DC THYMES THE THREE SISTERS STUDENT VIDEO WINS CONTINUED GROWTH SERVING OUR COMMUNITY THE OFFICIAL NEWSLETTER OF THE W. GALEN WESTON CENTRE FOR FOOD

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1 CONTINUED GROWTH SERVING OUR COMMUNITY THE THREE SISTERS STUDENT VIDEO WINS DC THYMES THE OFFICIAL NEWSLETTER OF THE W. GALEN WESTON CENTRE FOR FOOD WINTER 2017/2018

2 FOOD FOR THOUGHT The advent of winter and a new year fast approaching has us reflecting on the past successes and conjuring up resolutions for the one ahead and savouring hearty, comforting fare as we do (see the clam chowder recipe on page 6). For the students and employees at the W. Galen Weston Centre for Food (CFF), 2017 was another year of significant achievement. The community we love to serve bestowed the Diamond Award for Best Bistro on Bistro 67 in the Oshawa- Whitby This Week Readers Choice Awards. Bistro s team was also named one of three finalists in the Culinary Tourism Leadership category of the 2017 Ontario Tourism Awards of Excellence. You can read about another meaningful win by a group of CFF students on page 5. Finally, as we have throughout our first four years, we have continued to enhance the incredible facilities where we learn, teach and play, by investing in new projects, including our brew lab and a new covered walkway, both of which are nearing completion. Our resolution will undoubtedly be to keep building on these successes and the amazing 50th anniversary year we ve been lucky to celebrate at Durham College. Wishing great food, good health and lifelong learning for all. Your CFF team ABOUT THE W. GALEN WESTON CENTRE FOR FOOD (CFF) Focused on the field-to-fork concept, the CFF opened to students in September Home to Durham College s programs in baking, culinary, food and farming, horticulture, hospitality and special events management, the building boasts numerous sustainable features and extensive grounds. This includes an apiary, 2 DC TYHMES WINTER 2017/2018 apple orchard, agricultural planting fields, gardens and greenhouses, all of which support applied learning and research at the college while also growing thousands of kilos of fresh food each year for use in the kitchens and laboratories that support CFF programs, Bistro 67 and Pantry. For more information, please visit

3 ! CFF NEWS Meet and eat with Nicole Gibbens CATERING SALES AND EVENTS COORDINATOR, W. GALEN WESTON CENTRE FOR FOOD Why is the CFF important? It offers an education to both our students and greater community about the importance of field to fork. Doing so helps bring into focus the actual process of planting, harvesting, cooking, serving, which in turn helps us find ways to improve and ensure we are getting the most out of our food. What is your role at the CFF? I m responsible for increasing community awareness of the CFF and all it has to offer through events, Bistro 67 dining experiences and our retail outlet, Pantry. Which dish is your favourite at Bistro 67? The roasted corn and black bean salad. DC summer lettuce, avocado, julienne red onions, heirloom tomatoes, feta cheese, crispy corn tortilla strips and cilantro-jalapeño dressing with a chicken breast on it! It screams freshness and shows off what our fields can produce. CFF LAUNCHES LOYALTY PROGRAM Earn rewards while enjoying the food you love through the CFF s new loyalty program. Members will earn a reward point for every dollar spent at Bistro 67 and Pantry, and can redeem 100 points for $5 off their next purchase. The program will roll out in time for the holiday season visit Pantry or Bistro 67 to sign up and start collecting! INTERACTIVE EVENING WITH CELEBRITY CHEF MADISON COWAN On November 4, the Chopped Grand Champion and winner of Iron Chef America - Battle Kale shared tips with CFF guests while preparing his favourite dishes and talking about the positive effects of cooking on mental health. All event proceeds went to the CFF s initiative that helps clients of the Ontario Shores Centre for Mental Health Sciences on their road to recovery by teaching them valuable kitchen and food skills. PANTRY PARTNERS WITH OLIVE THAT! TASTING BAR Some of Pantry s great products can now be found on the shelves of Olive That! Tasting Bar, a decadent shop specializing in artisan oils and vinegars, located at 20 Broadleaf Avenue in Whitby. COMMUNITY DINES UNDER THE STARS AT THIRD ANNUAL HARVEST DINNER Guests celebrated fall s bounty on September 21 with a multi-course, family-style meal featuring food planted, picked and prepared by the college s students and faculty. Highlights of the meal included a charcuterie and cheese platter appetizer followed by four courses featuring fresh produce and local ingredients such as cedar-planked Ontario whitefish, a sweet pepper salad and King Cole duck breast, followed by a variety of desserts. The newly launched Bistro 67 Pale Ale beer was also served and proved to be popular with guests. WINTER 2017/2018 DC TYHMES 3

