An egg-ceptional event celebrating local, farm-fresh eggs #FarmToChef

farm to chef sandy canadian blog house 2

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.

farm to chef meat press

The venue: Meat Press, a charming charcuterie and sandwich shop in Hintonburg.

farm to chef marysol

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.)

farm to chef sign

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.

farm to chef beet cured trout on rosti with mimosa egg and trout roe 1

farm to chef Beet cured trout on rosti with mimosa egg and trout roe 2

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.

farm to chef egg bread with grilled swiss chard, sour cream and radish 4

farm to chef Dill bread with apple slice, egg salad topped with arugula 2

Marysol Foucault’s dill bread with egg salad and apple bite.

farm to chef chef etienne

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!

farm to chef serving fried eggplant topped with herbed yogurt and smoked egg yolk

farm to chef platter fried eggplant topped with herbed yogurt and smoked egg yolk

Marysol’s fried eggplant topped with herbed yogurt and smoked egg yolk.

farm to chef sandy canadian blog house 2

farm to chef egg bread with grilled swiss chard, sour cream and radish 3

farm to chef egg bread with grilled swiss chard, sour cream and radish white 5

Marysol’s egg bread with grilled swiss chard sour cream and radish.

farm to chef flowers

farm to chef mushroom and onion tart topped with soft boiled egg

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?

8 thoughts on “An egg-ceptional event celebrating local, farm-fresh eggs #FarmToChef

  1. What a great post! Really loved checking out your photos, Julie! So great to be able to see you at Meat Press the other night! It was such a fabulous – and tasty – event!

  2. How about on a leisurely Sunday morning served on one slice of toaster-oven-ed rye bread with a layer of mozzarella cheese, slice of fresh red onion, topped with red plump tomatoes, salt and pepper once more under the grill and accompanied with a tall salt-rimmed Bloody Caesar and enjoyed on my patio (and maybe throw on a slice of radish for added pizzazz). Make that 2 of both please. Love your post and your pics…. it all looks yummy yummy.

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