Taste Canada―The Food Writing Awards

Taste Canada―The Food Writing Awards 2013

Taste Canada―The Food Writing Awards drew 64 submissions this year, a brilliant snapshot of the vibrancy and diversity of Canadian culinary publishing. The winners will be announced, at the Award Ceremony and Gala Reception on Monday, 4th November, at the Arcadian Court in Toronto.

Schedule of the evening’s events:

4:30 pm – 6:30 pm

Registration and Welcoming Reception

6:30 pm – 7:45 pm

Awards Presentation

7:45 pm – 10:30 pm

Gala Reception

A celebration of Canadian cooking, talented chefs, winemakers and brewers.

Chef Joshua Dyer (EPIC, Fairmont Royal York Hotel)

Chef Matt Dean Pettit (Rock Lobster)

Chef Brad Lomanto (Cambridge Mill Restaurant, Landmark Group)

Chef Michael Robertson & Chef Jamie Meireles (Oliver & Bonacini)

Chef Ted Reader (Ted’s World Famous BBQ)

Chef Vanessa Yeung (Aphrodite Cooks)

Chef Tawfik Shehata (The Toronto International Centre)

Chef Wanda Beaver (Wanda’s Pie in the Sky)

Chef Dufflet Rosenberg (Dufflet Pastries)

Wines by Niagara College Teaching Winery | Beers by Labatt Canada – Alexander Keith’s

Host for the Evening:

Stefano Faita is the host of In the Kitchen with Stefano Faita, which airs on CBC Television weekdays at 3:30pm. He has written three bestselling cookbooks in French and just released his first English cookbook. Stefano has also recently opened his first restaurant, Impasto, in his hometown of Montreal.

The following are this year’s short-listed titles, by award category for each language:

CULINARY NARRATIVES:

Canadian Whisky: The Portable Expert. De Kergommeaux, Davin. McClelland & Stewart.

“Fascinating to read;” “Very well researched and presented” – The jury

French Kids Eat Everything (And Yours Can Too). Le Billon, Karen. HarperCollins Publishers.

“The research is impressive;” “Timely and relevant for a whole new generation of parents;”

“Delightful to read” – The jury

Menu Confidential: Conquer the Calories, Sodium and Fat Hiding in the Foods You Love. Ogilvie, Megan. HarperCollins Publishers.

“Information exceptionally well presented and easy to understand;” “Good job on research;”

“Easy-to-navigate format” – The jury

GENERAL COOKBOOKS/LIVRES DE CUISINE GÉNÉRALE

Lynn Crawford’s Pitchin’ In: 100 Great Recipes from Simple Ingredients. Crawford, Lynn. Penguin Group Canada.

“Promoting the right way to shop, cook and eat now and for the future: locally, sustainably, and seasonally;” “Beautiful typography, gorgeous photography, and well-written recipes” – The jury

Canada’s Favourite Recipes. Murray, Rose and Baird, Elizabeth. Whitecap Books.

“Recipes cover a broad-enough range of topics to keep the home cook riveted for some time;” “It covers everything you might ever want to cook, bake, preserve or sip and it reads in places like a diary” – The jury

Fast Flavours: 110 Simple Speedy Recipes. Smith, Michael. Penguin Group Canada.

“Recipes are a lifesaver for busy weeknights and will inspire the home cook to get in the kitchen;” “The dishes are non-threatening and most of the ingredients are widely available or in the pantry already” – The jury

Soupesoup à la maison. Dumas, Caroline. Flammarion Québec.

“C’est un livre que je voudrais acheter pour ma mère. Il est amical, réconfortant et jolie;” “Livre sans prétention mais … extrêmement intéressant”- Le jury

À la bonne franquette. Faubert, Lynne, ed. Les Éditions Transcontinental.

“C’est un grand livre très attrayant à regarder, bien organisé et bien développé;” “ Une bible pour les cuisiniers de tous âges” – Le jury.

Toqué! Les artisans d’une gastronomie québécoise. Laprise, Normand. Les Éditions du passage.