4 W. GALEN WESTON CENTRE FOR FOOD FINDING NEW WAYS TO SERVE THE COMMUNITY If there has been one constant at the W. Galen Weston Centre for Food (CFF) since we opened four short years ago, it s that we have continued to grow, evolve and find new ways to bring the community and our students together. WE HAVE GUESTS HERE FOR MEALS IN BISTRO 67, CORPORATE EVENTS THAT BRING TEAMS TOGETHER, WEDDINGS, PRIVATE DINNERS AND SO MUCH MORE. OUR STUDENTS CONSISTENTLY TELL US THAT THESE EVENTS PROVIDE UNPARALLELED LEARNING EXPERIENCES AND THESE NEW CAMPUS FEATURES WILL ONLY ADD TO THEIR EXPERIENCES. Late summer and fall brought the newest editions to the centre and its grounds, with the start of construction on a new permanent home for the Durham College brew lab and a 150-foot-long covered pathway. We are also eagerly looking forward to next spring, when we anticipate construction of our new outdoor classroom built in a circular manner to incorporate Indigenous teaching principles and an outdoor seating area. The additions will further support the field-to-fork philosophy and sustainable mission we live every day at the CFF, through new ways and reasons to bring guests to our amazing facility. That also means more opportunities than ever before for our students to gain real-world experiences when not in their classrooms or labs. That s at the heart of everything we do here at the CFF. We treasure the role we play in being a community hub, but particularly appreciate all the chances it gives students to learn in real time so that when they graduate, they stand out amongst their peers and are ready for career success. We are so pleased by how many people find different reasons to visit the CFF, says Kevin Baker, principal of the Whitby Campus and dean of CFF academic programs. We have guests here for meals in Bistro 67, corporate events that bring teams together, weddings, private dinners and so much more. Our students consistently tell us that these events provide unparalleled learning experiences and these new campus features will only add to their experiences. As the CFF s transformation continues in the months and years ahead, please stop by and check in on our progress. 4 DC TYHMES WINTER 2017/2018

5 THREE SISTERS AT DC PROVES TO BE A WINNER With a video exploring the Three Sisters corn, beans and squash and their role in Indigenous cuisine, a team of Durham College (DC) students from the Centre for Food (CFF) won a competition hosted by Canoe Restaurant in Toronto. Canoe s student series competition asked entrants to create a video answering the question, What does Canadian food mean to you? Together, Casey Chessman (Horticulture Food and Farming), Tamara Green, Khadijah Hosein and Emilie Smith (Advanced Baking and Pastry Arts) and Ikra Ijaz (Hospitality Hotel and Restaurant Operations Management) created their winning submission. Kristin Atwood, a graduate of DC s Culinary Management and Advanced Baking and Pastry Arts programs, filmed and produced the team s entry. The students focused their entry on the concept of the Three Sisters, which represent the main agricultural crops of many First Nations, using their interconnectedness as an analogy for Canada s multiculturalism and its positive impact on the everevolving idea of what constitutes Canadian cuisine. View the winning entry at BISTRO 67 S PARTNERS IN WINE This season s featured winery partner is Casa Dea Estates Winery. Located in Wellington, ON, and part of the wildly popular Prince Edward County food and beverage scene, Casa Dea started growing grapes in 2000 and now boasts 65 acres of vines. Bistro 67 has proudly featured Casa Dea vintages on its list for over a year, including current offerings of their Pinot Grigio and Sparkling Rosé. Casa Dea will also be the featured winery for the Jamie Kennedy Thursdays event being held on Thursday, March 29, WINTER 2017/2018 DC TYHMES 5

