Football Month With Montana's Ready-To-Eat Ribs!

When I think of Montana’s, I immediately think of two things. Their giant moose antler hat you famously wear when celebrating your birthday, and then of course their RIBS! Their glorious, glorious ribs! It’s hard to count just how many times I’ve made my drive down to my local Montana’s just to satisfy those cravings of their fall-off-the-bone ribs, marinated and cooked perfectly in their Texas style BBQ signature sauce. If this is you as well I have some great news for you. You can now enjoy their ribs in the comfort of your own home as well!

For the first time in history, you’ll now be able to find those Montana’s pork back ribs in your local grocery store! From start to finish, these pork back ribs can be ready in a matter of minutes with two possible preparations: barbecue or conventional oven. The fact that these ribs can be ready-to-eat as quick as ten minutes makes them the perfect meal to serve your guests at your next get-together.

And with football season in high gear this month, these Montana’s Pork Back Ribs are a no-brainer to serve to my friends as we gather around the dinner table to watch the football game on TV. In preparation for the big game, I dropped by my local Loblaws to try out a few boxes of these refrigerated ready-to-eat ribs. Each box contains one full rack. As I didn’t have access to a barbecue that day, I chose to cook the ribs using a conventional oven. And it’s SO simple! There is literally no prep-work involved at all as the ribs are already marinating in its signature sauce inside the vacuum sealed bags. All you need to do is pre-heat your oven to 375°F, cover a baking pan with aluminum foil or parchment paper, and then just cut open the bag and pour the saucy ribs onto the baking pan. If using the conventional oven like me, bake for 22 to 26 minutes and voila! Restaurant quality ribs you would expect to find at Montana’s is cooked and ready-to-eat at home!

True to their claim these ribs literally fall-off-the-bone! The meat is super tender and their signature Texas style BBQ sauce provides a smoky flavour to it that will leave you coming back for more. I found myself literally licking the sauce off of my fingers countless times because it was just so incredibly delicious! I can’t wait for my friends to try them! Added some corn on the cob and popcorn to round out the meal to make this football game get-together one for the books!

I’m so thrilled that Montana’s has now made their signature ribs available in grocery stores, while still staying true to their signature taste and quality. This is a must-buy on your next grocery store run. If you would like to find out just which grocery chains are carrying this product, make sure you head on over HERE to see the full listing. Bravo Montana’s, Bravo! #MontanasRibsinSupermarket

Building Your Perfect Charcuterie Board With The Icons of European Taste

What I love about charcuterie boards is that they can become the show-stopping piece at parties with its grandness and extravagance. With a beautiful wooden board as the vessel for all the various ingredients, you can truly make a stunning display of meats, cheeses, crackers, and fruits that will have your guests coming back for more. I have to say though it’s the versatility of building a charcuterie board that makes them having it at your next gathering a must! It lets you be creative and show off your personality because you’re in the driver’s seat when you get to customize your own. You get to feature all of your personal favourite food items, and if you’re not a fan of a certain food like olives for example, well hey feel free to leave them out. You’re the boss!

To make an exceptional charcuterie board though you have to start off with a solid foundation and then build around it. The best charcuterie boards out there will have quality meats and cheeses to pick from. Those are your star ingredients. Then you can supplement in your other favourite items like your fruits and veggies after. And if I were to walk down memory lane and go through all of my past vacations where I had the best meats and cheeses, hands down the stand-out would have to be my Euro trip I took back in 2014 in Italy. The pasta, pizza, gelato is of course absolutely dynamite in Italy. Everyone can tell you that. What I didn’t expect though was also how amazing their various meats and cheeses were as well. It’s truly a country made perfect for foodies where the dishes I’ve eaten there has always been a goal of mine to be re-created back here at home. And with that being said I think a charcuterie board is the perfect place to start.

An interesting fact is that Italy is actually home to the world’s best known and finest air-cured prosciutto. So if we’re going to build a charcuterie board with a solid foundation in its quality, authenticity, and tradition, three Italian products you should most definitely have is Prosciutto di San Daniele PDO, Prosciutto di Parma PDO, and Grana Padano PDO (Protected Designation of Origin).

