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Walter Patterson
5 years ago
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1 Presents June 15, 2012 Steam Whistle Brewing Company Toronto, ON Menus and select recipes

2 The Reception Featuring passed crudités Sea Scallops with Oriental Spiced Chobani Yogurt and Beet Syrup Cone of beef tartar in mustard seed vinaigrette with baby radish salad Lemony white pizzette with lobster, fingerling potato and fennel Chicken, Peach and Bacon Bites Mushroom arancini with chanterelle and truffle Blistered heirloom tomato and creamy polenta tartlette with basil Drinks Beer Steam Whistle Pilsner Draught Red Wine Cave Spring Pinot Noir Henry of Pelham Pinot Noir White Wine Cave Spring Riesling Cave Spring Pinot Blanc

3 Sea Scallops with Oriental Spiced Chobani Yogurt and Beet Syrup Created by Michael Potters Serves 12 Preparation 1 hour Cooking Time Yogurt steeping, 8 hours Salt marinade, 3 hours Vinaigrette marinade, 2 hours Beet Syrup, 1 hour Ingredients: 500 ml. Chobani Greek Yogurt 1 kg scallops (u10 count) 5 tablespoons sea salt 100 grams coriander seedlings fleur de sel Oriental Spice Mixture Grated nutmeg 2 tablespoons ground coriander 2 tablespoons ground cumin 1 teaspoon black pepper 2 tablespoons grated star anise For the Marinade 1 cup water 5 tablespoons sugar ¾ cup lemon juice 2 cups distilled vinegar For the Vinaigrette ½ cup freshly squeezed orange juice 1 cup pineapple juice cayenne pepper saffron 1 cup grapeseed oil ½ cup almond oil salt and pepper Preparation: Stir 2 tablespoons of the oriental spice mixture into the yogurt. Steep for 8 hours. Strain. Cover the scallops with the sea salt, set aside for 3 hours. Rinse the scallops and soak for 1 hour in cold water to remove all traces of salt. Drain and rinse the scallops, then place in the marinade and steep for 20 minutes. Finally, transfer the scallops to the vinaigrette and chill for 2 hours. Peel and then juice the beets in a vegetable juicer. Strain into a saucepan and reduce over medium heat until the juice becomes a thick syrup. Transfer to a bowl. Allow to cool to room temperature, whisk in the olive oil slowly. Pour into a squeeze bottle and refrigerate. Assemble the Dish: Cut the scallops into thin round slices about 1/8 inch (3mm) thick. On a plate, arrange alternating rows of the sliced scallops and spiced yogurt. Fill in the gaps with the beet syrup. Drizzle the vinaigrette over the scallops. Season with the fleur de sel, garnish with the coriander seedlings. Beet Syrup 5 medium red beets ¼ cup olive oil

4 Chicken, Peach and Bacon Bites Created by Ricardo Makes 24 mini-skewers Preparation time: 20 min Cooking time: 25 min Marinating: 15 min Ingredients: Marinade 30 ml (2 tablespoons) white wine vinegar 30 ml (2 tablespoons) butter 30 ml (2 tablespoons) honey 1 green onion, chopped Mini Skewers 4 skinless and boneless chicken thighs, each cut into 6 pieces 2 peaches, pitted and each cut into 12 wedges 12 slices bacon, cut in half 24 large toothpicks, soaked in water for 15 minutes Salt and pepper Preparation: Marinade: 1. In a saucepan, bring all the ingredients to a boil and simmer for about 1 minute. Let cool. Mini Skewers: 1. Season the chicken with salt and pepper. For each skewer, wrap a piece of chicken and a peach wedge with a half slice of bacon. Thread with a toothpick. Place the skewers in a glass dish and coat with the marinade. Cover and marinate for 15 minutes. 2. Preheat the grill, setting the burners on medium. Oil the grate. 3. Grill the skewers on each side for about 5 minutes. Shut off one section of the grill and cook the skewers on that section, for indirect cooking, for about 10 minutes or until the chicken is cooked through.

