Meet Us at the Fair!

The Canadian Culinary Book Awards are going to the Fair – the Royal Winter Fair in Toronto!

Join us from November 7 until the end of the fair for demos, awards and more.

Cuisine Canada and The University of Guelph Canadian Culinary Book Awards:

On opening night of the Fair, November 7, beginning at 4:30 p.m., the awards will be given to authors from all over Canada, and to both English- and French-language books. Radio broadcaster and award-winning cookbook author Jurgen Gothe will be Master of Ceremonies. Following the awards will be a gala reception presented by chefs and restaurateurs passionate about using local ingredients teamed up with local Ontario farmers.

The chefs include Jeff Crump, Ancaster Old Mill; Mark Picone, Niagara College; Bob Desautels, Borealis Restaurant; David Garcelon, Fairmont Royal York Hotel; and for the dessert table, Dufflet Rosenberg, Dufflet Pastries. Wines throughout the reception will be from Niagara College’s student-operated winery.

The Fair, attracting 350,000 people and 25,000 students, gives Cuisine Canada a great opportunity to tell the story of celebrated Canadian food and beverage authors and their books.

In addition to the awards,

• Cuisine Canada will have an exhibit linking Canadian ingredients, cookery and cookbooks, with culinary books for sale across from the exhibit (the Toronto Cook Book Store).
• On the Fair’s cooking stage short-listed celebrity authors will cook from their books with the help of student chefs.
• Cuisine Canada and The University of Guelph’s Canadian Culinary Book Awards will have an active presence throughout the ten days of the Fair.

Volunteers will be needed. If you have an interest please contact Karen Baxter, email: kgerling@uoguelph.ca.

Click here for more information.

All this would not be possible without the funding of the Agricultural Adaptation Council and our major sponsors, CanolaInfo, Royal Winter Fair, Harbinger Communications, Chicken Farmers of Canada, Parmalat Canada, Ancaster Old Mill and Beef Info. Funding for this project was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council’s CanAdvance Program.