Chefs tour Tenderloin Meat and Sausage

It was a snowy night but it was still a full house when the chefs got the chance to get inside the new Tenderloin Meat and Sausage facility in Winniepgs north end. Chefs had the opportunity to tour the new state of the art facility that produces what many believe to be the best garlic sausage in Canada. In fact they have had to step back from national taste tests as they needed to make room on the podium for others after winning the award three years in a row.

Inside Tenderloin

Hosts Jeff Beaucage and Chris Klopick

Hosting us were owner and sausage master Chris Klopick and Jeff Beaucage who works at marketing and promoting the multitude of meat products supplied by Tenderloin. Tenderloin has been a north end institution since the eighties when Walter Klopick and his brother staked claim to coil greatness. The “coils” are tasty rings of Kobassa or Garlic Sausage, smoked to perfection with a guarded family recipe. Chris now carries on the family tradition in a big way. How big you may ask? In the last month, leading up to Christmas, where many homes of eastern European descent, have rings or coils of garlic sausage on their holiday table, they produced 25, 000 pounds of their signature Kobassa alone,  not including all the other related sausages and products that they produce.

 

Zenon, Christian and Walter Klopick

In the new, state of the art, facility they have taken the traditional recipes and applied advanced production technology to make the sausage even better. Highly innovative technology has allowed them to reduce cooking loss from 23 to 7 percent over the years and as chefs know, that translates directly to profit.   Tenderloin Meat uses Oak, Maple and Hickory to give the products the natural taste of the old country. Locally sourced fresh ingredients provide the basis for a tasty variety of charcuterie, over thirty seven and counting. They are proud to produce a gluten free product that is sold next to the Certified Angus Beef that is also a signature product at their retail store located at 1515 Main Street.

 

Following the tour, refreshments and food was served and the Culinary Federation presented a short program outlining the upcoming events and activities of the Winnipeg Branch.  The branch presented a membership certificate to Chef Carl Scott and welcomed him to the meeting. Carl’s company, Reel Crue Catering is a part of the booming Winnipeg film industry, providing catering services to cast and crew on the movie sets.

 

Chef Reel Time Catering

Chef Member Carl Scott of Reel Crue Catering

To complement the cold meats and delicious deli items, and to warm us up on a cold night, Chefs Paul Lemire and Chef Hans Schweitzer prepared Chorizo with Rotini pasta and Hungarian sausage in a cream sauced Fettuccine  The pasta was provided by Natures Farm of New Bothwell, which is the company of our Associate of the year for 2019,  Herman Grauer.

 

The Culinary Federation Winnipeg is grate-full that Tenderloin Meats and Sausage was able to provide us with this fine event.

November Kosher Dinner

The Culinary Federation Winnipeg November event was held at the Jewish Learning Center located at 1845 Mathers Avenue, hosted by Chef Dov Korkh. The evening was dedicated to looking at Jewish and Israeli Cuisine and “Kashrut”,(Jewish dietary laws dealing with food). To open the meeting Rabbi Avrohom Alten  gave the participants an understanding of what foods are permissible and what foods are forbidden to eat according to the Jewish traditions. Participants explored the idea of not mixing milk and meat, different levels of kashrut and the development of kashrut over time. A power point presentation is available on request from the branch.

Chef Dov Korth  prepared an Israeli style kosher dinner in order to let the chefs compare the characteristics of Ashkenazi and Sephardic Cuisine, the two leading cuisines of Israel. The menu consisted of the following items.

Challah Bread

Salads Egg salad, Potato salad, Tahini & eggplant salad, Tabule, Israeli salad, Matbuha

Soup Eggplant soup, Charira,

Starters Spinach knishes, Fricassee,

Fish Gefilte fish, Chraime

Sides Kasha, varnishkas, Lokshen kugel, Couscous w/soup, Majadra

Desserts Rugelach chocolate, cinnamon, jam & sesame. Baklawa

Halva

Thanks to Chef Dov Korth , Food Services Manager Alla Golinkin and Baker Dora Ben Zhion.

Young Chefs win Awards at Red River College

The 2019 Awards Reception at the School of Hospitality and Culinary Arts recognized the excellence of many of Manitoba’s best up and coming young chefs.

