ACCOLADE Newsletters - Oct. 7, 2003

... another in our series:

Culinary-Tourism is as much about discovery as it is about an authentic experience. In Ontario we have a new wine region to discover and new foods and cultural experiences to bring to the attention of the tourist.

A diamond in the rough, a mirror of the Niagara region of 20 years ago, is Ontario-Gothic Prince Edward County, jutting into Lake Ontario south of Belleville and a short drive east of Toronto.

While the vines are young, the area does not lack for believers and now has some 30 vineyards registered with the Prince Edward County Wine growers Association.

And of course, in a region steeped in tradition and rich in history, it is natural that it holds great attraction for critically acclaimed, but adventurous chefs and food entrepreneurs who are staking their claims in this budding region.

Nearby and to the north are some of the best apple growing areas to be found with orchards come orchard-wineries where snappy moraine-grown apples produce often brilliant fruit wines.

As Barbara Kirshenblatt-Gimblett of NYUniversity has said: “whether culinary-tourism is inspiring, boring or frustrating depends on the balance between challenge and mastery, a balance that is recalibrated with the accumulation of experience. This way of thinking about authenticity is in keeping with the focus of Lucy Long's CULINARY TOURISM on the culinary-tourist as a active agent.”

Authentic in every sense of the word, waiting to be discovered and holding the promise of a ‘great' culinary-tourism experience Prince Edward County is ‘yours to discover'.

TASTE!... is the second annual celebration of great food, wine and all things culinary. Last year's show gave 1,200 visitors an appetite for regional cuisine. What is regional cuisine? It's local, fresh and often uniquely crafted foods and beverages - some traditional and some thoroughly modern. And all of it nurtured, grown and produced right here in this special part of the world. Come to the Crystal Palace in Picton to enjoy sample-sized portions of some pretty fabulous dishes, prepared by world-class chefs from Prince Edward County and beyond. The farmers, producers, wineries, chefs and restaurants are proud to share their bounty with you.

Check out : www.thecounty.ca/taste/ For more information, explore: www.culinary-heritage.com www.culinary-heritage.com/information/index.html

Christine Cushing hosts Food Network Canada's Christine Cushing Live. The third season debut's on October 6th – at a new time - 6pm!

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. While growing up in Toronto, she began cooking alongside her father - an accomplished home chef - who taught Christine how to be fearless in the kitchen. She was a natural. But, knowing the stress, physicality, and patriarchal nature of professional kitchens, Christine's parents steered her away from the food world and instead encouraged her to explore one of her other passions, the field of linguistics.

In the midst of her linguistics studies Christine discovered that cooking was much more fun than studying a dictionary and she was wooed away by her first love, food.

After graduating from the Food and Beverage Management Program at George Brown College, Cushing went on to graduate at the top of her class at the Paris based Ecole de Cuisine La Varenne. She has worked in such renowned kitchens as Toronto's The Four Seasons Hotel and Scaramouche. Cushing also ventured out on her own and successfully launched her own business, focusing on catering, developing recipes and food styling.

Cushing's passion for food is limitless. Inspired by her Greek heritage, ethnic flavours and impeccable products, she loves creating depth of flavour in her cooking and works culinary magic by using unique ingredients and employing simple techniques.

Cushing has authored two cookbooks, Fearless in the Kitchen and Dish It Out.

Visit: www.foodtv.ca/tv/shows/titledetails/title_45286.asp

Each month, we would like to feature a Hospitality Professional of the Month in Accolade. We are looking for your help to nominate potential candidates in all segments of the industry. Candidates can include Managers and Chefs of Resorts, Hotels (Boutique or Chains), Restaurants, Inns, Wineries; ...the list goes on! We need a few pieces of information:

• Name of Hospitality Chef or Manager Celebrity
• Place of Work
• Contact Information
• Other Relevant Information.

Please forward your nomination to suzanne@ciaca.ca

Knock on bread… with loaves of bread in front of about 50 Industry Chefs and 30 Student Chefs, Linda Haynes presented the “business of bread” last week at the third Chefs Connect Breakfast. Perhaps the “luck” in this interactive seminar was the pleasant surprise that this was an ‘experiential' session. As the Chefs sampled a variety of breads from ACE Bakery, Linda walked us through the examination and quality control measures that distinguish the artisan bread-making process and the resulting products. The morning was marked with the special announcement of the launch of the ACE Bakery Whole Wheat Baguette – Although all participants left with a loot bag containing gifts from ACE Bakery, this reporter noticed that many of the baguettes in the loot bag were missing at least three inches off the top before they left the building!

