Tag Archives: Food Network Canada

Great Canadian Cookbook celebrates country’s smorgasbord

Food Network Canada’s Great Canadian Cookbook is a multi-platform project designed to celebrate and inspire with recipes reflecting this country’s diversity, and Noah Cappe knows exactly which family recipes he’d share with viewers.

“Growing up, my mom was famous for her chocolate chip mandel bread,” Cappe says during a break in filming Season 3 of Carnival Eats. “And for my dad, to this day I still think he makes the best French toast with McCutcheon’s maple syrup. Everybody has something in their family someone makes that transports you to growing up and those are it for me.”

Cappe and celebrity chef Lynn Crawford co-host Food’s ambitious Great Canadian Cookbook, part docu-series, part recipe source, part celebration of Canada. Launching Monday with four back-to-back episodes, the television segment of Cookbook finds the foodie duo hitting the East Coast, Ontario, Prairies and West Coast in search of tasty recipes, touching stories and interesting characters. You don’t get more interesting than Episode 1 in St. John’s, where Crawford experiences brunch at Mallard Cottage, a Jigg’s Dinner hosted by firemen and a music-infused house party fuelled by cod tongues and scrunchions. Cappe, meanwhile, visits Lunenburg and Dartmouth, Nova Scotia, sampling lobster rolls, lobster-topped burgers and to-die-for homemade bacon.

Cookbook_Lynn

“A show like this is as much about the people as it is about their recipes,” the Toronto-born actor says. “It’s really nice to see how each story is built through the landscape, the person, their story and then through the food.” He likens Cookbook to chef-author Anthony Bourdain’s CNN series Parts Unknown, that uses food as a stepping stone to learning about other cultures and peoples. Over 20 nationalities contribute to the four-part Cookbook.

The series serves as a path to FoodNetwork.ca, where recipes from the episodes are combined with extra video content of Crawford cooking with celebrities, making sausage in Saskatoon and foraging  for mushrooms and Cappe icing cakes in Winnipeg and sampling Nanaimo bars in B.C.

Cappe spent two days in each locale, filming for the television show and website, eating, talking and gathering some of his favourite recipes to re-create at home, though he won’t be the one making them.

“I don’t cook, but I’ve given all of my favourite recipes to my dad, ” Cappe says. “He loves cooking and I love eating. It’s a win-win for me!”

All four episodes of Great Canadian Cookbook air Monday, Oct. 11, beginning at 3 p.m. ET/noon PT on Food Network Canada.

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Chopped Canada sets dramatic Season 2 table

It may not have had the stress of competing on Chopped Canada–returning for Season 2 on Saturday–but having lunch with two of the show’s judges was still pretty daunting. Would John Higgins and Anne Yarymowich–he the director of George Brown College’s Chef School and she an instructor there–note my nervousness and trepidation surrounding the collection of forks in front of me?

The setting for our late-November sit-down was The Chef’s House, George Brown’s student-run restaurant where those enrolled in the Chef School program not only work in the kitchen preparing dishes but at the front of the house too, taking orders and passing plates to paying customers. As for how I fared in front of Higgins and Yarymowich? Passed with flying colours. Hey, I can devour food with the best of them. As we chowed down on tasty treats (I went for the country paté appetizer and braised beef main), we chatted about Season 2 of Food Network Canada’s culinary competition.

Both admitted to having many of the same reactions I do watching chefs struggle to create edible offerings out of the mystery ingredients. Their first thought is always, “What would I do with that?” followed by “What are they doing?!?!” as questionable decisions are made as time starts to tick down. The challenge for the competitors will be made even harder, I was told, though the structure remains the same: more chefs from across the country compete for $10,000 in front of Higgins, Yarymowich and fellow returning judges Susur Lee, Lynn Crawford, Michael Smith and Roger Mooking, and new panelists Massimo Capra, Antonio Park and Eden Grinshpan.

Saturday’s return finds Carol Christie of Sooke, B.C., Brian McKenna of Langley, B.C., Mario Spina of Calgary and Keith Hoare of Mississauga, Ont., challenged by a Middle Eastern ingredient in the appetizer round, monkfish in the entrée round and tofu for the dessert. The tension in the challenges have been upped to new heights, with themed episodes scattered throughout the 13 episodes, including a Viewer’s Choice competition on Feb. 7 spotlighting prairie oysters, ketchup chips, Gefilte fish and squid ink.

Higgins and Yarymowich were mum on winners, promising only that Season 2 is more dramatic than the first. I can’t wait.

Chopped Canada airs Saturdays at 9 pm. ET/PT on Food Network Canada.

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