However even in Italy you may not get the 100% authentic natural prosciutto. You would need to specifically ask for prosciutto by production area - Prosciutto di San Daniele from the San Daniele del Friuli region, and Prosciutto di Parma from the Parma region in Northern Italy. Both of these prosciutto have a lot in common. Both are:

• PDO-certified by the European Union - your guaranteed quality and authenticity

• Produced using similar traditional methods under very strict supervision

• Produced using only two ingredients - locally sourced pork and sea salt

With these similarities between these two Italian prosciuttos, they do also have their differences. It is the terroir and the climate of their respective regions that give each ham a subtly different look and flavour. With their own unique taste, your favourite pick will be entirely a matter of personal preference.

Below here is a further breakdown of the three Italian products.

PROSCIUTTO DI SAN DANIELE

• Produced in North Eastern Italy in the Friuli Venezia Giuila region

• All-natural and dry cured for at least 13 months

• Only the selected thighs from Italian pigs, sea salt, and the microclimate (air) of San Daniele de Friuli are used in making this product

• Wine: sparking wine or fruity red and white wines pair best because they work well with the slightly salty and sweet flavour of the ham

PROSCIUTTO DI PARMA

• Air-cured prosciutto made only in Italy & sold all over the world that also is called Parma Ham

• Aged for at least 400 days

• if purchasing pre-sliced in packages, look for the large black triangle with the gold Parma Crown in the upper left corner of the package

• Wine: sparking wine or fruity red and white wines pair best because they work well with the slightly salty and sweet flavour of the ham

GRANA PADANO

• Italy’s most popular grating cheese. “Grana” actually means hard grating cheese and “Padano” refers to the region in Northern Italy where the cheese must be produced

• Made with partially skimmed raw cow’s milk from the production area

• Like all authentic PDO-certified products, it’s made under strict supervision using the same traditional methods used by monks who created this cheese over 1000 years ago

• Has a finely grained texture and can be aged to over 24 months

• Grana Padano should never be referred to as “Parmesan” or “Parmigiano Reggiano” as they are different cheese

With the foundation now firmly in place with the three key products for your charcuterie board, here comes now the fun part. Freestyle! Personalize your charcuterie board by showcasing your other favourite ingredients you like to snack on. From exotic fruits to whole grain crackers and fruity jams the world is your oyster. With my charcuterie board here you’re going to find some of my personal favourite items like mango, red grapes, olives, artisanal crisps, orange marmalade, cherry tomatoes, and strawberry jams.

Not only can you easily create a charcuterie board like we did here, these products are also so versatile to incorporate in your recipes for breakfast, lunch, or dinner. There are some great culinary ideas like the Prosciutto di San Daniele Fruit Sushi, Minestrone Soup with Grana Padano, or an Open-Faced Breakfast Sandwich with Prosciutto di Parma. For complete directions to these recipes among many others, make sure you visit the Icons of European Taste website for complete details. Even though I’m currently halfway around the world, I’m so happy I can now bring the quality, authenticity, and tradition of European taste into my home through these three PDO certified products!

Unexpected Buffalo. The Complete Travel Guide to Buffalo, Niagara.

Close to a decade ago when I was still in university at McMaster University in Hamilton (totally giving my age away now), going to Buffalo meant only one thing. SHOPPING! Whether it was road trips with my family or with my friends, the roughly 90 minute drive from Toronto/Hamilton to Buffalo had only one goal in mind. To buy as many items as possible and locate the best deals. Walden Galleria anyone? Yep, that was the shopping mall I would frequent on Black Fridays and many other long weekends when I felt the urge to spend some of those green dollar bills.

It was always a quick day trip. I never would stay over night and explore the city. The day would go something like this. Wake up at 9AM. Drive across the border and arrive at Waldern Galleria in Buffalo just before lunch time. Grab lunch at the food court. Shop until my stomach started grumbling (or until my wallet gives out). Find dinner either at the food court again or any nearby restaurant in the area (Cheesecake Factory was always a go-to), and then drive back home and call it a night. Rinse and repeat for years and years.

