Six chefs from different Canadian restaurants worked together as Team Canada to present their menu in an international competition against 11 other countries for top honors this year at the American Culinary Classic at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 19-22. Culinary Team Canada presented its menu which may be found in Caribbean restaurants.
Team menus were required to meet stringent chef guidelines, including a well-balanced main course with colors that harmonize and dishes that show practical application. Teams were given five hours of preparation time, and were comprised of six members: 4 chefs, 1 pastry chef and one team manager/captain.
Event planners can generate great ideas for their own programs from this internationally-themed menu.
CANADA MENU:
First Course
Halibut & Dungeness Crab Cake
Uni-foam Cured Trout, Pickled Beet & Apple Salad
Spiced Pork Ravioli, Green Pea Puree
Main Course
Mipkazola Crusted Venison Loin & Braised Short Rib
Salsify Puree,Truffled Potato Tube, Poached Tomato, Lacquered Squash & Spinach Bar
Fine Bean Terrine with Tyroler Bacon & Carrot Pearls
Fava & Morel Sauté, Natural Reduction
Dessert
Terrine of Coconut & Passion Fruit
Raspberry Parfait with Raspberry Macaroon
Souffle Cake with Cherry Sauce
Hot Competition Ranking: 4th Place
Overall Competition Ranking: 2nd Place
Teams included: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.
For the American Culinary Classic, international teams of chefs used their collaborative creativity to dazzle attendees and judges with innovative techniques, ingredients and presentations.
The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and sanctioned by the World Association of Cooks Societies (WACS). The teams' creations were reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.
