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.
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.
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.
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.
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