Move over meat — veggies taking over the grill
Visitors to the Outlet Collection of Niagara were treated to some unique fire-y menu options this weekend.
Eric Pateman, renowned chef and owner of Edible Canada, put together a fire-grilling festival focusing on sustainable seafood which was the first of its kind in Canada.
“This is Canada’s first fire cooking event but focusing on sustainable seafood and the plant-based dishes,” said Pateman. “Typically in Canada, every time you do a fire-based event, it’s a meat-fest. The world is changing, it’s not as much about meat anymore. Protein portions are dropping in dishes. This a great way to get some of the best chefs in Canada out and challenge them to do something a little bit different. It’s still that fire-cooking mentality but it’s seafood and plantbased stuff.”
The event was set up in the food truck area. People could purchase a meal from one of the chefs or restaurants present and relax to some live music while enjoying their meal.
The festival included a mixology competition on Friday night that included bartending contestants from around the province. Chef ’s that were there included Hayden Johnson of Richmond Station and Top Chef Canada, Victoria Alexander of Ti Kay La Foods and The Food Network’s Fire Masters, Ted Reader of Ted Reader BBQ Sauces and Rubs, Laura Maxwell of Le Select Bistro, Cait Bermuhler of Stoke, a restaurant soon to open in St. Catharines, Gordon Goss of Radius, JW Foster of the Royal York and Jess Marshall of Stoke Kitchen.
Bateman’s company writes strategies for governments and businesses on how to elevate their brand for food as well as organizing festivals. He has been in the business for years and has noticed a big shift in the past couple of years.
“Five years ago people would have called me a meat-a-tarian, and I’ve seen the light, I’ve changed,” said Pateman. “I wouldn’t say I wouldn’t eat it but I have changed my way of cooking as have most chefs around the world. Where historically you go into a restaurant and your protein voices are 8, 12 or 16 ounces and average person only needs four ounces of protein a day to survive, which is about the size of the palm of your hand, so having the whole industry switching it up, veg first and protein becomes the accentuater and I think it’s one of the best ways of telling a story of a region.”
Bateman brought that thought into the festival.
“The Outlet Mall of Niagara wanted to so something that really engaged shoppers and was a little bit different then something they had done in the past. So when they approached me about putting together a festival, I was ‘like, ya, we are all over this.’ But if we are going to do something, I want to do something that is meaningful and different so that’s where the whole plant-based and sustainable seafood came in,” said Pateman.
Bateman didn’t have any trouble getting chef ’s to agree to do the festival, even though it is a really busy time of year for them.
“I didn’t have anyone say no,” said Pateman, pointing out that there is a degree of camaraderie among the chef ’s.
“It’s a great opportunity to get the Toronto chefs out and the local chefs too.”