The Date and Time: Monday, September 21, 2015 5:30 PM to 10PM
The Event: Taste Canada 2015 Food Writing Awards Gala Fundraiser
The Venue: Arcadian Court
The Target Audience: publishers and authors, food writers
The Availability/Catalogue: There are four categories for both English and French language books, with 67 submissions this year. The English language winners were:
-Culinary Narratives Award went to "Secrets of a Hutterite Kitchen: unveiling the rituals, traditions, and food of the Hutterite culture" (Penguin Canada Books), by Mary-Ann Kirkby.
-General Cookbooks Award went to "Family Meals" (Penguin Canada Books), by Michael Smith.
-Regional & Cultural Cookbooks Award went to "The SoBo Cookbook: recipes from the Tofino Restaurant at the end of the Canadian road" (Appetite by Random House), by Lisa Ahier.
-Single-Subject Cookbooks Award went to "Duchess Bake Shop" (Duchess Bake Shop), by Giselle Courteau.
The Quote/Background: Ricardo and Vikram Vij announced which of the shortlisted cookbook authors captured gold as they both played hosts. In addition to honouring cookbooks both past and present, Taste Canada also awarded the winners of their student cooking competition, Taste Canada Cooks the Books (won by Pius Culinary Institute in Montreal), and 2015 Blog Posts, and honoured inductee Rose Murray to the Hall of Fame (as well as Nellie Lyle Pattinson who wrote the "Canadian Cook Book" in 1923). After the ceremony, we sampled delicious dishes at a reception hosted by Toronto chefs and restaurants. This was a unique opportunity to meet authors, mingle with industry leaders, and with fellow food writers.
The Wines (Chardonnay and Cabernet Franc) were donated by Niagara College Teaching Winery. At the reception, breads were donated by Fred's Bread and cheese by Cheese Boutique. Healthy Cruch Company also provided samples of kale snacks.
The Gala Reception had great food prepared by the following chefs –
-Chef Martin Kouprie (Pangaea) did a tea-smoked partridge breast and sausage, swiss chard, brussel sprout leaf, barley risotto, pickled wild blueberry dish (my FAVE of the evening).
-Chef Joshua Dyer (EPIC, Fairmont Royal York Hotel) did a chicken-fried sweetbread with Ontario blue cheese.
-Chef Matt Dean Pettit (Rock Lobster) did a lobster bisque and PEI oysters.
-Chef Michael Robertson (Oliver & Bonacini) did a smoked Ontario lamb and preserved peach slider.
-Chef Vanessa Yeung (Aphrodite Cooks) did a steamed pork dumpling with broth.
-Chef Tawfik Shehata (Toronto International Centre) did a lentil and pumpkin tart.
-Chef Dufflet Rosenberg (Dufflet Pastries) did lemon buttercream squares and tiramisu squares.
-Chef Matt Basile (Fidel Gastro's) did a BLT lettuce wrap with smoked pork belly, hoisin tomato sauce, and pickled pig skin.
-Chef Ted Reader did pork belly, pork tenderloin pastrami, barley feta, and smoked cheddar.
-Chef Sergio Shidomi (Master Chocolatier) did five chocolate bonbons (passion fruit and lavender, mandarin and campari, peach and vanilla, blueberry and yogurt, cherry and pistachio)
The Contact Person: firstname.lastname@example.org
The Event's Marketing Effectiveness and Execution (numerical grade): 89.