One of the things I enjoyed most about living in the Pacific Northwest, was proximity to Canada. I’ve visited the country many times, travelling often to Vancouver. I’ve also cross-country skied (and eaten) my way through Whistler, British Columbia. But it was during a 2006 car trip when I, toured the Canadian Rockies; ran along the shores of Lake Louise; and explored Calgary, that I fell in love. Canada manages to be two things at once – forward thinking and respectful of the past. It’s hard to resist.
So, when I attended the first ever North American, open-to-the-public event of Cook It Raw, an international gathering of top chefs held in Charleston this fall, I was expecting good things from Team Canada. And I wasn’t disappointed.
Merging their attention to the Lowcountry’s culinary history (dishes included Hoppin’ John and a smoked Ossabaw hog stuffed with Carolina red rice) with their obvious expertise, Team Canada came close to overshadowing everyone, including their Charleston counterparts.
The Canadian chefs and mixologists that made up Cook It Raw’s Team Canada, managed to create smartly crafted, delicious, lovingly presented food, in an altogether new environment. Imagine what they’re doing back home.
Connie DeSousa – Charcut, Calgary
Dave Mitton – The Harbord Room, Toronto
Matty Matheson – Parts & Labour
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