Breaking news (not glasses)

We’ll be letting everyone else in on this news later today when we send out our next CRFA Show e-newsletter, but I’m excited about this, so I wanted to give y’all the scoop:

 

On Sunday, March 8 at 4:00 p.m., Hamilton Store Fixtures will present the Riedel Wine Glass Tasting – an exclusive event for CRFA Show attendees.

Suitable for expert oenophiles and curious novices, this session will be led by Maximilian Riedel, CEO of Riedel Crystal of America and 11th-generation glassmaker, and will include a discussion on how glass shapes can impact the taste of wine, as well as an interactive wine tasting.  As an added bonus, attendees will leave with a complimentary Riedel tasting set!

And as an added bonus, I’m going to repeat the last line: attendees will leave with a complimentary Riedel tasting set!

That is a very sweet take-away, and I’ve worked in PR agencies, so I know from good swag.

Based on the feedback we’ve had so far, it sounds like the Cooking with the Stars event is going to be standing room only several times over, so if you’re looking for a quiet place to sit, learn and sip at the end of a busy show day, this tasting is great option.

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We want you, We want you, We want you as a sous recruit

I remember one of the earliest meetings we had about planning for the 2009 CRFA Show, when the idea of more “interactive” chef presentations was discussed.

You see, one of the limitations of a stage presentation format is that without fancy overhead cams and big screen projectors, it’s not always easy for the audience to understand what’s going on up on stage.  Many of the presenting chefs are also media pros with their own TV shows, so they’ve got a good sense of how to keep the banter flowing, but it’s still been tricky to showcase that delicate dance that takes place in back of house.  Indeed, when you watch experienced executive chefs with their  teams, there’s an almost wordless flow and exchange of ingredients and techniques.

It’s actually quite beautiful to watch — but unfortunately, it can sometimes leave the audience in the dark about the specific steps that are being taken as each dish is prepared.

So what’s the solution?  How can we do a better job of showing the audience what’s going on?  The answer is dazzingly simple: invite the audience up on stage.

That’s exactly what we’re doing this year at the show, and you can be a part of it.  We’re cheekily calling it “Cooking with the Stars.”  From our media advisory:

 

(Cooking with the Stars is) a live culinary event that will see four of Ontario’s top chefs paired with audience members.  Together, the professionals and their newly recruited sous chefs will prepare two plates for judging, based on mystery “black box” ingredients.

The cool part is that even if you’re not one of the two people selected to assist on stage each day, you still have a chance to participate: professional chefs and selected audience members will judge the final dishes.

And to top it all off, the entire event will be hosted by Toronto’s own Kevin Brauch, host of “The Thirsty Traveler” and floor reporter for “Iron Chef America: The Series.”  Kevin hosted an Event That Shall Remain Nameless for us last year and even though we were almost an hour late in starting, the audience stuck around for the show.  He’s that entertaining.

I know I don’t have to tell you to register for the show, so instead I’ll say, since you’re already going to be there, make a point of stopping by the Garland stage on Sunday and Monday at around 3:30 p.m. for CWTS. It will be SRSLY good.

We’ve got other great show announcements in the wings, including one that I’ve given the code name “Clifford.”  It is VERY big and VERY red.  Stay tuned!

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Mooking: synonymous with (but does not rhyme with) cooking

As promised, more on Roger Mooking!

Our media release says this:

 

Whether in the kitchen, the recording studio or on-stage at the CRFA Show, Roger Mooking makes it sizzle. A third-generation restaurateur, Mooking trained at George Brown College and Epic at the Fairmont Royal York, and is now co-owner and Executive Chef at Toronto’s cutting-edge Kultura and Nyood restaurants. In addition to his restaurants, Mooking hosts “Everyday Exotic,” a popular program on Canada’s Food Network, and recently released his debut album, “Soul Food.”

But to get a real sense of Roger’s passion and excitement about food, you need to see in him action.

• The “behind the scenes tour of Kultura” from foodtv.ca focuses on the creation of Kultura and how Roger uses his background and training to bring “everyday exotic” food to Toronto diners. Kultura’s co-owner Hanif Hanji talks about the inspiration behind the restaurant’s design, and Roger dishes about the celebrities that have enjoyed the restaurant’s private dining room, the Harvest Table.
• The foodtv.ca pages also feature short videos of Roger talking about ingredients — everything from cooking oil to chilli peppers to salt. Check ’em out!

A couple of caveats (those are warnings, not Neanderthal snacks): I had some difficulty getting the videos to play properly in Firefox — you’ll likely have better success viewing in IE. The spots also have short 30-second ads. but it’s worth the wait for the actual vids. Truly!

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I hereby sentence you to a lifetime of deliciousness … in the cheese vault

The news is out!

Anthony Rose and Roger Mooking have just been added to the lineup of chefs for next March’s CRFA Show. I’m especially excited about these two because, in addition to being fantastic chefs from my favourite city, they’re active online and I’m hungry for content.

I’ll write more about Roger tomorrow, but in the meantime, if you’re curious what he’s up to, you can watch him on Twitter under the handle rogermooking (I’m jeninewsbite if you’re in a following mood).

For now, check out Anthony’s visit to The Cheese Boutique — complete with a visit to “the cheese vault,” a chat with TCB owner Afrim Pristine about artisinal cheese from Quebec and Ontario, and a thunderously yummy gouda-inspired salad you can make at home:

The accordion tunes are, I’ll admit, a bit cheesy (waaaah!) but I might be one of the three or four people on the planet who actually likes the sound. It’s a naturally happy sounding instrument. Right up there with a banjo. I dare you to listen to banjo music for 30 seconds and still be in a bad mood. (This rule does not apply to people whose loves left them for professional banjo players.)

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So top secret I’m not telling myself

I’m sitting at my desk wondering what the protocol is on breaking news.  How official does something have to be before I can announce it?  Is it enough to have a signed contract?  Does the official media release need to go out first?  Why am I asking myself these questions instead of answering them?  Have I forgotten that in this job I actually get to help *determine* protocol in situations like these?

All that inspired by some verrrry exciting news about some verrrry excellent chefs who will be doing some verrrry neat things at a CRFA event.  According to myself, that’s all I’m allowed to share for now, but I hope to have some more news I can share soon.  Hopefully I’ll be able to spill a bean or two as early as this afternoon.

But first … más café …

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