1. Foodstyles in Canada A foodstyle is the type of cooking offered by a restaurant or practiced by a chef. For example, McDonalds, Burger King and Wendys all serve fast food, and they serve pretty much the same fast food all over the world

2. Classical Cuisine Usually found at White Tablecloth restaurants which tend to be quite expensive. Usually found at White Tablecloth restaurants which tend to be quite expensive. Originated by Marie Antoine Careme in the early 1800s and modernized by Escoffier in the early 1900s Originated by Marie Antoine Careme in the early 1800s and modernized by Escoffier in the early 1900s Involves many complicated sauces, long cooking times and a large, highly skilled kitchen brigade Involves many complicated sauces, long cooking times and a large, highly skilled kitchen brigade Its one of the reasons so much cooking terminology is French Its one of the reasons so much cooking terminology is French Its still a strong influence on our cooking and trained chefs are expected to be familiar with classical concepts such as: Its still a strong influence on our cooking and trained chefs are expected to be familiar with classical concepts such as: -mise en place -deglazing and reductions -classical stock and saucemaking -recipes such as hollandaise sauce, mayonnaise, truit amandine, sole meuniere and many, many others truit amandine, sole meuniere and many, many others

3. Nouvelle Cuisine Created in the late 1960s and the early 1970s by French chefs, most of whom had apprenticed under Fernand Point at Le Pyramid Restaurant in southern France. Created in the late 1960s and the early 1970s by French chefs, most of whom had apprenticed under Fernand Point at Le Pyramid Restaurant in southern France. Nouvelle cuisine meant: Nouvelle cuisine meant: –shorter cooking times –lighter sauces and cooking with very little fat –the use of very fresh ingredients, never canned or frozen –Emphasizing fresh & interesting flavor combinations and not masking foods with heavy sauces and garnishes, although plating techniques became quite elaborate, involving very small portions on very large plates Its still a great influence on our cooking today and the chefs who created it, such as Michel Guerard and Paul Bocuse are superstars – theyre so big they dont have to have TV shows. Its still a great influence on our cooking today and the chefs who created it, such as Michel Guerard and Paul Bocuse are superstars – theyre so big they dont have to have TV shows.

4. Nouvelle Cuisine continued Some comments about Nouvelle Cuisine I cant believe I paid $96.00 and Im still hungry I cant believe I paid $96.00 and Im still hungry It usually means too much on the bill and not enough on the plate Paul Bocuse It usually means too much on the bill and not enough on the plate Paul Bocuse The size of the food portion is inversely proportional to the size of the plate. And the bill. The size of the food portion is inversely proportional to the size of the plate. And the bill. (Nouvelle chefs often used very large plates, making the food look like even less) (Nouvelle chefs often used very large plates, making the food look like even less)

5. Cal-Ital Began in the 1970s, when the Nouvelle Cuisine movement caught on in California and influenced an emerging trend of Italian techniques & California ingredients Began in the 1970s, when the Nouvelle Cuisine movement caught on in California and influenced an emerging trend of Italian techniques & California ingredients Examples of Cal-Ital dishes: Examples of Cal-Ital dishes: -salads of exotic greens with grilled meats or seafood -wide use of organic food -very healthy, low fat cooking -vegetarian dishes with Asian influences

6. Fusion cooking Developed later in the 1970s & into the 1980s, partly because so many North Americans had traveled & experienced new foods, partly because of immigrants bringing their foodstyles to North America & partly because of the increasing availability of ingredients from around the world Developed later in the 1970s & into the 1980s, partly because so many North Americans had traveled & experienced new foods, partly because of immigrants bringing their foodstyles to North America & partly because of the increasing availability of ingredients from around the world Fusion means using ingredients & techniques from different cultures on one plate – something like music today Fusion means using ingredients & techniques from different cultures on one plate – something like music today Examples of Fusion Cooking: Examples of Fusion Cooking: -classical French dishes with Asian ingredients -Asian ingredients in traditional North American dishes -the use of spices & herbs from cultures outside Canada -strange examples include won tons or spring rolls (Asian) filled with Haggis (Scottish)