If this is also like you, I have some news. We were so naive!!! There is so much more to explore in Buffalo. The food. The culture. The museums and outdoor activities. Buffalo is so much more than just the Walden Galleria and shopping. I didn’t even know Buffalo had a waterfront and boardwalk (and it most definitely has!). I recently spent two nights in Buffalo last month thanks to Visit Buffalo & Niagara and just fell in love with the people and city. I experienced so much more of Buffalo in those two nights than my entire lifetime I spent going back and forth to Buffalo on all of those shopping day trips.

I put together what I think is the complete travel guide on your accommodation, food, and excursions you would want to experience in Buffalo. There are some Buffalo staples here, but also some hidden gems. Get ready to experience Buffalo, Niagara like never before!

To read up on my other travel guides I’ve put together, find them at the links below:

• Endless Adventures in Daytona Beach with Sunwing Vacations

• How to Spend a Perfect Day in Los Angeles

• How to Plan Your Perfect Day in Niagara Falls

• Weekend Getaway in Grey County: Saints & Sinners Trail

STAY

Aloft Buffalo Downtown

The newest hotel to be built in Buffalo (at least as I’m writing this blog post today) is Aloft Buffalo Downtown. Aloft Hotels is an international hotel chain most notable for its modern architecture and colourful room designs. Acquired by Marriott International in 2016, you’ll also be able to redeem all your travel rewards through their loyalty program Marriott Bonvoy if you are already a member. Situated close to the nearby Theatre district downtown, you’re just walking distance from taking in a show and many other restaurants and bars in the nearby area. My favourite part of my hotel room were three things. My personal outdoor balcony with downtown views, the 55 inch TV (with Netflix capability), and the rainfall shower head.

EAT & DRINK

Breadhive Bakery & Cafe

Breadhive Bakery & Cafe is Buffalo’s only worker-owned bakery and cafe, serving up wickedly delicious baked breakfast and lunch goods since 2014. You’ll find here hearty sandwiches that can be chosen to be on their bread, bagels, or pretzels, alongside their house-made cookies, soups, and salads. Their sandwich names are fun and pay homage to some of their favourite musical influences. I ate the best breakfast sandwich right here! Make sure you order “The Aaliyah!.” Trust me.

Charlie The Butcher

A Buffalo staple is Charlie the Butcher. If you traveled all the way here to Buffalo and you didn’t eat their world-famous “Beef on Weck Sandwich,” did you really come to Buffalo at all? Come inside to watch the roast beef carved right in front of your eyes, before being sandwiched in-between a Kimmelweck roll that’s sprinkled with salt and caraway seeds. It’s the perfect vessel for the thinly cut slices of beef.

Watson’s Chocolates

If you’ve come all this way to Buffalo, you got to try the famous Sponge Candy! This is a Buffalo-centric treat with the likeness of fudge, except with extra sugar. It’s a light and crunchy toffee on the inside made from sugar, corn syrup, and baking soda. There are a few variations of this chocolate treat that was made famous by the Cadbury company in Great Britain, but it’s here at Watson’s Chocolates in Buffalo that brought this fun treat here in North America. You’ll also be able to find some artisanal ice cream here with a Sponge Candy flavour you won’t be able to find anywhere else. Watson’s Chocolates was also voted Best Chocolatier year after year!

Dobutsu

I wouldn’t have guessed Buffalo to have a great seafood scene here, but Dobutsu proves otherwise. A casual pacific fare restaurant, Dobutsu specializes in the cuisine of the American and Asian Pacific region, highlighted by globally sourced fresh seafood and shellfish programs, traditional noodle dishes, Hawaiian poke and rice bowls, and fresh coastal produce salads. I absolutely loved their Seared Big Eye Tuna. My personal recommendation would to ask them to cook it rare. Their Chocolate Bar for dessert is also always changing. The night I went they made their chocolate bar look like the beach filled with sand, turtles, and seashells!

Five Points Bakery & Toast Cafe

Breakfast never tasted so good! Five Points Bakery makes whole grain bread using wheat sourced only from local farms. This has also now expanded into honey, milk, eggs, and a host of other local goods, so if you want to get a real taste of Buffalo this is the place to be. They also sell their loafs of bread inside their restaurant, so if you order a menu item and fall in love with one of their many varieties of toast, you’ll most likely find an entire loaf of it to buy and bring home.

