Food Day Canada at The bauer Kitchen

Food Day Canada

When: Saturday, August 4th, 2018

Where: The Bauer Kitchen

What: Food Day Canada is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers.

Join us at The Bauer Kitchen on Saturday, August 4th, with Chef Todd Clarmo and an exclusive, one-day-only, all-Canadian menu.

Chef Clarmo returns to the Food Day Canada competition again this year with an exciting menu featuring, you guessed it, all Canadian ingredients. Starting at 4pm, guests will have the opportunity to order from Chef Clarmo's Food Day Canada menu

Food Day Canada is a one day only event allowing Canadian chefs to showcase their skills, and their Country by preparing menus using only Canadian-Made ingredients, putting Canada on the food-map, once and for all.


Read our feature at FoodDayCanada.ca


Menu


FOR THE TABLE


SUGAR SHACK CHICKEN LIVERS
bacon wrapped, maple broiled, sumac creamed corn, blistered Anaheims

SMOKED TROUT DEVILLED EGGS
applewood smoked rillette, dill, chilies

THIS MORNING’S BOUNTY
honey yam hummus, whipped aubergine, brushed vegetables, energy

GOLDEN POTATO CHIPS
XO Mountainoak Gouda, fried rosemary


MAINS


FRESH POACHED LOBSTER SALAD
green & wax beans, garlic tarragon dressing,field tomato carpaccio, virgin canola oil, cab vinegar

OUR MARKET, OUR FARMERS
four salads curated from the sweat & souls of our county
- chickpea, mint, cucumber, fired jalapeño, yogurt
- zucchini & soy bean salad, scallions, grain mustard vin
- button mushroom, grilled onion, oregano, vin
- corn, peaches, red onion, burnt honey vin

CHILLED KNUCKLE TERRINE
slow roasted ham hock, lentils, heirloom carrot, golden fingerling & leek vinaigrette, grain mustard

BARBECUED BEEF RIBS
sticky maple & rye, avonlea cheddar polenta, corn over the coals, garlic greens


DESSERT


JEANNE’S SMOKED BUTTER TARTS
whisky raisin, bacon & thyme, black walnut, smoldering timber, whole lotta love

NIAGARA TRIFLE
riesling apricots, cabernet plums, pinot cherries, arva mill’s sponge, custard, basil chantilly


RESERVE



About Chef Clarmo

Todd Clarmo Behind some of Toronto’s most successful restaurants, Chef Todd Clarmo (who once spent 3.5 years on the Veg station at Langdon Hall. Find that hard to believe? Ask Chef about a Kohlrabi Macédoine) is trained at the Niagara Culinary Institute. Originally hailing from Guelph, Chef Todd has studied all over the world starting in France at Hotel Troisgros in Roanne (Relais & Chateau, 3 Michelin Stars) and Hostellerie de Crillon le Brave in Provence (Relais & Chateau), later travelling to London, where he studied under Chef Clive Howe at the Lygon Arms Hotel. Returning to Toronto in 1994, Chef lent his skills to a Toronto group and was the driving force behind everything from kitchen design, hiring executive chefs, menu development and all financial back of house related costs. While under his direction, one of the locations rose to become one of the most successful restaurants in Canada and has had the pleasure of accompanying Chef Suser Lee to Singapore to participate in the World Gourmet Summit. Earning outstanding critical acclaim, James Chatto of Toronto Life has described Todd’s classic French cuisine as “luxe and highly accomplished”. He went on to be responsible for the opening of Trump Tower in Toronto and later partnered to bring the Indie Ale House to life. Chef Todd Clarmo started with the Charcoal Group of Restaurants to put his vast experience to work on all of CG’s restaurants with a continued focus on crafting extraordinary food, developing the next generation of culinary talent and overseeing all areas of future development.

About Food Day Canada

The Bauer Kitchen has been recognized as one of 5 or 6 restaurants in Canada to win Gold which means our team flies to NYC to cook at the prestigious James Beard House.

Food Day Canada is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers…and, above all, our home cooks.

It began in 2003 as The World’s Longest Barbeque, a massive, Canada-wide response to the sanction of Canadian beef exports by our largest trading partner and the dramatic hardship it imposed on our agricultural community. The WLBBQ was a huge success and has evolved into Food Day Canada®, an annual mid-summer celebration, always held on the Saturday of the August long weekend, when we share Canada’s rich culinary heritage, our delicious northern bounty and the best managed food system on the planet.

Food Day Canada is a showcase of Anita Stewart’s life’s work and years of hard core, on the road, research. Since 1983, she has been traveling Canada’s vast expanse, identifying and writing about Canada’s essential nature as a regionally diverse food nation. Before “local, regional, seasonal” was in vogue, Anita was visiting the country inns, farmer’s markets, First Nations’ communities and the lighthouses of Canada. Today, she counts among her friends some of Canada’s food leaders.

The James Beard Foundation

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation for excellence in cuisine, culinary writing, and culinary education in the United States. The Awards were established in 1990 and are often called "The Oscars of Food."