Escoffier Society Celebrates International Chefs Day

Hey, I've just received the menus for the Escoffier Society of Toronto's sampling feast at Yonge-Dundas Square, their contribution to International Chefs Day celebrations. It takes place tomorrow, Saturday, October 17 from 11 a.m. to 3 p.m. Many (though not all) the culinary samples will be based on local ingredients, and they sound great!

The Escoffier Society is a non-profit organization dedicated to the promotion of professional chefs and cooks. Tomorrow, their members (pictured at the 2007 edition of the event) will be offering tasting portions for $2 or $3 each, with all proceeds to Second Harvest. Tomorrow's participants include:

• Chef Tim Belanger CCC, President of the Escoffier Society of Toronto (Pulled Pork Sandwiches featuring Ontario’s Willowgrove Hill Pork on Silverstein Bakery Bun)
• Chef Sara Harrel of The Veg Company and Vice President of the Escoffier Society (Ontario Red and White Potato Salad with Coloured Carrots, Celery, Red Onions and Fresh Herbs made with produce from the Holland Marsh Growers. The potatoes and onions were harvested Tuesday; the carrots were harvested Wednesday, and the celery was harvested yesterday, she reports.)
• Chef Leonhard Lechner CMC, Humber Canadian Centre of Culinary Arts & Science (Pulled Lamb Shank, Stewed Leeks and Parsnips, Black Beans, White and Red Cabbage Coleslaw with Smoked Tomato Dressing - Strawberry Treat)
• Chef Harold Ramos and Chef Susan Bonghee from the Faculty Club, University of Toronto (Ontario Fall Squash Soup with Crème Fraîche)
• Pit Master Earl White of Busting Loose BBQ (Slow Smoked Baby Back Ribs featuring Ontario’s Willowgrove Hill Pork, BBQ Beans with Ontario Smokey Bacon and Foodland Ontario Red and Green Peppers & Onions)
• Chef Lotte Andersson and Chef David Evans (Flourless Chocolate Cake topped with Spiced Ontario Poached Pears, Ontario Vanilla Ice Cream and Hot Chocolate Sauce)
• Pastry Chef Ruwan Jayakody of Ruwan’s Cake Art (Casual Pumpkin Dessert Squares with Ontario pumpkin, butter, cream and eggs)
• Chef John MacKinnon of Dr.F.J. Donevan C.I. High School in Durham (Ethnic Cheese Platter featuring Latin American Cheeses from Ontario: Queso Fresco, Duro Blando, Campesino, Panela, Kumis, Fruit Yogurt)
• Chef Michael Jensen CCC of the Sheraton Toronto Airport (Warm Noodle Salad, Ontario Vegetables with Curry and Highliner Newfoundland Ice Shrimp)
• Chef Bruno Elsier BCC RCC of Aramark and The Toronto French School (Half Red Ontario Peppers Stuffed with Couscous, Ontario Vegetables and Chicken - Spicy Pizza Slice with Ontario Vegetables, Alberta Ground Beef and Canadian Mozzarella Cheese - Grated Ontario Yukon Potatoes Filled with Ontario Vegetables, Canadian Bacon Bits and Asiago Cheese - Mini Quiche with in Quebec Maple Syrup, Glazed Ontario Onions and Canadian Cheddar Cheese)

International Chefs Day was established in 2004 by the World Association of Chefs Societies as a special occasion for culinarians to salute their profession. All the labour and ingredients have been donated. Suppliers include Bustin' Loose BBQ, Foodland Ontario, Dairy Farmers of Ontario, Fresh Start Foods, Gordon Food Service, Highliner Foods, Holland Marsh Grower's Association, Humber College, Ruwan's Cake Art, Sheraton, Ste Anne's Spa, The Veg Company and Willogrove Hill Pork.