Gabriel’s Gate

American history 101. Do you know where “Buffalo Wings” come from? You guessed it… Buffalo! The flavour “Buffalo Style” wings has basically graced the menu of nearly every pub in North America, and it was in 1964 where a Buffalo restaurant called the “Anchor Bar” changed the course of American food history by inventing the first Buffalo-style chicken wing which is simply a fried chicken wing coated in hot sauce and served with ample helpings of blue cheese. Although it was the Anchor Bar who first created the Buffalo Wing, Gabriel’s Gate ranks high on the local’s list of serving some of the best wings in the city. It’s also one of the 12 locations on the Buffalo Wing Trail. As you can see, Buffalonians sure love their chicken wings!

Ted’s Hot Dogs

A year-round family tradition since 1927, Ted’s Hot Dogs is famous for its charcoal broiled hotdogs, homemade hot sauce, old-fashioned milk shakes with made real ice cream, handmade onion rings, and other menu items grilled to perfection. What you’ll need to order here is this. Repeat after me. “Footlong, Extra Charred with the Works, and a side of Onion Rings.”

Swan Street Diner

I love nothing more than an old-school diner, especially when it’s built inside a circa-1937 era Sterling Co diner car. These limited edition diner cars were manufactured between 1936 to 1947, each numbered upon completion. The Swan Street Diner car is number 397. While the diner is decorated to portray a nostalgic feel, the menu items feature traditional American food items along with some cutting edge culinary offerings. Opt-in for their French Toast and Breakfast Tacos. They also make some kick-ass mini donuts!

Lloyd Taco Factory

What started as a food truck in Buffalo has now grown to become the restaurant in Buffalo to get your taco cravings fulfilled. From authentic Mexican tacos, burritos, and side dishes, Lloyd Taco Factory also has a full bar deep with tequila and mezcal for those nights (or days?) you just want to let loose and get your drink on. They also make their very own hot sauce here, bottled up for you to be ready to be taken home if your hearts desire. They even have here a Fried Chicken and Waffle taco. So much yes!

Churn Soft Serve

Literally right next door to Lloyd Taco Factory (and not surprisingly their sister brand), Churn Soft Serve has a fun, quirky atmosphere where your ice cream cone creations come to life. Bringing you soft serve ice cream made from natural, grass fed cows. There are so many creative toppings to choose from here with vegan options as well. Their signature churro topping is a stand out here. We all scream for ice cream!

Bocce Club Pizza

If you’re craving pizza, look no further than Bocce Club Pizza, another Buffalo tradition since 1946. They use only the freshest and most natural ingredients from 100% whole milk mozzarella cheese to dough made from scratch and hand stretched daily. Their key to success though can largely be attributed to their secret pizza sauce that’s mixed and made every single day. You also know their pizza will be good when you realize that they ship their pizzas nationwide by ordering their pizzas online.

Paula’s Donuts

I couldn’t have been more happy to have found this hidden gem! The best donuts I’ve ever had and believe me I’ve had a lot of donuts in my life. Established in 1996, Paula’s Donuts is a family owned and operated business. Their hand cut donuts are baked fresh daily on the premises, the old fashioned way. With over 30 varieties of donuts along with pastries, muffins, bagels, and breakfast sandwiches there’s something here for everyone. But lets face it if you’re choosing to come here, there’s no way you won’t be walking out with at least a dozen of their donuts. Their donuts are not only huge in size, but extremely affordable coming in at only around $13 for fourteen donuts! Buy a dozen, get two free. Seriously so worth it! I’ll be coming back here each and every time I visit Buffalo. Fact.

EXPLORE

RiverWorks

If you’re an adrenaline junkie this is the place for you! Located in an industrial zone with massive grain elevators that are painted to resemble a six-pack of beer visible from cruising altitude, RiverWorks is an entertainment complex that’s become a one-of-a-kind destination. Not only can you do zip-lining here like what I did across the massive grain silos, you’ll also find within this entertainment complex a brewery, restaurant, rock climbing, roller derby, and even ice skating and curling here in the Winter months.

