RHÔNE VALLEY'S REDS & ALSACE'S WHITES
TWO VINEYARDS, A FESTIVAL OF FLAVOURS
A UNIQUE COMPETITION
In October, in celebration of their critically-acclaimed wines, Alsace AlsaceWine.com and Rhône Valley Wines rhone-wines.com launched an exciting culinary competition. A select group of 10 chefs, representing Toronto’s vanguard of gastronomic innovation, were chosen for a fusion food and wine pairing. Participating chefs designed a four-course menu paired with two wines each from the Alsace and Rhône Valley regions, judged by a panel of food and wine experts led by internationally renowned restaurateur and chef, Susur Lee, named a “culinary genius” by legendary restaurant guide, Zagat.
AN UNFORGETTABLE AWARDS GALA
To reward the two best wine and pairing menus, a prestigious event will be held at Susur’s renowned restaurant, Lee susur.com with the participation of the food and wine industry as well as media. During this exclusive event, the two winning chefs will be announced and the winning four course menu (two dishes per chef) will be served to the guests, paired with the four Alsace and Rhone wines.
An exciting video of the culinary competition will be accessible on our media partner website www.spotlighttoronto.com on October 26th.
LIVE THIS AMAZING AND UNIQUE EXPERIENCE
Alsace and Rhone wines are offering the possibility to participate and taste — in all participating chef’s restaurants — a unique and special menu paired with wines from Alsace and Rhone. From October 20th to November 11th, visit one of the participating restaurant and don’t miss the opportunity to discover the wines of the Alsace and Rhône Valley. List of participating restaurants accessible below in the OUR CONTESTANTS section.
For more information about the Alsace and Rhône Valley wines, please the websites AlsaceWine.com and rhone-wines.com.
Susur Lee, Master chef President of the Jury
One could say that Master Chef Susur Lee was born with a spoon in his mouth— but that would be a tasting spoon, not a silver one.
From inauspicious beginnings as a 16-year-old apprentice in Hong Kong, Susur Lee has never deviated from a consuming passion: to push the phyllo envelope of received culinary knowledge and create unique compositions that blend textures and flavors in sensuous harmony. Juxtaposing the complex food traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original aesthetic.
Susur Lee is owner of several restaurant including Lotus, Susur, lee, Shang and Chinois by Susur Lee
Lesley Provost, Sommelier
Lesley Provost is a sommelier based in Toronto. She is the current Vintages “Go-Local” tasting competition champion and she won the spirits category of the Wine Tasting Challenge in 2009. In addition to wine consulting and competition judging, Lesley has managed wine programs for such top restaurants as FRANK at the Art Gallery of Ontario and the Fifth Grill.
Nadine Sharon Anglin, Editor, Foodnetwork.ca
Nadine Sharon Anglin is a lifestyle editor at Shaw Media where she develops and manages original content for Foodnetwork.ca, Slice.ca, and HGTV.ca. In her previous role as web producer for Foodnetwork.ca, she interviewed some of the most well-known names in the industry including Chuck Hughes, Mark McEwan, Anna Olson, Roger Mooking, Duff Goldman, Vikram Vij, Chef Corbin and many more. She is a passionate digital producer and an always hungry foodie-at-large.
Laura Ruffolo, Product Consultant, LCBO
Laura has been a product consultant with the LCBO for 5 years, where she teaches classes, attends regular tastings, and consults with customers with their purchasing decisions. She developed a passion for wine in her early twenties after taking a wine appreciation class, and since then has earned her diploma from the Wine and Spirit Education Trust. Laura is also a member of the VQA grading panel and the Vintages submissions panel and has been a writer/researcher for the Knowledge Resources Group of the LCBO. She has hosted several live online LCBO virtual tastings and has co-chaired the Winery Session of the Ontario Ministry of Agriculture, Food and Rural Affairs Fruit and Vegetable Convention.
Ian Campbell, Executive Director, Drinks Ontario
Ian Campbell is executive Director of Drinks Ontario, a provincial trade association representing manufacturers, agents, importers, marketing groups and distributors of beverage alcohol products in Ontario.
Ian possesses an Economics Specialist (Honours) undergraduate degree from the University of Toronto and a graduate degree in Economics from the University of Windsor.
Gaetano Ferrara, Ultra Supper Club
From an Italian household, Gaetano began his professional culinary career at George Brown College when he was 17 (two years program) and was full time apprentice under Chef Gianpiero Tondina at the same time. After his apprenticeship he decided to get a true feel of what gastronomy really was and ventured to Italy for a one year stage at Le Calandre, a 3 Michelin Star restaurant in Padova.
When he returned, he was offered a position at the Four Seasons Hotel in Toronto. A short while after leaving The Four Seasons in 2009, he landed at Ultra Supper Club under Chris Zielinski and began as the Executive Chef.
Ultra Supper Club
www.ultratoronto.com
314 Queen Street West
Toronto, ON M5V 2A2
Jason Maw, The Bowery
Jason Maw is the latest addition to the Bowery team, joining in the role of Chef de Cuisine. Growing up, dinners weren’t typical Chinese cuisine but a mixture and representation of the city that is his home. After completing the one year program of the Humber College’s chef training, Jason jumped right into the industry working at Fusion bar and grill. Soon after getting the green off, he left Fusion and found himself at Bistro 990 in 2000, where he stayed six years. Since then he has been through some of the cities reputable establishments such as Boba, Lakes and most recently Starfish Oysterbed and Grill.
