Restaurants Canada is hosting its annual trade event, the RC Show 2017/ Restaurant Canada Show 2017 from February 26-28 at the Enercare Centre. The RC Show is Canada’s largest foodservice industry event featuring 15,000 buyers and foodservice professionals, over 1000 exhibits, and 700 companies. The theme for this year is “Canada Unleashed.”
FE attended the recent media preview, and there were lots of amazing dishes to sample and innovations to learn about.
High Liner Culinary showcased its line of seafood with mouthwatering recipes including: Blood Orange Mojo Shrimp Escabeche, Minted Avocado Lobster Salad with Peruvian Potato and Acai Powder Coconut Dust, and Sous Vide Seas Scallops with Plantain Hash, Jerk Butter, and Pimento Smoke.
TeaBOT showcased how innovation can change the way we consume. The “Teabot” allows one to create a unique combination of loose tea blends, by deciding the strength of the tea and amount in the cup just by simply using the touchpad. In a minute or so the tea is ready to drink.
Who knew that crickets are now available as a protein source and are also high in calcium, iron, B12, amino acids, fibre and omega 6 and 3. They have a nutty flavour and can be enjoyed as roasted or as a powder for smoothies and baking. Entomo Farms had their honey mustard crickets, roasted crickets and Ginger Spice Cookies (made with cricket powder)
all on display for us to try.
Fresh Wines sampled their VQA Niagara Peninsula Adventures Crisp White 2014, Perspectives Satin Red 2014 and Possibilities Sparkling Rose 2014. Monin mixed their Maple Syrup with Jim Beam Bourbon, fresh lime juice, club soda and a mint leaf to create the Maple Bourbon Smash. Mill Street Brewery had their West Coast Style IPA, 100th Meridian, Organic Lager and Vanilla Porter beers available to try. Great Canadian Rye and Ginger, made from Canadian Club 100% Rye, Ginger Beer, Angostura Bitters, and Lemon was delicious. The Old Fashioned Canadian had Canadian Club Small Batch 12, Demerara Syrup, Angostura Bitters and Orange Oil put together in a tasty combination. Station Cold Brew Coffee, Kahlua, and Absolut Vodka worked well together.
The Fornoteca Duetto Dual Burner Pizza Oven baked a perfect Neapolitan Pizza in 90 seconds. We got to sample several of thei freshly made pizzas. They were scrumptious.
Lorelyn offered us samples of her Gluten-Nut free line of baked goodies like Ooey Gooey Fudge Cookie, Chocolate Chip Cookies, Banana Bonanza Muffins and Double Chocolate Fudge Cake.
Canada Bread bakery products tasted great with the Alexis De Portneuf cheeses.
Nespresso and Lavelle partnered up to serve divine coffee infused macarons.
It was an enjoyable evening, and we are looking forward to attending the upcoming RC/Restaurant Canada Show 2017.
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