Albright-Knox Art Gallery

A major showcase for modern and contemporary art, the Albright-Knox Art Gallery is one of the oldest public arts institutions in the United States having first opened its doors to the public in 1905. The gallery’s collection includes several pieces spanning art throughout the centuries, with original art pieces displayed here from the likes of Vincent van Gogh and Pablo Picasso. Self-guided or group tours are also available. The building itself is also a wonder on its own, resembling the Erectheum on the Acropolis in Athens.

BFLO Harbor Kayak

Probably one of my most anticipated activities here was getting to kayak along Buffalo’s harbourfront. Located at Canalside on the wharf, you’ll be able to rent kayaks (single and tandem) or stand-up paddleboards at hourly rates. BFLO Harbor Kayaks also offers kayak tours down the Buffalo River, and if you’re having doubts of not knowing how to paddle board, you’re also in luck because they also offer lessons! Remember to wear some sun screen here because you’ll definitely get a sun tan here being under the blazing heat and sun.

Frank Lloyd Wright’s Martin House Complex

One of America’s greatest architects was from right here in Buffalo by the name of Frank Lloyd Wright. He constructed and designed the “Martin House” between 1903 and 1905 which exemplifies his “Prairie House” ideal and ranks as one of his finest residential works. Book a tour here at the Martin House to see Frank Lloyd’s architectural genius illustrated in timeless themes evident in his remarkable design: family, friendship, the meaning of home, and the American spirit.

I want to send my thanks again to Visit Buffalo Niagara for their wonderful hospitality in opening my eyes on all the great things Buffalo has to offer beyond the typical shopping malls. This is just a small glimpse into the city, so if anybody else has other Buffalo favourites whether it’s a place to stay, eat, or explore I would love to know! I think now that hockey season is just around the corner again, it’s time to book myself some Leafs vs. Sabres tickets and catch a game in Buffalo at the Keybank Center. Just another great reason for me to go back and visit. See ya soon Buffalo!

Standing the Test of Time With Tanqueray London Dry Gin

As minutes move forward we find moments and things that will stand the test of time. Take the song “Yesterday” by the Beatles, “I Have a Dream” by Martin Luther King, grandma’s famous lasagna recipe, or heck what about Toronto Raptor Kawhi Leonard’s buzzer beater in Game 7 vs the Sixers. These are all things that will be talked about and enjoyed for years to come no matter how long ago it happened.

Although gin isn’t normally included in lists of this nature, I would argue that it very well should be especially when it comes to a long-standing classic like Tanqueray. Its founder Charles Tanqueray created this gin all the way back in the 1830s over 180 years ago, and to this day it is still enjoyed by millions of people worldwide. On top of that, they are still winning accolades in 2019. For the 7th year in a row, Tanqueray has won the “Bartender’s Favourite Gin” award as voted on by the World’s Top 50 Bartenders (2019 Drinks International Annual Bar Report).

The one thing that all these moments and things have in common that allow them to stand the test of time is quality. Quality in the music notes on a page, the words behind a motivational speech, ingredients in a family recipe, or just a generational sport talent. It’s what what makes something last beyond the years of you and I. Tanqueray is no exception.

Charles only used the finest quality botanicals to perfect his gin recipes. In fact, he created over 300 gin recipes that inspired all the Tanqueray variants we have today. It didn’t come easy though. Charles experimented with many ingredients, tasting only the finest botanicals from all around the world. After extensive trials, he discovered a perfectly balanced recipe that combined a rich, full flavour with a bold and invigoration taste. This ultimately led to the birth of what we know today as Tanqueray Gin.

Most gins are mixed with tonic water. Tanqueray London Dry Gin has distinct flavour profiles that make it truly unique and versatile! The variant I really fell in love with was their classic London Dry gin. It consists of four perfectly balanced botanicals that combine to produce one unmistakable taste. My favourite part of the Tanqueray London Dry Gin is how versatile it is and how easy it is to switch it up by just choosing a different garnish to go along with it.

