Eight Canadian restaurants have won the 2016 University of Guelph Good Food Innovation Awards for inventive approaches and imaginative entrées.
The annual awards recognize chefs and food professionals using Canadian ingredients to make unique, healthful menu selections and who follow sustainable management practices.
“There a purity, an honesty in their cooking,” said University of Guelph food laureate Anita Stewart.
“The embracing of regional ingredients is simply part of these chefs’ DNA. Then they take it to the next level by asking themselves how they can make it better, more authentic and, of course, tastier. The results are quite incredible.”
The Good Food Innovation Awards, launched in 2010, are sponsored by Stewart, the U of G President’s Office, the Ontario Agricultural College, and the College of Business and Economics.
“The University of Guelph is action central for the food life of Canada,” said Stewart, adding that the awards link top chefs with Guelph food researchers and often spark new research avenues.
This year, eight gold medals were presented, as follows:
- Camille’s Victoria, Victoria, B.C.
- Bishop’s, Vancouver
- Restaurant at Redstone, Beamsville, Ont.
- Manoir Hovey, North Hatley, Que.
- Rossmount Inn, St. Andrews, N.B.
- The Pointe Restaurant, Tofino, B.C.
- Wascana Country Club and Skye Bistro, Regina, Sask.
- Siwash Lake Wilderness Resort, 70 Mile House, B.C.
Later that evening, several award winners and U of G professors took part in a panel discussion on restaurants and food trends at PJ’s Restaurant in the Atrium.
The panel included Stewart, food scientist Lisa Duizer, Ontario Agricultural College dean Rene van Acker, and Hospitality, Food and Tourism Management professor Bruce McAdams.