#ccfcc2011 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.
