Our Advocates

MEET OUR PASSIONATE #MYCANADIANBEEF TEAM OF ATHLETES,
COOKING PROS, FILMMAKERS, FARMERS, RANCHERS
AND MORE!

Raquel Fox Sage Watson Christina Chow Emily Richards Johnson Family Thea VanHerwaarden Christine Lee-McNaughton Fareen Jadavji Samuel Joubert Phillip Walters Tara Omidvar

Raquel Fox grew up in The Bahamas where she learned to love the nuances of traditional island cooking from her grandmother.  Always a seeker for knowledge, she attended international schools where she catalogued authentic family recipes from a melting pot of friends from all over the globe. Her passion for food and travel soon led to the establishment of Raquel and her husband’s restaurant, The Wine Lounge, which USA Today voted as one of the 10 Best Bahamian Lounges.

Raquel had a wider vision. After moving to Canada, she studied at The Chef School at George Brown College in Toronto, where she explored all aspects of cooking, food culture and international cuisine.She now teaches her own Caribbean Cooking Course at the college, in addition to attending events as a motivational speaker. Raquel is the author of Dining in Paradise, a media personality, and a Cityline Expert that also appears regularly on Breakfast Television Toronto.

Recipes from the #MyCanadianbeef Advocate kitchen

Mini Meatball and Potato Frittata (Frittata di Polpettine e Patate)

My grandmother always had something in the fridge to make a bite to eat. She could make everything delicious in a frittata. If you have leftover meatballs use those instead of making the mini meatballs in this recipe. Cooking everything in the skillet makes for easy clean up and the result makes for happy bellies.

Herb-Glazed Braised Beef Brisket with Root Vegetables

Bring comfort food to the next level with this tender and delicious, slow-braised beef brisket. Accompanied by root vegetables and drizzled with a tasty fresh herb glaze, this brisket is dressed to impress.

Guava Barbecue Beef Ribs

Here’s a scrumptious lip-smacking good recipe for barbecue lovers with an exotic twist of tropical guavas. Guavas are the strawberries of the Bahamas. It’s used in our national dessert (Guava Duff), and when the fruit is not in season, it’s substituted with canned guavas or guava paste. It’s a staple ingredient in Bahamian culinary culture that is used year-round in jams, jellies, pastries, ice cream and barbecue sauces. Serve these glazed ribs with mac ‘n’ cheese or other favourite barbecue side dishes.

Garlic Bread Banh Mi with Satay Beef

A bit like an Asian-style sub sandwich, Banh Mi has both Vietnamese and French cultural influences. Thinly sliced beef cooks super-fast in just about the time it takes to heat the garlic bread.

Classic Beef Jerky

You can substitute the Flank Steak with Eye of Round Fast-Fry Steak (a steak that is about ¼ inch/5 mm thick) and cut the steak into strips that are about 1 inch (2.5 cm) wide. While commercial jerky lasts at room temperature for a long time, homemade jerky is good for just a short time at room temperature and is best stored in the fridge or freezer for longer storage.

Flank Steak Grilled Cheese Sandwiches with Spicy Mayo

My mother often cooked us grilled cheese for quick dinners and I always loved it. We weren't very wealthy so we rarely had prime cuts of beef to go in our meals. I still remember that she served us canned asparagus to accompany this dish! To honour my childhood dinners, I offer you a grilled cheese that is out of the ordinary! This is a hearty sandwich but even my girlfriend who doesn’t usually each much thinks it’s perfect.

Braised Short Ribs and Mussels

The next time you’re craving classic surf-and-turf, give something different a try–simmered Beef Short Ribs with mussels. With these rich flavours you won’t be missing the traditional lobster tail! What do these surf-and-turf pairs have in common? Wine – the short ribs are simmered in a red, and the mussels in a white. Cheers!

Persian Tiny Meatballs (Koofteh Rizeh)

Koofteh is a Persian term for meatballs and Rizeh in Farsi means mini and tiny. There are many recipes for koofteh (also called kofta) in Middle Eastern cuisines. In Iran there are various recipes from different regions with most of them being from Azarbaijan province. There are many tips and tricks for making any kind of koofteh and usually grandmas are the experts. All koofteh recipes have one ingredient in common which is ground beef though the rest of ingredients may change. Some recipes have cooked rice, others yellow split peas and some might have chopped fresh herbs. Almost all of the koofteh recipes are finished by simmering in tomato sauce. Fried potatoes and tomatoes are here to bring extra flavors and texture to this recipe. This dish is commonly served with bread such as lavash or barbari. Torshi (pickled vegetables) and fresh herbs also pair beautifully with koofteh.

Beef Samosas

Spiced ground beef enveloped in pastry and fried to perfection, these beef samosas make the best kind of appetizer. I prefer using lean ground beef for this recipe. Traditionally samosas are deep-fried though sometimes when we get uncooked samosas from our families we use the air fryer. The samosa wrappers can be found in the freezer section in well-stocked supermarkets and at Southeast Asian grocery stores.

Sage Watson is from Medicine Hat, Alberta and was raised on a beef farm. She is an Olympic track and field athlete, making her first Olympic debut in 2016. Sage is excited to share her love for eating beef as part of a wholesome and well-rounded diet to increase performance and help with physical recovery.

Mini Meatball and Potato Frittata (Frittata di Polpettine e Patate)