The signature way to enjoy the Tanqueray London Dry Gin is just with tonic water and then garnished with a lime. You will find here below this signature recipe for you to try at home, and I also included two other quick variations with lemon and cucumber garnishes that will switch up the flavour profile, but still stay true to its strong heritage and taste.

Tanqueray London Dry Gin Signature Recipe

• 1.5oz Tanqueray London Dry Gin

• 3 oz Premium Tonic Water

• Garnish with a Lime

1. Add ice into glass.

2. Pour Tanqueray London Dry Gin over ice

3. Add tonic water

4. Garnish with lime

Tanqueray London Dry Gin With Cucumber Garnish

Tanqueray London Dry Gin with Lemon Twist Garnish

Happy to be a partner with Tanqueray this summer because whether you’re hosting a summer party for your friends this year or just drinking for one (no judgement here!), any of these Tanqueray London Dry Gin cocktails will do the trick. Let me know below which one of these cocktails is your favourite, or better yet if you created your own way to enjoy it I would love to know that too! Remember to enjoy responsibly, whether it’s 1830 or 2019, because Tanqueray will still live on one glass bottle at a time. Cheers!

The Top Moments of SIAL Canada 2019

Just like that another SIAL Canada has come and gone. It was only last year in 2018 that I took part in my very first SIAL Canada trade show. I came back home last year feeling even more proud and patriotic than ever. There was no doubt that Canadian companies are now at the forefront of innovation in the food industry, and that was clearly evident by the quality of Canadian products being showcased at North America’s largest food-innovation trade show last year in Montreal.

Read a recap of my Montreal SIAL Canada 2018 experience here.

So when asked to become an official media partner at SIAL 2019 in Toronto, I jumped at the chance! For three days in May, Toronto was transformed into an agri-food industry hub not just for Canada but for the entire world! With a one-stop-shop concept, the Enercare Centre opened its doors to more than 1,100 food and beverage exhibitors from 60 different countries. Bring an empty stomach and comfortable shoes because when you’re walking through a 270,000 sq ft building with an endless supply of food and beverage samples, you’ll be exhausted and full….in the best way possible.

If you recall my previous blog post, one of the main events and my personal favourite part of SIAL Canada is the SIAL Innovation Awards. Cash prizes with a value of $20,000 is handed out to the top three products that best embody innovation with criteria such as recipe, packaging, manufacturing, and positioning that gets judged by a panel of highly-esteemed industry professionals.

Read a recap of SIAL Canada’s unveiling of the Top 10 Finalists this year here.

During the first day of the trade show, the official SIAL Innovation Awards ceremony was held live at 10AM where Dana McCauley, SIAL Canada 2019 Innovation Ambassador, announced the Gold, Silver, Bronze, and Hopeful prize winners. As all the finalists held their collective breath, the winners one by one were announced. Below are your 2019 SIAL Canada Innovation Winners!!

Dana McCauley, SIAL Canada 2019 Innovation Ambassador, unveiling the order of winners.

Gold - Unbun Keto Foods - Vegan Keto Buns (Ontario, Canada)

Silver - Yummy Doh - Raw Cookie Dough (Quebec, Canada)

Bronze - Lofbergs Canada Inc - ICE (Ontario, Canada).

Team picture with all the finalists!

Gold - Unbun Keto Foods - Vegan Keto Buns (Ontario, Canada)
Silver - Yummy Doh - Raw Cookie Dough (Quebec, Canada)
Bronze - Lofbergs Canada Inc - ICE (Ontario, Canada).
Hopeful - Partake Brewing - Partake Pale Alt Craft Non-Alcoholic Beer (Alberta, Canada)

For the first time ever this year in SIAL Canada’s 16th year history, all levels of Canadian government (federal, provincial, municipal) were in attendance. This is a huge milestone for the Canadian food industry as its further affirmation that investment in our local companies is important to further develop food innovation and sustainability within the Great White North. During the official opening ceremonies, Canadian government officials made their opening remarks to ring in the start of all the various festivities. Among them were Mr. Jean-Claude Poissant (Parliamentary Secretary), Ernie Hardeman (OMAFRA’s Minister), and Michael Thompson (Deputy Mayor of the City of Toronto). A special presentation was also made by Italian dignitaries to celebrate Italy as the chosen country of Honour at this year’s trade show.

