The Travel and Vacation Show
Ottawa Convention Centre
55 Colonel By Drive
Cooking Demonstrations 2012
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Saturday,
March 10
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| 12:00
p.m. |
“Traditional Ingredients in Non Traditional Ways”
“Newfoundland & Labrador”
Beetroot and Salt Cod Tian with pickled carrots and bacon
vinaigrette
– by Chef Todd Perrin, owner of Chef’s Inn, St. Johns
and on The Food Network’s hit series Top Chef Canada 2011
with CTV’s ambassador Max Keeping
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1:00 p.m.
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“A Taste of Aruba” Aruba Keeshi Yena
(Aruba, Holland, Indonesia fusion dish with local
ingredients)
– by Chef Alvin Leest , Chief instructor at the School
of Hospitality Management and Culinary Arts in Aruba.
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| 2:00 p.m. |
“A taste of New Brunswick ‘’ Clams Choux Choux
- by Executive Chef Frederic Filliodeau, Sheraton Hotel
Ottawa. You will learn how to make cabbage stuffed with
clams and served with an emulsion of milk, garlic and
coriander.
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| 3:00 p.m. |
“A Taste of Indonesia”
Instant Seasoning in Home Cooking
- by Chef Ifmal Darmin , Embassy of Indonesia
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Sunday, March 11
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| 11:00
a.m. |
“A Taste of Aruba” Aruba Keeshi Yena
(Aruba, Holland, Indonesia fusion dish with local
ingredients)
– by Chef Alvin Leest , Chief instructor at the School
of Hospitality Management and Culinary Arts in Aruba.
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12:00 p.m. |
“Pomegranate Juice in 10 textures”
– by Chef Marc Lepine of Atelier, recently crowned Canadian
Culinary Champion for 2012,
presents a demonstration on using hydrocolloids to create
multiple textures of a single ingredient, one of the
trademarks of a modernist chef. Chef Lepine will manipulate
pomegranate juice using lecithin, agar, alginate, and liquid
nitrogen.
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| 1:00 p.m.
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“Traditional Ingredients in Non Traditional Ways”
Newfoundland & Labrador
Beetroot and Salt Cod Tian with pickled carrots and bacon
vinaigrette
– by Chef Todd Perrin, owner of Chef’s Inn, St. Johns and on
The Food Network’s hit series Top Chef Canada 2011.
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| 2:00 p.m. |
"A taste of the French Riviera”
- by Executive Chef Frederic Filliodeau Sheraton, Ottawa.
You will learn how to make Red Snapper filet - Mediterranean
flavour with ratatouille and polenta with a warm citrus
vinaigrette.
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| 3:00 p.m.
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“Gnocchi, Gnocchettini, Gnocchettoni” “A journey of
Italy from North to South”
Learn to roll gnocchi, pasta and piadina from
Emilia-Romagna and to make it all gluten free simply by
using flavourful Tuscan chestnut flour.
- by DiVino Wine Studio's Chef Cristian Lepore
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Ron Eade, Food Editor, Ottawa Citizen will assist all of
the celebrity visiting chefs on Sunday with their cooking demonstrations.
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