Bakers Journal

Chef challenge highlights local summer fare

July 4, 2012
By Bakers Journal

July 4, 2012, Toronto – Steam Whistle Brewing and Delft Blue Veal
recently challenged Liaison College student and alumni chefs from across
Ontario to use their products in creating delicious recipes.

Peter Barnes' Japanese slider won the gold medal at the Steam Whistle Brewing and Delft Blue Veal culinary challenge in June.


Chefs from Liaison's campuses were invited to demonstrate their dedication to the local food movement and their
creativity on June 13, by making burgers, buns and all condiments from scratch,
utilizing Delft Blue Veal and Steam Whistle Pilsner in their recipes.

In total, 12 slider recipes were presented to the crowd gathered at Delft Blue farm near Cambridge, Ont. The
originality and inventiveness of the chefs did not disappoint: buns for
the sliders varied from knotted egg bread to chili rolls to chocolate
milk buns. Condiments included compound peanut butter, candied bacon,
fig and beer compote, fiddleheads and prosciutto, tapenade, mango
salsa, tomato jam, and mushroom ketchup. The burgers themselves
included Delft Blue’s milk-fed veal, a variety of herbs and many with
the local pilsner.


The event judges – Brian Morin, chef/owner of the Beer Bistro; Sara Waxman, publisher of DINE magazine, Neils Kjeldson, executive chef, Prime Restaurants – unanimously voted for the first place dish, a Japanese slider created by Peter Barnes. His gold medal slider included a miso and Steam Whistle Pilsner bun, Delft Blue veal patty served with radish kimchi, bonito flakes, tobiko, seaweed and a wasabi aioli.

Check out the winning recipe here.

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