Quebec, even though you may leave, never leaves you.
Excuse me for being a tad sentimental. But yesterday I indulged in a small slice of my past.
Quebec came to town—at least a select few artisan Quebec producers did, along with their wares.
The venue was Pacific Institute of Culinary Arts— PICA, which is also hosting a special menu next week. A Taste of Quebec: See below for details.
Montreal was my first home in Canada. (And it’s still a city I love!) And it was there that I really discovered the joy of good food.
I lived a short hop from Montreal’s Atwater Market, where I used to shop every Saturday. There I discovered Quebec artisan cheeses, truly fresh chicken, and plenty more local produce. Even better, I learned how to shop for a week. And use the same cut of meat to make two or three different meals. It’s a habit many have lost, or never known. But I digress.
I’m delighted that PICA hosted this first “Rendez-Vous Gourmet Québec.” Thrilled, in part, because we all need to celebrate our artisans—not only in BC but across Canada. Kudos to PICA and Ministry of Agriculture, Fisheries and Food in Quebec for making it happen.
Rendez-Vous Gourmet Quebec Highlights
Well, there were quite a few.
Amazing Quebec cheeses, for sure…Especially the gorgeously creamy La Galette de la Table Ronde, presented by Emilie Gingras (l) and owner Nancy Portlance, of Plaisirs Gourmets. And there were others. Too many cheeses, too little time!
Foie Gras from Rougié, producers in France since 1875, and in Quebec since 2005
Philippe Gadoury with Oliméga Camelina oil, very healthy, high temperature, and non-GMO.
Carmelina D’Orsa with specialty Bison, from North Fork Canadian Bison Ranch.
Remarkable Spoletto spices, including organic Kampot ethically sourced, Cambodian black pepper.
Sebastien Zanella-Argant with Point G irresistible macarons.
There was more, from pure 100% organic maple syrup (of course) to original BBQ sauce inspired by St. Jérome’s Au Coq BBQ.
Too bad you missed it. But the good news is that PICA’s Bistro 101 presents:
A Taste of Quebec
Québec à la Carte, a special three-course menu created by chef Jonathan Lapierre-Réhayem. From Institut de Tourisme et d’hôtelerie du Québec, he explores ways to incorporate maple syrup into all courses.
At Pacific Institute of Culinary Arts– April 8-12, 2019.
And you might just want to book in… fast. Either one of these menus is a super deal…
3-Course Lunch Menu – $26
Butternut Squash Terrine, Sea Buckthorn, Crispy Camelina, Fresh Quebec cheese
Broome Lake Duck Magret, Maple and Soy Glaze, Black Garlic Purée, Parsnip, Kale, Pickled Mushroom
Religieuse à l’Érable, Sweet Clover Ice Cream and Caramelised Pecan
Quebec Cheese Tasting Supplement ($6)
4-Course Dinner Menu – $38
Butternut Squash Terrine, Sea Buckthorn, Crispy Camelina, Fresh Quebec cheese
Broome Lake Duck Magret, Maple and Soy Glaze, Black Garlic Purée, Parsnip, Kale, Pickled Mushroom
Quebec Cheese Tasting
Religieuse à l’Érable, Sweet Clover Ice Cream, Caramelised Pecan
And yes, a local twist. A Georgia Special, made with Long Table Gin and Jesemi Prosyro syrup… from Long Table’s Tarquin Melnyk.
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