The Bowery
http://www.thebowery.ca
55 Colborne Street
Toronto, ON
Craig Madore, Le Canard Mort
After working in several restaurants, Craig relocated to Toronto and attended George Brown’s Pastry Program, where he graduated in 2009.
While attending the program, Craig accepted a job placement with the Royal Canadian Yacht Club. While working under the watchful eye of Chef Jonathan Goodyear, Craig slowly started to realize his culinary vision.
After Craig’s third year at the Royal Canadian Yacht Club, he accepted the position of Sous Chef at Le Rossignol French Bistro under Chef Jeremie Sequinot. While learning new cooking styles and techniques, Le Rossignol’s proprietor, Richard Henry opened the doors to his second venture, Le Canard Mort and invited Craig to take of the reigns as Head Chef.
Le Canard Mort
http://lecanardmort.ca
896 Queen St. E., Toronto
Benjamin Denham, Veritas
Growing up in Northern Ontario surrounded by farmland, Chef Denham found himself in his first kitchen at the age of 13. After studying hospitality management at Humber College in2003, he was accepted into a two year apprenticeship program at the prestigious Toronto Golf Club. He continued working his way through the ranks at many upscale downtown venues including The Rosewater Supper Club, Six Steps and My Place. Chef Denham is currently the Chef de Cuisine at Brad Long’s’ famed King East Restaurant, Veritas, where his focus is locally inspired seasonal cuisine with an artistic, modern twist.
Veritas
234 King Street East
Toronto, M5A 1K1
www.localfare.ca
David Sider, Chef de Cuisine, Langdon Hall
David began his career in Niagara, working under Chef Kevin Maniaci at Inn on the Twenty restaurant in Jordan. From Inn on the Twenty he moved to Toronto, and had the good fortune at being accepted as a stagiere at Restaurant Didier under Chef Didier Leroy and then, at Splendido with Chef David Lee. In summer of 2008 he was presented with an opportunity to work at the prestigious Langdon Hall Relais & Chateaux, where he is now chef de Cuisine.
David was two time first runner up in ‘Iron Chef’ tournament at local bistro in Waterloo, ON.
Langdon Hall
www.langdonhall.ca
1 Langdon Drive
Cambridge Ontario
N3H 4R8
519-740-2100
Stephanie Guth, TOCA by Tom Brodi
Stephanie Guth studied Hospitality and Tourism at the University of Guelph. After graduating in 2007 she decided to pursue a culinary career and enrolled at George Brown College where she completed the Culinary Management and Italian Arts programs. After a six-month stage in Italy she returned to Toronto and is currently working at TOCA by Tom Brodi. This year she was recognized by The Ontario Hostelry Institute as a Top 30 under 30 Award Recipient. She has a passion for travel and enjoys discovering new cultures through their food and wine. She hopes to return to Europe in the near future to broaden her culinary career.
TOCA by Tom Brodi
tocarestaurant.com
181 Wellington Street West
Toronto, Ontario, M5V 3G7
Misha Nesterenko, Marben
Mihhail ‘Misha’ Nesterenko was born in the Ukraine. Although he spent much of his childhood living in various towns and cities within the Ukraine and Estonia, Misha’s family moved to Mississauga when he was 14.
Misha completed a diploma of culinary arts at Humber College and his apprenticeship under Olaf, and then started his travels as a young, hungry chef. His tour took him from Toronto restaurants such as One and Restaurant Didier, to England at restaurants Hibiscus and Restaurant Gordon Ramsey, to Germany, Miami, and finally back to Toronto, where he currently holds the position of Chef de Cuisine at Marben.
Marben
www.marbenrestaurant.com
488 Wellington St W
Toronto, ON
M5V 1E3
t. 416 979 1990
Scott Bailey, Ancaster Mill
Scott Bailey is an Honours graduate of Niagara Culinary Institute and future star in the Canadian culinary landscape. For the past four years he has trained under Executive Chef Jeff Crump at the Ancaster Mill. Scott has risen through the kitchen ranks quickly, from Line Cook to Sous Chef and now the Chef De Cuisine at thes Slow Food restaurant.
Shane Straiko, Chef, Pantages Hotel
Canadian born Chef Shane Straiko officially began his career at the age of 16 in the professional kitchen. Shane started his apprenticeship at age 16 under Chef Russ Browne at the Tillsonburg Golf and Country Club spending five years apprenticing under a number of international chefs.
He began his international work experience at the age of 23, taking on a position at the Mudbrick Vineyard and Restaurant on Waiheke Island New Zealand. From there he traveled for seven years working in Australia, Indonesia, and Costa Rica and at The Fairmont Savoy in London. Shane uses his international first hand experience to blend local ingredients with the flavours of the world.
Chef Shane Straiko is currently with Skyline Hotels Toronto including the Pantages Hotel and Spa, and the Cosmopolitan Hotel and Spa.
The Martini Lounge
www.pantageshotel.com/Martini-Bar
200 Victoria Street
Toronto, ON M5B 1V8
(416) 362-1777
