The “Great Canadian Cook Out” featuring Canada Beef, Jackson Family Wines and Karisma Hotels and Resorts took place at The Chefs’ House of George Brown College in Toronto on August 20, 2014.
With the goal of learning more about Canadian beef, samples were provided by Chef Technologist Riley Bennett and his team of students.
Poblano Chili and Maple Sirloin Flap ‘Carnitas’, Smoked Ribeye Tostada, and a Sirloin Cap ‘Steak Sandwich’ went down nicely especially paired with a Jackson Triggs Chardonnay!
The beef tenderloin was prepared with a rub of cocoa bean, toasted cinnamon and chipotle peppers, roasted then served with a salsa verde for the best bite of the evening.
In between samples, the Yellow Tomato Soup presented in a shot glass acted as a palate cleanser.
The young chefs grilled a Sous Vide Sirloin Flap on an open flame which was served on top of a parsnip purée, avocado, a roasted cherry tomato and a dusting of cumin. The Pinot Noir was great with this hors d’oeuvre.
The Braised Short Rib Empanada, accompanied by corn salsa and peas was both sweet a savoury.
Canada Beef announced that a “Canadian Beef Culinary Centre of Excellence” will be opening at its global headquarters in Calgary, Alberta. The facility will have a full commercial kitchen, a cooking arena for demonstrations and a retail meat case for merchandizing and much more!
Gilian Handelman, Director of Education for Jackson Family Wines, presented a seminar of wine pairings for Canada Beef that was very informative. A representative from Karisma Hotels and Resorts was on hand to highlight their “Canadian Beef Culinary Series” which makes a tropical vacation a culinary experience.
This event was truly a celebration of Canadian beef in Mexico and Toronto!
(photos by Tanya)
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