August: Special Occasion Menus Mean Unique Opportunities
For our Local Food Challenge in August, the assignment was to use a local ingredient that you’ve never used before. Mark Kenny from the University of Guelph wrote to us and shared this spectacular menu using not one, but five very interesting products. Here’s what Mark had to say about their submission for the August Challenge:
“August is conference and catering season at Hospitality Services. This summer we were proud to cater over 25 weddings on campus! Our catering team and Chef Vijay Nair always put together wonderful meals in consultation with our brides and grooms. We use as much local product as possible in our wedding menus but this year we had some additional special items that we were able to include. Due to their high cost, these are not foods we use on every day plates but for very special occasions.”
The local specialty foods included:
Lake Erie Pickerel | Minors Fishery | Eastern Basin of Lake Erie South West of Port Maitland
Wild Boar Prosciutto | Raised by Fred and Ingrid DeMartines of Perth Pork Products, prepared by Dolce Lucano in Woodbridge, Ontario
Handeck Artisan Cheese | Gunn’s Hill Artisan Cheese | 2014 BDC's Young Entrepreneur Winner | Shep Ysselstein in Woodstock Ontario
Rack of Lamb | Thatcher Farms | Dana and Adam Thatcher of Rockwood, Ontario
Pippa Cheese | Rivers Edge Goat Dairy | Katie & Will Normet of Arthur, Ontario
What I’d like to know is how can I get invited to an event at U of G?
Congrats to Mark, chefs Gord, Jairo, and Vijay, and the catering team for their amazing job with the August Challenge task.
September Challenge: Two of the pleasures of Ontario summertime are at their peak—tomatoes and corn. Your challenge is to create a non-traditional recipe using one or both of these late-summer delights. Tomato smoothies? Corn pancakes? Why not! 10 points + a bonus 5 if you use both.
- Kelly Hughes, Education and Outreach Specialist