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Event Details
Wednesday, June 15 2011 Chef Robert Clark speaks at the CCFCC 2011 Sustainability Breakfast.
Enjoy fresh, local products.
This West Coast-style breakfast features fresh, local products as Chef Robert Clark speaks about sustainability— not just for our oceans but also for all aspects of our food sources. Contemplate the future, what's next.
Menu
BC Dairy Board Cheeses
Roadhouse Grille Local Breads and Crackers
Homemade Jams— Artisan Edibles
Hot Buffet
BC Fresh Roasted Local Potatoes
Intercity Packers Bacon, Sausages, Ham
Eggs Benedict— Smoked Salmon with International Herb Dill Hollandaise
Spinach with Oven Roasted Tomato Hollandaise
Local Cured Meats and Sausages
McColls Mustards and Pickled Vegetables
Baked Breads and Pastries
Artisan Edibles Rose Petal Scones, Muffins, Loafs, Local Honey,
Artisan Edibles Jellies
Island Farms Yogurt
Granola King Granola, Fresh Rhubarb Compote,
dried cranberries, Bremner Foods Blueberries, Dried Apple Chips, Agassi Hazelnuts
Farm Fresh Omelette Station X 2
Vegetables from Windset Farms
Eggs from Local Farms
Cheeses from BC Dairy Farmers
B.C Seafood Platter
Rain Coast Trading Smoked Salmon and Smoked Tuna, Assorted Salmon Candy, BBQ Tips,
Island Farms Sour Cream or Crème Fraiche, Caperberries and Capers
Waffle Station
House-made Compote, Maple syrup, Whipped cream
Whole Fruit Station from BCPMA
Fruits from Farms
Happy Planet Juice Bar
Canterbury Coffee and Silk Road Tea Station
CCFCC 2011 Presented by Sysco
The breakfast menu features BC Products. In attendance will be guest chefs from the Canadian Culinary Federation and the Chefs Table Society.
Meet Chef Robert Clark, Chef Ned Bell, Chef and President of the CCFCC, Judson Simpson, Chef Bruno Marti, Honour Society Chefs, and BC Restaurant Hall of Fame Chefs.
When & Where
Renaissance Vancouver Hotel Harbourside
1133 West Hastings Street
Vancouver,
British Columbia V6E 3T3
Canada
Wednesday, June 15, 2011 from 7:00 AM to 9:30 AM (PT)
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Hosted By
CCFCC Conference 2011
The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from Regional and City Branches who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.
The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.
CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.