The Chefs Connect Breakfast is held at George Brown College four times a year. It is open to all Chefs who want to continue to learn about a variety of topics surrounding the business of the Culinary Arts.

Located in the heart of Toronto, George Brown and the Canadian Institute of Advanced Culinary Arts are an integral part of a dynamic and evolving landscape. The beat of this community is fast; there is purpose in our step – we don't often pause to wander, or look and appreciate what is right in front of us.

Last week, the Leadership Team at the Faculty of Hospitality and Tourism and CIACA were on a photo shoot. That's where you wander and get your picture taken and try to make it look as natural as possible. We chose as our stage, the St. Lawrence Market and Le Royal Meridien King Edward Hotel – all within striding distance from the College. It felt as if we had been transported to an oasis; surrounded by a palette of living colour on a canvas of history.

Our good neighbours, Nasser Mohtashami Coordinator of the St. Lawrence Market for the City of Toronto and Maura Vas, Executive Assistant of the King Edward Hotel, were wonderful hosts. Both were eager to share the fact that they are celebrating important anniversaries this year; The St. Lawrence Market is 200 years old – one of the oldest continuous markets in North America. Their party, which is open to the public, will be held on Saturday November 1st and Nasser says it will be an event to remember!

The King Edward, known throughout the world as “The King Eddie” is 100 years old this year. We will feature this hotel in an article in the next issue of Accolade…stay tuned.

If you are interested in having your senses awakened, come and wander in our neighbourhood – it's amazing what you will learn! (Barb Shopland)

The event hosted chefs from various facets of the industry, as well as artisan farmers, cheesemakers and Ontario wine makers.

Michael's purpose of hosting such an event was to have the people reconnect with the land and the underappreciated riches of local food producers. As well, he wanted to help southern Ontario's restaurants rebuild consumer confidence after the damage which was inflicted by both SARS and mad cow disease.

Thirteen of George Brown Chef School culinary students volunteered to participate in this event by assisting chefs and cooking some of the tasting samples.

Tauheed Ali and Paul Huber were in charge of the butternut squash soup with the grilled pigeon which they cooked over an open grilled firepit. Volunteering for such events is important for the students as it assists in developing their culinary aspirations. As well, it is a great learning opportunity for the students to understand what skills are required to meet, work and communicate with their industry peers.

One of the Pioneer Faculty Instructors from the George Brown Chef School , Willi Brandt, was in attendance.

9.1 Sweet Matrimony

Cindy and Dominique Duby - "Sweet Matrimony" - Dessert & Wine Pairing, October 29, 2003.

On October 29th Cindy and Dominique Duby will be at George Brown Chef School to conduct a one day "professional development" course for students and Industry on pairing desserts and wine.

Cindy and Dominique have many books, videos and are known in Patisserie circles as "Pastry Team Canada". They represent Canada at every major Baking/Patisserie competition in the world, yet they always make time to come to GBC and conduct workshops with the students, or even just to talk to students about the current world trends in Patisserie.

9.2 Ready, Set, Cook and Win

Each year, the Faculty of Hospitality and Tourism hosts the annual Ready, Set, Cook and Win competition where over 100 high school students from around Ontario compete for over $20,000 in scholarships to the award-winning centre for culinary arts. This year Ready, Set, Cook and Win will be held Wednesday October 22 at 300 Adelaide Street East in Toronto.

Teams preparing for their final food presentation.

9.3 St. Lawrence Market 200th Anniversary Party

The St. Lawrence Market is celebrating its 200th birthday, Saturday, November 1, 2003 with festivities throughout the North and South Market buildings. Established in 1803, it is one of the longest continuously operating Farmers' Markets in North America.

Birthday cake-cutting and other official ceremonies will take place inside the Farmers' Market building, in the large room next to the stage from 10 a.m. to 12 noon.

Highlights...
- Learn about the history and future of the market.
- Participate in the official unveiling of an Ontario Heritage Plaque.
- View a photographic montage of the Farmer's Market over the years.
- Listen to Native Indian Music.
- Enjoy free birthday cake and refreshments.
- Talk to farmers and tenants about their Market experiences.

please visit: www.toronto.com/profile/838649/