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Travel and Vacation Show Highlights ‘Culinary Tourism’

Ottawa event hosts visiting celebrity chefs

By Susan Hallett Created: February 25, 2013 Last Updated: February 25, 2013
Related articles: Life » Food
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Seafood ceviche shooters by Chef Matt Boland. (Courtesy of Halina Player)

Seafood ceviche shooters by Chef Matt Boland. (Courtesy of Halina Player)

Star Aruban chef Matt Boland will be one of the visiting chefs at Ottawa’s 19th annual Travel and Vacation Show March 9 and 10. He will present a taste of island food for people visiting the show, where he will cook at a special booth.

Over 50 countries will be represented at the Convention Centre in Ottawa March 9 and 10 and the visiting chefs will be cooking foods from their countries for attendees to taste. Show organizer Halina Player has provided several recipes in advance for readers of The Epoch Times.

Chef Matthew Boland (sponsored by Aruba Tourism Authority) is executive chef of the Westin Resort & Casino in Aruba. Boland has received numerous accolades, including Best of Show at the American Culinary Federation Food Show and Guest Chef at the prestigious James Beard House. (Courtesy of Halina Player)

Chef Matthew Boland (sponsored by Aruba Tourism Authority) is executive chef of the Westin Resort & Casino in Aruba. Boland has received numerous accolades, including Best of Show at the American Culinary Federation Food Show and Guest Chef at the prestigious James Beard House. (Courtesy of Halina Player)

 

Chef Matt Boland: Pan bati di maishi rabo (grouper with mango papaya salsa and anise cream)

2 ears corn
75 mL (1/3 cup) milk
250 mL (1 cup) yellow cornmeal
2 eggs
15 mL (3 tsp) sugar
10-15 mL (2-3 tsp) baking powder
1 French shallot
2 green onions

Grind corn and milk in blender; the more you grind the more liquid the mix. Add cornmeal eggs, sugar, baking powder, shallots, and onion. You can add cheddar cheese, ham, peppers, salmon mushrooms, or whatever you want.

Top with 28 g (1 oz) snapper or grouper and fresh mango papaya salsa, and a bit of cream reduction with anise liqueur.

Mango fruit salsa

Pan bati di maishi rabo (grouper with mango papaya salsa and anise cream) by Chief Matt Boland. (Courtesy of Halina Player)

Pan bati di maishi rabo (grouper with mango papaya salsa and anise cream) by Chief Matt Boland. (Courtesy of Halina Player)

2 ripe mangoes, cut in dice
250 mL (1 cup) ripe papaya cubes
1 small red pepper, fine dice
1 diced fine shallot
40 mL (3 tbsp) cilantro, chopped
Juice of 1 lime
15 mL (1 tbsp) rice wine vinegar
1 small habanera or scotch bonnet pepper, minced fine

Mix all ingredients together.

Seafood ceviche shooters
1 46 oz can tomato juice or V-8 Juice
2 lemons
10 mL (2 tsp) cumin
30 mL (1 oz) Lea and Perrins
5 mL (1 tsp) white pepper
1 bunch cilantro
30 mL (1 oz) horseradish
56 g (2 oz) sugar
Tabasco or hot sauce
Dash celery salt

Mix ingredients with 2 kg (4 lbs) blanched and chopped mixed seafood, shrimp, calamari, scallops, and conch meat.

Place in shooter glasses garnish with cilantro or celery stick with leaves. Season to taste.

Chef Todd Perrin (sponsored by Newfoundland and Labrador Tourism) is owner of Chef’s Inn in St. John’s, Newfoundland. Perrin appeared on The Food Network’s hit series Top Chef Canada in 2011. (Courtesy of Halina Player)

Chef Todd Perrin (sponsored by Newfoundland and Labrador Tourism) is owner of Chef’s Inn in St. John’s, Newfoundland. Perrin appeared on The Food Network’s hit series Top Chef Canada in 2011. (Courtesy of Halina Player)

 

Chef Todd Perrin: Newfoundland blue mussels with British IPA

15 mL (1 tbsp) high quality olive oil
50 mL (1/4 cup) butter
2 garlic cloves, sliced
50 mL (4 tbsp) breadcrumbs
1 kg (2 lb) scrubbed and debearded mussels
1/2 bottle of British IPA (pale ale)
Large handful of chopped flat leaf parsley

Line bottom of pot with olive oil over medium heat. Add butter and garlic. Sauté until garlic begins to soften. Add breadcrumbs and stir to combine well with butter and garlic.
Add mussels and increase heat to high. Stir mussels together well, add cream ale (beer) and cover. Steam for 3-5 minutes, or until mussels begin to open. Do not overcook. Add parsley and stir well. Remove from pot and serve immediately

Chef Gordon Bailey (sponsored by Tourism PEI) has represented his province, region, and country at culinary competitions around the world. His restaurant Dayboat was named among the top 10 new restaurants in Canada by EnRoute magazine. His creative energy is now dedicated to Lot 30, his restaurant in Charlottetown. (Courtesy of Halina Player)

Chef Gordon Bailey (sponsored by Tourism PEI) has represented his province, region, and country at culinary competitions around the world. His restaurant Dayboat was named among the top 10 new restaurants in Canada by EnRoute magazine. His creative energy is now dedicated to Lot 30, his restaurant in Charlottetown. (Courtesy of Halina Player)

 

Chef Gordon Bailey: Curried pistachio scallop gratin

Makes 6 servings

Curried pistachio scallop gratin by Chief Gordon Bailey. (Courtesy of Halina Player)

Curried pistachio scallop gratin by Chief Gordon Bailey. (Courtesy of Halina Player)

18 sea scallops

Béarnaise sauce
4 egg yolks
25 mL (2 tbsp) white wine
50 mL (1/4 cup) unsalted clarified butter
1 sprig of chopped tarragon
Juice from 1/2 lemon
Dash of Worcestershire sauce and Tabasco
Salt and pepper to taste

Place yolks in a metal mixing bowl and add the wine. Place over a double boiler and whisk constantly until pale and airy. Remove from double boiler. While whisking, slowly pour in clarified butter. Stir in the tarragon, tabasco, Worcestershire sauce, and lemon juice. Season to taste. Set aside.

Carrot butter
4-6 large carrots
50 mL (4 tbsp) unsalted butter
50 mL (1/4 cup) white wine vinegar

Juice the peeled carrots and pour into a heavy-bottom pan with the vinegar. Place on medium heat and reduce by 2/3. Whisk in cold butter and set aside.

Pistachios
50 mL (1/4 cup) shelled pistachios
1 pinch curry powder
5 ml (1 tsp) olive oil

Toss pistachios with olive oil and curry powder. Spread out on baking sheet and roast in oven at 160º C (325º F) until slightly toasted. Remove from oven and coarsely chop.

To serve, sear scallops on one side in hot pan until they have a golden crust. At the last second, flip scallops to warm the other side. Pour warm carrot butter on small side plate (or saucer). Place scallops (three per person) on top of carrot butter. Generously cover scallops with béarnaise sauce and broil for a few minutes until lightly brown. Sprinkle with curried pistachios and serve.

More information at www.travelandvacationshow.ca

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: hallett_susan@hotmail.com

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