The 100 Mile Feast menu: six Waterloo Region chefs

The 100 Mile Feast menu: six Waterloo Region chefs

I haven’t had much cause to visit doctors (so far — knock on wood), but I imagine there will be a time when I will have to do that. Therefore, I want lots of good physicians here in Waterloo Region.

That’s one reason I support The Greater KW Chamber Commerce and their annual “100 Mile Feast” event which supports physician recruitment in Waterloo Region. Simply put, healthcare is a critical component as the region continues to grow.

The recruitment program has been active for more than a decade — and with the continued growth of the region, it needs to continue, according to Ian McLean, Chamber President and CEO.

“The 100 Mile Feast is a spectacular meal that highlights our talented local chefs and the local ingredients they use, and it’s all in support of the Chamber’s Physician’s Recruitment Program. The program has been ongoing for 13 years and has reduced the number of local residents without a family doctor from 44,000 to about 20,000,” McLean says.

“But more needs to be done. Our 100 Mile Feast and live auction proceeds will help us solve this short fall for residents and businesses across the region.”

This year, the theme is “100 Mile Feast — Bites of Brazil” and, playing off of the recent Rio 2016 Olympics, “it promises to be a spectacular evening of Brazilian fare paired with spectacular wines,” McLean adds, thanking Proof Restaurant at the new Delta Waterloo for hosting the event and welcoming and assisting the chefs this year as they support the entire region in this initiative.

“This annual event is a night of culinary delight and community benefit,” he says. “We are thrilled to partner with six of the Region’s finest chefs and their restaurants.”

So, on to the six chefs contributing their time and efforts to the cause: I thought you might like to see what they are preparing in a Brazilian theme, below.

Thank you to participating chefs and restaurants!

Jerrit Raney and staff, Proof Kitchen & Lounge

Course 1
Jonathan Gushue of The Berlin: Hot-smoked whitefish with sweet corn and trout roe.

Course 2
Jody O’Malley and Kirstie Herbstreit of The Culinary Studio: Pumpkin and roasted shallot with greens, pork belly, black bean and chilies.

Course 3
Ryan Murphy of Public Kitchen and Bar: Trout “Moqueca” (southeast Brazilian fish stew) with textures of pickerel: salt cured, pastel and chip; seasoned with bell pepper sofrito, yogurt, herbs and leaves.

Course 4
Nick Benninger of Taco Farm Co. and Uptown 21: “Carne de sol, feijão cozido, vinagrete, couve à Mineira, farofa” (sun-dried beef belly, stewed beans, “greenhouse” salsa, garlic collard greens, roasted cassava flour).

Course 5
Paula Ross of Community Support Connections — Meals on Wheels and More: Caramel flan with cantaloupe and ground cherry sorbet on a brazilian doughnut
with cachaça lime apple chips.

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