Subj : Yellowknife in the news 2 To : ALL From : JIM WELLER Date : Sat Oct 22 2022 19:44:00 (edited and paraphrased to shorten) Northern chefs credited for local ingredients in Globe and Mail's list of Canada's next kitchen stars. From: CBC News North Eduardo Delascio Burafah, who works in Iqaluit, and Calvin Rossouw, from Yellowknife, were highlighted. Burafah is the executive chef of Iqaluit's Discovery Hotel (the best one in the eastern arctic and owned by the same company who own and run the Explorer Hotel in Yellowknife that I have mentioned here often). He is incorporating country foods into his cooking and keeping money in the traditional economy. This includes working with local hunters and fishers to offer dishes like caribou and Arctic char. Burafah was highlighted in the Globe and Mail as one the country's next star chefs. It identified one chef in each province and territory. Burafah grew up in Brazil (and is) Italian and Lebanese ... Although cooking was always a passion, he first worked as a lawyer. He went to culinary school and worked in restaurants in Montreal, before taking a job as a sous chef in Iqaluit in 2017. Burafah said traditional country foods were something both tourists and locals, especially elders, appreciated. He said this got him involved with Lake to Plate where he buys local fish like char. Burafah also partnered with Nunavut Country Food, a butcher shop that sells local products like muktaaq, caribou and seal. He said a benefit to these programs is the low environmental impact that comes from supporting small scale and local harvesting. Calvin Rossouw is the head chef at Sundog Trading Post in Yellowknife. He was recognized in the Globe and Mail as one of Canada's next star chefs. (I follow Calvin's food column in a local internet based magazine called The Edge and have known his parents for decades. I have posted some of his creations here in the past. And as a Realtor, I have sold the Sundog [previously the Trading Post] twice.) Sundog's chef is recognized for made-from-scratch ice creams ... The article included each chef's favourite dish, which for Rossouw was the ButterBirch Caramel ice cream. "It's like a play on a maple pecan, which is a pretty standard ice cream, but we've made it local and northern," he said ... Rossouw has been working in the kitchen since he was 14, starting out at the Black Knight as a dishwasher. (The Black Knight was the best bar in town and an OK restaurant. Their old chef just took over the Hungry Wolf which used to be home to Thorton's wine and tapas bar. Michael Loo gave Thorton's a nice review the last time he was up here.) Cheers Jim .... In the end, a burger needs a pickle. This is backed by science. ___ Blue Wave/QWK v2.20 --- Platinum Xpress/Win/WINServer v3.0pr5 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392) .