Culinary Federation Winnipeg’s two awards were presented by Chef Ron Dobrinsky on behalf of the branch. The Canadian Culinary Federation Award was given to Maria Francesca  Agatep and the Ron Long Memorial Award was presented to Lucas Dumore.

Winnipeg Young Chef Denise Linag received the Mona Lisa Restorante Italiano Artistic Award and Elissa Polkowski  received the Apprentice Cook Award Level Two.

In addition to her Culinary Federation Award ,  Maria Francesca  Agatep was the overall outstanding student with three other awards, Les Marmiton Most Promising Chef Award, the Norm Konowalchuk Memorial Award for Culinary Arts and the School of Hospitality Co-operative Education Award.

Congratulations to Winnipeg’s winning young chef members and all the aspiring chefs for their outstanding achievement.

Winnipeg Celebrates International Chefs Day

This gallery contains 18 photos.

How Healthy Food Works Lunch Culinary Federation Winnipeg  celebrated International Chefs Day making a great lunch with two groups of children and showing them How Healthy Foods Works. Students prepared three healthy dishes from Nestlie’s How Healthy Foods program : Super Spinach Pancake Mix;  Ginger, Carrot Vision Soup ; and Banana Super Cooler.   The chefs read on

Piazza De Nardi hosts the Chefs

Chef Sergei, Catering manager Marilena and Tom De Nardi

The Piazza De Nardi was the site for a true taste of the Mediterranean at the Culinary Federations October meeting.  Tom De Nardi welcomed us to the Piazza where we began the evening with tastings of Parmigiano Reggiano  , fresh sliced Prosciutto and a chilled glass of Prosecco at La Boutique del Vino a wine store featuring wines from around the world.

Next we were guided upstairs to the event center and reception area where Marilena Moccia, catering and events manager for the Piazza welcomed us to a set of hot pastas , an array of house made sausages and fine cheeses including cheeses by BelGiosso. Chef Sergei Dedenko of La Boutique del Vino prepared the fine foods served in the evening and was there throughout to share stories and answer questions about the meal.

While the chefs shared some fine food and wine, Tom De Nardi, sales and marketing director for Piazza De Nardi gave us a color-full presentation about the authentic sourcing going on to provide the best of Italy to Winnipeg.

Culinary Federation Winnipeg Welcomed new member Chef Aaron Crawford of the St. Charles Club.

 

New member Chef Aaron Crawford of the St.Charles Country Club is welcomed to the Federation.

Marilena and Chef Sergei of La Boutique del Vina who presented a delight-full and delicious display of the best of Italy.

Tom discusses the finer points of slicing parma ham.

Culinary Federation Welcomes Countryside Farms

September CF Meeting

We welcome new members Countryside Farms to our association and presented Peter Wieler and Susan Slegers  with a certificate of membership at our meeting at Pratts.  Winnipeg branch is looking forward to working with Countryside in getting out the word about their free range, organic , shell eggs.

First CF Meeting of the Fall

The Culinary Federation Winnipeg held its first meeting of the season at Bistro 101 on Wednesday September 11.  The branch shared some information on plans for the upcoming year. The meeting was also a chance to recognize our new associate member, Countryside Farms. Peter Wieler accepted a membership certificate on behalf of  Countryside Farms Nutrgroupe.

Members old and new share in an evening of good food.

Gord Harris, protein specialist with Pratt’s spoke about the fine Beef Loin sampled that evening and the other products of Northern Gold Canadian Beef. We were reminded of the irreplaceable flavour of home grown meat and the ingredient list that consists of only one thing, Canadian Beef. In the time of laboratory foods with ingredient lists an arm long, Gord pointed out the local goodness that Northern Gold provides.

Norther Gold Premium Canadian Beef
Good things happening at Pratts

Culinary students from Manitoba Institute of trades and Technology were on hand to assist Chef Ferdinand Catalan and Sous Chef Jesse in presenting a fantastic buffet.  Membership celebrated a pre dinner reception with tasty appetizers including a Bothwell cheese board and hot items. The main course featured Slow Roasted Loin of Northern Gold Canadian Premium Beef and an array of hot and cold items, all exceeding our expectations.  Finally , with the tutelage of Chef Ferdinand , the students were able to prepare Crepes Flambe with a variety of  fresh fruits which was an unexpected treat. 

