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
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.