Celebrity Food Authors Cook With Culinary Students at Royal Winter Fair

As if it weren't enough to have Charles and Camilla on hand to open the event, the Royal Winter Fair has invited shortlisted authors in this year's Canadian Culinary Book Awards to cook with chef students from Liaison College, Georgian College, Stratford Chefs School and George Brown College at the “Entertaining at Home” stage in Hall A of the Direct Energy Centre. Some lucky audience members will have a chance to sample their preparations.

Event organizer Cuisine Canada will have a booth in Hall A (#3816) exhibiting local ingredients and rare Canadian cookbooks. Also, the Cookbook Store will be selling winning cookbooks from November 6 to 8.

Friday, November 6

• 4 p.m.: Anita Stewart (Anita Stewart’s Canada) and students from Liaison College prepare Ginger-Spiced Pork Dumplings (Gyoza) with Chili Dipping Sauce and Karen’s Späetzle.
• 5 p.m.: Laurie Stempfle (Small Plates for Sharing) and students from Liaison College prepare Candied Chicken Sticks, Dukkah Beef Skewers with Wine Reduction and Shrimp with Horseradish Beet Coulis.
• 6 p.m.: Richard Bizier and Roch Nadeau (Répertoire des fromages du Québec) and students from Liaison College prepare Crispy Feta Rolls, Turkish Style.
• 7 p.m.: Jérôme Ferrer (Les secrets des sauces) and students from Liaison College prepare Lobster Oil and Asparagus Pesto.

Saturday, November 7

• 11 a.m.: Jean-Paul Grappe (Gibier à poil et à plume) and students from Georgian College prepare Moose Heart Sautéed in Pink Cider and Apple Brandy.
• Noon: Margaret Webb (Apples to Oysters) and students from Georgian College prepare Sprouts Smoothies.
• 1 p.m.: Micheline Mongrain (Eastern Townships Traditional Cooking) and students from Georgian College prepare Country Breakfast.
• 2 p.m.: Margaret Webb (Apples to Oysters) and students from Stratford Chefs School prepare the Perfect Diamond-Grilled Strip Loin Steak.
• 3 p.m.: Elizabeth Driver (Culinary Landmarks) and students from Stratford Chefs School prepare Curry Soup.
• 4 p.m.: Naomi Duguid (Beyond the Great Wall) and students from Stratford Chefs School prepare Kazakh Hand-Pulled Noodles in Chicken Broth, with Soy-Vinegar Sauce.

Sunday, November 8

• Noon: Elizabeth Baird (Complete Canadian Living Baking Book) and students from George Brown Chef School bake Cheddar and Onion Galette.
• 1 p.m.: Rose Murray (A Taste of Canada: A Culinary Journey – pictured) and students from George Brown Chef School prepare New World Coq au Vin.
• 3 p.m.: Elizabeth Baird (Complete Canadian Living Baking Book) and students from George Brown Chef School bake Cheddar and Onion Galette.