Speaking of the various festivities, one of the crowd’s favourite at this year’s SIAL Canada was the inaugural Canadian Plate Competition. Four competing Canadian chefs pushed themselves to new culinary heights when they were tasked to create a dish that they felt truly represented Canada, using thirteen ingredients from each province and territory. The four competing chefs were Andrea Carlson (Burdock and Co - Vancouver, BC), Laura Maxwell (Le Select Bistro - Toronto, Ontario), Josh Crowe (Monkland Taverne - Montreal, Quebec), and Pierre Richard (Little Louis’s Oyster Bar - Moncton, New Brunswick). Throughout the challenge, the four competing chefs pushed themselves further than they ever have and each presented dishes representative of their immense talents and Canada’s diverse ingredients. Ultimately it was Pierre Richard who came out on top taking inspiration from his east coast roots creating a twist on the traditional chowder. From dried morel mushrooms hailing from the Yukon, to snow crab from Newfoundland and Labrador, Pierre kept an open mind and applied regionally-specific techniques to perfect his dish. The final presentation included a bannock-inspired tuile and a pour over ‘Ocean Nage’ intended to represent the coming tide of The Bay of Fundy. A truly Canadian plate. Oh Canada!

Another big milestone event at this year’s SIAL was the very first International Cheese Competition. This was not only the first time it was held at SIAL, but in all of Canada as well. A jury of industry cheese professionals evaluated 230 cheeses from 9 countries across 23 different categories. Held in an open area at the Enercare Centre, visitors and exhibitors were able to watch the competition unfold right in front of their eyes along with the entire deliberation process. This competition aimed to highlight the innovation, know-how, and passion of cheese-makers on an international level, where awards like Best English Cheese prize, Best Italian Cheese prize, Dairy Farmers of Canada prize, Best New Cheese prize and Grand Champion Cheese were announced. As if the suspense wasn’t enough in waiting for the Grand Champion to be crowned, there was a deadlock between two cheeses by the jury on which cheese would be crowned victorious. After a tie-breaking vote, Quebec`s Fromagerie La Station’s Alfred le Fermier Grand Crucheese ultimately was selected as the big winner for its leading technical and aesthetic properties.

A personal favourite exhibitor booth I found at this year’s SIAL belonged to Davide Bazzali of Cuisine Opera who sang and cooked his heart out on the Italian Pavilion. Italy was in the spotlight at this year’s SIAL Canada as the country of honour with the very best of Italian cuisine being showcased along the many aisles of the building. Not only did Davide cook everyone a delectable plate of pasta, he also serenaded the crowd by singing Italian opera transporting everyone there to what felt like an authentic cultural experience in Italy. You just have to watch it to believe it!

Overall SIAL Canada set a record attendance this year in Toronto compared to two years ago with a growth of 10%. Over 25,000 professional visitors from over 60 countries were present over these three days with 1,130 exhibitors and brands on hand.

During my time at this year’s SIAL Canada I also had the pleasure of doing a sit down interview with Xavier Poncin, SIAL Canada’s Executive Director, as he talked about all the great things SIAL Canada 2019 was able to accomplish in Ontario and the milestone of having all levels of government involved in this year’s trade show.

“It’s just proof that our show is now anchored within the food industry in Canada. We first launched SIAL Canada in Montreal, so many people have always seen our show as more Quebecois than Ontarian, and even in the different contests we do like SIAL innovation for example, Quebec was number one. But the biggest growth that we have now been seeing with our exhibitors is now coming from Ontario. So having those three levels of government being involved in our show this year shows that SIAL CANADA is the top event for the agri-food sector not only in Ontario, but for all of Canada to be and participate in.”

I want to extend my deepest thanks to the entire SIAL Canada team for inviting me to become a media partner at this year’s event. If you’ve missed it this year in Toronto, don’t you worry because SIAL Canada will be having its 17th edition in just under a year from now in Montreal at the Palais des Congres from April 15th to 17th, 2020. See you all there!