DEERHURST PRESS RELEASE

culinary conversation

A chef's table view of the the G8 Summit

Huntsville, ON., June 15, 2010 - After grabbing another cup of coffee, Deerhurst Executive Chef Rory Golden gave us the inside scoop on his prep for the June 2010 Muskoka G8 Summit.

Everybody wants to know what the leaders will be eating and what cooking for the G8 is like?
“What I can tell you is that we’re committed to sourcing as much food as possible from Muskoka, filling in the gaps across Ontario and making Canada our border. It’s great because that fits with our year-round resort goals too. As for the G8 preparations, of course cooking for the leaders is a big honour, but it’s also the simplest part. People sometimes forget about all the other people we need to feed at Deerhurst (delegations, support staff, hotel staff, RCMP, media.) That’s where the logistics get complex.”

How did you start the G8 menu planning process?
“I spoke to the chef at 24 Sussex (the Canadian prime minister’s official residence) to find out about the Prime Minister’s and Mrs. Harper’s likes and dislikes. We also tracked down Jeff O’Neill, who was executive chef at Delta Lodge at Kananaskis in 2002 during Canada’s last G8. And now we’re connecting with Fairmont Royal York executive chef David Garcelon to coordinate menus with the G20.

The menus took a lot of testing to make sure they would hold up to the requirements if a working meeting. But we aren’t reinventing the wheel; most of what the leaders will be eating at Deerhurst is variations of dishes that are already featured on our seasonal menus. Plus we are making sure to add international cooking styles to our buffets so we can offer something for all the delegations.”

What are the biggest challenges of feeding the G8?
It’s certainly not the largest number of meals Deerhurst has served in a two-day period. And it is simpler than some convention weeks, because guests are eating many of the same items, just in different restaurants. The three biggest G8 challenges are probably stocking and running six kitchens (five across the resort and an temporary outdoor tent); initially helping get the small producers we work with certified by Health Canada, a requirement for all summit events; and getting that fresh produce and product, like locally made bread, that we really want to showcase into a controlled access zone.

Some of our suppliers have really helped us think outside the box on that one, growing things like lettuces on flats of sod. They’ll deliver it with the earth to Deerhurst and we’ll pick it. The other challenges are mostly practical ones, like how to make sure all the dishes and plating are easy to eat and not messy for a working lunch. No soup either – we don’t want to mess up anyone’s tie.”

After June 26, when the G8 is over, what are you looking forward to?
“All the events we have going on at Deerhurst in July, including ‘cake in the lake’ on the Saturday of Canada Day weekend and the return of our Thrill of the Grill barbecue weekend with guest chef Ted Reader. He’s a cool, fun guy and a great chef. Then, maybe a couple of days off!

What would you describe as your signature dish?
“I’ve had a lot over the years, and I think it’s hard for most chefs to pick just one and stick with it. I do like to take ingredients or dishes people think they know and present them in a surprising way, like our savoury Milford Bay smoked trout cheesecake appetizer or our new butternut squash crème brulée. It combines the best of a healthy, flavourful veggie, Deerhurst maple syrup, pumpkin pie and French custard flavours.”

-30-

« Back to Press Releases