Egg Farmers of Canada brought chefs and foodies from coast to coast together last night for an egg-ceptional evening celebrating Canada’s egg industry and the magic that can be made when you pair some of the country’s top culinary talents with local, farm-fresh eggs. Simultaneous events were hosted by chefs Craig Flinn (Halifax), Lynn Crawford (Toronto), Patrice Demers (Montreal), Trevor Bird (Vancouver) and here in Ottawa, by chef Marysol Foucault. Here are some highlights from the Ottawa event, including links to the recipes for each egg-cellent bite.
The venue: Meat Press, a charming charcuterie and sandwich shop in Hintonburg.
Our host: chef Marysol Foucault of Chez Edgar in Gatineau. The 11-seat restaurant specializes in gourmet comfort food, including homemade pastries, paninis, soups, salads and weekend brunch. (I love this review of the resto from Ottawa Magazine.)
Participants across the country shared highlights from their event on social media throughout the evening. Tweeting (and Instagramming and posting to Facebook) at my table were Emily from The Best of This Life, Sandy from Canadian Blog House, Hélène from La Cuisine d’Hélène, Judy from Ottawa Foodie Girlz and Brigitte of The Food Tease.
We were treated to a mix of hors d’oeuvres (+ dessert!) from each of the chefs, starting with Lynn Crawford’s beet cured trout on rosti with mimosa eggs and trout roe.
Marysol Foucault’s dill bread with egg salad and apple bite.
Meat Press chef Étienne Cuerrier prepared each of the dishes.
Did you know there are over 1,000 egg farms in Canada, in all 10 provinces and the Northwest Territories? That’s four times the number in the US!
Patrice Demers’ mushroom, onion and soft-boiled egg tartlets.
And for dessert, Trevor Bird’s fresh doughnuts with Nutella sauce. My photos really don’t do them justice, but be sure to check out the recipe. You’ll want to make them!
Thank you to Egg Farmers of Canada for an egg-cellent time. What are your favourite ways to enjoy eggs?