On Aug. 4, hundreds of chefs and home cooks are gearing up for Food Day Canada, an annual mid-summer celebration to honour Canada’s rich culinary heritage and local food.This year, restaurants across the country are offering special Canada Food Day menus that use local food. At Rush restaurant in Calgary, executive chef Andrew Stevens will prepare Innisfail Lamb, house-made ricotta gnudi, and Broek Farm bacon and sausage. Toronto’s Fabarnak will offer zucchini flower tempura, stuffed with maple-smoked heritage pork and maple ricotta. At Chez Eric Café & Bistro in Wakefield, Que., chefs will offer a special tasting menu of local meat loaf with cheese-curd potatoes and Quebec cheeses and charcuterie. And, at Aqua Kitchen and Bar in St. John’s, Nfld., chef Mark McCrowe will prepare classic Newfoundland seafood chowder with crispy bacon, croutons, white truffle oil and organic pea tendrils.
“[The chefs] know the ingredients they’sre using, they know their suppliers and whatever they do is fine by me as long as we have one day that Canadians cannot ignore the fact that we’sve got marvellous ingredients here and some of the top culinary talent on the planet,” Stewart told CP.
Founded in 2003 by culinary activist Anita Stewart, the number of establishments participating in Food Day Canada grew to 300 in 2011. This year, organizers expect close to 250 establishments to participate.
For the complete list of participating establishments, visit fooddaycanada.ca.