Ten talented apprentice chefs from across Canada won the opportunity to be a part of the inaugural Right Some Good foodie adventure on Cape Breton Island, Nova Scotia. Four members of the NSCC family were among the winners of this nationwide culinary competition, receiving an all-expenses-paid opportunity to be a part of local history and polish their culinary skills alongside some of the world’s best! More information about this unique series of events can be found at www.RightSomeGood.ca, on Twitter or on Facebook!
Justin Yap, Akerley Campus
Dockside Delights in Little River Harbour
August 26, 2011
Justin believes that the Cape Breton Snow Crab is not only delicious and nutritious, but also an incredible traditional ingredient in Cape Breton’s own backyard! He used his love of local to create a unique recipe for Snow Crab Cakes that won him a spot in this event. He’ll bring his big skill and big dreams to Little River Harbour, where he will join the UK’s TV Chef Atul Kocchar (the first Indian Chef to receive a Michelin star rating!) and legendary local Chef Earlene Busch of Chanterelle Country Inn and Cottages. They’ll be serving up a menu full of culinary delights, set to the musical stylings of Angelo Spinnazzola & friends.
Katie Wall, Marconi Campus
VIP Boarding at the Orangedale Train Station
August 27, 2011
When Katie thinks of blueberries she thinks of bright summer days, time spent with family and “home-cooked” meals. She channelled these memories to create a stunning grilled filet mignon dish with a blueberry demi-glace and perfectly prepared local sides. Katie will bring her attention to detail and love of local to the historical Orangedale Train Station and join famed Belgian Chef Vincent Masson and Sydney’s own Chef Troy Baglole of the NS Coast Guard College and Governor’s Pub & Restaurant. This exclusive event will serve five exquisite courses of finely prepared cuisine, while diners are serenaded by the sweets sounds of Norma MacDonald.
Brandy Currie, Marconi Campus
Celtic Roots at the Nova Scotia Gaelic College in St. Ann’s
August 29, 2011
Brandy brings her love of quality ingredients to the RIght Some Good table. She impressed judges with an impeccable Rosemary Spring Lamb Rack recipe and will impress foodies this summer when she joins the culinary team for the August 29 event at the Nova Scotia Gaelic College. She will work alongside Spain’s Chef Miguel Angel Millàn and Chef Adam Brenner of the Bras d’Or Lakes Inn for this unique dining experience in the college’s impressive Great Hall of the Clans. Music from Cape Breton’s talented young group The Cottars will accompany this tasty dining experience.
Martha MacDonald, Strait Area Campus
Cuisine By Candlelight in Fortress Louisbourg
September 4, 2011
Irish Moss is a tradition in Martha’s family and she has been collecting the nutritious plant from Nova Scotia’s shores since she was a child. By adding contemporary, chocolate flair to her traditional Seaweed Pudding recipe, Martha hopes to help bring this Cape Breton culinary tradition back to life! She will bring her passion and award-winning skill to work alongside French Chef Christopher Coutanceau and local Chef Scott Morrison of Flavor & Flavor 19 in Sydney. Their multi-course creations will be perfectly paired with an intimate, candlelit performance from the incredible Bruce Guthro.