Rhode Island Gets A Taste of Canada
Johnson & Wales University and AIWF host Canadian Ambassador
PROVIDENCE, R.I. — December 15, 2005 — The Honorable Frank McKenna, Canadian Ambassador to the U.S, stopped by Johnson & Wales University Culinary Archives & Museum for “A Taste of Canada” recently. The gourmet sampling of Canadian foods and wines was sponsored by the University, along with The American Institute of Wine & Food (AIWF) Rhode Island chapter (AIWFRI), and The Canadian Consulate General, Boston to raise money to benefit the AIWFRI/Patricia Tillinghast Memorial Scholarship Fund.
Since 1997, AIWFRI has been awarding Johnson & Wales University students with scholarships. For the academic year 2005-2006, Sua Xiong and Danielle Sacco, both sophomores in the baking and pastry arts program, have each received a $5,000 scholarship.
“It was an honor to host our friends and neighbors from the North,” said Edward Korry, associate professor and chair of the Beverage & Dining Services Department in the College of Culinary Arts at Johnson & Wales University. “Canada is a nation filled with exciting cuisine and wines and to have the Ambassador himself host the event was a pleasure. I know that we are looking forward to bringing this same type of event to our other campuses across the country.”
“I am always amazed at the infusion of Canada in the United States. Rhode Island is no exception,” Ambassador McKenna said. “It was a pleasure to meet these talented students and I hope more Americans will be exposed to Canada's fine foods and wines.”
Both Ocean Cuisine International, an operating division of Fishery Products International, LTD, and Vincor International contributed food and wine for the event. The menu included:
§ Canadian Cheeses, with smoked Canadian seafood, tourtières with chef’s accompaniments;
§ Mushroom encrusted carved Canadian beef tenderloin with roasted onion salad and lingonberry reduction;
§ Braised pork butt in mini corn tart with a maple barbecue glaze;
§ Duck breast with a pumpkin risotto;
§ Champagne poached sole with spinach and lobster beurre fondue;
§ Grilled whiskey marinated buffalo rib-eye with braised beans ;
§ Assortment of Canadian inspired mini pastries, and
§ Canadian wines of the Inniskillin and Jackson-Triggs wineries and other wines from the vineyards of Toasted Head, Hogue, and Kim Crawford.
As part of the day’s events, Brian Halloran, corporate executive chef and Mike Sirios, vice president of technical services, Ocean Cuisine International, an operating division of Fishery Products International, LTD gave a presentation to some 200 Johnson & Wales culinary students covering the "Sustainability of marine species and current fishing and aquacultural practices."
American Institute of Wine & Food
In 1981 Julia Child, Robert Mondavi, Richard Graff, and others founded The American Institute of Wine & Food (AIWF), a non-profit educational organization devoted to improving the appreciation, understanding, and accessibility of food and drink. The mission of the AIWF is to enhance quality of life through education about what we eat and drink. Today, the AIWF has 29 chapters throughout the U.S., with nearly 6,000 members who are restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals and dedicated food and wine enthusiasts. The Rhode Island Chapter is chaired by Chef John Philcox of Café Zelda’s in Newport (401-261-4402).
Johnson & Wales University
Johnson & Wales — America’s Career University® – was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 28 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., Charleston, S.C., Norfolk, Va., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu.
Chef2Chef News Desk