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 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 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 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.