Taste the Innovation: Discover Delicious Possibilities at The Restaurants Canada Show with Gordon Food Service

Get ready, Toronto! We are thrilled to be exhibiting at the Restaurants Canada show this week April 7-9, and we’re bringing a taste of innovation straight to you. Visit our booth #1919 to experience firsthand the culinary creativity of our Ontario-based Culinary Specialist, Chef David Evans, through a selection of exciting new dishes. These aren’t just recipes; they’re ideas designed to inspire your menu and showcase the quality and versatility of the products we offer. From a breakfast that redefines comfort food to a sweet ending that delights, Chef David has crafted a tasting journey that you can experience any day of the show and won’t want to miss.

A Culinary Journey Through the Day, One Bite at a Time:

Chef David has thoughtfully curated a menu of sample dishes designed to take you through the day, highlighting different product applications and flavor profiles. Each creation offers a unique perspective on how to elevate your offerings and cater to a diverse range of customer preferences.

Inspiring Creations:

Western Breakfast Meatballs with Cajun Hollandaise:

Start your day the delicious way with our inventive Western Breakfast Meatballs with Cajun Hollandaise. Not only are CAB cooked beef meatballs an unexpected breakfast daypart inclusion, but this unique take on an eggs benedict is labor saving too: Chef David starts with a base Sienna Bakery sliced croissant, then adds a heat-and-eat Gordon Choice western omelette. The real star, however, is the meatballs placed on top and drenched with Cajun Hollandaise made with hollandaise sauce mix and Trade East Hot Cajun rub – making this dish a creamy, spiced twist on a breakfast classic that offers a memorable start to any brunch or breakfast menu.

Greek Crunch Snack Salad with Whipped Feta:

Rethink the traditional salad with our vibrant Greek Crunch Snack Salad. This isn’t your typical leafy green affair – it’s a delectable dish that can function as a sharable appetizer, a tapas offering, or a side dish. Chef David has started with a carrier of Sienna Bakery Stone Baked Flatbread, followed by a cloud of whipped feta. The salad mixture features garlic, bell pepper, onions, cucumbers, Tavolini sliced ripe black olives, and both garbanzo and navy beans, tossed in a dressing of lemon juice, maple syrup, and Brickman’s Dijon mustard. Protein-rich bean salads are “in” right now, and Chef Evans designed this to showcase a more substantial and portable salad concept, perfect for adding protein throughout any daypart. Plus, this dish can be easily modified to appeal to vegan and vegetarian customers by substituting the feta with chickpea hummus or omitting it entirely.

Kung Pao Hummus & Beef with Toasted Naan:

Experience a fusion of international flavors with Chef David’s innovative Kung Pao Hummus and Beef. This creation beautifully blends international culinary influences, in multiple ways: we start with CAB 81/19 lean ground chuck seasoned with Trade East’s Asian Ginger rub, crumbled and tossed in Kung Pao. In a testament to resourceful flavor creation, Chef Evans expertly created his Kung Pao sauce by combining four ready-to-use Gordon Choice sauces (Sweet Chili, Shanghai Style, Japanese-Style Soy, and Thick Teriyaki) to achieve the perfect balance of sweet, spicy, and savory notes. Once cooked, the ground chuck is served over a warm naan bread and a helping of hummus, then garnished with microgreens, cilantro, green onion, sesame seeds, and a drizzle of Pepper Mill Garlic dressing. This dish demonstrates how to effortlessly incorporate global flavors and utilize our diverse product range to create exciting and unexpected combinations.

Brickmans Charcuterie Board:

A Smörgåsbord of Quality: Indulge in the exceptional quality and variety that Brickman’s & Tavolini have to offer with Chef David’s curated Charcuterie. This showcase at out Restaurants Canada booth features a delightful array of premium selections laid out grazing style on a serving table. Starting with premium meats like Brickman’s Calabrese, Napoli, and Finocchio and supplemented by eleven different kinds of cheese, the board is finished off with delightful additions such as sundried tomatoes, craft beer mustard, seedless grapes, and crinkle cut pickles.  There are endless possibilities for creating stunning and satisfying grazing boards that cater to discerning palates and elevate any catering menu – plus, you can offer a smaller variety served on a charcuterie board to supplement your apps or sharing menu.

Sienna Bakery Petit Fours Buffet:

A Sweet Finale: Conclude your culinary journey with the exquisite Sienna Bakery Petit Fours Buffet. This delightful display features a tempting assortment of miniature sweet treats, pre-made and ready to serve from Sienna Bakery, including luscious tropical cheesecakes, delicate cannolis, and decadent rich chocolate truffles. Chef David has elevated his display by artfully decorating the table with edible garnishes like fruit, berries, and mint. It’s the perfect way to highlight the variety and quality of Sienna Bakery’s offerings, providing an irresistible sweet ending to any meal or a delightful option for catering and events.

Ready to Taste the Possibilities?

We invite you to visit the Gordon Food Service booth at the Restaurants Canada show to sample these inspiring creations and discover how our products can elevate your menu.