7. Fusion cooking continued A Manitoba example is the Fusion Grill, in Winnipeg www.fusiongrill.mb.ca

8. Fusion Grill Lunch Menu Cornmeal crusted pickerel filets in saffron butter with a wild boar bacon, spinach & chanterelle mushroom risotto $14.95 Steamed PEI mussels, Fort Garry Dark Ale, cream, garlic and tomato $9.95 Paella with spicy house made sausage, fennel, prawns, chicken, scallops, mussels, arborio rice and saffron $14.95 Pappardelle with grass-fed marinated sesame beef and shiitake mushrooms in lemon grass infused cream $13.95 Bison chili with seared Digby sea scallops, black beans, corn and ancho $12.95 Slow roasted Manitoba bison back ribs with spicy Seagram's Five Star whiskey glaze, zucchini, carrots, beans and potato yam frites $15.95

9. Nuevo Latino Means Means New Latin cooking It It comes from the increasing Hispanic influence on North American culture in the 1990s Its Its much more upscale than Taco Bell type takeout dishes and can mean a Brazilian, Argentinian or Mexican restaurant AManitoba example is the Blue Agavae Restaurant and Tequilaria in Winnipeg

10. New World Cooking sometimes called Florribean Created Created by chefs in Florida in the 1980s & 1990s It It means using ingredients from Florida, the Caribbean and the northern part of South America Things Things like: -citrus -citrus fruits -Plantains -Fresh -Fresh fish and shellfish -Tropical -Tropical fruits -Caribbean -Caribbean pork and chicken, usually quite spicy -There -There are some South American influences

11. Regional Cooking A very common style in North America today A very common style in North America today It means using ingredients found locally It means using ingredients found locally BC regional Shellfish salmon wines exotic birds treefruits fiddleheads Rocky mountains Game mushrooms beef mountain trout Prairies pork pork Bison saskatoons pickeral whitefish wild rice mushrooms potatoes Ontario & Quebec pork beef treefruits berries wines poultry maple syrup Maritimes lobster scallops mussels potatoes cod blueberries apples

12. Regional Cooking …continued Manitoba Manitoba examples of regional cooking can be found at The Fusion Grill in Winnipeg, which practices fusion cooking but uses as many Manitoba ingredients as possible, and Green Gates Country House & Restaurant, also in Winnipeg Other Other Canadian examples: -Sooke Harbour House, on Vancouver Island, which imports very little food because they have a huge garden & many local suppliers. Many food writers call this one of the best restaurants in the world. -The Aerie Restaurant, also on Vancouver Island, uses almost all local, organic product in their cooking. -Eigenseinn Farm, in Ontario, which grows most of its own food and has clientele from all over the world. Avariation on regional cooking involves changing your menu with the seasons. This is called a Seasonal Menu.

13. New Asian Cooking Asia Asia is a huge influence on North America and on Australia, New Zealand and increasingly, Europe. It It can mean New Chinese cooking, where the food is served on individual plates instead of communal platters. can mean Indian or Pakistani food adjusted for North American tastes or available ingredients. Manitoba Manitoba examples are Ivory Restaurant – Indian food, or Hus on First – an Asian bistro, both in Winnipeg Pan Pan Asian cooking means a restaurant serves food from different regions of Asia. A Brandon example is Wok in a Box, which has Vietnamese, Thai, Chinese and Indian food.

14. Other contemporary trends New New American cooking, which usually means regional specialties using local ingredients and Nouvelle Cuisine techniques. Nouveau Nouveau French cooking, which is basically the new name for Nouvelle Cuisine. British cooking, meaning traditional British recipes and ingredients using Nouvelle Cuisine techniques. British cooking has long had a reputation as a truly horrible experience and any change to it is likely to be an improvement. Bistro Bistro cooking, meaning middle class French cooking. A bistro serves foods like coq au vin vin or steak frites frites and is affordable enough that you can take your family there. The The rise of the internet and the 500 channel universe means trends develop much more quickly and demand for new food items is very strong, even in small and remote communities.

15. Now, what is Canadian Cuisine?