Click here for details and more information:

http://www.traincan.com/index-advanced.asp

Tickets are $75 a person and can be purchased by contacting Neil Mather or Luc Campbell by or before April 1.

The Menu is as follows:

Asparagus puree with clarmel farms goat cheese and white asparagus swirl

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Spring greens with upper canada dried cranberries & foie gras profiteroles,
White balsamic dressing

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Five spiced ‘Maple leaf’ pork tenderloin with jumbo shrimp, sesame potato cake,
Baby carrots and fiddle heads

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Individual Sacher torte with vanilla bean anglaise sauce

* * *

Coffee/tea

Hope to see you there!

Can you execute the best Maple Leaf pork dish in Ottawa?

Well if you can here’s what’s in it for you!

1. Bragging rights!
2. A travel voucher for $3000 for 1st place finisher! Escape from the icy north!
3. Cash prizes! 2nd place $1000 Visa gift card, 3rd place $500 Visa gift card
4. Bling! (Gold, Silver & Bronze medals at stake!)

Before you get too excited you may want to take a minute to consider the following.

1. To win you’ll have to beat out the best of the best in Ottawa!
2. The judging panel is serious! Make sure your recipe is tried and true, your cooking skills are sharp and your timing is flawless.
3. You will be judged on your entry by a panel, if you’re a finalist you will be judged on your techniques and execution and finally on your dishes taste, originality, and technical execution.
4. Practice makes perfect work your dish before you enter.
5. Follow the rules to a tee! Penalties are harsh!

If you still think you’ve got the ‘chops’ to win?

Follow the rules and fill in the application and submit to neil@hisottawa.ca or in person at the next CCFCC Ottawa Branch meeting.

Deadline for entry is February 25th 2012.

Competition will be held March 18th 2012.

Attention Junior Members! This year we’ve added a Junior Member appetizer competition featuring Highliner Scallops. Top prize $500 visa gift card.

Follow the rules and fill in the application and submit to neil@hisottawa.ca or in person at the next CCFCC Ottawa Branch meeting.

Happy cooking!

   Ottawa Hunt & Golf Club1 Hunt Club Rd.

Ottawa  CCF Ottawa   Nominees for Culinary CelebrationDues 2012

   6:30 Social7:00 – 8:30

Meeting ]]> http://www.ccfccottawa.ca/2011/09/ccf-ottawa-%e2%80%93-october-03-2011/feed/ 0 http://www.ccfccottawa.ca/2011/09/meeting-minutes-september/ http://www.ccfccottawa.ca/2011/09/meeting-minutes-september/#comments Fri, 16 Sep 2011 17:12:33 +0000 Neil http://www.ccfccottawa.ca/?p=423 Continue reading →]]>  

Canadian Culinary Federation

Minutes

                                                     Algonquin College

                                                        October 03, 2011

In attendance: Michael Durrer, Russell Weir, Luke Campbell, Lucien Bergeron, Joe Calabro, Rick Watson, Mark Steele, Gerry Keogh, Debbie Morris, Michael Ois, Neil Mather, Ian Slipacoff, Kurt Schmidt, Joe Troccino, Kenny Hayden, several junior members,

________________________________________________________________________

Members enjoyed pizza and soft drinks prepared by host Algonquin College and French Pastries by Joe Calabro

Meeting called to order by President Michael Durrer at7:00 pm. And the code of ethic was read in English and French by the president

Motion to accept the previous minutes, by Neil

Second: Gerry

All in favor:

President:

The president reported on the student bursary awards as Ahmed was absent. Oct. 15 is deadline for submission of names. Two awards will be presented at the Ottawa Wine and Food Festival in Nov,

Announcement of New full member Eric Berube. Welcome Eric

Announcement of new junior members Ana Bertha, Sinigan Hansley

Motion to accept Kenny

Second Ian

All in Favor

Committee Members:.

OttawaInternational Wine and Food Festival: Russell Weir ,

James Beard Team: Mark Steele

CCCChair : Wes Wilkinson

Culinary Salons : Neil Mather / Mark Steele

Social : Luke Campbell

Membership : Cory Haskins

Bursary : Ahmed Lufti / Scott Warrick

Web site : Neil Mather. Debbie  Morris to assist Neil with this committee

Call for volunteers to help on all committees.

Treasurer: The president handed out financial statements current toSept 1 2011. on behalf of Scott Warrick

Motion to accept : Luke Campbell

Second, Neil Mather

All in favor

Committees:

CCC> Wes Absent, Michael Durrer reported that there are 4 chefs that have written and are awaiting the practical. Wes is working on it. New National Chair!

