Ever wondered what a gluten-free boar breakfast sausage tastes like?
Or how about some slow-roasted pulled elk?
Never mind the beef wellington, how about some bison wellington?
Next Wednesday, you will get your chance to taste these and other culinary creations thanks to the 2015 Innovations in Local Foods Competition.
Being sponsored by Black Angus Fine Meats & Game, the competition will showcase the creations of teams from the Canadian Food & Wine Institute Culinary Innovation and Food Technology (CIFT) program.
For the competition, which will involve as many as six teams and eight or more judges, student teams will submit their final recipe for tasting – a final recipe whose main ingredient is a game meat available in Ontario from Black Angus Fine Meats & Game.
On the line is a $1,500 prize for first; a $1,000 prize for second, and a $500 prize for third place. The winner(s) may also have an opportunity to have their new game meat product introduced to market.
The judges, who include industry representatives and faculty from the CFWI, will be evaluating each entry on taste, appearance, innovation, cost effectiveness, sell sheets and commercial viability.
“This is an opportunity for students to gain real-world experience by bringing new value-added products to market with Ontario businesses that support local initiatives,” notes Mike Van Ninhuys, event organizer, and a research associate with the CFWI Innovation Centre. This is the second annual competition available to CIFT students with Black Angus Fine Meat & Game as a major sponsor. The CWFI Innovation Centre has also recently been collaborating with Black Angus to develop other products with their game meats.
What: Black Angus Fine Meats & Game Innovations in Local Foods Competition 2015
When: Wed., April 1, 2015
10-10:30 Welcome and announcements
10:30-11:30 Samples and Judging
11:30-12 noon Judge tallying, discussion, networking
12-12:30 Results and Awards
Where: Booths in the hallways of the Canadian Food & Wine Institute building (HT)
For more information, contact Mike Van Ninhuys