{"id":3579,"date":"2012-06-06T21:42:26","date_gmt":"2012-06-07T01:42:26","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3579"},"modified":"2012-06-06T21:42:26","modified_gmt":"2012-06-07T01:42:26","slug":"chefs-blackie-and-gagnon-in-dead-heat-at-cooks-curds-gala","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2012\/06\/06\/chefs-blackie-and-gagnon-in-dead-heat-at-cooks-curds-gala\/","title":{"rendered":"Chefs Blackie and Gagnon in dead heat at Cooks Curds Gala"},"content":{"rendered":"

Chef Michael Blackie of Ottawa and Chef Francois Gagnon of Montr\u00e9al share top honours in People’s Choice balloting for the most popular tasting dish at the Cooks & Curds Gala<\/a> last weekend at the second annual Great Canadian Cheese Festival. Chef Katie Hayes of Newfoundland is runner-up.<\/strong><\/p>\n

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Highland Blue Cubic Melt<\/figcaption><\/figure>\n

Chef Blackie’s dish was a Highland Blue Cubic Melt with Crispy Chorizo, Acidulated Shimenji Mushrooms, Kumquat Compote and Mustard Lettuce. Back Forty Artisan Cheese<\/a> makes Highland Blue. The dish was paired with Rosehall Run Vineyards<\/a> 2009 Pinot Noir Cuv\u00e9e County. Chef Michael Blackie<\/a>, National Arts Centre, Ottawa<\/p>\n

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Grilled Jalapeno Poppers<\/figcaption><\/figure>\n

Chef Gagnon’s dish was Grilled Jalapeno Poppers stuffed with Fou du Roy and Pork, Smoked Ontario Rhubarb Jam. Les Fromagiers de la Table Ronde<\/a> makes Fou du Roy. The dish was paired with Beau’s All Natural Brewing Festivale Altbier. Chef Francois Gagnon<\/a>, Lunch Insolite, Montreal<\/p>\n

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Bonavista Goat Curry<\/figcaption><\/figure>\n

The runner-up dish by Chef Katie Hayes was Bonavista Goat Curry with Coriander-Whipped Fresh Ch\u00e8vre, Partridgeberry Chutney on Wood-Fired Oven Pita. The Ch\u00e8vre was made by Monforte Dairy<\/a>. The dish was paired with Lacey Estates Vineyard & Winery<\/a> 2012 Gewurztraminer. Chef Katie Hayes<\/a>, Bonavista Social Club, Upper Amherst Cove, Bonavista Peninsula, Newfoundland.<\/p>\n

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Chefs Francois Gagnon and Michael Blackie.<\/figcaption><\/figure>\n

The winners were among the eight tasting dishes prepared by eight outstanding chefs from across Canada for the Cooks & Curds Gala<\/a> at the 2012 Great Canadian Cheese Festival on Saturday evening. The Gala is the culinary and social highlight of the Cheese Festival, attracting some 400 guests..<\/p>\n

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Bob Blumer’s Blue Cappuccino<\/figcaption><\/figure>\n

In the desert lounge following the strolling dinner, Food Network celebrity chef Bob Blumer<\/a> made a guest appearance to prepare his signature blue-cheese cappuccino made with Alpindon from Kootenay Alpine Cheese<\/a> and Devil\u2019s Rock Creamy Blue from Thornloe Cheese<\/a>.<\/p>\n

Ivy Knight, editor-in-chief of Swallow<\/a>, the new online food and drink magazine, served as Gala Co-ordinator.<\/p>\n

Photos of four dishes courtesy of Yvonne T of The Hungry Cat<\/a>. Photo of chefs courtesy of Ivy Knight of Swallow<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Michael Blackie of Ottawa and Chef Francois Gagnon of Montr\u00e9al share top honours in People’s Choice balloting for the most popular tasting dish at the Cooks & Curds Gala last weekend at the second […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124,199],"tags":[],"brand":[],"class_list":["post-3579","post","type-post","status-publish","format-standard","hentry","category-cooks-curds-gala","category-great-canadian-cheese-festival"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=3579"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3579\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3579"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}