New national chair Norm visited on Sunday and thoroughly went over the program with the committee and dates will be set soon

Website: Neil gave an update on the website. We now have full control of the editing and can do it on the fly. Site will be kept current. Debbie to help Neil

Culinary: Maple leaf is again on board as a sponsor. Date to be set by Nov. meeting.

Looking to develop two or three smaller competitions in conjunction with the professional signature dish completion. Mark Steele is co chair with Neil.

Old Business

Report on James Beard Event Sept. 24, 2011 Mark Steele,

Rick Watson handed a schedule for Oct. 20 international chefs day program at theOttawamission. Chefs will agree to participate at the mission and give demonstrations to students

Culinary Celebration has been booked at the Holiday Inn Kanata for April 22. Menu has been set, Tickets will be available soon from Luke.

New Business

Luke proposes a Christmas social event and is interested in feedback. We need 30 to 40 people minimum to attend which will make it worth our while

Please contact Luke if interested

CCFCC National Chefs day Oct. 20. Rick Watson and his team will serve 400 meals to less fortunate citizens and is asking our participation once again to either help cook or to perform a demo for the students.1pm to 4 pm

Ottawa Wine and Food Festival: Russell gave a report on the upcoming festival. Dates are Nov. 11, 12, 13, 2011. Volunteers are needed as of Thursday Nov. 10. WE are doing a reception in the tasting alley this year to replace the cheese plates of last year

A Culinary Theatre will replace our tasting booth of last year. We will cook on stage with 40 guests per seating. We will run 5 seatings per day. Seatings are being pre- sold and we have already sold out one seating. The menu is being billed as 4 courses that were served at the James Beard House in Sept.. Wines will again be paired by Pellar Estates

Russell will send out a schedule for members to fill in and send back to him.

Please volunteer. We need all the help we can get

Meeting adjourned 8:00 pm

Motion  Russell Weir

Second: Joe Calabro

Next meeting    

September: Sheraton Ottawa Hotel             Host Russell Weir

October  : AlgonquinCollege                      Host ??

November:OttawaMission                            Host: Rick Watson

December:

JanuaryOttawaHunt and Golf Club           Host Ikuo Kanbayashi

February: Le Cordon Bleu                           Host Chef Phillip

March: Rideau Club                                     Host Cory Haskins

April: Rideau Carleton Raceway                Host JP

May: Holiday InnKanata                            Host Neil Mather

Respectfully submitted by

Russell Weir

Russell Weir Chef of the Year

Louis Charest Maurie Carp

Mandi Mimms Jr. Member of the Year

Maple Leaf Foods Associate Member of the Year

Joe Troccino Ambassador of the Year

Honorary Members Britta Gerwin, Kurt Schmidt & Ron Eade

see article from Ottawa Citizen

http://blogs.ottawacitizen.com/2011/05/16/russell-weir-named-chef-of-the-year-by-culinary-federation/

MENU

Roasted Root Vegetable Puree with Canadian Morels and Aged Cheddar Soufflé

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Licorice Root-Scented Pork with Brioche Pain Perdu, Ice Wine-Poached Foie Gras Torchon and Quince Jam

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Slow-Roasted Beef tenderloin with Upper Canada Cranberry-Black Cherry Compote

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Canadian Maple Trio: Chocolate-Maple Truffle; Maple Bavarian and Clarmell Farm Goat Cheese-Maple Cheesecake

Food & Wine Festival Site:

http://www.ottawawineandfoodshow.com/schedules/foodies

See the links below for more info on the dinner:

http://www.ottawacitizen.com/life/food/index.html

http://blogs.ottawacitizen.com/2011/09/25/ottawa-chefs-did-indeed-take-manhattan/

http://blogs.ottawacitizen.com/2011/03/15/ottawa-chefs-to-host-dinner-at-prestigious-james-beard-house/

http://treepotmedia.com/canadian-culinary-federation-promo-released/

This Fall the James Beard Foundation has invited the Chef’s of the Canadian Culinary Federation Ottawa Branch paired with Peller Estates Winery to promote Ontario Food & Wine. The Team will consist of Russell Weir Executive Chef Sheraton Ottawa, Mark Steele Executive Chef Algonquin College F&B, Scott Warrick Culinary Professor Algonquin College, Steven Gugelmeier Executive Chef Marriott Ottawa, Joe Calebro Executive Pastry Chef Pasticceria Gelateria Italiana & Amanda Mimms Support Team Member. Ron Eade Food Writer/Ottawa Citizen Columnist will also accompany the team to New York for this iconic event.

The Team will host a James Beard Fund Raising Dinner at Algonquin College June 4, 2011 where they will be preparing the same menu that will be served at the James Beard Foundation in New York City.

Tickets now on sale at http://ccfccottawa.eventbrite.com/

More Information