Big congrats to Stofa chef Kathryn Ferries.
The Ottawa-based chef has won the North America S.Pellegrino Award for Social Responsibility and been chosen for the upcoming S.Pellegrino Young Chef Cookbook.
She’s part of a group of talented young chefs chosen to develop a recipe that highlights their culinary skills and lends weight to the S.Pellegrino Young Chef philosophy of sustainability and innovation in haute cuisine. Her dish, Buffalo Ricotta Gnudi with Smoked Ham Hock, Summer Squash, Corn and Herbs, represents some of Ontario’s finest late Summer/early Fall produce. Bonus points for being able to go vegetarian with this recipe, and the versatility to swap out ingredients with the seasons.
The Grand Final of the S.Pellegrino Young Chef Awards won’t take place until May 2021, but the competition’s 48 finalists haven’t been loafing. Everyone competing for the title of S.Pellegrino Young Chef, including the winners of the S.Pellegrino Award for Social Responsibility, The Acqua Panna Award for Connection in Gastronomy and The Fine Dining Lovers Food for Thought Award will have recipes in this new Fine Dining Lovers initiative. The collection will be available soon as a free downloadable digital cookbook from Fine Dining Lovers.
Get the recipe here.