5 chefs, eggs galore and a Canadian culinary adventureBy Egg Farmers of Canada
What do you get when you take five talented chefs from across Canada, present them with a fantastically food-centric challenge, and add plenty of Canadian eggs into the mix?
Well, you could certainly say Foodie Heaven. But more specifically, the answer this time was a very special night called #FarmToChef.
Egg-cellent eggs! Tasting yummy @eggsoeufs creations by @83TBird #FarmtoChef pic.twitter.com/e9r0Py1wu7
— yoyomama (@yoyomamadotca) July 25, 2017
The concept for #FarmToChef is simple: ask each of the five participating chefs to develop an egg-inspired recipe that celebrates fresh, seasonal ingredients from their province or region.
Scallion & Corn Pancake with Kimchi & Seasonal Vegetables by @ChezEdgar @MeatPressShop celebrating eggs w/ @eggsoeufs #FarmToChef #eggs pic.twitter.com/h3E4yeo0fz
— The Food Tease (@thefoodtease) July 24, 2017
But this is also where things get interesting…
Because the events happen simultaneously in five cities across the country—Vancouver, Halifax, Ottawa, Toronto and Montreal, the participating chef in each city is on the hook for serving up their creation, along with the dishes invented by the other four chefs. Talk about a tall order!
Soy stained eggs w crab by @83TBird about to be assembled for tonight's @eggsoeufs event @2DoorsDownBB. Super tasty recipe Chef! #farmtochef pic.twitter.com/gksN91dAWG
— Craig Flinn (@chefcraigflinn) July 24, 2017
This was a great way to celebrate Canada’s culinary diversity and highlight that eggs are always in season and always in style, regardless of where you live in Canada.
Not surprisingly, the participating chefs—including Lynn Crawford from Ruby Watchco, Marysol Foucault from Edgar, Craig Flinn from Chives, Trevor Bird from Fable, and Patrice Demers from Patrice Pâtissier—were more than up to the challenge.
Always love having our good friend @CHEF_LYNN in on the show! Who knew eggs were so versatile!? #FarmToChef 🍳 pic.twitter.com/4Zyak68zT1
— CP24 Breakfast (@CP24Breakfast) July 24, 2017
Foodies, bloggers, friends and local chefs were treated to culinary delights including a wild mushroom royale with sweet pea and basil sauce, scallion and corn pancakes with kimchi and seasonal veg, soy stained devilled eggs with Dungeness crab, peach and cornbread trifle and a truly pallet-pleasing crème au citron with blueberries, white chocolate and sweet clover Chantilly and poppy seed meringues.
Lemon curd, Québec Blueberries, white chocolate, sweet clover, Chantilly cream & poppy seed meringues = Heaven 😍 #FarmToChef pic.twitter.com/7HMFXR4rnJ
— Daniel Reyes (@dothedaniel) July 24, 2017
If those dishes weren’t enough to help elevate the egg to incredible new heights, the wine pairings from local wineries—a dry white with notes of citrus, pear and apple paired with devilled eggs and crab—sure did the trick.
At the end of a night, #FarmToChef guests walked away happy and inspired—when you consider how well our chefs used eggs to create original and innovative dishes, it’s not hard to see why!
How do you elevate the humble egg to new culinary heights? Share your foodie photos with us using the hashtag #FarmToChef.