Guelph Food Innovations Featured in Flavours of Canada Meal at the Beard House in New York

Overview:

Hors d’Oeuvres with Yukon Gold potatoes and Yeti white kidney beans will start the Flavours of Canada meal at the Beard House in New York. Both of these ingredients were developed by plant breeding programs at the University of Guelph.

The well known Yukon Gold potato was named as one of the top 5 innovations developed by universities by the Council of Ontario Universities. It was bred by the Agriculture Agri-Food research scientist, Gary Johnston, at the U of G 50 years ago. It will be served with Cured Goose Egg, Worcestershire, and Chive Flowers at the Flavours of Canada dinner organized by Guelph’s Food Laureate, Annita Stewart  https://www.jamesbeard.org/events/flavors-canada-0.

The James Beard Foundation in New York, NY, describes itself as “the country's preeminent culinary organization dedicated to celebrating, nurturing, and honouring America's diverse culinary heritage through programs that educate and inspire”.  The Dinners at the Beard House events feature “culinary masters from all regions of the United States and around the world”. The Flavours of Canada event will be prepared by chefs from across Canada, including: Vijay Nair (University of Guelph); Jason Bangerter  (Langdon Hall Country House Hotel, Cambridge, Ontario); Josh Crowe (Monkland Taverne, Montreal); Matthias Fong (River Cafe, Calgary, Alberta); Nancy Hinton (Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec); Roary MacPherson (Sheraton Hotel Newfoundland, St. John’s, Newfoundland) and  Pierre Richard (Little Louis’ Oyster Bar, Moncton, New Brunswick). They were all winners of the University of Guelph’s Good Food Innovation Awards 

The kidney beans will be served in “University of Guelph Shooters with Yeti White Bean Purée, Birch Syrup, and Soy”. White kidney beans are the size and shape of red kidney beans, but white in colour. They are known as Cannellini beans in Italy and have a smooth, creamy cooked texture and a mildly nutty flavour. The variety Yeti was developed by the bean breeding program led by Tom Smith and Peter Pauls, in the Department of Plant Agriculture, from a cross between a dark red kidney bean and a white kidney bean obtained from the U.S. National Plant Germplasm System, collected in Macedonia in 1970. Yeti is licensed and distributed by Hensall District Co-operative, Hensall Ontario.

Arctic Charr, Guelph Honey, OAC Garroy peanuts and OAC 21 Barley will also be featured.

Image of white beans, bean field plot and beans on a vine

Photo and article credit: Peter Pauls