Join the Fight for Sustainable Seafood!
Overfishing is the biggest issue our oceans face today. Join Canada’s growing sustainable seafood movement as Canada’s top chefs compete head-to-head for the title of 2013 Ocean Wise Chowder Chowdown Champion. Top Ocean Wise chefs compete head-to-head in Vancouver, Calgary and Toronto for the title of 2013 Ocean Wise Chowder Chowdown Champion in each city. Taste each of the delectable original chowders, paired with local craft beer, and vote for your favourite, all in support of sustainable seafood.
Toronto Ocean Wise Chef Finalists
- Chef Michael Wilson | Luma
- Chef Charlotte Langley | Catch Seafood Restaurant
- Chef Stuart Cameron | Starfish Oyster Bed and Grill
- Chef Leanne English | Sodexo Canada
- Chef Doug Neigel | Trattoria Mercatto
- Chef Koichi Fujioka | Hapa Izakaya
- Chef Maxine Knight | The Healthy Butcher
- Chef Sonia Potichnyj | John & Sons Oyster House
- Chef Travis Cropley | Pure Spirits Oyster House
- Chef Felipe Faccioli | Fishbar
- Chef Siobhan Dolan | The Sweet Potato
- Chef Thomas Heitz | Port
- Chef Joshua Dyer | EPIC, Fairmont Royal York
- Chef Ibrahim Tams, Earls Kitchen and Bar King Street
Calgary Ocean Wise Chef Finalists
- Chef Ron Jacobson | Bistro Rouge
- Executive Chef Chris Dewling | Blink Restaurant
- Chef Kyle Groves | Catch Restaurant & Oyster Bar at the Hyatt Regency
- Chef Paul McGreevy |CRAFT Beer Market
- Chef Darren MacLean | Downtownfood
- Chef Justin Leboe | Model Milk
- Chef Andrew Keen | Redwater Rustic Grille
- Chef Andrew Winfield | River Café
- Chef Dustin Schafer | Sky 360
- Executive Chef Paul Peddle | The Rimrock at the Fairmont Palliser
- Chef Rebecca House | Thomsons Restaurant at the Hyatt Regency
Vancouver Ocean Wise Chef Finalists
- Chef Chris Whitaker | Forage at the Listel Hotel (Defending Champion)
- Executive Chef Ned Bell | YEW Restaurant + Bar at the Four Seasons
- Chef Aleks Kornat | Manhattan Restaurant at Delta Vancouver Suites
- Chef Michael Lackner | Sodexo Canada
- Chef Joanna Astudillo | Vancouver Aquarium Catering & Events
- Executive Chef Eric Pateman | Edible Canada
- Chef Nicolas Hipperson | C Restaurant
- Executive Chef Dana Hauser | Herons West Coast Kitchen at Fairmont Waterfront
- Chef Hiro Amano | COAST Restaurant
- Chef Kevin Benes | Savoury Chef Foods Catering Company
- Chef Benjamin Curtis | The August Jack
- Chef Paul Cecconi | Brodo Kitchen & Catering with CodFathers Seafood Market
- Chef Tim Evans | The Cascade Room
Tickets are in all three cities are $50 plus tax. Tickets include samples of all chowders and beer pairings. The Ocean Wise Chowder Chowdown is a 19+ event.
November 18, 2013 at 7 p.m., Hyatt Regency Calgary
November 19, 2013 at 7 p.m., Fermenting Cellar at The Distillery Historic District
November 20, 2013 at 7 p.m., Vancouver Aquarium
Purchase your tickets early to avoid disappointment.
We’re giving away a Night Market prize pack!
How to Enter
1. Follow @NightMarketTO on Twitter & Tweet the following:
I’m attending the official launch of @NightMarketTO this Wednesday July 24 @99Sudbury and I want to win the #NightMarketTO gift pack!
2. You may enter the contest by tweet once per day
Contest starts on Monday July 22nd and ends on Wednesday July 24th at 10pm.
One lucky winner will be chosen randomly and announced shortly after the end of contest.
About The Night Market
The Night Market is a free, weekly bazaar, held every Wednesday Night from 5pm-10pm at 99 Sudbury, from July 3rd – October 23 2013.
