For the "A Feu Vif" version of this newsletter, click HERE
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Welcome to the December issue of the “Hot Off the Grill” Culinary Federation Newsletter. We hope this message finds you well and in the festive spirit!
Two weeks ago, history was made as two of Canada's Culinary Teams attended and competed at the Culinary World Cup in Luxembourg!
We are so incredibly proud of how hard these teams worked. Their dedication to excellence and passion for the culinary arts wowed everyone in attendance, making a significant worldwide impression. A huge congratulations to each member of the teams that poured their heart and soul into their work.
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Community Catering Team Canada
1 Gold Medal, 2nd Place Overall Podium Silver
Tina Tang (Kelowna)
Heejo Jung (Vancouver)
Leah Patitucci (Vancouver)
Warren Chow (Vancouver)
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Junior Culinary Team Canada
1 Gold Medal, 1 Silver Medal, 5th Place Overall
Daniel Calabrese (Toronto)
Claire Roque (Vancouver)
Zoe Cheung (Vancouver)
Joey Mai (Winnipeg)
Chloe Sy (Vancouver)
Maisie Mattews (Vancouver Island)
Bernadette Ballman (Regina)
Ottis Crabbe (Vancouver Island)
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As always, thank you for your continued support and membership. If there is anything you want to discuss regarding the Culinary Federation and your membership experience, please contact me at president@culinaryfederation.ca
Thank you sincerely,
Ryan Marquis
National President
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Enhancing Your Dishes:
Serving and Cooking Methods Using Prosciutto di Parma
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In a three part newsletter series, Prosciutto di Parma will educate, inspire and provide tips on how to incorporate and use this iconic ham in dishes and menus. In the final edition, Prosciutto di Parma focuses on how to serve and cook this delicate ham, and shares a festive recipe for the holiday season, highlighting its abundant pairing options. |
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With its savoury-sweet flavour and silky texture, Prosciutto di Parma is a world-class specialty food. Favoured by discriminating chefs it is 100% naturally produced with no additives such as nitrites and nitrates and has the unique ability to enhance a variety of dishes from appetizers, pasta dishes and salads to sandwiches and entrées.
Sliced paper-thin, Prosciutto di Parma should be served at room temperature. There is no need to remove the band of fat around each slice, as this contributes to its balance of flavour and texture.
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Serving and Cooking
- For a classic antipasto, arrange three to four slices on a plate, accompanied simply by Italian cheeses and bread.
- Wrap Prosciutto di Parma slices around fresh figs or melon slices. Or try other fruits with complementary flavours, such as ripe pears, papaya, pineapple and kiwis.
- To create an elegant salad, top mixed greens with slivers of Prosciutto di Parma and curls of Parmigiano-Reggiano.
- Make an Italian-style panino by layering slices on a crusty roll with fresh or smoked mozzarella, tomato slices and a sprinkling of olive oil.
- Wrap Prosciutto di Parma slices around breadsticks, lightly cooked asparagus spears or grilled shrimp.
- Dice or chop thick-sliced Prosciutto di Parma to flavour pastas, rice or risotto, or vegetables such as asparagus or peas, or finely dice and sauté with onions, carrots, celery and herbs to make a soffritto, or flavour base, for sauces and many other dishes.
- It will also add personality to pasta and impart a delicious flavour when wrapped around fish or chicken and baked in the oven.
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Five Flavours for Holiday Crostini
From sweet to savory and everything in between, these crostini appetizers topped with Prosciutto di Parma will be a hit at your next holiday table. For the complete recipe, click here.
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Why Choose Canadian Chicken? |
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Chicken farmers are proud to raise the Canadian chicken you trust!
Canadians want fresh, high-quality Canadian chicken and our farmers are proud to raise it to some of the highest standards for food safety, animal care, and sustainability. That’s what “Raised by a Canadian Farmer” means.
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Look for the Logo
The Canadian chicken label lets you know that your chicken is raised by a Canadian farmer—ask for it in store!
There are many reasons why chicken is Canada’s number-one choice for dinner. High in protein, easy to prepare and versatile enough to cater to any taste, fresh Canadian chicken is the perfect choice for a healthy lifestyle—and now it’s even easier to identify thanks to our new logo.
Did you know that the Canadian chicken industry works to some of the highest international standards of animal welfare and food safety?
That’s not a phrase thrown around lightly – there are comprehensive, national programs which ensure this.
If you’ve ever been approached on issues of animal welfare, you’ll be familiar with the uncertainty, questions, and concerns that some approaches can raise.
You don’t need to re-invent the wheel because Chicken Farmers of Canada has already done the heavy lifting to develop and implement a mandatory Animal Care Program that you can count on and defend.
Five Facts about Canadian Chicken
- Chicken Farmers of Canada’s Animal Care Program has strict standards for the care and handling of chickens. The program is mandatory, third party audited, and enforced across ALL Canadian chicken farms.
- More than 90% of Canadian chicken farms are family owned and operated. There are no 'factory farms.'
- Canada's farmers are paid for each bird that is processed. So, it also makes good economic sense for them to take care of their birds.
- Light intensity and duration are carefully managed to ensure proper periods of rest and to promote flock health.
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The use of hormone and steroids has been illegal since the 1960s.
Ask us – we’re here to help
@chickenfarmers | @theinsidecoop
www.facebook.com/chickenfarmers
chicken.ca | chickenfarmers.ca | letstalkchicken.ca
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