Friday May 10, 2013, 6 - 9:30 pm
Join Chef Jamie Kennedy for a remarkable dinner series celebrating the cultures represented in the Gardiner Museum’s permanent collections as well as the extraordinary diversity of the Toronto community. These evenings will feature locally-sourced products from our finest farmers, fisheries and artisans to create a gastronomic exploration of culinary cultures, each with its own rich heritage.
Lobster canape with Fennel and orange
crispy pork belly and apple
scallop ceviche on free form potato crisp
wild mushroom strudel
Wild leek soup (Amuse)
Colourful Spring Salad with Radish Vinaigrette
Pristine poached Halibut with Spot Prawns in Sauce
Grilled and Braised Beef with Fiddleheads and Green Garlic Gratin
Rhubarb and Marzipan Millefeuille with Maple Ice Cream
Coffee or Tea
For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He uses his role as Chef to strengthen the vital links within our community of artisans, farmers, wineries and fellow chefs, while providing his audience with an educational and nourishing demonstration of the bounty and excellence possible right in our own backyard.
Jamie has applied the slow food philosophy in every aspect of his acclaimed restaurants and his flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.
In 2010, Jamie was honoured for his contributions with two major appointments; with Chef Michael Stadtländer, he was recognized for his leadership at the inaugural Governor General’s Award in Celebration of the Nation’s Table, and soon after he was appointed to the rank of Member of the Order of Canada.
“In Canada, we are uniquely positioned as a vast country covering a multitude of geographical profiles, into which is weaved an influx of global cultures combining with Canada’s original and founding ones. From this fabric emerges a developing synergy from coast to coast, a series of regions each with its own unique culinary character. As a Chef, Jamie Kennedy chooses to base his menus on the finest foods and wines available from local sources, as this strengthens our culinary community, helps define the taste of our own region, and allows for freshness and harmony that comes from a commitment to the local terroir. A series like this allows us to keep to this philosophy while celebrating the riches of other cultures, which is only natural in a cosmopolitan, modern setting like ours. We look forward to creating these dinners and hope you will enjoy them as well.” – Chef Jamie Kennedy