The James Beard House Menu:
The beginning of the evening starts with a 45-minute reception and canapé course. We’re making mini tuna sashimi cones, mini burgers with dry-aged meat, Quebec blue cheese and butter lettuce along with French croquettes filled with a béchamel sauce made from a variety of Canadian cheeses.
Signature Cocktail: Mortimer's Dilemma - Lot 40 Whisky with Lemon Juice, House-made Ginger Apple Syrup and Red Wine Float.
Beer Pair: Granville Island Brewing Lions Summer Ale
Wine Pair: Trius Brut Rosé 2016
We’re marinating Albacore tuna served with a niçoise style salad - potatoes, green bean, tomato and an olive oil vinaigrette - all packed into a sardine can with the tuna on top so it has that "canned" tuna look with a proper salad underneath. This salad is served with an edible sand made from pumpernickel ground with almonds.
Wine Pair: ‘16 Mission Hill Reserve Riesling VQA, Okanagan Valley, BC
Every farm around my family home is an asparagus farm. I wanted to include that into a soup that spans the entire country. We've got lobster bisque to represent the East coast, Dungeness crab to represent the West coast and Sturgeon caviar from up North. It’s a light soup and easily my most ‘chef-y’ dish.
Wine Pair: ‘16 Domaine de Grand Pré “Tidal Bay”, Nova Scotia
We had Shake’N Bake at least once a week (even though my mother will deny this) - and I always loved it! I wanted to improve this dish while keeping the roots of the meal. I sous vide a chicken leg and a breast together with a pâté and serve it on mashed potatoes with baby carrot and fois gras. In the end it’s nothing like Shake’N Bake, but hopefully it’s a time to reminisce for the diners.
Beer Pair: Collective Arts Prophets & Nomads Gose, Ontario
Canadians are meat and potato people and in our house, every meal had potatoes. Our giant garden was half potatoes and I remember pitchforking potatoes or pulling carrots for every meal. I’ve added a badass piece of Rocky Mountain Dry Aged strip loin steak to go with a variation on scalloped potatoes called potato pave - thinly sliced potatoes layered and baked without all the cream and butter of scalloped.
Wine Pair: ‘12 Mission Hill Oculus VQA, Okanagan Valley, BC
I remember picking bushels of apples in the late summer and fall; dessert has to be apples. I’m making a pressed apple flan, brûléed and served beside maple bacon ice cream with black cherry syrup. I always plan dessert last and realized I hadn’t included maple or bacon into the meal - what kind of Canadian am I? So, I created a sweet and savoury ice cream with the quintessential nod to Canadian flavours. This dessert is light and clean, the perfect finish to balance out this entire meal.
Icewine Pair: ‘14 Peller Estates Ice Cuvée Classic VQA, Niagara Peninsula, Ontario
Celebrating Canada's 150th with coast-to-coast flavourTweet This