5 Tasting Plates First plate White Onion Velouté with BC Spot Prawns, Morel Mushrooms, Chives Created by Dale MacKay Wine Pairing Mission Hill Pinot Blanc (British Columbia) Racy, lemony, pear and melon a good counterpoint to the soup s creaminess Second Plate Roasted Magret of Duck with Wehani Grains, Raisins, Almonds and Citrus Fruits Created by Michael Potters Wine Pairing Malivoire Gamay (Ontario) Medium bodied, with strawberry, cherry, plum, and peppery tones; bright, round fruit Third Plate Pork Tenderloin with Maple-Caramelized Beets Created by Ricardo Wine Pairing Flat Rock Pinot Noir (Ontario) Medium bodied, oaky, with raspberry, beet and black cherry; Good ripeness on the palate; Pinot and pork are a classic pairing Desserts Strawberry Shortcake with White Chocolate Black Pepper Scones, Fresh Ontario Strawberries and Greek Yogurt Fluffy Vanilla Cupcakes with Buttercream Frosting Created by Anna Olson

6 White Onion Velouté By Dale MacKay Ingredients: 100g Butter 5 large white onions, julienned 2L milk 2% 4 sprigs thyme 250 ml cream Method: In a pot melt 100g of butter without browning. Add onions, sweating until translucent, stirring continuously to form an emulsion with the butter. In a sachet combine thyme and garlic. Add sachet to onion emulsion. Bring the milk to a boil and cover pot. Cook gently for approximately 20 minutes until onions are very tender but still possess body. Blend in blender. Incorporate cream for body and color. Season and pass through fine chinois. Just add more milk if you want the soup to be a bit thinner

7 Roasted Magret of Duck with Wehani Grains, Raisins, Almonds and Citrus Fruits Created by Michael Potters Serves 6 Preparation 30 minutes Ingredients: 2 fresh duck magret, weighing approx. 450 grams Candied Zest 2 lemons 2 limes 2 oranges 1 grapefruit 1¼-cup sugar ½ cup water Citrus Spice 1 cinnamon stick 3 1 tbsp cumin seeds 1 tablespoon coriander seeds 3 star anise Wehani Grains 1 cup wehani grains 1 shallot, thinly sliced 1 clove of garlic, thinly sliced 3 tablespoons raisins, soaked in hot water ¼ cup slivered almonds, toasted 1 green onion, thinly sliced 3 tablespoons Italian parsley, chopped 50 ml. chicken stock 1 tablepoon olive oil 1 tablespoon unsalted butter Sea Salt and freshly ground black pepper Sweet and sour sauce ⅓ cup Armagnac 1 ¼ tbsp. chartreuse reserved citrus juice 1 ¼ cups duck or veal juice 2 tbsp. unsalted butter salt and freshly ground black pepper Preparation: Candied Zest: Using a vegetable peeler, cut off 3 wide strips of zest from each citrus fruit. Cut the strips of citrus zest into fine julienne, blanch in boiling water, refresh in cold water, drain and keep in a cool place. Bring the sugar and water to a boil in a medium saucepan. Add the zests and simmer gently for 20 or 30 minutes, or until the liquid is syrupy and the zests are candied. Cool in the syrup. Citrus Spice: Using the same vegetable peeler, cut off all the remaining zest from the citrus fruits. Place the zest in a small pan, cover with cold water, and bring to a boil, drain the zest and return to it the pan. Repeat the blanching process two more times. Dry the zest on paper towels. Line a microwave tray with a piece of parchment paper and spread all the zest evenly on it in one layer. Microwave at medium power for 8 to 10 minutes, or until the zests are dried out. If one type of zest dries before the others, remove it and continue until all are dry. Using a coffee grinder, grind all the spices together with the dried citrus zests until very fine. Store in a sealed plastic container. Citrus Fruits: Using a supple-bladed knife cut off all the skin and pith from the citrus fruits keeping the each citrus separate. Cut the flesh into segments between the membranes. Squeeze the pulp to extract all the juice and reserve for the sauce. Keep the segments for the garnish. Wehani Grains: Put the wehani grains in large saucepan with 4 times the volume of cold water and a generous amount of sea salt. Cook the wehani until the grains are tender and just starting to break open. Strain the continued

8 grains through a colander and spread out on a tray to cool. In a preheated heavy bottom skillet, add the olive oil, sauté the shallot and garlic until soft, add the cooked wehani grains, raisins, almonds, green onion and chicken stock. Cook the mixture until the wehani grains are moist and the stock reduced, add the butter, mix thoroughly and keep warm. Cook the Duck: Trim the excess fat from the skin of magret. Score the fatty, skin side of the duck magret and rub with the spice mix on the fat side only. Season with salt and pepper, place the magret, skin side down in a cold, heavy bottomed skillet and put over low heat on the top of the range. Render the fat from the skin slowly, occasionally removing and discarding the rendered fat from the pan, about 6 8 minutes. When rendered, increase the heat to medium-high and crisp the skin, turn over and sear the flesh side of the magret until brown, 1 or 2 minutes. The magret should now be rare, remove from the pan and let sit in a warm spot for 3-5 minutes before carving. Sweet and Sour Sauce: Pour the fat from the skillet and set it over high heat and deglaze with Armagnac. Flame the Armagnac, pour in the duck or veal stock and reduce until syrupy. Add reserved citrus juice and the Chartreuse. Lower the heat and cook gently for about 4 minutes, then add the butter. Correct the seasoning if necessary, and then pass through a conical sieve. Presentation: Carve the magret into thin slices across the grain of the meat leaving the breast intact as being sliced. Transfer to the serving platter. Push gently down on the top of the magret to create a fan like presentation. Serve over the wehani grains and garnish the magret with citrus segments, zest and sauce.

