Transverse Nova Scotia sea bass crispy seared | citrus cured cool fennel + citrus salad | warm gold beet puree + hay brown butter | dulse and beetroot coulis | applewood smoked mussel bridge done by Norm Aitken (Juniper) and Michael Howell (Tempest).
Sweet grass cold smoked Charlevoix veal | crisp potato girdle | Clarmell on the Rideau feta + sage infused retention firecracker spotted prawn crisp | Cloud Horse mead-lychee sting done by Michael Blackie (NAC) and Michael Lyon (Hotel Eldorado).
Poached Atlantic lobster | Bridge sparkling wine beurre blanc Le Coprin mushrooms | sweetbreads with candied fennel corn flan, water cress sprouts | black olive purée done by Clifford Lyness (Perspectives) and Ray Bear (MIX).
North country bison hash | Quebec goat cheese + cauliflower ravioli Preserved lemon + rendered bacon hollandaise | ancho chili plum gastrique done by Robyn Bowen (Empire Grill) and Paul Rogalski (ROUGE).
Oh, and did I mention each of these will be paired with the perfect wine?
When I interviewed Charlotte Langley recently, I actually drooled a little bit when she started talking about ingredients and describing her plate for the event. This woman's passion for food is obvious, both through discussion as well as in the kitchen. I've been a fan of the Whalesbone and Charlotte's cooking for a long time – that end result that I savour so much can only come from someone who truly loves what they do. And she does. Chatting with her was a real treat and allowed me to get to know that amazing person hiding behind the kitchen divider at the restaurant.
Brad Long (left) who is paired with Charlotte Langley (right) for the Canadian Celebrity Chefs Event food demonstrations.
You too can chat to, and learn more about Charlotte and the other magnificent chefs at the show. There are still some tickets available through the NAC.