June 29, 2011
For immediate release
Culinary menu unveiled for 2011 Royal Tour
Tourism and Culture
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Fresh culinary products from the Island’s land and sea will be an integral focus of the 2011 Royal Tour of Prince Edward Island by Their Royal Highnesses, The Duke and Duchess of Cambridge, says Minister of Tourism and Culture, Robert Vessey.
“Many of Prince Edward Island’s culinary products have a world-class reputation for quality and taste which is a testament to the excellent products grown and processed right here by our local producers,” said Minister Vessey. “Their Royal Highnesses will have the opportunity to sample some of the Island’s most well-known culinary exports during their time in the province.”
Chefs from The Culinary Institute of Canada will prepare an Island-focussed sampling menu for Their Royal Highnesses visit to Dalvay-by-the-Sea National Historic Site with fresh local ingredients.
“It is our great honour and pleasure at The Culinary Institute of Canada to accept the quality products from the knowledgeable farmers and fishers of the Island into the hands of our experienced chefs and learned students to be exquisitely prepared and served to the Duke and Duchess of Cambridge and the wonderful people of Prince Edward Island,” said Chef Austin Clement, Program Manager, Culinary and Hospitality, The Culinary Institute of Canada.
The sampling menu for the 2011 Royal Tour includes:
• Prince Edward Island new potato chowder
• Steamed Island mussels
• BBQ pork belly with homemade mustard
• BBQ beef rib-eye with onion marmalade
• An oyster shucking station
• Strawberry shortcake
“The pastoral landscapes and ocean vistas of our province are not only beautiful but bountiful for the production of high quality foods,” said Minister Vessey. “Prince Edward Island has become known as a culinary destination for food lovers and we hope Their Royal Highnesses enjoy what we have to offer.”
For the latest information regarding the 2011 Royal Tour to Prince Edward Island, be sure to check the Prince Edward Island Government Facebook page or InfoPEI on Twitter. You can also find information at www.gov.pe.ca/royaltour. You can find more information on the Royal Tour in Canada at www.royaltour.gc.ca.
The Culinary Institute of Canada
The Culinary Institute of Canada, located at Holland College’s Tourism and Culinary Centre, has provided culinary and hotel and restaurant management training since 1983. It is regarded by many as the premier culinary school in Canada. Students are drawn from around the world to the institute, where they have the opportunity to enjoy the unique cultural experience of Prince Edward Island and Atlantic Canada while developing the necessary skills to launch a successful career in the food and hospitality industry. Under the guidance of world class chef instructors and learning managers, students learn to prepare and serve meals of the highest quality.
Chef Hans Anderegg
With a culinary career spanning over thirty years, Hans Anderegg has been instrumental in developing and improving the landscape of foodservice in Canada. Born and raised in Bern, Switzerland, Hans became excited about travel and hospitality at a young age and soon found himself in beautiful Prince Edward Island after completing a formal apprenticeship at the Hotel Wachter in his homeland.
Hans has had an illustrious, global career. He has owned a successful restaurant, worked closely with the federal and provincial governments and has competed extensively in national and international competitions with exceptional results. Hans is also a founding member of the Prince Edward Island Association of Chefs and Cooks.
Hans has had his passion for culinary arts recognized in both television and print media. He is featured in many cookbooks and magazines and is included in the book, Who’s Who in PEI!
Most recently Hans returned from Erfurt, Germany as coach to Canada’s National Culinary Youth Team where they secured the highest placing for a Canadian Youth Team ever. Hans also was named Canadian Chef of the Year in 2009 by the National Canadian Culinary Federation. In 2011, became a Member of the Canadian Culinary Federation’s Honour Society.
Chef Jeff McCourt
Jeff is a 1991 graduate of the Culinary Institute of Canada and recently joined the staff of the school as a sessional instructor. Jeff is an active member of the Chef’s Association and sits as President. Presently Jeff is the Chef Instructor of Holland College’s Culinary Bootcamp, a program offered to the public through full-day and half-day practical instruction.
Some of Jeff’s accomplishments include: co-author of Canadian best-selling cookbook, Flavours of Prince Edward Island: a Culinary Journey; President, PEI Culinary Alliance – an industry/ government board whose mandate is to work together to promote PEI’s Culinary tourism and food products; Sous Chef of The Inn at Bay Fortune with Chef Michael Smith and Chef of The Inn at Bay Fortune; opening chef in restaurants in Prince Edward Island – Red Shores Race Track and Casino, Mavor’s Bistro and Bar – as well as internationally at The Mountain Lodge and Spa at Delphi, a luxury Spa Resort in the West of Ireland.
Jeff lives in New Glasgow, Prince Edward Island with his wife, Grace, and two children, Finn and Molly.
Chef Andrew Nicholson
Andrew Nicholson graduated from the Culinary Institute of Canada in 1993. In 1997, he represented Canada at the World Junior Chef's challenge in Johannesburg, South Africa. He has also been a national member of the Canadian Culinary Federation and member of the PEI Chef’s Association since 1998.
In 2001, Andrew was team captain for Culinary Team PEI 2001 and team manager from 2002-2004. The team won gold in 2002 and silver in 2001, 2003 and 2004. In 2002, Chef Andrew was elected PEI Chef of the Year by his peers. From 2003 to 2005, Chef Andrew was employed at Government House as the personal chef for their Honours Lieutenant Governor Leonce Bernard and Madame Florence Bernard.
Most recently, Chef Andrew was the executive chef for the Olde Glasgow Mill Restaurant in beautiful New Glasgow, PEI. Presently, Andrew is a Chef Instructor at the Culinary Institute of Canada.
Chef Austin Clement
Chef Austin graduated from the Culinary Institute of Canada in 1993. He spent more than 20 years in the industry, heading kitchens for Canadian Pacific, Delta Hotels, and Homburg. After seven years as a Chef Instructor at The Culinary Institute of Canada, he assumed the role of program manager for Culinary and Hospitality programs. Chef Austin is co-author of the popular cookbook, Flavours of Prince Edward Island, and is a dedicated advocate of growing, sharing and buying local ingredients. He is currently completing his Master of Business Administration degree at the University of Prince Edward Island, and is vice chair of the Prince Edward Island Culinary Alliance.
Chef Joerg Soltermann
Joerg has worked in the foodservice industry since training as a chef in his native country of Switzerland in 1974. In 1991, Joerg moved to Prince Edward Island to assume the position of Executive Chef at Canadian Pacific’s Prince Edward Hotel (now Delta Prince Edward). He was with the hotel until 1998 when he became Chef Instructor at the Culinary Institute of Canada.
Joerg has been instrumental in helping launch new and existing food products by developing recipes and creating the dishes for photo shoots. Recently, he participated in a video, showcasing Prince Edward Island lobster products. This video will be used internationally to promote the product. Joerg will also participate in four trade missions to Barbados preparing and showcasing a variety of Prince Edward Island food products for that market.