”Je ne peux en dire assez sur ce livre! Une vraie beauté;” “Pour les recettes, la dynamique inspirant, la progression des travaux fait qu’elles se réalisent sans anicroche” – Le jury

REGIONAL/CULTURAL COOKBOOKS

Burma: Rivers of Flavor. Duguid, Naomi. Random House of Canada.

“A very in-depth cookbook that reflects a lot of research and time spent with locals;” “I have confidence in the authenticity of the information, recipes and ingredients” – The jury

Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen. Husseini, Suzanne. Appetite by Random House.

“I really came to feel as if I had travelled through this region, with the author as a seasoned and warm guide;” “I do love the look of this book and the colourful photos make me want to try the recipes” – The jury

East Meets West: Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants. Yuen, Stephanie. Douglas & McIntyre.

“The short stories and descriptions to the side of the recipes . . . offer a bit of insight and are a quick read.” “Beautifully photographed and exceptional writing” – The jury

SINGLE-SUBJECT COOKBOOKS/ LIVRES DE CUISINE SUJET UNIQUE

The Book of Kale: The Easy-to-Grow Superfood; 80+ Recipes. Hanna, Sharon. Harbour Publishing.

“It has real personality and charm and the overall results are delicious.” “The book has integrity, heart and pure deliciousness” – The jury

The Complete Preserving Book. The Canadian Living Test Kitchen. Les Éditions Transcontinental. “The recipes are inventive and show a wide range of knowledge;” “A well-produced and designed book with reliable recipes” – The jury

The Vegetarian’s Complete Quinoa Cookbook. Smith, Mairlyn, ed. and the Ontario Home Economics Association. Whitecap Books.

“A useful and inspiring book for the audience intended;” “Good quality information, well organized, thorough in content” – The jury

Les desserts de Patrice. Demers, Patrice. Les Éditions de l’Homme.

“Pour les amateurs de pâtisseries et même les cuisiniers professionnels, le livre est très bien écrit”- Le jury

La mijoteuse : de la lasagne à la crème brulée. Larrivée, Ricardo. Les Éditions La Presse.

“Recettes recherchées, simples et efficaces;” “Très beau livre de référence pour tous les niveaux d’expérience culinaire”- Le jury

Cabane à sucre Au pied de Cochon: Le sirop d’erable. Picard, Martin. Restaurant Au pied de cochon.

“Brillant et original. Un thème qui est évidemment très proche du cœur des Canadiens;” “C’est un livre d’art”- Le jury

Taste Canada Cooks The Books!

The weekend before the Gala, Taste Canada and The Canola Alberta Commission will once again partner in an on-stage event involving culinary students from across the country.

This is a unique two-day competition in which culinary students from colleges across Canada are invited to cook a selected recipe from a 2013 short-listed book, with the author on stage as mentor. The teams will perform at the Royal Agricultural Winter Fair on November 2nd and 3rd. Teams will attend the Gala at the Arcadian on November 4th, where the winners will be announced, and prizes will be presented.

www.TasteCanada.org

FAQs

Are there ID requirements or an age limit to enter the event?

Please bring your tickets to the event registration table. The event is for those of legal drinking age: 19 and older.

What are my transport/parking options getting to the event?

The Arcadian Court is located in downtown Toronto. Public parking is available nearby. There is a large lot under City Hall (Queen and Bay).

What can/can’t I bring to the event?

No restrictions

Where can I contact the organizer with any questions?

Karen Baxter
Executive Director
Taste Canada – The Food Writing Awards
office (519) 787-1242
mobile (519) 731-5286

Is my registration/ticket transferrable?

Yes

Do I have to bring my printed ticket to the event?

Yes

What is the refund policy?

50% refundable 40 days before the event. After that, no refunds are issued.

The name on the registration/ticket doesn’t match the attendee. Is that okay?

Yes, just make sure your guest informs the volunteers working at the registration desk about the change of name on the ticket.

Have questions about Taste Canada and The CBC celebrate Canadian Food Writing? Contact the organizer