Vendors include farmers with fresh produce; grocery items from local purveyors like cheeses, breads and meats and locally made products like sauces, pickles, preserves and baked goods. Food vendors include local restaurants, pop ups, and food trucks selling freshly made food to eat at the market or to take home. Stay for a drink from one of the local drink vendors including wineries, spirit distilleries and breweries. Retail vendors including artisans are also on hand selling clothing, jewelry, art, crafts, flowers and more.
For more information visit NightMarketTO.com
About Chef Works Canada
Chef Works can currently be found in over 45 countries around the world. As the only global culinary apparel brand, they have been successfully manufacturing and distributing high-quality culinary apparel internationally for over 45 years. During this time, the company has remained resolute in their mission to provide the best-quality products at the most competitive prices.For more information on Chef Works Canada, visit chefworks.ca.
About Culinary Adventure Company
Culinary Adventure Company prides themselves on providing the best & most unique foodie experiences. Winner of the 2012 Ontario Tourism Award for Best Culinary Tourism Experience! Join Culinary Adventure Company on a food crawl as you taste the dishes, meet the Chef’s…and get a “Behind the Scenes” peak into the city’s culinary underbelly!
For more information on Culinary Adventure Company visit culinaryadventureco.com.
Vendors will include farmers with fresh produce; grocery items from local purveyors like cheeses, breads and meats and locally made products like sauces, pickles, preserves and baked goods. Food vendors, including local restaurants, pop ups, and food trucks will sell freshly made food to eat at the market or to take home. Stay for a drink from one of the local drink vendors including wineries, spirit distilleries and breweries. Retail vendors including artisans will be on hand selling clothing, jewelry, art, crafts, flowers and more.
The market will take place in the 99 Gallery space every Wednesday evening beginning July 3rd, 2013 and running until October 23 2013.
Inspired by classical Scandinavian traditions but using Canadian ingredients, the King of Denmark installation consists of sixteen services of lunches running Thursdays through Sundays from 11:30 AM – 1:30 PM until June 23rd. A radical departure from the Iberian and Mexican influences Chris McDonald and Doug Penfold currently work with, The King of Denmark will be created each day at Cava restaurant, in midtown Toronto. The theme is Smørrebrød – the classic, Danish open-faced sandwich – and the menu will offer ten variations utilizing seasonal ingredients served on the Nordic staple: a house-baked, organic sourdough rye bread.
“My fascination with the flavours of Denmark stems from the fact that our high latitude climate is so similar to theirs: the same wild foods grow here and there, and we face the same seasonal challenges of eating locally,” explained Chef McDonald. “The difference, of course, is that Denmark has a thousand years of culinary tradition that can guide us. Technique is the key to eating locally through four seasons; in Denmark, as in the Canada of our ancestors, ingredients are pickled and salted and fermented to last the year. It is from here that we have gleaned our inspiration,” he added.
To find the best ingredients, chefs McDonald and Penfold have raided Canada’s cupboard from coast to coast, bringing in shrimp and seashore honey from the Gaspé, and wild, northern flavours such as balsam fir (to pickle apples), dulse and cloudberries. They turn old favourites like cured salmon, lightly smoked Spanish Mackerel and rare roast beef into something really fun to eat. Think jellies infused with akvavit, and soup scented with hay. Even donuts (because we are in Canada, after all) are elevated into something special: fritters are stuffed with foie gras and served next to a blackcurrant compote.
The chefs and their skilled team will be creating uniquely flavoured grain spirits to complement the classic Nordic akvavit and rare beers to pair with their menu. Smørrebrød will be priced from $6 – 12, with an offering of soups, salads and desserts. Samples of Smørrebrød options include: asparagus in leek vinaigrette, bonito butter, poached egg and crispy leeks; sauteed BC side-stripe shrimp with sorrel and basil; rare roast beef and potted pork with peppercress, pickled red onions and cloudberry mustard; and gravad lax with seashore honey-celeriac butter and balsam fir “pickled” apples.
For several years running, Cava has been named in “Toronto’s Top Ten Restaurants,” by noted critic, Joanne Kates. The 50-seat neighbourhood restaurant is a modern interpretation of a Catalan tapas bar, offering casual food, well-crafted cocktails and an extensive wine list. In addition to offering intriguing international and local wines and some lesser-known varietals, the list showcases wines by the glass, half bottle options and no corkage on Sunday evenings. Chef Chris McDonald and Doug Penfold apply innovative techniques in the kitchen, taking familiar Iberian-inspired flavours and dishes and presenting them in their unique style featuring local indigenous ingredients, seasonally.
