Day Two - The Capital of New Brunswick - Fredericton

We were welcomed into Fredericton under sunny skies and as we drove along the flowing current of the Saint John River, we located our accommodations at the Carriage House Inn.  Circa 1875, the Carriage House is a wonderfully restored historic property on University Avenue within walking distance of downtown.  The lush hanging planters adorn the idyllic front porch (exactly what you would expect of a grand olde residence) and the leaded glass windows welcome you into the foyer.  Our host, Steve, greeted us and provided a loving tour of the home (gorgeous .... simply elegant and homey and ..... there are no words).  Our room (the last one available) is number 12 on the 2nd floor.  No disappointments here.  We let Steve know that we are enroute to PEI to visit the Culinary Institute and he lets us know that he is an alumni from there from the Hotel Operations program!
Steve is none too pleased to recommend a dinner spot for us.  He provides a map and suggests that we try .....
The Blue Door.  We arrive at the restaurant and enter the door (which is blue).  The restaurant is a unique blend of modern decor with historic building charm. After deciding that the patio, while sunny and warm, is too noisy, we are seated at a table that is separated from its neighbours by a whimsical sheer curtain.  As the sun sets the light in the room reduces to a soft glow.
We choose a wine with the help of the waiter.  A blend of red from the McLaren region of Australia.  Delicious.  Our appetizer is a daily special:  diver scallop and shrimp served with arugula salad, goat cheese and prosciutto.  Divine.  The entrees are pork belly and diver scallop served with baby bok choy, edamame, mashed potatoe and parsnip crips and wild salmon served on a  risotto cake with wilted greens.  There was not a scrap left on the plates.  Kudos to Chef Lizzie Stewart.  The owner of the Blue Door, Chris Black, has definitely got a great team here.  High recommendations for this innovative culinary event.

for more information about The Blue Door click here

for more information about the Carriage House Inn click here

First Stop: Quebec City

The drive from the GTA to Quebec City is approximately 8 hours, but the vicious construction around Montreal added an extra hour or so.  Nonetheless, we arrived at the historic Chateau Frontenac at 7pm.  The "vieux" city was abuzz with activity:  buskers, street scapes, horse and buggies, tourists and the serenity of the river.  Our room in the tower (two elevators to reach the turret!) overlooks the river and the Citadel. 
We were lured to the cobbled streets by the sounds and aromas coming from the various cafes and bistros that are abundant in the old town.  Old stone buildings with deep window ledges that house the large paned windows gape open into the evening and allow passersby a glimpse into the warmth within.  It was just such a peak that drew us into "D'Orsay" a quaint european pub with raised banquets that sit next to the windows and offer diners a wonderful view and ambience while they enjoy their meal.
The menu was eclectic: mixed among traditional local cuisine was an array of adventurous options.  My personal choice was the steak tartare followed by a mix of baby greens and artichoke hearts topped with .... duck confit.  Decadent!!  My partner enjoyed escargot in tomato sauce wrapped in phyllo. Another hit! To complement our meal we enjoyed a local pale ale.
Luckily the walk back to the Chateau Frontenac was helpful in settling the delicious food.  Tired from the drive we have decided to explore a bit of the city tomorrow in daylight after a good night's sleep.  And after breakfast - bien sur!

to find out more information about D'Orsay click here

Our PEI Connection

One of the greatest benefits of the Canadian Chef Educators Association (CCEA), in addition to exploring the culinary crevices of Canada!, is meeting new friends from far and wide.  This year we met two inspiring chefs from the PEI Culinary Institute at Holland College:  Chef Hans and Chef Blair.  They were full of neat, innovative ideas and invited us to see their facility in action.  Who could say no to that?
Off we go, with high expectations, to visit the prestigious PEI Culinary Institute in Charlottetown.  I can't wait to try their "Lucy Maude Dining Room".  Seems like everything on this charming, picturesque island has a reference to Ann of Green Gables!  Chef Blair is a pastry chef at the college, so I'm particularly keen to taste test his work. 

For more information about the CCEA click here

For more information about Holland College click here

Canadian Chef Educators

We were so fortunate to host this year's Canadian Chef Educators Conference in picturesque Waterloo Region.  Chefs from across Canada gathered to experience the local flavours of Waterloo and see the bounty of the region.  One of the most interesting visits of the weekend was at Flora Lane Produce in Elmira.  Stuart Horst (our host and the owner/operator of the farm) showed us his amazing tomato growing operation.  Once being a large dairy operation, the farm is now specializing in tomato greenhouse growing and distribution.  A truly worthwhile visit as their farm also has a small store on site featuring other local wares and produce.

find out more about Floralane Produce

Chocolate Cherry Cannoli

This delicious Sicilian treat is the perfect ending to a dinner party. Take advantage of the ripe and fresh cherries available during the summer months.

