Canada’s top chefs served up high class grub at a gourmet breakfast at the Calgary Stampede, an event better known for its pancakes, beer and fried midway foods.
Chefs from across the country cooked Canadian foods with help from farmers and federal agriculture minister Gerry Ritz. Each chef emphasized local foods that are healthy and easy to prepare.
Jean-Pierre Curtat of Montreal packed his favourite Le Migneron cheese.
“The pork was marinated for eight hours and I brought it in my luggage beside the cheese,” he said while serving a potato-buckwheat crepe.
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New Brunswick chef Chris Aerni, wearing jeans and cowboy boots, came up with lobster, caviar and poached eggs.
From British Columbia, Ned Bell offered niche products and traditional items.
“I like to cook with sustainable products,” he said.
Bell made waffles that contained traditional batter, chickpea flour and some flax in addition to blueberries, navy beans and a maple-canola vinaigrette over smoked wild salmon.
Alberta was represented with beef cooked by award winning chef Michael Allemeir. He demonstrated how to cut up a rib-eye, season it with wild sage and garnish it with prairie mustard sauce, onions, grilled tomatoes, scrambled eggs and prairie grain toast.
This dish won first place last year at a Tennessee barbecue competition attended by 25,000 people.
Recipes for each of the breakfasts are at www.eatCanadian.ca.
Pulses were put to the test when chef Ned Bell of British Columbia added chickpea flour to the batter to create this gourmet waffle, accompanied by blueberries with a navy bean cream Anglaise and wild salmon.
