SF Boston presents ‘A Culinary Taste of Canada’

SF Boston has paired up with the Canadian Consulate General and the Canadian Trade Commission to present a very special program of events showcasing artisanal Canadian products, producers and purveyors. Visitors from Slow Food USA, including president Patrick Martns, will be on hand to experience the very best from our neighbor up North. Read on for more details on the day’s tasting program and special event dinner.

Day Degustation Program, from 2:00 – 5:00 p.m.
Join us for a tasting of some of Canada’s finest artisanal products. Your admittance includes generous samples and tastes of all kinds of sweets and savories, wines, and even cold iceberg water to wash it all down.
On hand will be producers from across Canada, who will answer questions and offer perspective on their products and production methods.

On the culinary trail:

La Face Cachée de la Pomme apple ice wine Neige and Frinas; Good Spring organic mesclun and spinach bundles; Schoolhouse Kitchen wild high-bush cranberry, chokeberry, crab apple and more, syrups and jellies; Crosby molasses with biscuits and corn bread; La Douce Miellée dandelion and goldenrod asher honey with toast and custards; True North Springs iceberg water; Food Trust of PEI rosemary and pommary roasted pork loin and shaved pork on brown bread; Wolfhend Smokers cold smoked salmon in cauliflower & smoked salmon shooters and savory tiramisu; PEI Malpeque Oysters … and more!

And if that isn’t enough…
Chateau des Charmes, 1998 Paul Bosc Estate Chardonney; Vineland Estates, 2001 Semi Dry Riesling; Pillitteri Estates, 2000 Cabernet Franc; and Palatine Hills, 1998 Vidal Ice wine will also be on hand.

Location: Canadian Consulate General
Canada Room, Three Copley Place,
Suite 400Boston, MA
$30 members / $35 non-members, payable at the door

Reservations are Essential. RSVP to [email protected] today to secure your spot.

An Evening of Culinary Discovery:
Saturday, March 1

Special Event Dinner, from 7:30 p.m.
After our day program, Canadian chef Stefan D. Czapalay gathers the producers’ finest ingredients and showcases them in a special menu featuring what he calls the ‘Natural Order’. This order incorporates Stefan’s unique theories on flavor sensibility and the seasonality of ingredients.

Through competition and special events, Stefan is one of Canada’s best known chefs helping forge a new brand of Canadian cuisine. He recently received the Pinnacle Award for Restaurateur of the year for his highly acclaimed restaurant, Seasons in Thyme of Summerside, Prince Edward Island..

On the evening’s menu will be:

Potato and Spinach Stuffed Malpeque Oyster with Crisp Chorizo
Chateau des Charmes, 2001 Estate Aligote

Paupiette of Smoked Salmon and Mesclun Salad on an Apple Ice Wine Gelee, Horseradish Mousse

Southbrook Farms, 2001 Sauvignon Blanc

Pan Roasted Clearwater Scallops with Molasses Braised Pork Belly and Ragout of Northern White Beans
Trius, 2000 Chardonnay

Chokecherry Glazed Pork Loin with Potato Puree, Rosemary Roasted Fingerling Potatoes, Crabapple Reduction and Roasted Garlic Creamed Spinach
Chateau des Charmes, 1999 St. David Bench Merlot

Walnut and Sweet Ricotta Crepes with Blueberry Panna Cotta and Dandelion Honey Glacee

Andrew Peller, 2000 Signature Series Riesling Ice wine

The home of SFB Members,
Robyn & Bob Metcalfe
410 Beacon Street
Boston, MA

Cost: $65 members / $75
Seating is extremely limited and reservations are essential. RSVP to [email protected] today to secure your spot.

All reservations must be pre-paid by check. Once we have confirmed your reservation via email, please make out your check to Slow Food Boston and mail it to: Erin Hunt, Slow Food Boston; 41 Royal Avenue; Cambridge, MA 02138.

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