As Canada 150 winds down, here’s a sampling of the culinary tributes done at select heritage Fairmont hotel and resort locations east and west, #beefbeyondborders. Guest celebrity chefs from China, Mexico and the Philippines were paired with leading Fairmont Canadian chefs, to explore the tastes of Canada and see just what we’re made of. We covered off the four seasons of spring, fummer (which is summer/fall) and winter.
1. SPRING: Canadian Beef Olé with Chef Zahie Tellez of Mexico City + Chef EJ Calgary’s Palliser Hotel + Chef JW Foster of the Banff Springs Resort. Check out the video…
Get the recipe for Tri-tip Tostada with Pepita Mexican-Style Pesto – LINK HERE.
2. FUMMER (Fall/Summer): East Meets West with Chef Clinton Zhu of Shanghai + Chef Robert Mills of the Toronto Royal York Hotel. Check out the video…
Get recipe for Yonge Street Sirloin Steak with Gremolata and Mushrooms, LINK HERE.
Get recipe for Beef Tri-Tip Sushi with Szechwan-Style Sauce, LINK HERE.
3. WINTER: Let it Snow with Chef Anton Amoncio of the Philippines and Chef Jean Francoise Fortin of Chateau Lake Louise.
Get recipe for Mediterranean Beef Brochettes with Greek Tostada Bites, LINK HERE.
Get the recipe for Beef Short Ribs Sinigang, LINK HERE.