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Old 09-25-2014, 11:33 PM   #1
KateDrake
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What would YOU serve at F&W?

I was just looking at the menu for the Canada booth at the F&W Festival, and it got me thinking about what I would put on the menu. I'm an American living in Canada (just had our first anniversary on Sept. 1! Wahoo!) Anyway, nothing on there screamed "Canadian" to me. So, if you were designing the menu, what would you put on it?

Here's mine:

Poutine
Montreal smoked meat (sandwich, nachos, whatever. It seems like it's everywhere)
BC salmon of some sort
Nanaimo bars


I guess I would keep the filet for Alberta beef, and maybe the cheddar cheese soup just because it sounds so good (though I've never seen it here).

Honorable mention goes to green onion cakes. I think these are technically Chinese/Canadian (and maybe only found in Edmonton?), but they are like little pillows of pixie dust in my mouth. I LOVE them!
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Old 09-26-2014, 05:41 AM   #2
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Being from NS some type of lobster or seafood chowder.
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Old 09-26-2014, 09:29 AM   #3
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Quote:
Originally Posted by KateDrake View Post
I was just looking at the menu for the Canada booth at the F&W Festival, and it got me thinking about what I would put on the menu. I'm an American living in Canada (just had our first anniversary on Sept. 1! Wahoo!) Anyway, nothing on there screamed "Canadian" to me. So, if you were designing the menu, what would you put on it?

Here's mine:

Poutine
Montreal smoked meat (sandwich, nachos, whatever. It seems like it's everywhere)
BC salmon of some sort
Nanaimo bars


I guess I would keep the filet for Alberta beef, and maybe the cheddar cheese soup just because it sounds so good (though I've never seen it here).

Honorable mention goes to green onion cakes. I think these are technically Chinese/Canadian (and maybe only found in Edmonton?), but they are like little pillows of pixie dust in my mouth. I LOVE them!
they serve that since it is a beloved dish in Le Cellier!
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Old 09-26-2014, 02:00 PM   #4
Kogo Shuko
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It would be cool if they could import in some real cheese curds, the type you get here in Ontario and Quebec (squeeky cheese!)

In regards to wine: I once had a delicious birch wine (white) that was made in Newfoundland.

How about Les Petes des Soeurs (nun's farts)?

There were a few things I had in Newfoundland that you probably wouldn't find in other countries.
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Old 09-26-2014, 02:43 PM   #5
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Kraft Dinner, extra creamy.
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Old 09-26-2014, 02:52 PM   #6
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Quote:
Originally Posted by Kogo Shuko View Post
It would be cool if they could import in some real cheese curds, the type you get here in Ontario and Quebec (squeeky cheese!)

In regards to wine: I once had a delicious birch wine (white) that was made in Newfoundland.

How about Les Petes des Soeurs (nun's farts)?

There were a few things I had in Newfoundland that you probably wouldn't find in other countries.
YES cheese curds are not good enough if they don't squeak when you bite into them. AND don't even get me going on what the Americans think classifies as "Old Cheddar"

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Kraft Dinner, extra creamy.
Yummy, yes nothing like eating Crappy Dinner right out of the pot with the wooden spoon is there?
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Old 09-26-2014, 04:49 PM   #7
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Maybe beaver tails and real club sandwich,


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Old 09-26-2014, 07:45 PM   #8
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Tourtiere for sure.

I rarely see cheddar cheese soup served in restaurants here but I make it myself. Using a decent old cheddar not the mild stuff that passes for cheddar in the US.
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Old 09-26-2014, 08:12 PM   #9
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Quote:
Originally Posted by migel View Post
Kraft Dinner, extra creamy.
Quote:
Originally Posted by Donald - my hero View Post
Yummy, yes nothing like eating Crappy Dinner right out of the pot with the wooden spoon is there?
You guys are cracking me up.
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Old 09-26-2014, 08:58 PM   #10
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how about Billy Miner pie from the keg?
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Old 09-27-2014, 09:24 PM   #11
KateDrake
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Oh, tourtiere is a good one! We had those at Christmas, they were great!

I am also a fan of the beaver tail, but they do have those in the States. Though they aren't called beaver tails. For some reason in Utah (where I'm from), they are called scones. And other places call them Indian fry bread or Navajo fry bread (similar to bannocks).

What the heck are nuns' farts? I am intrigued!

All the seafood from NB sounds awesome! And I left something with maple off of my list. I guess that needs to be included somewhere. Maple candy? Maple bacon?
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Old 09-28-2014, 09:46 AM   #12
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Quote:
Originally Posted by KateDrake View Post
Oh, tourtiere is a good one! We had those at Christmas, they were great!

I am also a fan of the beaver tail, but they do have those in the States. Though they aren't called beaver tails. For some reason in Utah (where I'm from), they are called scones. And other places call them Indian fry bread or Navajo fry bread (similar to bannocks).

What the heck are nuns' farts? I am intrigued!

All the seafood from NB sounds awesome! And I left something with maple off of my list. I guess that needs to be included somewhere. Maple candy? Maple bacon?
Maple Bacon Fudge? (Yes, I've tasted such a thing....) mmmmm
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Old 09-29-2014, 08:55 AM   #13
Kogo Shuko
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Quote:
Originally Posted by KateDrake View Post
What the heck are nuns' farts? I am intrigued!
Nun's farts are similar to cinnamon rolls.

It's a French thing, at least from what I was told...

My grandmother would use left over flattened dough or uncooked pie crust, and dust cinnamon and butter on it and roll it up. Bake in the oven and serve.

They were, for some reason unknown to me, called nun's farts (well, it translated to that anyway), and I've even seen them for sale IN STORES with that title!!


And I agree on beaver tails!! The sunrise one is my favourite, with the lemon juice! Yum!!
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Old 09-29-2014, 09:01 AM   #14
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They used to have a Maple salmon that was very yummy at the booth.

Kae
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Old 10-15-2014, 08:56 AM   #15
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F&W needs a proper Halifax donair!

...And a pop-up Tim's kiosk. Yes, I know Tim's is in the states now, but this one should serve nothing but double-doubles, honey crullers and sour cream glazed doughnuts. Those three items account for at least 50% of Tim's Canadian sales, right?!
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