On September 8 the Culinary Federation Winnipeg held our first meeting of the new year at the fantastic Bistro 101 at the home of Pratt’s on 101 Hutchings Street . The meeting provided members with a chance to get together for the first time in nineteen months. The meeting allowed for minimal personal attendance and Zoom conferencing for those not able to attend.
The evening featured a report from the president and executive on the activities of the branch over the last few months. The meeting was pre-ceded by a meeting of the newly elected board of the CF Winnipeg.
Our friends at Pratt’s threw out all the stops for a full buffet for the Chefs who were able to attend. We were hosted by District Sales Manager for Pratt’s, Tony Bucci who opened the doors of Pratt’s Bistro 101. The bounty of fine dining was orchestrated by Chef Ferdinand Catalan who featured slow roasted Nothern Gold Prime Rib of Beef with all the extras. An array of hot items, Salads and cold items exceeded all our expectations.
The buffet also featured the products of our presenter for the evening, Scott Hyndman of 3 Guys Greens. The items appeared all over the buffet including garnishing the spicy wontons with pea-shoots. The company was founded in 2016 to address food security and their goal is to reduce Manitoba‘s dependence on imported produce, which will help reduce emissions from transportation.
3 Guys Greens is currently growing and marketing year-round, fresh, local produce to distributors and restaurants. They are also a technology company and are actively developing Vertical Farming and Aquaponics technologies that will be influential in the development of food security and environmental sustainability and has been growing premium nutrient dense microgreens to supply local restaurants and food service suppliers. To date, they are one of the largest microgreen producers in Manitoba working actively with community groups in Manitoba towards food security in the north. Great Work!
Chefs were provided with samples of Pea Shoots and Genovese Basil at he meeting or for pickup earlier for those who could not attend.
Many thanks to everyone at Pratt’s , Chef Ferdinand Catalan, Tony Bucci and Scott Hyndman for a fine evening.