The Grate Canadian Cheese Cook-Off: Let’s go to the Ex for some Mac & Cheese!
Given the fact that Canadians eat more macaroni and cheese per person than any other place in the world, it was no surprise that the Dairy Farmers of Canada challenged chefs from across the country to put their own spin on the traditional “mac & cheese” at “The Grate Canadian Cheese Cook-Off”, held at the Canadian National Exhibition on Wednesday, August 27, 2014.
The large variety of Canadian cheeses, always made from 100% Canadian Milk, provides endless possibilities for this comfort food. Ingredients, such as jalapeños, lobster, cooked ground beef, and apples can be added to this pasta and cheese combination.
Chef David Bohati from Calgary, Alberta was inspired by the Canadian outdoor experience and added wild mushrooms, truffle oil and smoked gouda to his bow tie pasta (farfalle).
Local Chef Kevin Durkee of Cheesewerks in Toronto used Italian flavours in his dish which including garlic, spicy sausage, fresh herbs, Ricotta and Bocconcini cheeses in order to create a “Brooklyn-Style Mac & Cheese”.
“Spice Goddess” Bal Arneson, a well-known culinary personality, blended the exotic flavours of butter chicken sauce topped with an Okanagan Double Cream Camembert.
Judges Sue Riedl, the First Lady of Canadian Cheese; Rita DeMontis, National Food Editor of Sun Media; and Chef Jason Bangerter, Executive Chef of Langdon Hall, were on hand to decide the winner. A “Crispy Greens” macaroni and four Dutchman cheeses-three Gouda and one blue, topped with a kale-broccoli-Brussels sprouts crust from Chef Andrew Farrell of Halifax, Nova Scotia came out on top!
To find out more about this event and get the recipes, visit All You Need is Cheese (allyouneedischeese.ca).
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