9 Pork tenderloin with maple-caramelized beets Created by Ricardo Servings: 4 Preparation time: 15 Minutes Cooking time: 35 minutes Ingredients 180 ml (3/4 cup) maple syrup 180 ml (3/4 cup) chicken broth 1 medium beet, peeled and diced 60 ml (1/4 cup) Worcestershire sauce 15 ml (1 tbsp.) Ground coriander seed 2 pork tenderloins 15 ml (1 tbsp.) Butter Salt and pepper Preparation: 1. Place rack in center of oven. Preheat oven to 180 C (350 F). 2. In a saucepan, bring to a boil maple syrup, broth, sugar beet and Worcestershire sauce. Reduce by half; about 10 minutes. 3. Sprinkle coriander over the tenderloins. Salt and pepper. 4. In an ovenproof skillet, brown the meat in butter. Add the sauce and bake 16 to 18 minutes. Remove pan from oven. Set aside the fillets on a plate and cover with foil. Reduce the sauce again over high heat until very syrupy. For a beautiful presentation of whole fillets, put the fillets in the pan after the reduction and coat well. 5. Slice meat thinly and cover with sauce.

10 Strawberry Shortcake with White Chocolate Black Pepper Scones, Fresh Ontario Strawberries and Greek Yogurt Created by Anna Olson White Chocolate Black Pepper Scones Makes 12 scones Ingredients: 1 2/3 cup all-purpose flour 1 tbsp sugar 2 ½ tsp baking powder ½ tsp salt ½ tsp finely ground black pepper 6 tbsp unsalted butter, cut into pieces and chilled 4 oz white chocolate, chopped 1 egg 6 tbsp cold milk, plus extra for brushing 1 tsp vanilla extract Preparation: 1. Preheat oven to 400 F and line a baking tray with parchment paper 2. Stir the flour, sugar, baking powder, salt and pepper to combine. Cut in the butter using a pastry cutter, 2 knives or your fingertips until the mixture is a rough crumbly texture but pieces of butter are still visible. Stir in the chopped white chocolate to coat with the flour. 3. In a separate bowl whisk the egg then whisk in the milk and vanilla. Add the milk mixture to the flour and stir until the dough just begins to come together, and then turn it out onto a work surface. 4. Using your hands, flatten and fold the dough 2 or 3 times, until the dough is an even texture. Roll out the dough to just under an inch in thickness and cut scones with a 2 ½- inch round cutter, re-rolling the dough as needed to get 12 scones. 5. Place the scones an inch apart on the prepared baking tray and brush the tops with milk. Bake the scones for about 15 minutes until they have browned evenly. The scones are best served the day they are baked, but can be re-heated the second day for 5 minutes in a 300 F oven to re-fresh them. Assembly: Serve with Greek yogurt and fresh Ontario strawberries, sliced or quartered.

11 Fluffy Vanilla Cupcakes with Buttercream Frosting Created by Anna Olson Makes 24 cupcakes Ingredients: Cupcakes ¾ cup unsalted butter, at room temperature 1 ½ cups sugar 5 large eggs, at room temperature 2 ½ cups cake & pastry flour 2 tsp baking powder ¼ tsp salt 1 cup 2% milk, at room temperature 1 Tbsp vanilla extract Fluffy Frosting ¾ cup unsalted butter, room temperature 4-6 cups icing sugar sifted 6 Tbsp 2% milk 1 1/2 tsp vanilla extract decorating sugar, for garnish (optional) Preparation: 1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners. 2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. 3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins. 4. For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl. 5. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving.

12 Go Gourmet 2012 Sponsors Presenting Sponsor Gold Plate Sponsor Silver Spoon Sponsors Crystal Glass Sponsors Canadian Sugar Institute CMI kbs+p Mushrooms Canada Sodexo Canada For more information on Go Gourmet visit

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles...

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... 10 Lunch... 12 Roasted Sweet Potato Salad with Mixed Greens...