6 FROM OUR KITCHEN to yours BISTRO 67 EXECUTIVE CHEF RAUL SOJO CREATED THIS RECIPE TO COMPETE FOR THE TITLE OF 2017 OCEAN WISE CHOWDER CHOWDOWN CHAMPION IN TORONTO AT AN EVENT HELD ON NOVEMBER 14. BACON AND SMOKED OYSTER CHOWDER 1 cup bacon, diced small 1 ½ cups white onion, diced small 1 tsp garlic, minced 1 cup carrot, diced small 2 cups potato, diced small ½ tbsp fresh thyme, chopped 1 cup white wine 4 cups fish stock 3 tbsp roux 24 fresh oysters, meat only 2 cups clam meat 2 tsp lemon juice 2 tbsp fresh flat leaf parsley, chopped 2 cups 35% cream Cayenne pepper to taste Salt to taste Smoke oysters until cooked. Reserve. In a large soup pot, sweat bacon. Once it begins to render, add onions, garlic, carrots, potatoes and thyme to pot and cook for 2-3 minutes. Add white wine to pot to deglaze, letting the alcohol evaporate. Add fish stock and let simmer until reduced by onethird. Whisk in roux and let thicken, then whisk in cream. Simmer for 20 minutes. Add clam meat, smoked oysters, lemon juice and parsley to pot. Season with cayenne and salt to taste. SERVE AND ENJOY! 6 DC TYHMES WINTER 2017/2018

7 A TASTE OF excitement! Dal Campo alla Forchetta Cena Conviviale In partnership with Accademia Italiana Della Cucina, Bistro 67 hosts an exclusive Italian cuisine experience, featuring a special guest chef from Italy, who will join executive chef Raul Sojo and students from the Centre for Food to create an authentic, multi-course Italian meal for your enjoyment. --- THURSDAY, FEBRUARY 22 6 p.m. Reception 7 p.m. Dinner Tickets are $75 per person. SAVE THE DATE CE LE B R ATE THE SEAS O N W ITH U S Purchase gift certificates at Bistro 67 or Pantry prior to Saturday, December 30 - $60 for $50 or $120 for $100. NEW YEAR S EVE Ring in the New Year with a delectable dining experience. For more information, to book a reservation or arrange accommodations with accessibility, please contact Kaitlyn Dover at or visit us at: WI NTER 2017/ 2018 DC TYHM ES 7

8 UPCOMING EVENTS UPCOMING EVENTS BISTRO 67 Seasonal menu Tuesday, November 28 to Saturday, December 23 New Year s Eve Sunday, December 31 Paint and Palate Thursday, January 18 Join Sarah Shaw for a painting workshop followed by a delicious three-course meal. $55 per person includes the workshop and dinner. It Takes Two, Baby On Wednesday evenings, two can dine for $50 from a menu designed for sharing that will delight your taste buds. Heritage Series Prix Fixe Friday, January 19 and Saturday, January 20 featuring an Atlantic Canada-inspired menu created by Kevin Baker, executive dean, Centre for Food, and principal, Whitby Campus. Winter menu launch Thursday, January 25 Valentine s Day dinner Friday, February 9; Saturday, February 10; Wednesday, February 14 Italian Night Thursday, February 22 Dal Campo alla Forchetta Cena Conviviale With a special guest chef from Italy. Jamie Kennedy Thursdays featuring Casa Dea Estates Winery wines Thursday, March 29 Easter brunch Sunday, April 1 Visit for more information or info@bistro67.ca to make a reservation. W. GALEN WESTON CENTRE FOR FOOD Durham College Winter Open House Saturday, January 20, 10 a.m. to 2 p.m. Durham College Spring Open House Saturday, March 24, 10 a.m. to 2 p.m. Visit for more information. COOKING EXPERIENCE CLASSES Things Are Cooking for Valentine s Saturday, February 10 Knife Skills 2 - Sharpening Your Edge Friday, February 16 Pasta Making Saturday, February 24 Spring Sensations - Meals for a Month Saturday, March 24 Bread Making 2 - Play with More Dough Saturday, April 7 Gluten-Free Cooking Saturday, May 12 March Break Cooking for Teens Saturday, March 17 Spring Baking Saturday, April 21 The Multiple Expressions of Wines Friday, May 4 Spring Soups and Sides Saturday, May 19 Visit to register. HOLIDAY HOURS: BISTRO 67 CLOSED DECEMBER PANTRY COLSED DECEMBER JOIN US FOR A CULINARY ROMANCE VALENTINES DINNER PRIX FIXE MENU FEBRUARY 9, 10 AND 14 RESERVATIONS are available between 5 and 9 p.m. and can be made by contacting Kaitlyn Dover at , or by ing kaitlyn.dover@durhamcollege.ca LIMITED SEATS AVAILABLE If you require an alternative format of this publication, contact marketing@durhamcollege.ca.