Ingredients 
One 475 g tub extra-smooth ricotta cheese

3 tbsp (45 mL) icing sugar
1 tsp (5 mL) vanilla
⅓ cup (75 mL) chopped bittersweet chocolate
⅓ cup (75 mL) dried cherries, chopped
24 cannoli shells (see Tip)
Icing sugar or unsweetened cocoa powder

Directions 

 1. Scrape ricotta into fine mesh sieve set over bowl. Let stand for 30 minutes. Place ricotta in another bowl and discard any liquid.

2. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.

3. Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)

4. Sprinkle with icing sugar or cocoa powder before serving.

Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.

Chili & Pomegranate-Marinated Flank Steak

This recipe's flavourful ingredients will leave your dinner guests in awe. This marinade leaves the flank steak juicy and tender while adding tons of flavour. 

  Ingredients

 1 dried ancho or mild New Mexico chili pepper
1 cup (250 mL) unsweetened pomegranate juice
1⁄4 cup (50 mL) red or white wine vinegar
1⁄4 cup (50 mL) vegetable oil
1 tsp (5 mL) liquid honey
2 flank steaks, each about 11⁄2 lbs (750 g)
Salt and freshly ground pepper

Directions

 1. Break off stem from chili pepper and shake out seeds. Rinse chili pepper. Break into small pieces and place in a heatproof blender jug or a tall cup (to use an immersion blender).

2. Heat pomegranate juice and vinegar in a saucepan or in the microwave until steaming. Pour over chili pepper and let stand for 30 minutes or until softened and cooled. Add oil and honey and purée until chili pepper is finely chopped.

3. Place steaks in 1 or 2 heavy-duty plastic storage bag(s) or a shallow nonreactive dish. Pour in half of marinade, dividing evenly if necessary, and seal bag(s) or cover dish and refrigerate for at least 8 hours or for up to 24 hours, turning steaks occasionally while marinating. Cover and refrigerate remaining marinade separately. (Alternatively, freeze steak in marinade and freeze extra marinade in separate containers for up to 3 months. Let thaw in the refrigerator overnight.)

4. Preheat grill to medium-high.

5. Remove steaks from marinade, discarding marinade, and season with salt and pepper. Place steaks on grill. Grill for 5 to 7 minutes per side depending on thickness, turning once, or until medium-rare. Transfer to a cutting board and let rest for 5 minutes. (If making ahead, let cool, wrap and refrigerate steak for up to 2 days.)

6. Heat reserved marinade in a saucepan over medium heat, if desired. Slice steak thinly across the grain and serve drizzled with reserved marinade.

By: Jennifer MacKenzie

Enjoy all the tastes of Summer!

Being Canadians, most of us crave summertime. It's a break from the cold, harsh winters and all the rain in the spring time. There are tons and tons of things to do in the summer in Ontario. And the best part is, most of them have to do with food! What better way to broaden your talent than to get out and explore different festivals. Taste the ripe and juicy local fresh fruit, enjoy the different styles of BBQ, indulge in an ice cold beer, taste the local wines, just get out there and experience new things! The link below will give you a guide on what's happening where. As you know experience is the best teacher, so experience new tastes and techniques in your community. Not only will it be a lot of fun, but it will also give you a range of experiences that you can apply to the culinary arts.

Colbourg Festival - July 1st

Click here for list of events via Ontariotravel.net

Three Berry Lemon Trifle

This light dessert is perfect if you like to indulge in dessert but don’t want to pack on the extra pounds. Summer time is perfect for juicy, fresh berries!

 Ingredients

• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
• 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons slivered almonds, toasted

Directions

1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Traditional basil pesto is a summer flavour, but by using mint it gives the unique and fresh flavour to refresh you on even the hottest of days. 

Ingredients

1 cup (250 mL) fresh mint leaves, lightly packed
½ cup (125 mL) fresh Italian parsley leaves, lightly packed
1/4cup (50 mL) fresh grated Parmesan cheese
¼ cup (50 mL) chopped walnuts
2 cloves garlic minced
½ cup (125 mL) extra virgin olive oil
Salt and pepper

Directions

1. In food processor, pulse together mint, parsley, cheese and walnuts until coarsely chopped. Pulse in garlic.

2. With machine running, drizzle in oil until smooth sauce is formed. Season with salt and pepper.

3. Spoon pesto sauce over or toss with ingredient of choice and serve.





Recipe by: Emily Richards