MITT culinary students put the finishing touch on some pulled pork street food.

The evening continued with a display of the hidden talent of the CF Winnipeg with a karaoke night hosted by Chef Ferdinand. That guy can sure sing!

Chef Ferdinand hits the notes with Alex from Little Bones Chicken Wings.
New member Chef Kyle Munn shares a meal with Julie from Quasep

Thanks to Pratt’s  and to Jamie Campbell for arranging the evening and the membership in attendance who made it a truly enjoyable event.

Winnipeg CF Jackets now available

We now have Culinary Federation Winnipeg Branch jackets available to order.  Jackets are a high quality black storm shell style suitable for all weather, with our Branch logo and “Winnipeg Chefs” prominently embroidered on the chest, and the national Culinary Federation logo on the right sleeve.  They are very sharp looking and a great way to promote yourself as a CF member and serve as a great talking point within industry.  These make a great statement and hint at your skill level at events, competitions, or for everyday wear.   See attached photos for a closer look.

Jackets are available in men’s and women’s sizing.  Sizes run from Small to XXL.  The Branch will cover half the cost of jackets for our members.  Your cost as a member is $40.00 payable to the CCFCC Winnipeg Branch.  

Branch Associate Member Derek Kostynuik from City Bread is coordinating orders on our behalf.  Please reach out to him at DKostynuik@citybread.com to order or if you have further questions on this offer!

CF Winnipeg New Board

     Last week we held our annual general meeting which was an opportunity for us to network at Sysco West’s facility, enjoy a fantastic meal and elect a new executive/ board of directors for the upcoming two years.

Our Executive Team

Executive and Directors

President Brian Humniski  Vice president Peter Ecker, Past President Paul Lemire,   Second Vice president Jeremy Langemann,  Secretary Jared Lavalee,Treasurer Karl Oman, Chef Directors : Jesse S. Friesen, Hans Schweitzer, Ron Dobrinsky, John Reimers, Jose Naboa Sanchez, Don Pattie, Dov Korkh , Ian Shapira

Associate Members : Saputo – Coleen Robbins, City Bread -Derek Kostyniuk, Fentons Wine Merchant- Mo Razik, Binner Marketing – Bonnie Mularchuk

We look forward to serving your interests in the culinary community and growing this association to meet the needs of todays chefs, cooks, bakers and industry professionals.

GFS Hosts May Meeting

 Our Culinary Federation meeting for May was a standing room only event, hosted by Erica  and  Chef Carl of Gordon  Food Services (G.F.S.) at their fine facility at 310 Sterling Lyon Parkway.

Joy Lorette ,Business Development Specialist with Food and Agri-Product Processing, Manitoba Agriculture invited some local owners and processors who  joined the chefs and shared their products.

Chefs and associates were greeted by the full food service team who offered charcuterie and refreshments to open the evening. President Paul Lemire opened the evening with some associated business then turned the floor over to Carl Habeck who introduced us to our presenters for the evening.

Tim and Lewis from Avion Harvest

Tim Wiebe  and Lewis Pohl introduced us to their pulse products from Avion Harvest out of Neepawa . Chefs should check out their site featuring some great pulse recipes. Avion Harvest        The Chefs were treated to salads and pizza using the pulse products in unique ways.

Carrie Arsenault  of Sugar Me Cookie was unable to attend but  shared some of her  delicious Vinarterta, the Cake of New Iceland out of Gimli. Read more of her story on her site Sugar Me cookie    

Alex of Little Bones

Alex Goertzen  of Little Bones Wings  sampled us with chicken  wings and tenders from his product line taking over the city. Find out more at  Little Bone Wings   or visit his new restaurant on Regent.

Julie of Bee Boyzz Honey

Julie Paseschnikoff  sweetened up the evening with their flavoured honeys including coconut, jalapeno, blueberry and garlic from around the corner  in Oak Bluff.  The chefs paired these fantastic sweets or tasted them on their own. Visit their site and and see where it is grown and so much more. Bee Boyzz Honey   

Many thanks to the team at Gordon Food Services for a fine evening of hospitality and sharing.  Just like the Culinary Federation, G.F.S. believes in the power of good food—to bring people together and make moments special. Every product, every order and every decision G.F.S. makes is inspired by the people on the other side of the plate.

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