(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.

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