A barbecue at Delft Blue Farm in Cambridge, Ontario was the perfect setting to host this year’s competition between teams of culinary students from the regional campuses of Liaison College Culinary Arts program.  On June 13th the weather cooperated nicely as the competitors fired up their cooking tools to demonstrate their skill & creativity in making burgers, buns and condiments from scratch.

In support of the local food movement, Liaison College Culinary Arts Program teamed up with Delft Blue, an ethical and sustainable veal producer from Cambridge, and Toronto’s Steam Whistle Brewing, arguably Canada’s greenest brewer.  Their mandate: to create the best veal & beer burgers utilizing Delft Blue Veal and Steam Whistle Pilsner in their recipes.

Hosts Murline Mallette from Liaison College in Hamilton, Ross Blaine of Delft Blue Veal and Sybil Taylor from Steam Whistle Brewing engaged the crowd to cheer for their popular favourites while formal judging was provided by celebrity judges Sara Waxman (DINE magazine), Neils Kjeldson (Executive Chef, Prime Restaurants) and Brian Morin (Chef/Owner, Beer Bistro).

Twelve different burger creations were presented, in slider-size tasting portions, and when the smoke cleared there emerged an obvious winner of the coveted Chef’s whites.  The team from the Brampton campus of Liaison College, led by Peter Barnes, was the judges’ unanimous choice for first place as well as the crowd favourite.  Their “Japanese Slider” was an interesting interpretation featuring a Miso & Steam Whistle Pilsner Flavored Bun, Delft Blue Veal Patty served with Radish Kimchi, Bonito Flakes, Tobiko, seaweed and a Wasabi Aioli.  Visit our blog for the full recipe.

Additional participant awards included dining experience gift certificates and beer & veal prizes.  It was a gorgeous day, filled with great food in a relaxing environment.  Plus, all those attending received event photos & recipes and plenty of beer & veal to sample.  So really, everybody won.