King of Denmark will be open for lunch until June 24th from 11:30 AM– 1:30 PM Thursdays to Sundays. Reservations are recommended.
The Beaujolais Wine Council recently threw a BBQ at Acadia Restaurant in Toronto. The wine tasting and luncheon featured an array of Beaujolais wines perfectly paired with a variety of international cuisines. Anthony Collet, head of marketing at Inter Beaujolais was our host at Acadia Restaurant and introduced the spectrum of what Beaujolais had to offer. In total, we tasted 12 different wines paired with a five course tasted menu consisting of Indian, Korean, New Orleans and Portuguese inspired dishes. We savoured sweet, spicy, and exotic flavours created by chef Patrick Kriss and the team at Acadia.
The BBQ started out with Beaujolais Chardonnay
Château Des Jacques, Beaujolais, Grand Clos De Loyse, 2010
Creole Shrimp with Anson Mills Grits
paired with Georges Duboeuf, Beaujolais Fun, 2009 and Louis Jadot, Beaujolais-Villages, Combe Aux Jacques, 2011
Piri Piri Chicken Leg with Yogurt
paired with Bouchard Aîné & Fils, Beaujolais Supérieur, 2011; Jacques Dépagneux, Morgon, Côte Du Py, 2011; Joseph Burrier, Saint-Amour, Côte de Besset, 2009
Grilled Eggplant with Peanut, Coconut and Curry Condiment
paired with Château de Pierreux, Brouilly, 2011; Villa Ponciago, Fleurie La Réserve, 2011; Georges Duboeuf, Beaujolais-Villages, 2010
Korean Short Rib with Crispy Rice, Sesame and Chili
paired with Domaine Manoir Du Carra, Juliénas, 2010; Domaine Du Vissoux, Moulin à Vent, Les Trois Roches, 2010; Domaine Piron-Lameloise, Chénas, Quartz 2009
Dark Chocolate Ganache with Chantilly Cream, Caramel Popcorn
Located north of Lyon in eastern France, Beaujolais runs from Burgundy in the north to Rhône in the south. The Beaujolais vineyards run along the Saône River. Extending along 55 km from south to north, the Beaujolais region is enclosed between Lyon and Mâcon.
The official release date for the Beaujolais Crus is March 15, with the exception of Saint-Amour, which comes out on February 1. It takes until the following spring for the aromas and flavors to develop completely. The producers prefer to let the wines mature until March or April before bottling. Once bottled, most Beaujolais wines need to age at least two years to achieve their full potential.
The characteristic and exception of Beaujolais wines is that only one grape variety is used to make them all: Gamay Noir à Jus Blanc (the skin is red while the juice is white). It is, on Beaujolais’ limestone-clay and granitic soils that this plant has found its true home. Nearly 70% of the 36 000 hectares of land planted with Gamay Noir à Jus Blanc throughout the world is in Beaujolais. The Gamay grape is used to make all Beaujolais wines with the exception of white Beaujolais, or Beaujolais blanc, which is made of Chardonnay grapes. Only manual harvesting is allowed in the Beaujolais region. Handpicking means that before being vatted, entire bunches are sorted to remove any bad grapes. This winemaking method is specific to the Beaujolais region.
There are 12 different Beaujolais appellations, 10 of which are known as Crus. The 10 Crus are the region’s most celebrated wines, and each is unique thanks to the combination of soil, vine and climate characteristics. Following the course of the River Saône. From south heading north, they run on one after the other: Brouilly is followed by Côte de Brouilly, then Régnié, Morgon, and Chiroubles, after which come Fleurie, Moulin-à-Vent, Chénas, Juliénas and finally Saint-Amour, which marks the northern boundary of the Beaujolais region, before the Mâconnais begins.
The wines do in fact have a lot in common, but because of the distinctive characteristics drawn from each appellation area terroir (an alchemy of soil, vine and climate), they are clearly distinct from each other, each with their own unique personality. Each portrays the typical character of the Gamay grape combined with its own local terroir, giving it its own unique style.
– Inter Beaujolais, www.beaujolais.com
Look for Beaujolais wine at your local liquor store or LCBO. For more information about Beaujolais wine visit beaujolais.com.
Acadia Restaurant and Bar, 416.792.6002, 50C Clinton St., Toronto, Ontario, M6G 2Y3