. The enchanting night was concluded with each person receiving gift bags containing various delicacies– from cookies to syrup to caviar!
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