Heat is on these chefs gŏđŏ
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a competition. A bit of hot sauce for flavour and a nice breading for the cheese. The salmon he would divide in half and present a twin plate, one side cooked and the other side prepared tartare. The tri-tip beef would be sliced and then marinaded before cooked under a fast heat with a balsamic and maple reduction, a signature method for La Cuisine Jean Ber- nard. The dessert would be a mousse with mango filling mixed with either cointreau or grand marnier. During the past few years the annual Dé- filé des chefs has helped put a spotlight on Plantagenet in the culinary world of Qué- bec and Ontario. The spinoffs, Chef Lepage noted, are both economic and cultural. “It’s helped to promote the gastronomic meals in the area,” he said. “It was kind of non-existent before.” Now local catering outfits like La Cuisine Jean Bernard are enjoying greater demands for business and even challenges to push their menu offerings to new heights of ex- cellence.
GREGGCHAMBERLAIN gregg.chamberlain@eap.on.ca
PLANTAGENET | They are some of the fin- est chefs ever to come out of the kitchens of Québec. What they all have in common is the ability to prepare dishes that will please any palate. What will decide the winner of this year’s Défilé des Chefs in Planta- genet said Chef Jacques Lepage of La Cuisine Jean Bernard, the event host, is which chef has the most passion. “For my part, I always look to please with whatever I put on the plate,” said Lepage, the local catering outfit›s executive chef. “The day I am not able to make somebody happy with what I serve, then I am going to back off.” This year›s competition had each chef re- quired to use four particular ingredients as part of his or her creative efforts in the kitchen. The winner of the competition, Martin Gagnon of Atelier Archibald in Beau- mont, will represent Québec at the nation- als in Edmonton, Alberta later this year. The four mandatory items for this year’s menu competition included mozzarina boufala courtesy of Saputo cheesemakers. “It’s a cheese with no taste,”said Chef Lep- age. “So they had to work to make some- thing good with it.” Fresh salmon that the chefs had to fillet and de-bone themselves and tri-tip beef were provided for the main entrées. The beef presented one of the greatest chal- lenges to the competitors. “Tri-tip is the worst part to work with,” Chef Lepage said.“A butcher uses it tomake ground beef.” The dessert dishes all demanded two types of chocolate, one a cooking type and the other a finishing chocolate. Chef Lepage has his own ideas what he might do with these four items, if he were in
Photos G. Chamberlain
Cooks concentrate on their dishes.
Photo soumise
Passion is the key ingredient.
Un bazar organisé récemment à l’École élémentaire catholique Saint-Isidore par Mme Cayer-Gour et ses élèves de 4 e année, le 14 février dernier, a permis de récolter près de 950$ à remettre au Centre hospitalier pour enfants de l’est de l’Ontario. Parade support St. Patrick’s Day parade organizers in Vankleek Hill are smiling a little bright- er now that they have received a new source of support. Champlain Township has agreed to pay $500 to help Excellent Events stage the March 17 party. Last year, some eyebrows were raised when Champlain was conspicuously absent while neighbouring North Glengarry act- ed as a sponsor and entered a float in the procession. Township council has also agreed to organizer Phil Arber’s request to designate the parade as a “community event,” meaning that the activity will be covered by the municipality’s liability in- surance. A section of Main Street will be closed for the parade. Other community events scheduled are the May Show Fes- tival (May 18 and 19), the horse and bug- gy parade and Strawberry Festival (July 7), Festival of Flavours (September 15), Santa Claus parade (December 6) and Carollers In The Night (December 20).
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