Experience a taste of Canada

Experience a taste of Canada — our food, our nature and the people in our agri-food industry who bring Canadian food to your table.

VIGNETTE 1 (opens with Western shot – Rocky Moutains/Foothills)
Focus food products: Beef, maple syrup, beer
Meal-presentation location: Rocky Mountains, Alberta
Meal: Broiled beef bavette marinated in Canadian beer, potato, blueberry pie, red wine

VIGNETTE 2 (opens with winter scene – central Canada)
Focus food products: Pork, wild rice, ice wine
Meal-presentation location: Old Montreal, Quebec
Meal: Pork medallions, wild rice, bread, raspberries and cream, ice wine–vodka cocktail

VIGNETTE 3 (opens with BC Coastal shot)
Focus food products: Salmon, potato, cranberries
Meal-presentation location: Pacific coast, British Columbia
Meal: Salmon with cranberry compote, tossed salad, peach cobbler, white wine

VIGNETTE 4 (opens with lake shot – Georgian Bay, Ontario)
Focus food products: Bison, grilled vegetables (primarily bell peppers), blueberries
Meal-presentation location: Georgian Bay, Ontario
Meal: Marinated prairie bison with grilled vegetables, Greek village salad, dessert crepes with blueberries, ice water

VIGNETTE 5 (opens with shot of Prairies – wheat fields)
Focus food products: Wheat (pasta), mushrooms, non-alcoholic beverages
Meal-presentation location: Prairies (Saskatchewan and Manitoba)
Meal: Pasta with mushroom cream sauce, Asian-style soybean and chickpea salad, berry cup, cranberry cocktail

VIGNETTE 6 (opens with scenic shot – Peggy's Cove)
Focus food products: Lobster, apples, wine
Meal-presentation location: Coast of Nova Scotia
Meal: Stuffed and roasted lobster, tossed salad, bread, apple pie, white wine

VIGNETTE 7
Focus food products: Salmon, soba noodles, soybeans, water
Meal-presentation location: Pacific coast, British Columbia
Meal: Salmon sashimi garnished w/ sliced cucumber, shiso and shredded daikon; Soba noodle salad w/ julienne carrots, red & yellow peppers, chopped scallions; Shrimp & veggie tempura cooked in canola oil; edamame, ice water, miso soup, maple ice cream dessert

VIGNETTE 8
Focus food products: Beef, canola, beans, beer
Meal-presentation location: Gatineau Park
Meal: Shrimp cocktail (served in martini glass), Beef fajitas (wrapped with filling spilling out), mixed coloured bean salad with canola dressing with cilantro, carrot, red pepper, cucumber, etc…, maple flan, beer served with lime.

Cooking Demonstration – Chef Michael Smith, February 11, 2010

Annette: This is what's in store for you. Utterly delicious, mint cream cheese stuffed, oat-crusted, butter sautéed French toast with Canadian pork sausage braised gently in apple cider. It's going to be finished with a good browned butter, a splash of maple syrup and a compote of Haskap berries; a brand new berry that you're going to be able to taste here today for the very first time.

Michael: It's breakfast time! Let's not get too fancy. I don't know about you folks but I like French toast. Really, it's good. There's something you can do with French toast, you can do it the easy way or you can add a little flare to it. This is the sort of thing that anyone can do at home in a heartbeat and in a hurry.

Michael: Here we have French toast. This French toast has been dipped in a batter of eggs, nutmeg, and sugar. It's been stuffed with wild blueberries, cream cheese, and mint. And then, instead of just cooking it at that point, it's been dipped into oatmeal. So here with me I have seven different grains grown in the great prairies of Canada; the breadbasket of the world and certainly one of the parts of the backbone of our great Canadian province.

Michael: We are going to serve the French toast this morning with a pork sausage. Pork is one of our single most important exports. We're very proud of our farmers. This sausage has been braised with cider. We are also going to serve it with a Haskap berry compote; raspberries, blackberries, and Haskap berries. Haskap berries are, well they're not a brand new berry but they're just starting to appear on the chefs radars.

Annette: Brand new domesticated berry. They're propagating them and I think that, again, it's a future food.

Michael: Of course I'd like a little bit of butter on my French toast. Especially when it's been crusted in oatmeal from the Prairies. But not just any butter. This is brown butter. This is one of my secrets. It's 100% butter but I've taken 50% of it and browned it. You've all seen this. You're making an omelette, you throw the butter in, it foams up on you and that beautiful nutty flavour comes out of the pan. Well we did that, then we set it aside, cooled it down, whipped some other butter and then whipped the brown butter in. You have got to try this folks. Don't go home until you try the brown butter. Our dairy farmers as well are a very big part of what we do.

Annette: Oh that looks so good.

Michael: Isn't that nice?

Annette: Oh my word, oh my word.

Savour Canada International Breakfast B-Roll Footage Transcript

Introduction
Views of the exterior and interior of the Pan Pacific Hotel in Vancouver, British Columbia

New speaker
Eastern Europe came to Saint Andrews, the Huntsman research lab, and took…

Michael Smith — Chef
East meets west, eh chef? The ingredients are from the east but the chef is from the west.

Anita Stewart — Master of Ceremonies
I mentioned "Al Slinkard" ...and he came north to experiment with fortified… so that we actually become the largest pulse exporter on earth.

Donna Dooher — Chef
...with protein and particularly if you are intolerant to certain glutens or wheats this is a great substitute

Michael Smith — Chef
You have got to try this folks! Don't go home until you have tried the brown butter! Our dairy farmers as well are a big part of what we do.

Alain Pignard — Chef
Créme Brulée infused with Labrador tea.