Canada's top young chefs share their signature potluck dishes
It’s official, if ever you throw a potluck these are the people you’re going to want to invite.
As Thanksgiving approaches, and with the holidays just around the corner, we asked the ten semi-finalists for the S.Pellegrino Young Chef 2018 competition, what the signature dish is that they make for a potluck.
Here’s how they answered:
Sous Chef, L’Abattoir in Vancouver
Going to my Quebec routes, I would make a meat pie, or as they say in French a tourtière, is definitely what I would bring to a potluck.
Oh Jun Kwon
Sous Chef, Omaw in Toronto
Potlucks present an opportunity to introduce new food items to a group. I like to bring vegetable side dishes and try to keep my dishes local and seasonal. For the warmer months I would bring a green salad; in the fall/winter months, I would prepare root vegetables or celeriac.
Commis, North 44 in Toronto
Once a year my 6 close friends and I hold a dinner party. I do a whole roasted lobe of Foie gras with shallots, garlic, thyme, crusty breads (from Blackbird Bakery in Kensington) and a seasonal fruit component.
Chef, Bar Oso in Whistler
Because of my Spanish background, I like to cook a paella with the amazing BC seafood and shellfish that we have here, not a lot of Canadians have eaten it. If not I like to cook over an open flame something simple like a whole chicken with thyme, lemon, and beer.
Commis, Ritz Carlton Toronto
For potlucks, I usually make a lot of different dishes. But I like making a kale salad or sometimes a prime rib roast depending on the occasion.
Sous Chef, Maison Boulud in Montréal
For a potluck, I would make something simple, quick and a crowd-pleaser. In the winter, I like raclette and fondue, good wines and cold cuts shared among friends. Otherwise, as a true Italian, I would prepare a good tiramisu, and why not stop at my local ice cream shop to get a few samples to share…
Chef de Partie, Automne in Montréal
I don’t want to brag, but since you ask: I make a delicious potato salad. I know, pretty unique.
Sous Chef, Villa Eyrie Resort in Malahat
Home baked sourdough with some good local cheese probably from Salt Spring Island Cheese or Natural Pastures, and charcuterie from The Whole Beast.
Chef de Partie, L’atelier de Joël Robuchon Montreal
For a potluck, I like to bring dessert. A gianduja chocolate mousse with fresh raspberries, easy to make and always a winner!
Sous Chef, Beckta Dining & Wine in Ottawa
For a warm summer night potluck, there is nothing better than starting with fresh oysters. I love bringing oysters and shocking them with my friends. I always make homemade vinegar at the end of the summer with the leftovers I have in my garden and by adding fresh ingredients that I have right now. I always make few garnishes and hot sauce for them. Fresh oysters with carrots vinegar, shallots and homemade yogurt are something that I love to do.
Editor’s note: Answers have been edited for length, spelling and clarity.