Checkout all of the great things that CCFCC Winnipeg is doing. Whether that’s culinary events, educational opportunities or working with our partners and sponsors, we’re sure to have something occurring that will be of interest!

November Meeting at Holiday Inn South

 

 The November meeting of the Culinary Federation Winnipeg was held at the Holiday Inn South hosted by Chef Eldon Brink and Binner Marketing and Sales. A zoom meeting was followed by a fine Italian Themed buffet. 

 

 

Culinary Federation Winnipeg Italian Feast   November 10, 2021

On the Table 

Charcuterie Plates with assorted Cheese & Cured Meats,Condiments and Crostini

Assorted Dinner Rolls & Butter

Caprese Stacker

Pan Fried Cheese Ravioli layered on tomato slices, fresh Mozzarella Medallion,

topped with Pesto Drizzle with Balsamic Glaze

Dinner Buffet

Sunflower Shoots, Pea Shoots and Romaine Salad with Balsamic Vinaigrette

Penne alla Bolognese sprinkled with Angel Hair Parmesan

Cavatappi Bacon Mac and Cheese

Portobella Mushroom Ravioli in Cheesy Garlic Alfredo Sauce

Italian Sausages with Onions and Peppers in Napoletana Sauce

Veal Osso Bucco

Dessert

Deep Fried Gnocchi, tossed in Cinnamon Sugar or Cocoa Sugar

served over Salty Caramel Ice Cream

Assorted Seasonal Pies    Coffee & Tea

 

Thank you to the Vendors that donated product for this event:

Saputo

Maple Leaf Foods

Three Guys Green

O’solemeo

David Roberts Food Corporation

Mont Pack International

Bacherhaus

Kinnkinnick

Sara Lee

Central Smith

Binner Marketing and Sales

A very special Thank You to the Staff and Management

of the Holiday Inn – South, along with the amazing Chef Eldon Brink,

for hosting the event this

Chefs have a night out at Brazen Hall

Winnipeg Chefs  were out to Brazen Hall for a Social Night on Oct 12th .   

The chefs were treated to some fine Fun , Food, Beer and yes Hospitality.

Chef Jose  and the house brewmaster took the members on a tour of the brewery and had lots of great food for everyone to enjoy. Maple Leaf Foods gave us a chance to sample Vegan options, new on the market, with a “Shrimp” prepared in a banging sauce and a Brat style sausage that had fantastic meat feel with a great flavour, both were winners.
Chef Jose added his awesome Chicken wings with his Brazen Kimchi  and a choice of seasonal items to fill out the fantastic buffet

Thanks to Brazen Hall who have been long supporters of the Culinary Federation. Some members recalled another great social evening hosted by the  Christensen  family  some thirty  years ago at the Round Table. We should support  these great culinary community members who have been behind the association for three plus decades.

 

September meeting at Pratt’s

 

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.

Check out the Shop page here

   

Many thanks to everyone at Pratt’s , Chef Ferdinand Catalan, Tony Bucci and Scott Hyndman for a fine evening.

 

 

 

Culinary Federation Winnipeg AGM and Elections

 

On June 16 the Winnipeg Branch of the Canadian Culinary Federation held their annual general meeting virtually.  The evening featured reports from outgoing President Brian Humniski as well as reports from executive and committees.

The following are the results of the election held on that evening.

Executive Positions

President: Peter Ecker

Vice President : Shane Scaife

Second Vice President : Jared Lavallee,

Treasurer: Jeff Bilious

Secretary : Chris Coombs

Chef Board of Directors  Hans Schweitzer, John Reimers, Jose Naboa Sanchez, Ron Dobrinsky

Associate Board of Directors  Derek Kostynuik ,   Colleen Robbins , Bonnie Mularchuk  ,  Mo Razik

 

President Peter Ecker

May Meeting with Delucas

Our virtual Culinary Federation meeting for May featured a presentation by De Luca’s South Landing on May 12, 2021.The evening began with a virtual tour of the store and the fantastic products including fresh meats, baked items , pastries, imported and domestic cheeses, cold and hot prepared foods and a variety of excellent cooking utensils and tools for the chef and food enthusiast.

Chefs were provided a virtual presentation from the experts at De Lucas’s on some or their exciting products including Buffalo Asiago cheese, Bella Casara Burratini, and Alberts Leap Taleggio Locale (bon Secret). Each of the cheeses were well received and provided some new stars for the cheese board and taste-buds.

Members and guests viewed a presentation on Rumio and their long tradition of making the finest pasta in Italy and the world.  The “Goto Meeting Bag” also included the Rummo Pasta Cookbook, delicious pasta samples, and other promotional materials to help the meeting guests to sample and evaluate. Chefs were able to interact and discuss afterwards at the virtual debriefing following the formal meeting.

Throughout the pandemic, the Chefs at the Culinary Federation Winnipeg have had a chance to connect formally during presentations and meetings, and informally after the meetings to stay in touch during this trying time.

 

 

Highliner Wild Fries Contest

High Liner Culinary wants to hear from you!

Create a menu application using their new Alaskan Pollock Fries
using either the Dill Pickle or Salt & Pepper (or both!)
and the winning entry will receive $250!

