Our table mates for dinner on Friday evening were pre-determined for us, a FBC custom that I particularly love. I had the pleasure of sitting with Heather Travis of Heather in Heels who I met when she chose me to be a Beef Ambassador for Canada Beef a number of years prior. It was lovely to get caught up. I also came to know Kimberlie better, however she was across the table and so our conversation was limited.

I missed our traditional Thanksgiving Turkey dinner a couple of weeks prior as we had been en route to Milan from NYC. So I was pleased to know that Turkey Farmers of Canada was the host and that Tasty Turkey was the theme of the evening. Turkey in some form was incorporated into every course offering including a turkey confit-rillette salad, turkey paupiette and turkey sausage wonton (my personal fav)

and a turkey skin brittle which garnished our brioche bread pudding. I heard a number of my fellow bloggers comment that the dessert was a miss and that the chefs at the Westin should not have made this attempt. I personally thought that it was very inventive.

I loved the cheese course! Entertainment that evening was a variety of short food films, curated by Devour the Food Film Fest.  Some films were non-sensical, others I very much enjoyed. I really appreciated the Jackson-Triggs Reserve Merlot that was served to accompany the meal.

The next morning Burnbrae Farms and Gourmet Garden put on a scrumptious breakfast. I chose such a decadent omelet: ham, mushrooms, smoked cheddar and a truffle brown butter sauce!

These pecan croissants were delicious too.

Key note speaker Ricardo delighted the audience by sharing his tumultuous journey and making us cookies!

 

Dairy farmers of Canada put on our lunch of cream of tomato soup and a variety of grilled sandwiches. I selected a half crocque monsieur and another half of tuna melt.

Canadian Lentils hosted Saturday’s entertainment and dinner. A number of cirque troupe artists from Cirque Eloize performed for us intermittently throughout the evening. I am impressed over and over by the skills of Montreal-trained cirque performers.

Our appetizer of smoked and fresh trout tartar was accompanied by a apple, lentil sprout and fennel salad as well as a red lentil hummus and lemon crème fraiche and was inventive and delicious. I thought that the brown lentil blini was chalky and less successful.

The lentil strudel curry on braised beef cheek was immensely satisfying and the inclusion of spinach, cashews and a lemongrass coconut sauce was a lovely offset of the richness. I avoided the lentil chocolate cake as I was concerned that the chocolate might keep me awake that evening. I loved the Australian Wolf Blass “The Entertainer” wine that accompanied our feast.

Running out of space for these musings, so see Monday for part three.

Kath’s quote: “Food is our common ground, a universal experience.-James Beard

Live Simply, laugh often, love deeply.

 

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