Chefs’ Congress Dinner

Razor Clam & Jerusalem Artichoke Salad

Chilled Razor Clam Salad

It isn’t very often that chefs can get together to enjoy an evening of fun and frolic, but on Monday, June 20th, at Chives Canadian Bistro, it happened.

What kind of event could bring together the well known Canadian chef from Toronto, Michael Stadtlander, Craig Flinn of Chives, Michael Howell of Tempest Restaurant, Ray Bear of Mix Fresh Kitchen and myself, the “Feisty Chef”? Well, it was non other than a fundraising dinner for the upcoming Canadian Chefs’ Congress taking place in Nova Scotia in 2012.

Each chef had the chance to showcase their talents and personalities with the preparation of one course for the 85 excited diners. I was assigned the cold appetizer course, so I was extremely happy to be able to use gorgeous razor clams, courtesy of my friend Nick Budreski of CANSEP. Each clam had been hand harvested in Pictou County by his father, Paul, and brother, Matt.

In order to let the clams do the taking, I decided to keep this dish fresh and simple. I steamed the clams open, then placed them ever so gently on a bed of chervil from Riverview Herbs, shaved Jerusalem artichokes, Jona Gold apples, asparagus, lemon and a walnut and avocado oil vinaigrette. Nothing more, nothing less.

It was a great evening, a great event, and included some great company! A special thank you to all the staff of Chives, who helped us make the evening a success.

2012 Canadian Chefs’ Congress Dinner Menu

Cookstown White Asparagus Soup With Atlantic Lobster
Michael Stadtlander

Chilled Nova Scotia Razor Clam Salad With Jerusalem Artichokes, Apple, Chervil And Walnut-Avocado Oil Vinaigrette
Yours Truly – Me!

Nova Scotia Arctic Char, Spring Pea, Haraki Turnip & Eigensin Farm Bacon Fricassee, Chive Beurre Blanc, Roasted Beet And Dulse Coulis, Celeriac Hay
Michael Howell

Nova Scotia Prime Rib Stuffed With Salt Cured Egg Yolk Marrow Brioche Crust, Dark Bone Jus, Seared Rib Cap With Kohlrabi Puree, Red Wine Gastrique, Butter Poached Radish and Carrots
Ray Bear

Rhubarb Toffee Sticky Pudding, Stewed Valley Cherries, Maple Creme Brulee, Lavender Honey Whole Milk Ice Cream, Berry Liqueur Whipped Cream
Craig Flinn

More Feisty Posts:

Les Coquilles Chez Lavallée
Cutting Edge Culinary Competition
TIBS Family Dinners

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