*Contest Details: Get your Wild Alaskan Pollock Fries from your favorite FS Distributor or Binner Marketing & Sales. Envision your menu application and assemble your ingredients. Plate your creation, cost it out and submit your photo to Bonnie Mularchuk at bonniem@binnermarketing.com by April 30, 2021. Contest entries will be reviewed by the High Liner Culinary Team and the winner will be announced at the next CCF Meeting on May 12, 2021.
*Winner will receive a $250 Gift Card of their choice

April meeting with Highliner Seafood

Our April meeting featured a presentation by Highliner Seafood brought to you by Binner Marketing and Sales.

The focus of the presentations was the company, sustainability , and the concept Seafood is Better.

You can find out more at

http://highlinerculinary.com/en/

Seafoodisbetter.com

We were treated to a tasting and informative presentation by The High Liner Culinary Specialists.

Karam Badrudin  is a Red Seal Chef and has been part of the HLFS West team since 2013

Jo-Anne Cerruti has been with the HLFS West Team for the last 8 years and finally

Dan White, started with HLFS in 2013 and was with another seafood company prior to HLFS for 5 years

Chefs and associates were challenged to put together the Ultimate Fish Burger to share with us last night. Highliner has challenged Winnipeg Chefs to submit creative ways to use the Highliner Wild Pollock Fries in an innovative way. The winner will be awarded a cash prize and bragging rights. Send your photos and recipes to Bonnie Mularchuk

My creation with blanched asparagus and snow in the backround.

Chefs at home with Saputo Specialty Cheeses

The Culinary Federation Winnipeg March virtual meeting was a delicious tasting of the Specialty Cheeses of Saputo. C F Winnipeg Board member and Saputo Key Account Representative Colleen Robbins was happy to take us on a virtual tour of these all Canadian cheeses with styles and flavours to expand chefs repertoires. The sample box and booklet that was graciously delivered to Chefs around the city before the meeting allowed the chefs to learn about the unique character of these fine cheeses.

The chefs took up the challenge and have presented their versions of the cheese board  for your perusal. Looks good, but the proof is in the tasting, and it was all thumbs up. Chefs enjoyed these fine cheeses in the comfort of their own homes, paired with the beverage and garnishes of their choice.

The Manitoba Private Wine Store Association with Charton Hobbs were able to provide chefs with a discount on wines which were selected by Mo Razik to be paired with the cheeses provided. Thanks to Colleen Robins and Ubie Fisette, Sales Representative at Saputo for putting together the  great evening.

We experienced some technical difficulties and were not able to hear the full audio for the presentation but Colleen was able to fill in just fine. For the full video and in depth descriptions please view the film on Saputo Specialty Cheeses .

https://vimeo.com/474339355/09d5eb7160

If you were not able to attend please contact the branch and we would be happy to provide you with a link to the Zoom meeting and presentation. Sorry we ate all the cheese.

Virtual presentation by Uber Eats and Kikkoman

The February Virtual meeting with the Culinary Federation Winnipeg was held via teleconference on Wednesday February 10 at 7 pm. The evening was hosted by Chef Peter Ecker who was  joined by two presenters online for our members.

Our first presenters for the February Zoom meeting were Rachel Wong and David Chung from Uber Eats. Rachel and David were able to explain to chefs how the platform works, the benefits of third-party delivery and how to get signed up as a Sysco partner. Uber Eats is a technology platform helping businesses worldwide expand their reach, delight customers, and boost their bottom line.  Rachel and David were able to answer a variety of specific questions offered by our local members. The full meeting is available to members of the branch.

We also welcomed Chris Sharp, national sales manager from Kikkoman who shared his extensive knowledge on the products of Kikkoman and the reasons why chefs choose Kikkoman. Chefs were able to compare the taste of real soy sauce to cheaply produced competitors. Chris took the chefs through the many steps that are taken to insure that they provide the finest product on the market, and the chefs concurred. The presentation gave the chefs the chance to taste test and compare flavor of a variety of the new Individual Sauce Packets that Kikkoman now has available with spring rolls provide Bonnie and Natalie of Binner Marketing and Sales. Chefs had a chance to sample Duck Sauce, Gyoza Sauce, Katsu, Hot Chili Thai Sauce, Hot Mustard and a staple in every kitchen, Soy Sauce. A video is available that explains the Kikkoman advantage.

Make Haste Slowly   https://www.youtube.com/watch?v=zF8GfajCtgM

There was an update of local and national Culinary Federation news provided by branch president Brian Humniski. Contact the branch for the link to the zoom meeting which has been provided by email to members.

Thanks to the team at Binner Marketing for the distribution of the sample packs and the spring rolls to heat and to dip into the fantastic sauces.

Virtual Meeting with Maple Leaf and Bothwell Cheese

 

On Wednesday November 18th the Culinary Federation Winnipeg held a virtual meeting for members and guests. The night was a great success and we would like to thank those who did participate for being with us. If you were not able to join us please contact the branch and we will provide you the link to the Zoom conference page.

Culinary Federation Winnipeg members were provided a presentation associate member Vanda Racciatti with an update on how Maple Leaf’s operations are meeting the pandemic head on. We also heard from Chef John Scarcella of Bothwell Cheese who walked chefs through samples of their famous Truffle White Cheddar and their new Sunny Dog Cheddar, Barkin’ Herbs and Garlic. Both Cheeses were a splendid barrage of flavour. This event would not have been possible with out the support of Bonnie Mularchuk and Natalie Sample of Binner Marketing and Sales for putting the meeting bags together .

Based on the success of this evening the branch is working on putting together similar events.

 

 

 

 

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