Enjoying Canada one bite at a time
Author of the article:
Rita DeMontisPublishing date:
Jul 20, 2021 • 13 minutes ago • 4 minute read • Join the conversation
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Article contentThere appears to be a sense of relief sweeping across the country, as pandemic numbers drop, and double-vaccines become part of the landscape. We continue to be cautious â€" but one can’t help feeling hopeful for the future.
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Article contentWith this in mind, many Canadians are daring to dream of vacation get-aways, be they in their own backyards or across the country.
It’s a given that our nation is home to some of the finest adventures no matter how you get there â€" be it plane, train or auto. Canada is also home to some of the most spectacular culinary talents in the world, where chefs turn to their own local bounty to create award-winning dishes for everyone to enjoy.
There are thousands of talented cooks, chefs and food purveyors across this land. We recently reached out to a handful of chefs who head up the kitchens of various hotels around the country. Here’s who they are, their favourite signature dish, and where to find it, once your vacation planning starts:
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CHEF: Executive Chef Geoff Carkner: H Tasting Lounge at the Westin Bayshore, Vancouver, BC
DISH: Seafood Chowder
Description: A light and lively dish consisting of local clams, mussels and seared sablefish in a gentle garlicky broth rich with shellfish nectar and aromatics that bursts with flavour right to the last bite.
Hotel: Located near Stanley Park, it features stunning views over the water and the city, and the cuisine is reflective of the beautiful location. The chef’s menus are seasonally influenced, constantly changing and centred around the seafood bounty Vancouver is famous for. @htastinglounge, @westinbayshore
13-Layer King’s Cake. CHEF: Gerald Tan, Pastry Chef at LOUIX LOUIS at The St. Regis, Toronto
DISH: The 13-Layer King’s Cake
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Article contentDescription: Decadent and delicious beyond words, this incredible cake offers 13 astonishing layers of pure, incandescent chocolate delight. “We have created a pièce de resistance with The King’s Cake, (which) is held together with a 64% Guayaquil dark-chocolate ganache and sprinkled with flecks of gold fit for royalty. To finish, we serve it with a scoop of vanilla ice cream and drizzle warm chocolate sauce all over.†says Tan.
Hotel: LOUIX LOUIS is nestled in the hotel’s two-story grand bar, 31 stories high above in the St. Regis, giving one an incredible view of Toronto’s skyline. The grand bar lives up to its name, designed to look like the inside of a crystal whisky glass, housing more than 500 dark spirits, one of the largest collections in North America. Of interest, look for the Salvador Dali the moment you enter the hotel’s doors. @LOUIXLOUIS #LOUIXLOUIS & @StRegisToronto #StRegisToronto
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Article contentCHEF: Landon Schwarz, Senior Sous Chef of Blacktail Bar, Kananaskis Mountain Lodge, Autograph Collection, Alberta
DISH: Haida Gwaii Halibut
Description: Seasonality is celebrated in all the restaurant’s dishes, including this one, where local produce and fresh fruits rein. This dish features braised barley, peas, summer squash, Okanagan peach romesco with Chef’s special twist on the halibut, harvested from the coastal waters.
Hotel: Located in the beautiful Kananaskis Valley about an hour’s drive from Calgary, the Lodge offers a stunning view of the Canadian Rocky Mountains, and it’s in the lounge’s lobby where you’ll find the ubiquitous Blacktail Bar, well known for its cocktails, regional beers and hearty dishes. @kananaskislodge
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Executive Chef Stefan Mueller, Windjammer, Delta Hotels by Marriott Beauséjour, New Centre. Moncton. CHEF: Executive Chef Stefan Mueller, Windjammer, Delta Hotels by Marriott Beauséjour, New Brunswick
DISH: New Brunswick Seafood Mélange
Description: A celebration of local seafood as well as fresh produce from the hotels’ own rooftop garden. The dish includes Bay of Fundy delights including salmon, mussels, scallops, haddock and clams simmered in a special local apple wine and infused with aromatics. A dish reflective of Canada’s bounty.
Hotel: The Windjammer Restaurant is located within the Delta Hotels by Marriott Beauséjour property in Moncton and is considered an eco-friendly place, a perennial winner of the CAA Four Diamond Award and close to the Moncton Capitol Theater, Moncton Market, and the Avenir Centre. @WindjammerMoncton; @DeltaBeausejour; @Deltabymarriottbeausejour.
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CHEF: Chef Kai Sengewitz of Café One restaurant, Sheraton Vancouver Wall Centre Hotel
DISH: West Coast Seafood Linguine
Description: Seafood rules in this dish featuring a medley of delicious prawns, mussels, Pacific cod and wild salmon, all nestled in a rich sauce made with garlic, white wine, San Marzano tomato sauce and extra virgin olive oil. Considered a fan favourite and one of Chef’s signature dishes.
Hotel: Located near such fave spots such as Robson Street, English Bay, and Yaletown, to name a few must-visit spots, the hotel offers spectacular views of the ocean and the city from its floor-to-ceiling windows. @wallcentrevancouver.
CHEF: Sean Cutler, chef at ONE18 EMPIRE in the Calgary Marriott Downtown
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Article contentDISH: Beef Tartare
Description: This dish speaks for itself, a riff on the traditional and artfully created by Chef Sean who uses Alberta beef tenderloin along with chopped capers, cornichon, diced shallot, Dijon mustard, homemade fresh roasted garlic mayo and a small drizzle of truffle oil. Served on a toasted baguette with pickled shimeji mushroom.
Hotel: Located in downtown Calgary, the hotel has been redesigned and close to such institutions as the Calgary Zoo, Calgary Stampede and access to the upscale shopping scene on Stephen Ave. It’s also one of the first hotels in Canada to launch the “Eat Around Town†program with the Marriott Bonvoy app. The ONE18 EMPIRE bar and restaurant has a strong focus on locally inspired cuisine, along with fine storytelling. @one18empire @calgarymarriott.
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