The University of Guelph has awarded five Canadian restaurants for creating imaginative meals made with domestic ingredients.
The annual Good Food Innovation Awards recognizes chefs and food professionals that are committed to sustainable management practices as well as turning Canadian ingredients into imaginative, healthy menu selections.
This year, gold medals were presented to Chef Matthias Fong from River Café in Calgary, Chef Jason Bangerter from Langdon Hall in Cambridge, Ont., Chef Josh Crowe from Taverne Monkland in Montreal, Chef Nancy Hinton from Les Jardins Sauvages in Saint-Roch-del’Achigan, Que. and Chef Pierre Richard from Little Louis Oyster Bar in Moncton, N.B.
“Canadian culinary traditions are constantly evolving, and these five chefs are at the forefront of these changes,” said Anita Stewart, Canada’s first food laureate at University of Guelph and founder of Cuisine Canada and Food Day Canada.
“They are setting an example for the Canadian restaurant industry by thinking outside of the box to deliver meals that are not only novel but also delicious.”
Judging is based on menus submitted to Food Day Canada. The competition’s judges include executive chefs and culinary instructors that mark each restaurant on wine pairing, innovative use of ingredients and sustainability.