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Algonquin By the People For the People Sunday, November 23, 2014
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James Beard Foundation Fundraiser at Algonquin

There is an upcoming culinary fundraiser at Algonquin College, to support two of our own chefs, who are representing Canada at an international competition at the prestigious James Beard Foundation in New York City this fall.

We have an amazing opportunity to be a part of this, by supporting the fundraiser to be held at Algonquin. The event will feature the same amazing menu to be used in the competition.

small eggCome out and support two of our own chefs Scott Warrick, Culinary Professor, and Mark Steele, Executive Chef.

Don’t miss this tasty event!

View James Beard Information Poster (pdf)

View Event Menu (pdf)

posted by Catherine Lee in Live and have No Comments

Honey Maple Glazed Baked Ham

By Mark Steele, Executive Chef, Algonquin College Food & Beverage Services

Anyone who knows my cooking style can attest that I’m a huge fan of maple syrup. I’m lucky if a litre lasts more than a couple weeks at my house, between the Sunday morning pancakes and everything else I add it to. I will often use maple syrup in soup, salad dressings, and as a glaze for all kinds of meat and even some seafood.

This is the best time of year to experience maple syrup right in its natural habitat: the cabane à sucre. There are hundreds of these rustic “sugar cabins” littered across Quebec, which is the world’s number one producer of maple syrup. It’s hard to believe it takes about 40 litres of sap to make one litre of pure maple syrup. Little wonder it’s pricey, but in my opinion, worth every penny.

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posted by Catherine Lee in Live and have Comments (6)

Algonquin Chefs Cook for the James Beard Foundation in NYC

By Mark Steele, Executive Chef, Algonquin College


The James Beard Foundation is a New York-based national professional non-profit organization that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies, providing scholarships and educational opportunities to cooking hopefuls.

Foodies know James Beard as being a gastronomic pioneer. He hosted one of the first food shows on television in the fifties. His cookbooks, writings for various journals, and his James Beard Cooking School brought notoriety to American cuisine. His name bears a legacy of culinary excellence and wholesome American food.

Notable past chefs  with connections to the James Beard Foundation include: Daniel Boulud, Emeril Lagasse, Nobu Matsuhisa, Jacques Pepin, and Charlie Trotter.

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posted by Catherine Lee in Learn,Live and have Comments (13)

North Atlantic Bouillabaisse with Tomato & Fennel

Do you ever find yourself not knowing what to eat? You’re hungry, but nothing seems appealing to your taste buds. I find this time of year particularly challenging. After over-indulging throughout the holidays, the last thing I want is something rich or heavy. And yet it’s still really cold outside, and I crave something that is going to comfort me.

I can’t think of a better go-to recipe for this time of year than a bouillabaisse. Traditionally, bouillabaisse is a Mediterranean dish, featuring seafood and shellfish originating from the warm Mediterranean Sea. But it’s equally enjoyable in this North Atlantic version, which substitutes scorpion fish and sea urchins with halibut, salmon and shrimp. Read more…

posted by Catherine Lee in Live and have Comments (6)

Kahlua Chocolate Truffles

When I think of Valentine’s Day, I think chocolate and there’s nothing that can get you off your girlfriend’s naughty list faster than chocolate truffles. Trust me I speak from experience. The best kept secret about chocolate truffles are how quick and  easy they are to prepare. Here is a simple but exquisite chocolate truffle recipe where I use Kahlua but that could be substituted with any flavored liquor your taste buds can handle.

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posted by Catherine Lee in Live and have Comments (8)