The Michael Kenyon Group

June 14, 2005 09:34 ET

VINCAMBRIDGE 2005 – AN EVENING IN TRIBUTE TO "BONNIE STERN"

Attention: Arts/Entertainment Editor, Books Editor, Food/Beverage Editor, Lifestyle Editor, Media Editor MARKHAM ONTARIO--(CCNMatthews - June 14, 2005) - May 30th, 2005: 30 guests and 16 Chefs paid tribute to a Canadian Icon in the culinary field "Bonnie Stern". The very eloquent John Ash, Culinary Director of Bonterra Vineyards a close friend and colleague of Bonnie's was also on hand to celebrate this auspicious occasion. Mr. Ash not only spoke of Bonnie's culinary accomplishments but felt that she was considered by many to be the Canadian Culinary ambassador to the United States. Bonnie was presented with the "Glenfiddich Award of Excellence" as the Chef of the Year by the Cambridge Food and Wine Society.

The evenings gastronomic delights were prepared and presented as if you were witnessing a world class symphony orchestra reach its crescendo. In absolute harmony these 16 masterful chefs's paid tribute through their culinary delights, to Bonnie Stern and everyone that attended this gala event. The evenings menu consisted of Sushi, Cocktail Appetizers, Duo of Seared Beef Tenderloin and Cinnamon Charred Quail, Goat Cheese Medallions with a Smoked Tomato Fond Lie, Thai Banana Leaf Wrapped Fish, Sautéed Napa with Dried Scallops and Ponzu Drizzle, Crouching Dragon Shrimp, Napotintana of Polenta with Artichokes, Spinach and Sundried Tomatoes, Roasted Pepper and Tomato Chutney with Gorgonzola Cheese, Walnut & Herb crusted Pork Tenderloin with Rhubarb and Green Garnish, Authentic Spanish Paella, a medley of plated appetizers and a selection of Glorious Deserts from Dufflet Rosenberg, artfully decorated and presented by world class pastry chef Ruwan Jaykody.

Seamlessly, Richmond Hill Epicurean Society Chairman and lead Chef, Chef Frederick Oh , Golden Horseshoe Culinary art team Captain Chris Canham along with several members of the team worked with, Chef Jane Langdon, Chef Don He, Chef Jose Salgado, Chef Jackson Tang, Chef Anthony Borgo and a Chef's Chef Tomohiro Isogi.

No evening would be complete with out a world class selection of wines designed to awaken the palate and enhance the culinary repertoire. The wine menu consisted of Il Prosecco del Veneto, 2000 Barolo Fontanafredda and an array of wines from Alsace, finished with the 2002 Cabernet Franc Icewine by Pelee Island Winery.

In addition to Bonnie's Award, Robert Mondavi received the Riedel Wine Maker of the Year Award; Tim Topornicki, the Remy Martin Award; Debra and Philip Mirabelli, the Cambridge College of Builders Award.
Weaving its way through the evening's festivities was the brilliant sound of the Toronto Chinese Youth Orchestra (Canadian Sinfonietta Chamber Orchestra) and the satin smooth Latin sound of Tonino Chiodo.
Zoe Cormack Jones, Executive Director of Second Harvest attended this gala event as proceeds will go to Second Harvest.

The event was held at the Mandarin Restaurant Ballroom, Markham, 7660 Woodbine Avenue (north of Steeles.) If Members of the media require any further details relative to this event and its Chef participants please contact Michael Davies of the Michael Kenyon Group @ 905-883-6515. IN: FOOD, MEDIA, SOCIAL

Contact Information

  • Michael Davies, President and Dir. Public Relations, The Michael Kenyon Group
    Primary Phone: 905-883-6515
    Secondary Phone: 416-276-4063
    E-mail: mkg@rogers.com